| HOLIDAY TIPS |
Dive Into The Black Lagoon Halloween Bars
If you ’ re seeking a dark and delicious Halloween drink experience , Black Lagoon Halloween bars are popping up all over . The acclaimed “ adult Halloween celebration of your nightmares ” returns this October with the immersive pop-up across 19 cities worldwide .
Black Lagoon , started in 2019 by bar industry veterans Kelsey Ramage and Erin Hayes , blends frightful fun and sinister Halloween ambiance , captivating guests with its haunted atmosphere and eerie libations . The pop-up concept aims to help cocktail bars present a dark celebration for those who revel in the mysterious and bizarre , where guests can transport themselves to a world that blurs that line between reality and the supernatural .
Black Lagoon pop-ups include meticulously crafted sets , immersive storytelling and a lineup of signature Halloween-inspired cocktails such as the Death Rattle , Hellfire Fizz , Night Crawler and Satanic Panic . Each popup bar will feature entertainment , live performances and surprises that the founders promise will keep guests on the edge of their seats .
Can ’ t make it to a Black Lagoon pop-up ? Host your own haunted house party ! Adorn your walls cobwebs , chains and scary portraits and don ’ t forget plenty of skulls and skeletons . Dim the lights , play some creepy music and offer some spooky cocktails , preferably with Halloween hues such as blood red , deep black and fiery orange .
Here ’ s how to make the Black Lagoon ’ s Book of Blood mezcal drink , plus two more craft cocktail recipes developed for scary good Halloween fun .
Book of Blood
1 ½ oz . Montelobos mezcal ½ oz . Giffard Pimente chile liqueur ¼ oz . Fresh beet juice ¾ oz . Fresh lime juice ¾ oz . Miso Falernum 1 dash Absinthe
Add all ingredients with ice and shake well . Strain drink into Mai Tai or double Old Fashioned glass filled with crushed ice . Garnish with a dehydrated lime .
Mixologists Erin Hayes and Kelsey Ramage created this recipe for Black Lagoon .
Headless Horseman
( Large-format punch ) 12 oz . Vanilla bean-infused Monkey Shoulder Scotch whiskey 12 oz . Fresh honeycrisp apple juice 3 oz . Fresh lemon juice 3 oz . Cinnamon syrup ( 1:1 sugar to water ) 1 ½ oz . 2:1 Simple syrup ( 2:1 sugar to water ) 10 oz . Q Ginger beer 10 Dash Angostura bitters
Combine all ingredients , shake well over crushed ice . Pour unstrained into a pumpkin shaped punch bowl . Garnish with 3 orchids , assorted shells and gourds , 2 pine leaves .
Kevin Beary , beverage director at Three Dots and a Dash and The Bamboo Room , created this recipe .
La Bruja ( The Witch )
BOOK OF BLOOD
1 ¾ oz . Mijenta Tequila Blanco 1 oz . Fresh lime ¾ oz . Mango purée ½ oz . Lemongrass / cinnamon syrup ½ oz . Strega liqueur ¼ oz . Lejay creme de cassis float
Add first five ingredients in a shaker . Strain the mix from one tin to another via a long pour . Serve into a tall glass with crushed ice . Float creme de cassis on top . Garnish with cinnamon and rosemary to create witch ’ s broom .
Jose Alejandro Ibañez , principal Bartender at Employees Only in New York , created this recipe .
THE 2023 BLACK LAGOON LOCATIONS INCLUDE :
King Bee ( Austin , TX ) Backstage Lounge ( Charlotte , NC ) Hospitality 201 at Homestead on The Roof ( Chicago )
Nickel City ( Fort Worth , TX ) Matilde Mi Amor ( Guadalajara , Mexico ) Two Headed Dog ( Houston , TX ) Homeboy ( London , U . K .)
Lost Property ( Los Angeles ) Meteor ( Minneapolis ) 132 Bar Vintage ( Montreal ) Pretty Ricky ’ s ( New York ) Anna ’ s ( New Orleans )
Sister Midnight ( Paris , France ) Dirty Pretty ( Portland , OR ) Kona ’ s Street Market ( San Francisco ) Rob Roy ( Seattle )
Bar Mordecai ( Toronto ) Butcher & Bullock ( Vancouver , Canada ) Trouble Bird ( Washington D . C .)
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