Bone-chilling cocktails from some of our favorite mixologists.
Black Dahlia, from Bill Harden.
Black Dahlia
Bill Harden, TAPS at The Georges, Lexington
Combine 1 ½ ounces Henry McKenna Bourbon, ¾ ounce orgeat syrup, ¾ ounce lime juice and 1 muddled strawberry, then mix in ¼ teaspoon of activated charcoal for color.
Banana Banshee
Dave Fulton, Bald Top Brewery, Madison
Mix 9 ounces Fields of Gold Wheat beer, 3 ½ ounces pineapple and banana juice and 3 ounces sparkling blood orange juice. For an extra kick, add ½ ounce of your favorite rum.
Dragon’s Breath
Whitney Cheeks, Graze on Main, Wytheville
Pour 1 ½ ounces Maestro Dobel, ½ ounce Cointreau, ½ ounce raspberry habañero syrup and ½ lime into a glass rimmed with black salt and garnished with fresh raspberries.
Pumpkin Pie Sangria
30 Days of Nights, from Josh Seaburg.
Nik Hasberry, Monza, Manassas
Muddle oranges and apples and mix with ½ ounce maple syrup, ½ ounce Torani pumpkin syrup and 1 ounce butterscotch Schnapps, and top with Moscato or sweet wine. Caramel drizzle is optional.
30 Days of Nights
Josh Seaburg, Saltine Restaurant at The Main, Norfolk
Combine 1 ½ ounces Plymouth gin, ¾ ounce lemon juice, 1 ½ ounces yellow Chartreuse, ¼ ounce simple syrup and 1 tablespoon pomegranate juice with a dash of Angostura bitters. Garnish with pomegranate seeds.
