If you’re throwing a Halloween bash this year, be sure to create the ultimate spooky atmosphere with some haunting cocktails that will have your guests sipping on blood and eyeballs.
- 1 1/2 cups fresh blood-orange juice (from 7 to 8 blood oranges), chilled
- 6 tablespoons Solerno or other blood-orange liqueur
Combine blood-orange juice and liqueur in a large pitcher. Refrigerate for at least 30 minutes. Pour into test tubes or small glasses
Tangerine juice and grenadine combine with rum to create this powerful potion. Makes one glass.
- 3 ounces tangerine juice
- 1 1/2 ounces white rum
- 3/4 ounce grenadine
- Ice cubes
- Combine juice and rum in a tall glass filled with ice. Top with grenadine. Serve.
Line this simple martini with festive black sanding sugar for a spooky edge.
- 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.
Treat your guests to floating eyeballs in a vermouth cocktail served in an ice cold glass.
- 14 medium radishes
- 7 pimiento-stuffed olives, halved crosswise
- 16 ounces gin or vodka
- 1 ounce vermouth
- Trim stem and root ends of radish. Use a paring knife to scrape red skin from radish, leaving just enough to give a veiny appearance. With a small melon baller, cut a hole in radish, about 1/2 inch in diameter. Fit an olive half, cut-side facing out, into hole. Place radish in ice-cube tray. Repeat with remaining radishes. Fill tray with water; freeze.
- Mix vodka or gin with vermouth; stir with ice. Divide eyeball ice cubes among four glasses. Strain martini; pour into glasses, and serve.
Source: Martha Stewart Magazine