Try your hand at making these hauntingly-delicious cocktails, crafted by course assistants in Professor Miller’s Restaurant Management class.

Big Red Blood Moon

Created by Erica Lin ’27

• 1.5 oz Mezcal
• 1.5 oz Hibiscus syrup (*see note below*)
• 0.5 oz Fresh lime juice
• 2.5 oz Sparkling wine (e.g., Cava, Prosecco, or Champagne)

1. Chill your glass: Place a coupe or flute glass in the freezer or fill it with ice water while you prepare the cocktail.
2. Mix the base: In a shaker with ice, combine the mezcal, hibiscus syrup, and lime juice. Stir gently to blend and chill the contents.
3. Prepare the glass: Discard the ice water from your glass if you used it to chill.
4. Build the cocktail: Pour the mezcal-hibiscus-lime mixture into the chilled glass.
5. Top with bubbles: Slowly add the sparkling wine to the glass to preserve the fizz.
6. Garnish (optional): Add a dried hibiscus flower, lime twist, or edible flower for a beautiful finish.

If you don’t have hibiscus syrup on hand, you can make it by simmering:

• 1 cup water
• 1 cup sugar
• ½ cup dried hibiscus flowers

Simmer for 10 minutes, strain, and cool before using.

Applejack Eyeball Cocktail

Created by Morgan Wilcox ’25

• 1 ½ oz Applejack or Apple Brandy
• ¾ oz Freshly squeezed lemon juice
• ½ oz Grenadine
• 1 oz Cranberry juice
• Ice cubes with blueberries inside (see note below)

1. Prepare “eyeball” ice cubes:
2. Place one blueberry in each compartment of an ice cube tray (preferably circular).
3. Fill with water and freeze until solid.
4. In a shaker filled with regular ice, combine applejack, lemon juice, grenadine, and cranberry juice.
5. Shake well until chilled.
6. Strain into a glass filled with the blueberry “eyeball” ice cubes.
7. Optional garnish: Add a lemon twist or extra blueberries for effect.

Tip: The blueberry-in-ice trick creates a spooky eyeball look—perfect for Halloween parties!