Halloween Treats for Grownups - Spooky Cocktail Hour from Riazul

"Fake Blood"
1 oz. Riazul Silver Tequila
1 oz. Creme de Cassis
1 lime wedge
Ginger Beer
Combine Riazul Silver, creme de cassis and squeezed lime juice with ice, shake and strain into a chilled glass. Fill with ginger beer.
Bonus points: garnish with glow-in-the-dark candy vampire fangs!

And if you don't happen to have a bottle of Creme de Cassis in your liquor cabinet, here is a simplified version.

"Fake Blood" (Part Deux)
1 1/2 oz. Riazul Silver
1 oz. cranberry juice
Lime wedge
1/2 oz. simple sugar
1 splash ginger ale
Combine Riazul Silver, cranberry juice, squeezed lime juice and simple sugar with ice. Shake and strain into a chilled glass. Fill with a splash of ginger ale.

Truco o Trato
2 oz. Riazul premium anejo tequila
2.5 oz dark Mexican chocolate
2 oz. heavy cream
4 oz. whole milk
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1 1/2 tbs. granulated sugar

Drinking Chocolate Instructions:
In a double boiler or microwave, melt chocolate. Add cream, milk, sugar, vanilla extract and cinnamon. Heat for ten minutes, stirring frequently. Remove from heat and refrigerate.
Serve dark chocolate cold in cabaillitos or snifters with corresponding shots of Riazul anjeo tequila. The drinking chocolate will provide maximum detection of the anejo's own chocolate notes.

Blanco y Negro
2 oz. of Riazul premium blanco tequila
2 oz. semi-sweet baking chocolate
2 oz. heavy cream
4 oz. whole milk
1 tsp vanilla extract
1/2 tsp. ground cinnamon
1 1/2 tbs granulated sugar
1 bar of white chocolate

Drinking Chocolate Instructions:
In a double boiler or microwave, melt chocolate. Add Riazul blanco tequila, cream, milk, sugar, vanilla extract and cinnamon. Heat for ten minutes, stirring frequently. Remove from heat and refrigerate.
Serve in a snifter garnished with white chocolate shavings over the surface.