Scary Good Halloween Party Recipes

by Renee on October 27, 2010

I picked up the Southwest Air magazine Spirit on our flight to Northern California  earlier this month, and was happy to find some pretty good looking beer recipes and a yummy one for pretzel cheese fondue. (Yes, I’m that person who ripped them out before you got there. But you can find them online as well.)

I’ll save you the hunt and post them here. Substitute whatever beers you like for the ones suggested.

Pumpkin Bomb by Eric Fried, owner of 8 oz. Burger Bar in Miami Beach, Florida.

Down in Florida we don’t get that fall chill, so we like drinks that remind us of the season. Shipyard Pumpkinhead Ale is a seasonal beer with notes of pumpkin and spice, and it’s still light. Most of us haven’t had Goldschlager since we drank it in our parents’ basement, but it works with the pumpkin ale. It tastes like Halloween meets Thanksgiving and makes the drink a little sweeter, bringing out those pumpkin-pie cinnamon flavors.

Ingredients:
Honey or agave syrup
2 teaspoons granulated sugar
1 teaspoon cinnamon
1 ounce Goldschlager
15 ounces Shipyard Pumpkinhead Ale
½ teaspoon chopped, toasted pumpkin seeds

Directions:
1. Dip rim of pint glass in honey or agave syrup. Combine cinnamon and sugar and coat rim of glass in mixture.
2. Pour Goldschlager into glass and top off with pumpkin ale. Sprinkle pumpkin seeds and another pinch of cinnamon-sugar on the head of the beer.

Cheryl Charming, author of The Everything Bartender’s Book, serves up a seasonal sampler of her favorite autumn-inspired mixed beers.

Jack-O-Lantern
3 ounces Ginger Beer
12 ounces Brooklyn Post Road Pumpkin Ale
1 ounce Jack Daniel’s Whiskey
Pour the whiskey into a 16-ounce beer glass and then add the Brooklyn Post Road Pumpkin Ale and ginger beer.

Chocolate Truffle
7 ounces stout
½ ounce chocolate liqueur
½ ounce raspberry liqueur
Pour the liqueurs into a tulip glass then follow with the stout.

Sam in the Apple Tree
8 ounces Samuel Adams Oktoberfest
8 ounces apple cider
Start with both ingredients chilled. Mix the Sam Adams Oktoberfest and apple cider in a beer mug.

Twisted Black and Tan
8 ounces stout
8 ounces Blue
Moon Harvest Moon Pumpkin Ale
Pour the Blue Moon Harvest Moon Pumpkin Ale into the glass and slowly layer the stout on top of the ale. Use a spoon bowl to break the fall (bars with stout on tap come with black-and-tan spoons).

Liquid Pumpkin Pie
Dash Angostura bitters
Pinch nutmeg
½ teaspoon ground ginger
½ ounce cinnamon schnapps
2 ounces ginger ale
12 ounces Brooklyn Post Road Pumpkin Ale
Pour the beer and ginger ale into a glass. Add the last four ingredients into a 16- ounce beer glass (cinnamon schnapps, ginger, nutmeg, and bitters). Pour in the Brooklyn Post Road Pumpkin Ale and ginger ale.

Black Velvet
3 ounces stout or dark porter
3 ounces champagne or sparkling wine
This cocktail was invented in honor of Prince Albert after he died at age 42 in 1861. You just float the chilled stout on top of chilled champagne. Don’t stir.

The Peacemaker
8 ounces Irish stout
½ ounce Irish whiskey
½ ounce Irish cream
Pour the Irish cream and Irish whiskey into a shot glass. Pour the Irish stout into a beer glass (like a pint glass). Drop the shot into the glass and drink immediately.

Pretzel Cheese Fondue by Kai Lermen, executive chef of The Peninsula Chicago

Ingredients:
2 tablespoons butter
1 tablespoon small-diced yellow onion
1 ounce all-purpose flour
1 cup whole milk
4.8 ounces Sam Adams Boston Lager
5 ounces shredded cheddar cheese
1 tablespoon Dijon mustard
salt
black pepper
thick pretzel rods

Directions:
1. In medium saucepan, melt butter over medium heat. Add onion. Cook until soft. Whisk in flour. Keep whisking until mixture turns light blond, then add milk and continue whisking. Simmer, stirring frequently, until sauce thickens, about 20 minutes.
2. Remove from the heat and whisk in beer, shredded cheddar, mustard, salt, and pepper. Serve with thick pretzel rods, cut crosswise on the diagonal, for dipping.

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