Bug-Infused Halloween Cocktails: The Ultimate Spooky Drink Trend
If you found a bug in your drink, your first reaction might be to freak out or suspect a prank. But what if that creepy crawler is there on purpose? Bug-infused cocktails are gaining traction, offering adventurous drinkers a unique way to enjoy sustainable and surprisingly flavorful drinks—especially around Halloween.
These insect-inspired cocktails offer a range of complex flavors, from earthy and woodsy to nutty and smoky. In the spirit of spooky festivities, they also provide an unusual twist that guarantees a memorable Halloween experience.
The Rise of Bug-Infused Cocktails
Mixologist Aneka Saxon is pushing the boundaries of traditional cocktails at Dearly Beloved, an artful cocktail bar and restaurant in Chicago. Gone are the simple martini olives and lime wedges; instead, Saxon reaches for a range of edible insects to liven up her drinks. From grasshoppers to zebra tarantulas, her concoctions boast a variety of flavors that surprise even the most seasoned cocktail enthusiasts.
Beyond just taste, Saxon wants to start a conversation about sustainable food sources. Insects, often overlooked in Western diets, require far less water, feed, and land than traditional protein sources like beef or pork. Though other cultures have embraced entomophagy (the practice of eating insects), the U.S. is slowly catching on. And what better way to introduce bugs to your diet than through a cocktail?
Bugs Add More Than Just Flavor
According to Saxon, each bug has its own bouquet of flavors. “[Customers] ask to see and taste the zebra tarantula tincture most often,” says Saxon. The tarantula-infused tincture is made by steeping dried zebra tarantulas in overproof rum for several weeks, resulting in a nutty, earthy flavor reminiscent of chocolate. This concoction finds its way into her signature Halloween cocktail, Two Wrongs, an insect-laden drink that mixes tarantula tincture with chapuline-infused sotol and mezcal infused with cochineal beetles.
But insects aren’t just about taste—they offer a connection to tradition as well. Cochineal beetles, for example, were historically used to give spirits like Campari their distinct red color before modern food coloring took over. Now, Saxon uses them in their natural form to add both flavor and color to her cocktails, keeping this tradition alive.
Why Insects Are a Sustainable Choice
Insects are one of the most eco-friendly protein sources available. They use less water, feed, and land compared to livestock. As environmental concerns continue to grow, forward-thinking chefs and mixologists like Saxon are promoting insects as a sustainable and responsible ingredient in food and drink.
Grasshoppers are a go-to insect in many of Saxon’s cocktails. They’re reasonably priced, versatile, and easy to obtain. And don’t worry—she ensures that only human-grade grasshoppers are used, so you won’t end up sipping on a lizard’s snack.
Recipes to Bug Out Your Halloween Party
Ready to give your Halloween party an unforgettable twist? Saxon shares a few of her favorite bug-infused cocktail recipes for the adventurous hosts and their daring guests.
Two Wrongs – A Bug-Infused Halloween Delight
This drink combines chapuline (grasshopper)-infused Los Magos sotol with mezcal, tarantula tincture, and a touch of coconut and cacao for a dessert-like sipping experience.
Ingredients:
- 1 oz chapuline-infused Los Magos sotol
- 1 oz Convite Una mezcal
- 0.25 oz grasshopper syrup
- 0.25 oz Koloa coconut rum
- 0.25 oz Giffard crème de cacao
- 2 dashes chocolate bitters
- 2 dashes tarantula tincture
- 1 dash white sesame oil
Instructions: Stir all ingredients and pour over rocks in a glass. Garnish with an orange peel.
How to make chapuline-infused Los Magos sotol:
Combine 1/2 cup of dried grasshoppers with one bottle of Los Magos sotol. Let it rest for 24 hours, then strain and rebottle the spirit. Toss the used grasshoppers.
How to make grasshopper simple syrup:
Boil 1/2 cup of dried grasshoppers in 1 liter of water for 10 minutes. Strain the mixture, toss the grasshoppers, and add 1 liter of dry white sugar to the liquid. Stir until dissolved and refrigerate.
Oaxacan Margarita – Beetle-Infused Mezcal Magic
For those looking to elevate their classic margarita, try this Oaxacan twist with a grasshopper salt rim.
Ingredients:
- 1.5 oz Convite Una mezcal
- 0.75 oz fresh lime juice
- 0.5 oz dragon fruit syrup
- 0.5 oz Pierre Ferrand dry curaçao
Instructions: Shake all ingredients and serve in a glass rimmed with grasshopper salt, made by grinding dried grasshoppers, lime peels, and chili peppers together. Garnish with a twisted lime peel.
Fresh Cut Grass – A Non-Alcoholic Bug Sip
Even non-drinkers can join in the fun with a bug-inspired mocktail! Saxon’s Fresh Cut Grass features grasshopper syrup and other earthy flavors.
Ingredients:
- 0.5 oz grasshopper syrup
- 0.25 oz dandelion honey
- 0.75 oz lime juice
- 6 drops of liquid chlorophyll
Instructions: Shake all ingredients with soda and pour into a flute. Garnish with a mint bundle for a fresh, green finish.
Wrapping Up Your Bugged-Out Halloween
Bug-infused cocktails may sound shocking, but they offer an adventurous way to enjoy sustainable, flavorful drinks with an extra spooky twist for Halloween. Whether you’re serving up a tarantula tincture or a grasshopper margarita, your guests will be talking about these cocktails long after the last sip.
Not only will these bug-based beverages impress your friends, but they’ll also provide an eco-friendly spin on the future of food and drink. So, for your next Halloween bash, why not give bugs a try? You might just find yourself hooked.
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