October's box is here. And it has a few tricks.
Mezcalloween VI is our most theatrical cocktail kit yet, three mezcal cocktails built around one technique: infusion. Every recipe starts with you steeping botanicals directly into the mezcal before the mixing even begins. Each infusion unlocks a different trick. One sneaks. One transforms. One smokes. Created with Ed Rey, Chicago bartender and the creative force behind Ed Eats, this box doesn't just hand you 12 cocktails. It hands you a cauldron.
What's Inside the October Cocktail Box
Octobers box includes everything you need to make three original mezcal cocktails at home, featuring dried hibiscus flowers, dried butterfly pea flowers, orange spice black tea bags, pineapple-habanero spice syrup, yuzu-grains of paradise syrup, ancho brown sugar syrup, De La Calle prickly pear tepache, mole bitters, black lava salt, and a Palo Santo stick. Every recipe is designed to take mezcal somewhere unexpected.
This box is all about infusions. An infusion is exactly what it sounds like: you steep an ingredient directly into a spirit, letting its flavors, colors, and aromatics absorb over time. Think of it like making tea, except instead of water, you're using mezcal. The longer it steeps, the deeper the flavor. In this box, hibiscus turns the mezcal deep and floral, butterfly pea flower turns it blue, and orange spice black tea brings warm citrus and baking spice. You're not just mixing drinks. You're building them from the ground up.
Great cocktails don't have to be complicated. Just like cooking, the smallest techniques often have the biggest impact. A simple infusion, a thoughtfully crafted syrup, or a touch of smoke can completely transform a spirit. This collection was created to showcase three distinct expressions of mezcal through approachable techniques that invite experimentation and reward curiosity. Every spirit has a story. Every ritual leaves its mark. Just add mezcal and let the ritual begin.
The Cocktails
From Dusk Till Dawn
Named for the kind of night that starts out innocent but doesn't stay that way. Hibiscus-infused mezcal opens bright and floral before juicy pineapple carries the middle and warm habanero heat builds slow at the finish. A whisper of clove lingers like embers from something that burned earlier. Every ritual leaves its mark. This one just leaves a little heat under your collar. Pair with From Dusk Till Dawn (1996).
Sinners & Saints
Butterfly pea flower turns the mezcal a deep, otherworldly blue, the kind of color that shouldn't exist in a cocktail glass. When prickly pear tepache and yuzu-grains of paradise syrup pour in, the whole thing shifts before your eyes, saint and sinner trading places in real time. Grains of paradise brings a slow, peppery burn, more mysterious than sharp. Equal parts party trick and cocktail. Pair with The Exorcist (1973).
Bachelor's Grove
The real haunting happens before the first sip. Palo Santo smoke gets captured under an inverted glass, so when it's lifted, fragrant smoke rolls out like something disturbed rather than poured. Orange spice black tea-infused mezcal, ancho brown sugar syrup, and mole bitters underneath. Bold, spirit-forward, and genuinely a little unsettling in the best way. Pair with Hocus Pocus (1993).
About Mezcal
Mezcal is a Mexican spirit distilled from agave, and unlike tequila which can only be made from blue weber agave, mezcal can be made from dozens of agave varieties. That range is what gives mezcal its incredible diversity of flavor, from light and floral to deeply smoky and earthy. The smoke comes from the traditional production process, where the agave hearts are roasted in underground pits before distillation. Every bottle tells a different story depending on the agave, the region, and the producer.
Crafted with Ed Rey
Ed Rey began his career as a young musician on Chicago's South Side before moving behind the bar. Over more than 15 years, he built a career across Chicago hospitality, from neighborhood cocktail bars to James Beard Award-winning programs. He later transitioned into social media through Ed Eats, highlighting hundreds of small businesses across Chicago and internationally. His work has generated more than 50 million views and has been featured on NBC Chicago, NewsNation, People en Espanol and other media outlets.
Just add mezcal, follow the recipes, and let the haunting begin.