Subversive Seasonal Drink Ideas

100% Pumpkin Spice-Free

October is here, so Halloween and an extra eerie Friday the 13th are right around the corner. Below are frightful cocktail options to celebrate from the experts at The McKittrick Hotel’s three bars: Gallow Green, The Club Car and Manderley Bar. Imbibe when you come in for their famed immersive theatre spectacle, Sleep No More, or the annual Inferno Halloween Masquerade on Oct. 27, 28 & 31, or pour these potions for yourself at home.Witches’ Brew ($17)
Served at Gallow Green, a whimsical secret garden rooftop open year-round

Ingredients:
2 oz Japanese Whisky
.5 oz Midori
.5 oz Green Tea Matcha Syrup
.25 oz Yuzu juice
3 dashes Thai bitters
2 Maraschino cherries for garnish
 
Method:
  1. Combine all liquid ingredients in a cocktail shaker with ice.
  2. Shake.
  3. Strain into rocks glass over fresh ice.
  4. Garnish with two Maraschino cherries.
Inferno ($17)
Served at The Club Car, a supper club and after-hours music venue
Ingredients:
2 oz Charcoal Bourbon
.25 oz Amaro
.25 oz Cacao liqueur
.5 oz Sweet Vermouth
2 dashes Orange Bitters
2 dashes Peychaud’s Bitters
Edible glitter and shapes (for garnish)
 
Method:
  1. Add 1 barspoon of activated charcoal per liter of whisky and stir until evenly combined. (This can be prepared in advance and reserved for use.)
  2. Combine all liquid ingredients in a mixing glass with ice.
  3. Stir until evenly combined.
  4. Strain into a coupe glass.
  5. Garnish with edible glitter.
Green Beast ($14) 
Served at Manderley Bar, a jazz-inspired concert hall and cocktail lounge
Official Pernod Absinthe recipe – perfect for groups/large format
 
Ingredients:
1 part Pernod Absinthe
1 part simple syrup (1 part sugar, 1 part water)
1 part fresh lime juice
3-4 parts water, to taste
Cucumber slices for garnish
 
Method:
  1. Multiply the ingredients for desired volume.
  2. Build the ingredients listed in order and stir.
  3. Add ice cubes.
  4. Strain into a stemmed absinthe glass.
  5. Garnish with thin slices of cucumber.