Unless you’ve got plastic fangs in or elaborate cake make up on, few holidays pair well with a good drink quite like Halloween. Boos n’ booze? It’s a match made in heaven.
While we know this holiday season is going to be different than the ones that preceded it, that’s not going to stop you from knocking a few back, is it?
(Remember to drink responsibly: Need a ride at the end of the night? Call your mummy.)
The Great Rumpkin
- 1 stick (4 ounces) unsalted butter
- ½ cup light brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- Pinch of salt
- 2 ounces dark or aged rum
- 6 ounces hot water
- Cinnamon stick, for garnish (optional)
- Scraped vanilla bean (optional for garnish)
- Whipped cream
- Ground nutmeg
In mixing bowl, combine butter, vanilla extract, sugar, spices and salt. Beat until well combined.
In heat-proof glass or mug, combine aged rum with 1 ounce (2 tablespoons) spiced butter mixture. Remaining batter can be stored in airtight container in refrigerator for future use.
Top with hot water and stir until ingredients are well incorporated. Garnish with whipped cream, scraped vanilla bean, and ground nutmeg.
- 2-ounce vodka
- 1 1/2-ounce cold brew coffee
- ¾ ounce Kahlua
- 1/2-ounce Baileys
- Chocolate syrup
Shake and strain into martini glass with a “chocolate spiderweb” drizzle.
This is a fun one and can be easily made with chocolate milk for young monsters and teetotalers.
- 1-ounce pumpkin puree
- 1 teaspoon honey
- 1-ounce fresh lemon juice
- 2 ounces bourbon
- 1/8 teaspoon grated fresh ginger
- 1/8 teaspoon ground cinnamon
- 3 ounces ginger beer
- Garnish (optional):
- 1 cinnamon stick
- Sage leaves
- Dash of ground cinnamon
Place pumpkin puree, honey, fresh lemon juice, bourbon, fresh ginger and ground cinnamon in a cocktail shaker and start shaking.
Strain ingredients over ice in a rocks glass
Stir in the ginger beer, and garnish your cocktail with a cinnamon stick, a sage leaf or two with a dash of cinnamon on top.
Count D’s Martini
- 2 ounces vodka
- ½ ounce simple syrup
- ½ ounce coffee liqueur
- 1 ounce freshly brewed espresso
- Garnish: 3 coffee beans (optional)
Add all of the ingredients into a shaker with ice and shake
Fine-strain into a chilled cocktail glass
Garnish with coffee beans
- 2 bottles red wine (preference: Cabernet Sauvignon)
- ¾ cup brown sugar
- 6 cinnamon sticks
- 2 cups freshly squeezed orange juice
- 1 cup brandy
- 1 tsp brandy
- ½ tsp allspice
- 1 freshly sliced ginger (2” or 3” pieces)
- 1 orange for zesting
- Garnish (optional)
- 1 whole cloves or whole allspice
Pour the red wine into a large pot with the freshly squeezed orange juice
Add your spices, ginger, brown sugar, 4 cinnamon sticks, and orange zest and stir to dissolve the brown sugar
Warm the combination over medium heat, but do not bring to a boil
Once evenly warmed and the sugar has dissolved, add the brandy and reduce to very low heat to serve warm or remove from heat to transfer to a punch bowl to serve at room temperature depending on your preference
Garnish with remaining cinnamon sticks, whole cloves and orange zest
Note: This spiced wine recipe can be stored in the fridge for up to three days. When storing, make sure the wine is cooled to room temperature before transferring it to an airtight container. Keep in mind that reheating will affect the alcohol content.
- 1 1/2-ounce reposado
- 1/2-ounce Carpano Antica
- 1/2 ounce green chartreuse
- ½ ounce coffee liqueur
- 2 dashes chocolate bitters
Note: This can be served over a large cube, or as a martini. We suggest using a chocolate stick as a garnish, or orange peel with cloves in it. Yummo for your sick little tummo.
Sippin’ on Gin & Boos (for two)
- 4 ounces gin
- 4 ounces apple juice
- 1 ounce lemon juice
- 2 ounces Honey Simple Syrup
- Dash Cinnamon
- Garnish (optional)
- 2 Thyme Sprigs
- 1 Apple (cut into matchsticks)
Combine gin, apple juice, lemon juice, honey simple syrup, and cinnamon in a cocktail shaker with ice. Shake vigorously until chilled. Fill two glasses with ice and matchstick apples. Strain cocktail into glass and garnish with sprigs of thyme.
- 1 teaspoons maple syrup
- 1 teaspoon water
- 4 dashes Aromatic Bitters
- 2 ounces infused-bourbon
- Garnish (optional
- Orange Peel
Infuse the bourbon: Place bourbon and spices in a glass jar with a lid. Allow to infuse for 24 hours, shaking occasionally. Strain the bourbon into a clear jar.
Add the maple syrup, water, and bitters to the bottom of an old-fashioned glass.
Add ice and the bourbon to the glass, and stir for 30 seconds
Rub a piece of orange peel around the rim of the glass and drop it in as garnish.
Feeling nutty? Abe’s whipped up a perfect prize for those with an adventurous proclivity for pecan.
- 2 ounces of Pecan Bourbon
- 1 bar spoon of simple syrup
- 3 dashes of angostura bitters
- cashew butter
Melt 8 ounces of cashew butter with 1/4 brown sugar, and 1/4 cup of butter over low heat. Once incorporated, add 750 ml of Bourbon. Let sit over very low heat for 5 minutes. Remove and refrigerate for at least 24 hours. Once all the solids have frozen, strain off. Stir over ice, serve on a large cube with orange peel with cloves
- ½ cup granulated sugar
- ½ cup water
Add the sugar and water to a small saucepan over medium heat
Stir until sugar is dissolved
Let cool, then pour into a glass jar and seal tightly with a lid
Honey Simply Syrup
- ¼ cup honey
- ¼ cup hot water
Add the honey and hot water to a mason jar and shake vigorously until the honey dissolves.
Let cool, then seal tightly with a lid.
We R Tacoma
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