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Terrifyingly Tasty Cocktails

Two fantastic Halloween cocktails to stir up at home from Washington’s top bartenders

The Passenger’s Alexandra Bookless concocts a seasonal, spiced brew of Calvados (French apple brandy) and St. Elizabeth Allspice Dram, a Jamaican rum infused with allspice berries, cloves, cinnamon, and nutmeg. Both spirits can be found in local liquor stores; Bookless recommends Ace Beverage in Northwest DC, which has an extensive selection and call-ahead curbside service for Halloween-party hosts in a rush.


Makes one cocktail

1½ ounces Calvados (Bookless uses Daron brand)
½ ounce fresh-squeezed lime juice
½ ounce simple syrup (In a small saucepot set over medium-high heat, combine equal parts sugar and water, and bring to a boil, stirring constantly. Boil for 10 minutes, and cool completely before using.)
¼ ounce St. Elizabeth Allspice Dram
1 cinnamon stick, toasted
1 3-inch twist of lime

In a shaker, combine Calvados, lime juice, simple syrup, and allspice dram with ice. Shake vigorously. Strain twice, the second time into a chilled cocktail glass. Wrap the lime twist around the toasted cinnamon stick, and place in the glass as a garnish.

>> Next: Jackson 20's hibiscus-and-lime Little Shop of Horrors

This Little Shop of Horrors-inspired libation from Jackson 20 has a complex bite, thanks to a combination of fresh lime juice and hibiscus sweetness. Specialty liquor stores and markets such as Balducci’s carry jars of wild hibiscus flowers in syrup.


Makes one drink
For the rim:

2 tablespoons powdered sugar
1 tablespoon salt
1½ teaspoons powdered ginger

Combine all the ingredients and spread out on a plate. Lightly wet the rim of a highball glass and press it into the mixture so it adheres.

Make the cocktail:

2 ounces Milagro tequila
2 ounces chamomile-citrus-berry AperiTea mixer by Mighty Leaf Tea (available online here or on
1 ounce hibiscus syrup from a jar of wild hibiscus flowers in syrup
1 ounce fresh-squeezed lime juice
1 hibiscus flower

Shake all ingredients with ice and strain into the highball glass over fresh ice. Garnish with a wild hibiscus flower from the jar.

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