Every good horror movie begins with a little foreshadowing. The Severed Sun offers its own in the form of a blood-red Lambrusco float, layered over a tart, bittersweet bourbon cocktail.
Whether you’re revisiting classics like Scream, Halloween or Hocus Pocus, hosting a Halloween-themed cocktail party or settling in for a night of scary movies, there’s one thing worth having on hand. And no, it’s not popcorn. It’s a good cocktail. Enter the Severed Sun, a bourbon Halloween cocktail with a blood-red wine float and a name that could easily double as the title of a slasher film.
The recipe comes courtesy of The Haunting, a Halloween pop-up from Miracle Cocktails Inc., the company behind the popular Miracle and Sippin’ Santa Christmas bars. With 45 locations across the United States and abroad, the pop-up brings haunted-house nostalgia to neighborhood bars, complete with jack-o’-lanterns, cobwebs, flickering candlelight and cocktails developed by Joann Spiegel with names like Liquid Lobotomy and Poison Apple.
A little prep goes a long way
You’ll need a little patience to make it, but the payoff is a cocktail that looks impressive without relying on plastic eyeballs or gummy worms. Though there’s nothing wrong with throwing a few of those into the mix, either.
The trick is to do some prep work ahead of time, particularly the homemade ginger and sage syrup. To make it, combine 8 oz granulated sugar, 6 oz water, 2 oz ginger juice and 25–30 fresh sage leaves in a saucepan. Bring to a boil, then simmer for 10 minutes. Remove from heat and let infuse for 30–60 minutes. Strain, let cool completely, then refrigerate in an airtight container for up to one week.
As for the cocktail itself, bourbon brings warmth and notes of vanilla and oak, while elderflower liqueur adds a floral touch and artichoke amaro lends a little bitterness. The syrup contributes sweetness and spice, balanced by the tartness of acidified grapefruit juice. A final float of Lambrusco, Italy’s sparkling red wine, gives the drink its appropriately sinister finish. For the full experience, try sipping from the top first, without a straw, to taste the Lambrusco before it mixes with the cocktail below, much like the layered effect of a Guinness float. Then give it a gentle stir or use a straw to bring the flavors together.
Shortcuts and Tips
- Skip the homemade syrup: Use store-bought ginger syrup, or steep a few sage leaves in it for a closer match.
- No acidified grapefruit juice? Fresh grapefruit juice works as a substitute, though the cocktail will be less tart. The original acidification formula wasn’t provided.
- Hosting a party? Mix the bourbon, elderflower liqueur, amaro and syrup ahead of time. Shake individual servings with grapefruit juice and ice, then add the Lambrusco just before serving.
Severed Sun: A Bourbon Halloween Cocktail
Ingredients
- 1 1/4 oz Kentucky straight bourbon
- 1/4 oz elderflower liqueur
- 1/2 oz artichoke amaro
- 1 oz ginger and sage syrup (recipe below)
- 1 1/2 oz acidified grapefruit juice (see recipe note)
- 1 oz Lambrusco sparkling red wine, to float
- Ice, for shaking and serving
Instructions
- Prepare the glass. Fill a Collins glass with fresh ice and set aside.
- Combine the ingredients. Add the bourbon, elderflower liqueur, artichoke amaro, ginger and sage syrup, and acidified grapefruit juice to a cocktail shaker. Leave out the Lambrusco.
- Shake with ice. Fill the shaker with ice, secure the lid and shake vigorously until thoroughly chilled, approximately 10–15 seconds.
- Strain into the glass. Strain the cocktail into the prepared Collins glass over fresh ice.
- Add the Lambrusco. Measure 1 oz of Lambrusco and gently pour it over the cocktail. Avoid stirring afterward to preserve the red wine float.
- Serve immediately. Enjoy while the drink is cold and the Lambrusco still has its sparkle.
Rather Leave It to the Professionals?
If homemade syrup and cocktail shakers aren’t your thing, The Haunting is serving up Halloween cocktails at participating bars across the country and abroad.
