A blog for Phoenix area women

DIY: Halloween Cocktails

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.

Blood-Orange Cocktails

Treat your guests to vials of blood with this blood-orange beverage. Prep time is about 10 min. with a wait time of 40 min. Serves four to six.
Ingredients

  • 1 1/2 cups fresh blood-orange juice (from 7 to 8 blood oranges), chilled
  • 6 tablespoons Solerno or other blood-orange liqueur

Directions
Combine blood-orange juice and liqueur in a large pitcher. Refrigerate for at least 30 minutes. Pour into test tubes or small glasses

Halloween Sunset Cocktail

Tangerine juice and grenadine combine with rum to create this powerful potion. Makes one glass.

Ingredients

  • 3 ounces tangerine juice
  • 1 1/2 ounces white rum
  • 3/4 ounce grenadine
  • Ice cubes

Directions

  • Combine juice and rum in a tall glass filled with ice. Top with grenadine. Serve.

Sinister Cider Cocktail

Line this simple martini with festive black sanding sugar for a spooky edge.
Ingredients

  • 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
  • Ice
  • Club soda
  • 1 thin crosswise slice lady apple, for garnish

Directions

  • 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.

Eyeball Highball

Treat your guests to floating eyeballs in a vermouth cocktail served in an ice cold glass.
Ingredients

  • 14 medium radishes
  • 7 pimiento-stuffed olives, halved crosswise
  • 16 ounces gin or vodka
  • 1 ounce vermouth

Directions

  • 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

Leave A Reply

Your email address will not be published.