Halloween Drinks

Copyright © 2011 SYDNEY SCHUSTER – All Rights Reserved

My last blog about cheap wine was such a hit, I’ve decided to expand the theme. Writers unite! Nothing beats chugging festive Halloween toddies while hoovering candy and playing strip Twister instead of answering the doorbell. So here they are, my cherished family recipes stolen from all over the Web! Cheers!

VAMPIRE
1 oz raspberry liqueur
1 oz vodka
1 oz cranberry juice

Combine ingredients in a shaker over ice. Serve in highball glasses.

BRAIN HEMORRHAGE
1 oz peach schnapps
1 tsp Bailey’s Irish cream
1/2 tsp grenadine

Pour the peach schnapps, then (slowly) the Irish cream, then the grenadine. Do not mix anything. The creme will settle at the bottom, giving the appearance of guts. Tasty!

BANSHEE
1 oz white creme de cacao
1 oz creme de banana
1 oz cream

Combine all the ingredients in a shaker filled with ice. Shake. Strain into a cocktail glass or shot glasses.

RED ZOMBIE
3 dashes tabasco sauce
3 oz tomato juice
3 dashes Worcestershire sauce
2 lychee nuts
2 large green olives
1-1/2 oz vodka
1 tsp barbecue sauce
1 stick celery
1 pinch celery seeds
1 squirt lemon juice
1 pinch pepper
1 pinch salt
1/2 tsp chipotle peppers, finely chopped
1/2 oz horseradish, finely grated

Combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain into martini glass. Cut the end of a celery stalk of so it measures 5-6 inches long, and split it lengthwise. Slide the olives into two lychee fruits to make eye balls. Push the celery stick through both, and lay across the rim of the glass as garnish.

PUMPKIN MARGARITA
2 oz tequila
1 oz lemon/lime mix (or real lime juice)
1 splash pumpkin puree

Rim a cocktail glass with lime juice. Mix ingredients in a shaker with ice and shake well. Strain into cocktail glass. Garnish with a lime wedge.

PUMPKIN PUNCH


1 large cleaned-out pumpkin
1 part apple cider
2 parts ginger ale
1 part rum
Combine liquid ingredients and serve in the pumpkin, with dry ice.

ALICE IN NIGHTMARELAND
1 part blue Curacao
1 part Jagermeister
1 part Kahlua

Pour ingredients into a shot glass. Serve.

BLOOD
1 oz bourbon
1/2 oz lime juice
1 tsp tequila
tomato juice

Pour all ingredients except tequila into a Collins glass, over ice. Mostly fill the glass with tomato juice, then add the tequila.

GANGRENE
2 oz green creme de menthe
1-1/2 oz vodka
1/2 oz tequila
1 tbsp blackberry brandy

Mix the ingredients and pour into an old fashioned or rock glass filled with ice.

FESTERING BOIL


1-1/2 oz Jagermeister
1/2 oz dry gin
1/2 oz vodka
2 cocktail onions

In a highball glass, pour over ice and stir. Add onion.

BEETLE JUICE
1/2 oz vodka
1/2 oz melon liqueur
1/2 oz blue Curacao
1/2 oz raspberry schnapps
1/2 oz cranberry juice
Sour mix
Pineapple spear and one cherry

Fill a Collins or other tall glass with ice. Pour the vodka on the bottom. Then fill the glass 3/4 full with sour mix. Pour in the rest of the ingredients one at a time. Do not stir. Garnish with pineapple spear and cherry

BLEEDING HEART MARTINI
2 oz dry vermouth
8 oz gin
Ice cubes
4 pickled baby beets, each placed on a cocktail skewer

Serves 4. Chill 4 martini glasses. 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 the glasses. Garnish each with a skewered pickled baby beet.

PINA GHOULADA
20 oz pineapple juice
1 can cream of coconut (15 oz)
1/2 cup heavy cream
1 cup orange juice
10 oz rum

Whisk together pineapple juice, cream of coconut, heavy cream, orange juice and rum. Place 2-1/2 cups of ice in a blender, then and add 1 cup of the drink mixture. Blend until smooth, and pour into prepared glasses (see below). If mixture is too thick, add more pineapple juice before serving. Repeat process with remaining ice and mixture.

For the “BLOOD RIM” (a Martha Stewart recipe, natch):
3 tbsp corn syrup
1/4 tsp red food coloring

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. Holding a glass by the stem, dip the rim into the syrup mixture and turn the glass, coating the entire rim. Turn the glass upright and allow the mixture to drip down the sides. Repeat for each glass.

For the EYEBALL GARNISH:
canned lychee in syrup, drained
strawberry (or other red-colored) preserves
blueberries

Dry a lychee and fill the cavity with red preserves. Insert a blueberry, blossom end facing out. Spear with a toothpick or cocktail skewer.

Copyright © 2011 SYDNEY SCHUSTER – All Rights Reserved

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2 thoughts on “Halloween Drinks

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