BOO! Halloween will be here before we know it, so time has come to conjure up some great recipes for Halloween beverages. Today will be cocktails, yes, adult Halloween drinks in Hawaii.
The Witches Brew, pictured above uses Aperol and blood orange juice for that nice bloody hue. This drink was created by Demetrios Saites of NYC’s The Fat Radish.
Kanon Vodka Witches Brew
2 oz Kanon Vodka
1 part blood orange juice
1/2 oz aperol
1/2 oz lime juice
1/2 oz simple syrup
Shake with ice and strain into a cocktail glass.
BLACK MARTINI
Ingredients:
- 2-1/2 oz. Black Vodka
- 1/2 oz.Blackberry Brandy
- 1 Olive
Combine liquid ingredients in a cocktail shaker filled with ice. Shake for fifteen seconds. Strain into a well chilled martini glass or serve on the rocks in an old-fashioned glass. Garnish with skewered black olives and rim the glass with black and white sugar.
BAYOU SLIME
Ingredients:
2 parts Cruzan Dark Rum
6-8 fresh mint leaves
1/2 part Fee Brothers Spiced Cordial Syrup
1 egg white
Muddle mint leaves and syrup together, making sure to crush the mint leaves.
Place all ingredients into a shaker.
Shake until well-chilled and frothy.
Strain into a chilled martini glass.
Garnish with additional crushed mint leaves.
PUMPKIN MARTINI
Ingredients Per Cocktail:
1 ounce canned spiced pumpkin
pie filling
2 ounces orange vodka
1 bar spoon maple syrup
1/2 ounce lemon juice
1/2 ounce coconut water
Garnish with fig slice or shredded coconut
Shake ingredients in a cocktail shaker. Strain into a martini glass and garnish with a fig slice.
1 part Midori Melon Liqueur
1 part SKYY Vodka
Juice from ½ Lemon
Chocolate syrup
Grenadine
With chocolate syrup, draw a web on the inside of the martini glass. Chill glass. Shake Midori, SKYY and lemon juice with ice and strain into martini glass. Drizzle grenadine down the side for a blood effect.
CANDY CORN-TINI
The infused vodka:
1/2 cup candy corn
1 1/2 cups Ultimat Vodka
2 oz Patron Citrónge Orange Liqueur
juice of 1/2 lemon
1 large egg white
candy corn for garnish
Infuse the vodka: Combine the candy corn and vodka in an airtight container; set aside for at least 3 hours, then strain.
Make the rest: Add 4 ounces of the candy corn vodka, the orange liqueur, lemon juice, and egg white to a cocktail shaker filled with ice.
Shake vigorously for at least 30 seconds. Strain into 2 chilled martini glasses and garnish with candy corn.
MORGUERITA
Ingredients:
6 ounces tequila
6 ounces limeade concentrate
3 ounces triple sec
3 ounces light beer
Lemon
Lime
Ice
Blender
Corn syrup
Red food coloring
Plate
Spoon
Margarita glasses
Steps:
1. Fill the blender ¾ full with ice. Pour in the tequila, limeade concentrate, triple sec, and light beer. Include a squeeze of lemon and a squeeze of lime.
2. Use the “ice crush” setting, if available, and blend the drink.
3. Pour a couple of tablespoons of corn syrup on a plate. Add a half teaspoon of red food coloring and mix into the corn syrup with a spoon.
4. Dip the rim of each margarita glass in the corn syrup mixture and let the “blood” drip down the glass. Pour the morgueritas into glasses.
MIDORI-EYE-TINI
Ingredients:
1 ¼ parts Midori Melon liqueur
¾ parts SKYY Infusions Citrus
½ part Finest Call Agave Syrup
2 parts of Canada Dry Green Tea Ginger Ale
2 parts Finest Call Sweet & Sour Mix
3 Orange Wedges
2 Fresh Ripped Basil Leaves
Strawberry Sundae Syrup
In a shaker glass, combine Midori Melon liqueur, SKYY infusions Citrus, Finest Call Agave Syrup, three orange wedges and two fresh-ripped basil leaves. Muddle ingredients together. Add ice and Finest Call Sweet & Sour Mix. Shake for 10 seconds. Add Canada Dry Green Tea Ginger Ale and roll drink back and forth between your mixing tin and shaker glass. Strain into a chilled martini glass drizzled with strawberry sundae syrup to give an effect of a bloodshot eye. Garnish: Chilled red seedless grape at bottom of glass (to look like an eyeball) and spanked basil leaf floated on top of cocktail for aroma.
