Five Halloween cocktail recipes

Happy Halloween everyone! I know this year it may have fallen on a school night but that shouldn’t stop you from getting into the spirit of things and getting a few kooky cocktail sin you while the kids do their thing.

 

Here, have a few of my favourite recipes:

 

 

Black Devil Martini

2 oz. dark rum
1/2 oz. dry vermouth
black olive
orange sugar

Prep:

Stir and strain into chilled martini glass that has been rimmed with orange sugar, then garnish with black olives.

 

 

Vampire cocktail

1 scoop vanilla ice cream
1 oz. triple sec
1/2 oz. white crème de cacao
drizzle of grenadine

Prep:

Blend all ingredients except grenadine until smooth, pour into a stemmed cocktail glass. Drizzle grenadine over the top.

 

 

Bloody brain shot

1 1/4 oz. strawberry vodka such as Stoli
1/8 oz. Rose’s lime juice
3/4 oz. Bailey’s Irish Cream
splash of grenadine

Prep:

Chill vodka for better smoothness. Add vodka and lime juice to a shaker; shake, then strain into a shot glass. Using a straw, dip some Bailey’s Irish Cream into the shot. Once you submerge the straw into the Bailey’s, put your finger on top of the straw to hold the Bailey’s in the straw. Dip the straw tip into the vodka and slowly release your top finger. The Bailey’s will curdle a little bit due to the lime juice and you should be able to make strands of Bailey’s. Repeat the straw/Bailey’s process to build a “brain” in the shot glass. Add a splash of grenadine to the concoction to add the “blood” to the mix. Down the hatch as a shot.

 

 

Zombie

1 oz. light rum

1 oz. dark rum

1 oz. apricot liquor

2 oz. orange juice

1 dash lime Bitters

1 handful ice

1 oz. Bacardi 151 Rum

Orange slice and cherry, for garnish

Prep:

Combine light rum, dark rum, apricot liquor, orange juice, and bitters using a cocktail shaker. Pour into a large glass filled with ice. Top with the shot of Bacardi 151, then garnish with the orange slice and cherry.

 

 

Blood sangria

1 750 ml bottle of Casillero del Diablo Merlot

4 cups cranberry juice

1/4 cup Cointreau or any orange liqueur

2 to 4 cups fresh cranberries

2 cups sparkling water

2 cups ice if desired

Prep:

Pour the Casillero del Diablo Merlot in a pitcher, add the cranberry juice, Cointreau and the cranberries, stir well. Put the mixture in the fridge for at least 4 hours, but preferably overnight. Remove the mixture from the fridge and add the sparkling water. Stir well. Add ice if desired. (Remember to allow your Sangria to rest for at least 4 hours before serving!)

 

You’re welcome, y’all.

HAPPY HALLOWEEN!