ALICE AND THE MAGICIAN FEATURED IN "THE DAILY BEET"

3 Halloween Party Cocktails You’ll Want To Make All Winter

October 29, 2015 | Sarah Webb


Halloween comes in many forms – trudging through the neighborhood after 3-foot goblins hauling pillowcases of sugar, donning paper cat ears and eyeliner whiskers to a local bar, or bribing friends with pizza to share candy-doling duty. In all cases, it’s our opinion that an epic cocktail will be on the to-do list before midnight.


Who better to ask for cocktail advice than Alice and The Magician?  Based in Burlington, VT, owner Aaron Wisniewski has invented perfumes you can eat. One spritz in glass can create a multi-sensory experience out of any typical cocktail. They distill all their fragrances from natural ingredients and are experts in designing libations that are as delicious as they are curious.

So we inquired  – what are some cocktails to serve and imbibe that celebrate All Hallows Eve without the (candy) corn factor?  Something that will get you in the mood to monster mash and you’ll want to sip throughout the cold months by a woodstove. Here are three fall-inspired cocktails from Alice and The Magician:


Moscow Ghoul

“My favorite aspect of this drink is the ginger beer, but it’s missing that fresh burst of ginger fragrance,” Aaron tells us. “The Perfect Ginger fragrance is there to pump that up.”

Combine all ingredients over ice in a copper mug and mist twice with fragrance.


Woodsman

“The Manhattan is an all-time favorite for me, it’s just a stunningly beautiful cocktail – amber, semi-transparent liquid sitting in a martini glass. It’s all about highlighting the spirit, and that’s why I use the Carpano Antica Vermouth; it’s very herbal and botanical and pairs well with the bourbon. This cocktail is all about putting a drink into a time and place – Vermont in the fall means maple syrup, and walking outside to the smell of chimney smoke.”

Combine ingredients into a glass with ice. Stir for 30 seconds and strain into a martini glass. Mist once with fragrance and garnish with a brandied cherry.


Eternal Damnation

“The Hot Toddy is the quintessential autumn and winter drink here in Vermont. I love the feeling of sitting by a fire and drinking bourbon. I would wish it to go on forever and ever.” Aaron tells us, “Hence the name.” The smoked tea leaves are powerful, but soothed by the warm and spicy notes that develop in the bourbon as it barrel ages. “The edible mist on a warm beverage is something special – it creates a whole different sensory experience than it does with cold drinks.”

  • 3 oz Hot Lapsang Souchong Tea
  • 1 oz brandy
  • 1 T honey
  • 1 lemon wedge, squeezed
  • “Charred Bourbon Barrel” fragrance

Combine all ingredients into a big ol’ mug and mist twice with fragrance.