Halloween isn’t just for the little Hallo ‘weenies’ anymore.
Have some friends over and cook up a few halloween bevies for all the grown up ghouls! Leave it to Martha and her team to come up with some fun twists on old cocktail classics.
I chose cocktails that have simple enough ingredients, at least ingredients we have all heard of. Truthfully you could be as simple as serving up beer in an interesting vessel, for instance have any old science class beeker’s lying around? How about freezing some grenadine droplets or red food colouring into an ice cube tray and freezing then just serving those into glasses of water? Even Grapes or olives can look like eyeballs if the pitch is good enough… so be creative and have some fun!
- 2 ounces dry vermouth
- 8 ounces premium gin
- Ice cubes
- 4 Pickled Baby Beets, each placed on a cocktail skewer
- Chill 4 martini glasses in the freezer or fill with ice water and let sit until frosty, about 5 minutes (pour out water). Add the vermouth, dividing evenly; swirl to coat the glasses, then pour out. Add gin to a cocktail shaker filled with ice. Shake vigorously until chilled; divide among chilled glasses. Garnish each with a skewered pickled baby beet, and serve immediately.
Fine black sanding sugar
- 1 lady apple, chopped
- 1/2 lime, cut into wedges
- 1 ounce maple syrup
- 1 ounce apple cider
- 2 ounces vodka
- Club soda
- 1 thin crosswise slice lady apple, for garnish
- Moisten the rim of a martini glass with water. Place sanding sugar in a saucer and dip rim of glass in sanding sugar to coat; set aside.
- In a cocktail shaker, muddle together apple cubes and lime wedges. Add syrup, cider, and vodka; fill with ice. Cover and shake until well combined. Strain into prepared martini glass; top with club soda. Garnish with apple slice and serve.
Ghost in the Graveyard (far Left)
2 ounces black vodka
2 ounces creme de cacao or coffee-flavored liqueur
1 scoop vanilla ice cream
Pinch of finely grated nutmeg, for garnish
In a glass, combine vodka and creme de cacao, and set aside. Place a scoop of ice cream in a highball glass, and slowly pour vodka mixture over ice cream. Garnish with nutmeg; serve immediately.
Screwed-Up Screwdriver (tom Collins glass)
1/4 cup ice
1/2 cup freshly squeezed tangerine juice
1 1/2 ounces black vodka
1 black licorice twist, for serving
Place ice in a tall glass. Pour juice into glass. Pour vodka over the back of a cocktail spoon into glass so it sits on top of juice and creates a layer of black. Slice 1/4 inch off each end of licorice, and use as a straw. Serve immediately.
Berry Scary Martini
1 cup ice
1 ounce black vodka
2 ounces cherry juice
Fresh raspberries and blueberries, for garnish
Combine ice, vodka, and cherry juice in a cocktail shaker; shake vigorously. Pour into a martini glass. Thread raspberries and blueberries onto a cocktail skewer, and place in drink. Serve immediately.
The Classic Pina Colada, now the Pina Goulada:
FOR THE “BLOOD”
- 3 tablespoons corn syrup
- 1/4 teaspoons red food coloring
FOR THE DRINK
- 20 ounces pineapple juice
- 1 can (15 ounces) cream of coconut
- 1/2 cup heavy cream
- 1 cup orange juice
- 10 ounces good-quality rum
- Pour the corn syrup in a shallow bowl. Dip a toothpick into the food coloring, and stir a very small amount into the syrup to combine. Hold a glass by the stem, dip rim into the syrup mixture, and turn glass, coating entire rim. Turn the glass upright, allowing mixture to drip down sides. Dip the remaining glasses. Set aside.
- Whisk together drink ingredients. Place 2 1/2 cups ice in a blender, and add 1 cup drink mixture. Blend until smooth; add more pineapple juice if mixture is too thick. Repeat with remaining ice and mixture. Carefully pour into prepared glasses; serve.