Oct. 1: Fire Cider Cocktail

Warm up the opening night of spooky season with a rich blend of spice and apple.

Ingredients:

• 2 oz. Red Eye Louie’s Immoral Spiced Rum

• 3 oz. apple cider

• 1 tsp. lemon juice

• Ice, for serving

• Cinnamon stick and lemon peel (optional garnish)

Instructions:

• Stir all ingredients in a lowball glass.

• Fill with fresh ice and serve.

• Garnish with a cinnamon stick and lemon peel.

Tasting Notes: Warm spiced apple and citrus lead the sip, with the spiced rum adding a cozy fall finish.

Oct. 2: Pumpkin Patch Margarita

A sweet and savory autumn margarita with a spicy kick on the rim.

Ingredients:

• 2 oz. Red Eye Louie’s Tequila Plata

• 1-2 tbsp. pumpkin butter

• 1/3 cup apple cider

• 1/2 oz. orange liqueur

• Ginger beer, for topping

• Rim mix: 1 tbsp. coarse sugar, 1 tbsp. granulated sugar, 1/2 tsp. cinnamon, 1 pinch cayenne pepper, pomegranate juice

Instructions:

• Mix the coarse sugar, granulated sugar, cinnamon, and cayenne on a small plate. Dip the glass rim into pomegranate juice, then into the sugar spice mix.

• Fill the glass with ice.

• Combine pumpkin butter, apple cider, Tequila Plata, and orange liqueur in a cocktail shaker. Shake to combine, add ice, and shake vigorously for 1 minute.

• Strain into the prepared glass, top with ginger beer, and garnish with apple slices and cinnamon sticks.

Tasting Notes: Creamy pumpkin and crisp apple cider balance bright tequila, orange liqueur, and a sparkling ginger beer lift.

Oct. 3: The Grave Digger

Earthy tequila and spiced cider with a smoky herb finish.

Ingredients:

• 2 oz. Red Eye Louie’s Tequila Plata

• 2 oz. spiced apple cider

• 1/2 oz. lemon juice

• 1/2 oz. Cointreau

• 2 dashes rosemary or orange bitters (optional)

• Ginger beer, for topping

• Fresh rosemary sprig, for serving

Instructions:

• Fill a cocktail glass with ice.

• Combine Tequila Plata, apple cider, lemon juice, Cointreau, and bitters in a shaker with ice. Shake well for 1 minute.

• Strain into the prepared glass and top with ginger beer.

• Light the rosemary sprig on fire briefly for a smoky aroma, then set it in the drink.

Tasting Notes: Bright lemon and spiced cider create a tart autumn base, while ginger beer and rosemary add snap and aroma.

Oct. 5: Drunk Ghost

Creamy, sweet, and topped with a marshmallow ghost.

Ingredients:

• 2 oz. Red Eye Louie’s RumQuila

• 2 oz. coconut cream

• 1/2 tsp. vanilla extract

• 4 oz. lemon-lime soda

• Ghost Peep, for garnish

Instructions:

• Fill a shaker with ice, RumQuila, vanilla extract, and coconut cream.

• Shake thoroughly to fully incorporate the cream.

• Strain into a glass over ice, top with lemon-lime soda, and float a Ghost Peep on top.

Tasting Notes: Sweet coconut cream and vanilla give this cocktail a dessert-like body, finished with bubbly citrus soda

Oct. 6: Corpse Reviver

A classic revival drink perfect for horror movie marathons.

Ingredients:

• 1 oz. Red Eye Louie’s Immoral Gin

• 1 oz. lemon juice

• 1 oz. Cointreau

• 1 oz. dry vermouth

• 1/2 tsp. absinthe

• Orange peel, for garnish

Instructions:

• Add Immoral Gin, lemon juice, Cointreau, dry vermouth, and absinthe to an ice-filled shaker.

• Shake hard until well chilled.

• Strain into a chilled glass and garnish with an orange twist.

Tasting Notes: Crisp gin, citrus, and orange liqueur make this cocktail bright and bracing, with a faint herbal edge from absinthe.

Oct. 7: Pumpkin Martini

A decadent dessert martini that captures autumn pie in a glass.

Ingredients:

• 2 oz. Red Eye Louie’s VodQuila

• 1/2 oz. heavy cream or coconut milk

• 1/2 oz. pure maple syrup

• 2 tbsp. canned pumpkin puree

• 1/4 tsp. pumpkin pie spice

• 1/4 tsp. vanilla extract

• Graham cracker crumbs and maple syrup, for the rim

Instructions:

• Dip the rim of a martini glass in maple syrup, then into crushed graham crackers.

• Place all cocktail ingredients in a shaker filled with ice.

• Shake vigorously until chilled, then strain into the prepared glass.

Tasting Notes: Pumpkin, maple, cream, and warm spice create a smooth pie-like martini with a graham cracker finish.

Oct. 9: Skeleton Key

A tall, effervescent highball with a deep floral and spicy backbone.

Ingredients:

• 1 1/2 oz. Red Eye Louie’s WhisQuila

• 3/4 oz. elderflower liqueur

• 1/2 oz. fresh lemon juice

• 3-5 oz. ginger beer

• 6-8 dashes Angostura bitters

Instructions:

• Fill a highball glass with ice.

• Pour in WhisQuila, elderflower liqueur, and lemon juice.

• Top with ginger beer and float Angostura bitters directly over the drink.

Tasting Notes: WhisQuila and elderflower make this highball floral and lightly smoky, with ginger beer and bitters adding spice.

Oct. 10: Green Goblin

A neon green tropical punch framed by an ominous black sugar rim.

Ingredients:

• 1.5 oz. Red Eye Louie’s RumQuila

• 1 oz. pineapple juice

• 0.5 oz. fresh lemon juice

• 0.5 oz. blue curaçao

• 1 oz. lemon-lime soda

• Black sanding sugar and simple syrup, for the rim

Instructions:

• Dip your glass rim into simple syrup, then coat completely in black sanding sugar.

• Shake RumQuila, pineapple juice, lemon juice, and blue curaçao with ice.

• Strain carefully into the prepared glass and top with lemon-lime soda.

Tasting Notes: Pineapple, lemon, and blue curaçao make this bright and tropical, while the black sugar rim adds Halloween drama.

Oct. 11: Drunk Witch

Glittery, sparkling, and wickedly sweet.

Ingredients:

• 2 oz. Red Eye Louie’s Immoral Vodka

• 1.5 oz. blue curaçao

• 1.5 oz. grenadine

• Lemon-lime soda, to top

• Green sanding sugar and simple syrup, for the rim

• Edible silver glitter, for garnish

Instructions:

• Rim a glass with simple syrup and coat with green sugar.

• Shake Immoral Vodka, blue curaçao, and grenadine with ice.

• Strain into the glass over ice, top with lemon-lime soda, and stir in edible glitter.

Tasting Notes: A sweet, colorful vodka cocktail with berry-citrus notes, fizzy soda, and a playful candy-like finish.

Oct. 13: Witches Blood

Vibrant blood orange and pomegranate finished with spicy ginger beer.

Ingredients:

• 1.5 oz. Red Eye Louie’s WhisQuila

• 1 oz. blood orange liqueur

• 1 oz. pomegranate juice

• 1/2 oz. lemon juice

• Chilled ginger beer, to top

• Maraschino cherries, for garnish

Instructions:

• Combine WhisQuila, blood orange liqueur, pomegranate juice, and lemon juice in a shaker with ice.

• Shake for 1 minute and strain into a rocks glass over fresh ice.

• Top with ginger beer and garnish with cherries.

Tasting Notes: Blood orange, pomegranate, and lemon make this vivid and tart, with ginger beer adding a crisp, spicy sparkle.

Oct. 14: Upside Down Cocktail

Dark berries and earthy tequila inspired by strange dimensions.

Ingredients:

• 1.5 oz. Red Eye Louie’s Tequila Plata

• 1 oz. blackberry liqueur

• 1 oz. simple syrup

• Handful of fresh blackberries

• Fresh lemon juice, to taste

• Ginger beer, to top (optional)

Instructions:

• Muddle fresh blackberries and simple syrup in a cocktail shaker.

• Add Tequila Plata, blackberry liqueur, lemon juice, and ice.

• Shake vigorously, double strain into a glass, and top with ginger beer if desired.

Tasting Notes: Blackberry and simple syrup create a dark berry sweetness, brightened by lemon and lifted with optional ginger beer fizz.

Oct. 15: Never Sleep Again

A fiery caffeinated kick to keep you awake all night.

Ingredients:

• 1 oz. Red Eye Louie’s Tequila Plata

• 2 oz. strong brewed coffee

• 0.5 oz. Ancho Reyes chili liqueur (or Tequila Plata with ancho chili powder)

• 0.5 oz. simple syrup

Instructions:

• Combine coffee, Tequila Plata, Ancho Reyes, and simple syrup in a mixing glass with ice.

• Stir until well chilled.

• Strain into an Irish coffee glass packed with crushed ice.

Tasting Notes: Coffee and tequila create a bold, roasty base, with ancho chile warmth and simple syrup smoothing the finish.

Oct. 17: Jigsaw’s Elixir

A tart, silky sour with a blood-red syrup spiral.

Ingredients:

• 1 1/2 oz. Red Eye Louie’s VodQuila

• 1/2 oz. dry vermouth

• 1/2 oz. raspberry syrup

• 1/2 oz. fresh lemon juice

• 1 egg white

• Fresh raspberries and raspberry syrup, for garnish

Instructions:

• Add VodQuila, dry vermouth, raspberry syrup, lemon juice, and egg white to a shaker.

• Dry shake without ice for 15 seconds to create a silky foam.

• Add ice, shake hard again, and strain into a glass.

• Drizzle a spiral of raspberry syrup across the foam top and garnish with fresh berries.

Tasting Notes: Raspberry, lemon, and vermouth give this cocktail a tart, silky texture, with egg white adding a smooth foam.

Oct. 18: Hannibal Lecter

Rich cider paired with a deep Chianti wine float.

Ingredients:

• 1 1/4 oz. Red Eye Louie’s WhisQuila

• 2 oz. apple cider or apple cider syrup

• Chianti red wine, for drizzling

• Fresh lemon peel

Instructions:

• Shake WhisQuila and apple cider in an ice-filled shaker.

• Strain into a rocks glass over fresh ice.

• Slowly pour a float of Chianti over the back of a spoon to create a dark top layer.

• Garnish with a fresh lemon peel.

Tasting Notes: Apple cider and WhisQuila make this rich and autumnal, while Chianti adds a dark fruit accent.

Oct. 19: The Redrum

Ruby-red pomegranate and lime layered over rich spiced rum.

Ingredients:

• 2 oz. Red Eye Louie’s Immoral Spiced Rum

• 1 oz. pomegranate juice

• 1 oz. fresh lime juice

• 0.5 oz. simple syrup

• Rosemary sprig or lime wheel, for garnish

Instructions:

• Add Immoral Spiced Rum, pomegranate juice, lime juice, and simple syrup to a shaker with ice.

• Shake vigorously for 15 seconds.

• Strain into a glass over fresh ice and garnish with a sprig of rosemary.

Tasting Notes: Pomegranate and lime make this drink tart and ruby-red, with spiced rum adding depth and warmth.

Oct. 21: The Good Guy

A nutty, playful sour with a sharp citrus snap.

Ingredients:

• 2 oz. Red Eye Louie’s WhisQuila

• 0.75 oz. amaretto

• 0.5 oz. lemon juice

• 0.25 oz. grenadine

• 2 dashes Angostura bitters

Instructions:

• Combine WhisQuila, amaretto, lemon juice, and grenadine in a shaker with ice.

• Shake for 10 seconds and strain into a rocks glass over fresh ice.

• Top with two dashes of Angostura bitters and serve immediately.

Tasting Notes: Amaretto, lemon, grenadine, and bitters give this a nutty-sweet profile with a bright citrus snap.

Oct. 22: Mr. Tusk’s Tea

A sophisticated tea cocktail with aromatic bitters and honey.

Ingredients:

• 2 oz. Red Eye Louie’s RumQuila

• 1 oz. Earl Grey tea, chilled

• 0.75 oz. honey syrup

• 0.5 oz. lemon juice

• 2 dashes aromatic bitters

Instructions:

• Brew and completely chill your Earl Grey tea.

• Shake RumQuila, tea, honey syrup, and lemon juice with ice.

• Strain into a teacup or rocks glass over ice and add bitters on top.

Tasting Notes: Earl Grey tea and honey syrup make this smooth and aromatic, with lemon and bitters adding balance.

Oct. 23: Hobb’s End Highball

A crisp botanical highball with a deep ocean blue glow.

Ingredients:

• 2 oz. Red Eye Louie’s Immoral Gin

• 1 1/2 oz. blue curaçao

• 3/4 oz. lemon juice

• Club soda, to top

• Lime wheel and mint sprig, for garnish

Instructions:

• Stir Immoral Gin, blue curaçao, and lemon juice in a mixing glass with ice.

• Strain into a tall highball glass filled with ice.

• Top with club soda, stir gently, and garnish with lime and mint.

Tasting Notes: Gin, blue curaçao, and lemon make this highball bright and citrusy, with club soda keeping it light.

Oct. 25: Crystal Lake Cooler

A cool, bright blue sipper with a refreshing citrus snap.

Ingredients:

• 2 oz. Red Eye Louie’s Immoral Vodka

• 1 oz. blue curaçao

• 3 oz. lemonade

• Splash of lemon-lime soda

• Ice cubes

Instructions:

• Fill a highball glass to the top with ice.

• Add Immoral Vodka and blue curaçao.

• Top with lemonade and a quick splash of lemon-lime soda, then stir gently.

Tasting Notes: Blue curaçao and lemonade make this crisp and citrus-forward, with lemon-lime soda adding refreshing fizz.

Oct. 26: Ghostface Punch

A crowd-pleasing punch combining tart cranberry and sweet black cherry.

Ingredients:

• 2 oz. Red Eye Louie’s VodQuila per serving

• 2 cups black cherry juice

• 2 cups lemon-lime soda

• 1 cup cranberry juice

• Maraschino cherries, for garnish

Instructions:

• Stir black cherry juice, lemon-lime soda, and cranberry juice together in a pitcher with ice.

• Add a 2 oz. shot of VodQuila into each serving glass filled with ice.

• Fill glasses with the juice blend from the pitcher and garnish with maraschino cherries.

Tasting Notes: Black cherry, cranberry, and lemon-lime soda make this punch juicy, tart, and easy to serve by the glass.

Oct. 27: Trick ’r Treat Tonic

A layered candy-colored cocktail that screams classic Halloween.

Ingredients:

• 1 oz. Red Eye Louie’s VodQuila

• 2 oz. orange juice

• 1/2 oz. grenadine syrup

• Club soda, to top

• Orange slice, for garnish

Instructions:

• Pour grenadine into the bottom of a glass, then carefully pack with ice.

• Shake VodQuila and orange juice with ice in a shaker.

• Strain gently over the back of a spoon into the glass to keep the red layer intact.

• Top with club soda and garnish with an orange wheel.

Tasting Notes: Orange juice and grenadine create a layered citrus-sweet base, finished with bubbly club soda.

Oct. 29: The Chainsaw Crush

A bloody beer cocktail featuring pomegranate and crisp Mexican lager.

Ingredients:

• 1 1/2 – 2 oz. Red Eye Louie’s Tequila Plata

• 1 oz. pomegranate juice

• 0.5 oz. Cointreau or orange juice

• 2 oz. fresh lime juice

• Corona beer, to top

• Pomegranate syrup, for glass drips

Instructions:

• Rim the glass with thick pomegranate syrup and let it drip down the sides.

• Add ice, Tequila Plata, Cointreau, lime juice, and pomegranate juice directly into the glass.

• Fill the rest of the glass with chilled Corona beer and garnish with an orange wheel.

Tasting Notes: Pomegranate, lime, tequila, and beer create a tart, bold cocktail with a dramatic red finish.

Oct. 30: The Firefly Special

A bittersweet, sophisticated nightcap for horror cinema lovers.

Ingredients:

• 2 oz. Red Eye Louie’s WhisQuila

• 0.5 oz. Campari

• 0.5 oz. sweet vermouth

• 2 dashes Angostura bitters

• 2 dashes orange bitters

• Wide orange peel, for garnish

Instructions:

• Combine WhisQuila, Campari, sweet vermouth, and both bitters in a mixing glass with ice.

• Stir gently for 30 seconds until completely chilled.

• Strain over a single large ice cube in a rocks glass.

• Express the orange peel over the glass to release citrus oils and set it on the rim.

Tasting Notes: WhisQuila, Campari, vermouth, and bitters make this spirit-forward, bittersweet, and aromatic.

Oct. 31: Bite Me

A velvety white chocolate dessert martini sporting bloody candy drips.

Ingredients:

• 1 1/2 oz. Red Eye Louie’s VodQuila

• 1 oz. half and half

• 3/4 oz. white chocolate liqueur

• Thick red syrup (raspberry, cherry, or pomegranate)

• Plastic vampire fangs, for garnish

Instructions:

• Rim a chilled martini glass with red syrup, letting drips run down the sides.

• Combine VodQuila, half and half, and white chocolate liqueur in a shaker with ice.

• Shake hard until frosty, strain into the prepared glass, and serve with vampire teeth.

Tasting Notes: Creamy white chocolate and half-and-half make this rich and smooth, with red syrup adding a sweet berry finish.