Halloween Cocktails
Mane & Rye Dinerant at Hutton Hotel: The Devil’s Vesper
Created by Uwe Roehricht, Director of Food and Beverage at Mane & Rye Dinerant
* Ingredients:
o 2 dash Fee Brother Rhubarb Bitters 5oz
o 2 Jalapenos
o 0.75 oz Lime
o 0.5 oz Rosemary Thyme Syrup
o 0.5 oz St. Germain 750ml
o 1 oz Absolut Elyx 750 ml
* Method: 1. Muddle: 2 jalapeno slices. 2. Preparation: Shaken
* Glass: Rocks glass
* Garnish: Rosemary + thyme knot
Nobody Told Me: Dia De Los Zombies
Created by Alberto Miranda, Co-Owner/Beverage Director of Nobody Told Me
* Ingredients:
o 1.5 oz Tequila Blanco
o 1.5 oz Tequila Reposado
o .25 oz Velvet Falernum
o .50 oz Aperol
o Bar Spoon of St. Elizabeth’s Allspice Dram
o .50 oz Cinnamon Syrup
o .75 oz Lime Juice
o 3 Drops Saline Solution
o .25 oz Maraschino Cherry Syrup
o 3 Sprays of Absinthe from an Atomizer
* Method: Combine everything but the cherry syrup and absinthe and shake with pebble ice, pour content into prayer candle or tiki mug. Top with fresh pebble ice and pour .25 oz of maraschino cherry syrup on top. garnish with a maraschino cherry, an orange slice and a mint sprig. Spray garnish with absinthe
