Guests seeking a dark and delicious Halloween drink experience can venture into one of Black Lagoon Halloween bars now 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. The holiday pop-ups aim to captivate guests with a haunted atmosphere and eerie libations.
The pop-up concept helps 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. 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.)
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 pop-up bar will feature entertainment, live performances and surprises that the founders promise will keep guests on the edge of their seats.
Here are a few cocktail recipes from the Black Lagoon participants and other bars offering scary good Halloween drinks.
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La Bruja (The Witch)
Course Drinks
Keyword creme de cassis, lemongrass, lime, mango, Strega liqueur, tequila
1 ¾ oz. Mijenta Tequila Blanco1 oz. Fresh lime¾ oz. Mango purée½ oz. Lemongrass/cinnamon syrup½ oz. Strega liqueur¼ oz. Lejay creme de Cassis float
Add ingredients in a shaker.
Strain the mix from one tin to another via a long pour.
Serve into a tall glass with crushed ice.
Garnish with cinnamon and rosemary to create witch’s broom
Jose Alejandro Ibañez, principal Bartender at Employees Only in New York, created this recipe.
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Headless Horseman
Course Drinks
Keyword apple juice, cinnamon, ginger beer, lemon, Scotch, vanilla
12 oz. Vanilla bean-infused Monkey Shoulder Scotch whiskey12 oz. Fresh honeycrisp apple juice3 oz. Fresh lemon juice3 oz. Cinnamon syrup 1:1 sugar to water1 ½ oz. 2:1 Simple syrup 2:1 sugar to water10 oz. Q Ginger beer10 Dash Angostura bitters
Large-format cocktail: 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.
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Grubby Bloody Hands
Course Drinks
Keyword egg white, lemon, raspberry syrup, rum
¾ oz. The Pathfinder Hemp and Root nonalcoholic spirit¾ oz. Appleton signature rum2 oz. Black strap rum¾ oz. Raspberry squid ink syrup½ oz. Lemon1 Egg white
Combine ingredients and double shake.
Double strain into pousse café glass.
Garnish with Angostura bitters art.
Kraig Rovensky created this recipe for Life On Mars in Seattle.
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Blood Rave
Course Drinks
Keyword absinthe, beet juice, chile liqueur, falernum, lime, mezcal
1 ½ oz. Montelobos mezcal½ oz. Giffard Pimente chile liqueur¼ oz. Fresh beet juice¾ oz. Fresh lime juice¾ oz. Miso Falernum1 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.
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Creature from the Black Lagoon
Course Drinks
Keyword activated charcoal, black currant juice, elderflower liqueur, lemon, vodka
1 ½ oz. Vodka½ oz. Elderflower liqueur1 oz. Blackcurrant syrup¾ oz. Lemon juice1 tsp. Activated charcoal
Combine ingredients and shake.
Strain over pebble ice.
Garnish with sliced red ti leaf.
Audrey Angui, bar manager at Paradisaea in Bird Rock, San Diego, created this recipe.
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