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These Bergen County Halloween Cocktails Are Scary Good

Creepy Olde Fashioned cocktail at City Perch in Fort Lee. Photo Credit: Travis W Keyes
Smashing Pumpkin cocktail from Ho-Ho-Kus Inn. Photo Credit: Submitted

BERGEN COUNTY, N.J. -- Who says you can't start celebrating Halloween a tad early? 

Sip and treat your way through the following "scary good" cocktails crafted by Bergen County mixologists; recipes included.

Creepy Olde Fashioned, City Perch Kitchen + Bar, Fort Lee: Mixologist Adam Seger will be crafting specialty Halloween cocktails for the holiday including the Zombie, Dead Man Walking, Corpse Reviver #13 and this Creepy Olde Fashioned (recipe below) while Chef Sherry Yard serves up a spooky, Halloween-themed food menu.

Recipe: Made with Fig and Black Walnut Rye, Maple, Hand Stabbed Ice, Grasshopper Bitters

  • Chill a rocks glass with ice.
  • Discard ice and put as large an ice cube(s) as possible
  • Add 2 oz Infused Rye
  • Add 2 bar spoons (1 tsp) Maple Syrup
  • Stir a dozen times
  • Finish with 5 drops Critter Bitters

NOTE: Infuse overnight a 750ml bottle Five & 20 NY Rye with 1/2 cup each of Crushed black walnuts and sliced figs -- strain and discard solids.

Smashing Pumpkin Martini, Ho-Ho-Kus Inn & Tavern, Ho-Ho-Kus: Liven up your Halloween with the bounty of the season: pumpkin. 


  • 2 tsp pumpkin puree (recipe below)
  • 3/4 oz Nocello liqueur
  • 2 oz vanilla vodka
  • cinnamon sugar rim
  • cinnamon stick for garnish


Add pumpkin puree, Nocello liqueur and vanilla vodka to a cocktail shaker. 

Add ice and shake. 

In a small bowl, mix cinnamon with granulated sugar and place on a plate, wet the rim of the glass with any citrus slice available (or simply water). 

Pour shaker contents into a martini glass. Garnish with cinnamon stick.

Homemade Sugar Pumpkin Puree

  • Slice off stem and top of a sugar pumpkin. 
  • Place on cutting board sliced side down and cut in half. Scoop out insides and discard. 
  • Brush with olive oil and place on a lined cookie sheet. 
  • Bake at 350 degrees for 40 minutes until soft. When done, take off skin and reserve flesh in a bowl. 
  • Sprinkle 1 tsp of pumpkin pie spice over pumpkin flesh. 
  • Puree with a stick blender or food processor. Will keep for two days or place in ice cube trays and freeze for up to six months.

(Courtesy of Caitlyn Ritz Ho-Ho-Kus Inn & Tavern)

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