It’s Happy Hour and Halloween! We’re presenting two Halloween inspired cocktails to celebrate. But first, we talk about our bar and cocktail making set ups and trade tips and tricks to simplify cocktail crafting and cleaning up afterward.

Then, Ben presents his cocktail the Horseman’s Head*. This White Russian and Pumpkin Spice Latte mashup is a wonderful creamy dessert cocktail that leans heavily on traditional fall flavors. But it’s anything but basic.

Matthew then goes after the witches* with his Burned at the Stake. This smoky and tart kicked-up margarita looks as good as it tastes. Perfect in the hands of a sexy vampire handing out candy or a rain soaked parent wearing an orange button that says “Boo!”

*No horsemen or witches were harmed in the making of these cocktails.

Too Long, Didn’t Listen

(00:00) We want to suck your blood

(02:26) How to set up your bar for maximum cocktail efficiency (or when Jane from accounting ruins your day).

(07:22) Matthew comes clean about his 98(!)-bottle bar

(13:31) Cleaning tips and tricks

(18:15) Handling distractions and parenting advice

(19:00) … and marriage advice

(20:09) Angostura bitters: the stealthy stain master

(24:41) What makes a cocktail a “Halloween cocktail”?

(26:15) Cocktail 1: Horseman’s Head – A creamy, boozy pumpkin-spiced delight.

(34:50) Cocktail 2: Burned at the Stake – A smoky, citrusy margarita riff with a haunting twist.

Recipes

Horseman’s Head (26:15)

1 oz Mr. Black coffee liqueur
1 oz vodka
2 oz Heavy Cream / Whipping Cream
3/4 oz Pumpkin Spice Syrup
Combine Mr. Black’s, Vodka and pumpkin spice syrup in a mixing glass. Stir to combine. Pour over a very large single ice cube in a rocks glass. Stir gently to slightly chill. In a separate mixing glass slightly whip cream with a milk frother. (You can also shake in a mason jar.) Once cream has thickened to a thick but pourable consistency, gently pour into the glass. Aim for the top middle of the ice cube.

Pumpkin Spice Syrup

1 part pumpkin juice
1 part Demerara sugar
2 cinnamon sticks
2-4 slices of fresh ginger
whole nutmeg
Heat pumpkin juice over low heat. Add Demerara sugar and stir until dissolved. Bring to a slight simmer and add cinnamon sticks and ginger slices. Remove from heat and let ginger and cinnamon steep for 5-10 minutes. Remove ginger. Grate whole nutmeg over syrup to taste. Stir to combine and store in a well-sealed container with cinnamon sticks. (Or remove them, I don’t care. I’m sure someone on the internet has a strong opinion about this; maybe you can search for it.)

Burned at the Stake (34:50)

1 1/2 oz tequila teposado
1/2 oz mezcal
1 oz lime juice
1/2 oz Grand Marnier
1/2 oz grenadine
Garnish: Black salt rim and a blood orange slice
Rim a rocks glass with lime and black salt for an eerie effect. In a shaker, combine tequila, mezcal, lime juice, Grand Marnier, and grenadine. Shake well and strain into the prepared glass over ice. Garnish with a blood orange slice for that extra spooky look.

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