Impress your guests and ghosts with a Witch's Brew cocktail on this episode of Cocktail of the Week! Made with grape Kool-Aid, sweet elderflower liqueur and dry ice, this spooky cocktail is sure to be the hit of any party!
Dry ice 3 quarts water 6 TBSP. grape Kool-Aid or similar flavored drink mix ½ 375ml bottle elderflower liqueur 3 750 ml bottles dry champagne or prosecco
Pour water into punch bowl. Add grape Kool-Aid to water and stir. Pour elderflower liqueur. Using tongs, taking care not to touch the dry ice, carefully drop about one fist-size piece of dry ice into bottom of a large punch bowl. Pour champagne or prosecco into the bottom of the punch bowl. Using tongs, carefully drop a chip of dry ice into each glass. Ladle into glasses. Note: Take care that you or your guests do not ingest the dry ice!
And for more Halloween recipes, scroll through below:
Halloween cocktails 2018
Light My Fire
Created by Rael Petit and available at the Williamsburg Hotel (NYC)
Shaken & served in a highball topped with champagne.
Garnished with dehydrated lime and rosemary and .25 oz of burned chartreuse
The Blood in Hand
by Tullamore D.E.W. Ambassador Tim Herlihy
Add all the ingredients to a shaker and fill with ice.
Shake, and strain into a rocks glass
El Amor de Julio
Created by NYC Mixologist Michael Timmons
1 oz Tequila
Don Julio Reposado 1/3 oz Chile Liqueur
1/4 oz Italian Apéritif
1/4 oz Pomegranate Liqueur
2 Dashes Mole Bitters
2 Dashes Angostura Bitters
Grapefruit Twist for Garnish
Combine Tequila Don Julio Reposado, Chile Liqueur, Italian Apéritif and Pomegranate Liqueur into a mixing glass with ice and stir.
Strain contents into a rocks glass over one large ice cube.
Add 2 dashes each of Mole Bitters and Angostura Bitters.
Garnish with a grapefruit twist.
Ideal Serving Glass: Rocks Glass
Día de Muertos (Day of the Dead) Ofrenda
by Jaime Salas, National Milagro Ambassador
Milagro Reposado 1 Part Fresh Mandarin Juice
1/2 Part Fresh Lemon Juice
1/4 Part Green Cardamom (Orange Blossom) Honey Syrup
1/2 Part Egg White
Put all ingredients into a Boston shaker, add ice and shake until cold.
Double strain into a chilled cocktail glass/coupe. Garnish with Edible Marigold.
Apple Cider Mule
Combine all ingredients and enjoy in a copper mule mug.
limebubly 1.5 oz vodka
2 oz ginger beer
Build in glass over ice.
2 dashes of green food dye for color.
Garnish with a lime wedge
by Glenfiddich Ambassador Allan Roth
Glenfiddich Project XX ½ part sweet vermouth
¼ part olosoro sherry
¼ part tawny port
2 dashes whisky barrel aged bitters
Orange peel, to garnish
Combine all ingredients except the orange peel in a mixing glass.
Stir and strain into a coupe.
Express the orange peel over the cocktail and discard.
Recipe from Thumbtack Chef and Owner of Let's Eat Sonoma, Michelle Fitzgerald
4 oz. Rye or Wheat Whiskey
2 oz. Sweet Vermouth
Juice of ½ Orange
Dash of Cinnamon
Dash of Cardamom
Dash of Ground Cloves
Red Food Coloring
Combine Whiskey, Sweet Vermouth, Orange Juice, the Spices and one small drop of Red Food Coloring in a large shaker. Add traditional ice and shake for at 30 seconds to chill and evenly disperse color.
Pour Vampire Shot from shaker into a measuring cup with a good pour spout. Using measuring cup, pour Shots into 4 test tubes. Leave at least 1 cm at the top for the test cube cork. Add cork and serve immediately or set aside upright in a refrigerator. If not serving immediately, gently shake each test tube before serving as the ingredients will settle slightly.
Design Tips: Tie thin ribbon around each test tube with a food tag denoting “Vampire Shot”. Serve standing upright.
Fill a highball glass 1/4 full with ice cubes
Pour cinnamon whiskey and top with cider
Garnish with apple slices
1800 Reposado .75oz Pumpkin Puree
.50oz Condensed Milk
Dash or Bitters
Pinch of Cinnamon
In a mixing tin, combine all ingredients
Ice, shake hard for 15 seconds
Double strain into Martini Glass
Garnish: Mint Sprig
From the Crypt
SVEDKA Vodka ½ part melon liqueur
½ part pineapple juice
Combine ingredients in cocktail shaker filled with ice.
Shake well and strain into a shot glass.
Orange Cinnamon Blossom
Rinse lemon and orange and thinly slice them, discarding seeds; quarter the orange slices.
Put fruit in a 4- to 5-quart pan. Add honey, sugar (use the smaller amount if you prefer drinks on the tart side, the larger if you want a sweeter flavor), cloves and allspice.
With a knife, cut the cinnamon sticks lengthwise into thinner strips. Add cinnamon and 2 cups water to pan; bring to a boil over high heat, then reduce heat and boil gently for 5 minutes.
Pour Prosecco into hot citrus base and heat until steaming, about 8 minutes. Keep warm over low heat.
Ladle into heatproof cups or wineglasses.
Pour all ingredients into a shaker full of ice and shake vigorously.
Strain and pour into a highball glass filled with ice.
Garnish with fresh fruit.
Bulleit Bourbon 1 part Grapefruit Juice
Half part Italian bitter aperitif
Top with the 2 parts Fanta Strawberry
Shake the all ingredients and top with strawberry soda. Lemon wedge garnish.
The Botanist Gin – 1.5 oz. Fresh Lemon Juice – .75 oz.
Chai Syrup – .5 oz.
Chocolate Bitters – 4 dashes
To make Chai Syrup:
Add 1 cup of water and 1 cup of sugar to a sauce pan and bring to a boil; Turn off the heat, add 3 chai tea bags and let steep for 10 minutes; Remove tea bags and let cool
To make cocktail:
Add all ingredients to a cocktail shaker
Add ice and shake
Fine strain into a coupe glass
Fill a glass with ice
In a cocktail shaker, shake together the Smirnoff Ice and Smirnoff No. 21 vodka
Pour in the cocktail
Top with a splash of grenadine
Garnish with rock candy
Sparkling Pumpkin Spice Cocktail
Pour whiskey, lemon juice, and pumpkin puree into a cocktail shaker with the ice and shake.
Strain into a rocks glass and float with Sparkling Ice Crisp Apple.
Top with whipped cream and a sprinkle of pumpkin pie spice.
Created by Keith Larry, Employees Only NY
Jägermeister .75 oz Fresh Lime Juice
.75 oz Coconut Cream
.5 oz Orgeat
3 Dashes of Peychaud’s Bitters
Combine and served in a tall glass over crushed ice
1 ½ oz.
Crystal Head Vodka 1 ½ oz.fresh orange juice or tangerine juice
½ oz. Galliano
splash of soda
In a highball glass filled with ice, combine Crystal Head Vodka, orange juice and Galliano
Stir well then add a splash of soda.
Skewer thick cubes of orange then sprinkle with ground cinnamon.
Black Box Spellbound Sangria
3L (one full box, equivalent to 4 regular sized bottles of wine)
Black Box Sangria 4 sliced oranges
4 sliced apples
Cinnamon stick for garnish
Combine sangria, apples and oranges in a carafe / pitcher, pour over ice and garnish with a cinnamon stick for stirring.
Halloween tip: mix sangria in a pumpkin or cauldron for a spooky spirited touch
El Vampiro Margarita
1 teaspoon salt
1 teaspoon ground chipotle powder
3 strawberries, hulled and sliced
2 teaspoons fresh lime juice
½ teaspoon ground chipotle powder
2 ounces tequila
1 (8.45 ounces)
Perrier Strawberry Lime slices
Combine salt and chipotle powder on a small plate. Run a lime wedge around rim of the glass, dip into chipotle salt mixture to rim glass and fill glass with ice. Set aside.
To a cocktail shaker, add sliced strawberries, fresh lime juice and chipotle powder. Muddle to break down strawberries, fill with ice and add tequila.
Shake until well chilled then strain over rim glass filled with ice and enjoy! For a delicious mocktail, just leave out the tequila.
Created by Hendrick’s Gin Ambassador Mattias Horseman
Hendrick’s Gin .5 Part Chambord
1 Part Fresh Lemon Juice
1 Part Lavender Syrup
Dry Sparkling Wine (to top off)
Shake all ingredients except the sparkling wine, double strain into flute.
Garnish with a blackberry.
Banfi’s Blood Orange Blackberry Sangria
1 750ml bottle of
Riunite Lambrusco 1 cup fresh blackberries, 1 lemon, 1 blood orange sliced
½ cup blood orange juice
¼ cup Brandy (optional)
¼ cup Triple Sec
1 can of blackberry soda
Combine the sliced fruit, brandy and triple sec in a pitcher.
Add Riunite Lambrusco, blood orange juice and blackberry soda.
by Austin Hartman
Owney’s Rum .5oz salted pecan rye whiskey syrup
2 dashes orange bitters
1 dash angostura
Stirred and poured into a rocks glass
Garnish: Lemon and orange twist
A Dark & Stormy Death
Place two skull ice cubes in a highball glass.
Fill shaker with 2 oz rum and ½ oz brandied cherry juice and shake to chill.
Pour over ice and top with Brooklyn Crafted ginger beer. Garnish with lychee and blueberry “eyeballs.”
Skull Candy Sangria
Stella Rosa Black 1 oz. grapefruit juice
1/2 oz. lime juice
1 tsp. purple sugar (for rim)
Orange slice, for garnish
Rim glass with purple sugar, stir sugar, lime juice and grapefruit juice in a pitcher.
Pour over ice into glass, top with Stella Rosso and add orange slice for garnish
Combine both ingredients in a flute and enjoy
Veuve Clicquot Rich’s Brew
Place 5 ice cubes in a large wine glass, add the slices of blood orange, top with chilled Veuve Clicquot Rich, and finish with a candied orange peel
New Amsterdam Apple Orchard Mule
New Amsterdam Apple .5 oz. Liqor 43 Vanilla Liqueur
1 oz. Local Apple Cider
2 oz. Ginger Beer
Mix ingredients in shaker or directly in mule mug.
Garnish with an apple slice.
Pumpkin Spice Pie Martini
Deep Eddy Original Vodka 1 oz. Dark rum
1 oz. Half n half
2 tbsp. Canned pumpkin puree
1 oz. Maple syrup
¼ tsp Pumpkin pie spice
¼ tsp Vanilla extract
Smash up the graham crackers, cinnamon and sugar together.
Wet the rim of the glass with maple syrup and dip it into your cinnamon, sugar, cracker mixture.
Combine remaining ingredients into your cocktail shaker and shake for 30-45 seconds.
Pour and strain into your rimmed martini glass.
Garnish with a little bit of grated nutmeg and cinnamon stick.
Paint it Red Paloma
Inspired by first Mexican female artist to exhibit in the U.S. – Maria Izquierdo
Cut lime wheels. Run one lime wheel around the rim of glass then dip the glass into salt. In glass, add ice, Jose Cuervo Tradicional® Silver tequila, blood orange juice, and superfine sugar
Pour in soda and garnish with blood orange
The After Life
Avion Silver .5 oz Creme de Violette
.5 oz Fresh Squeezed Lime Juice
3 parts Ginger Beer
Rim a highball glass with Calavera Salt.
Combine all ingredients except Ginger beer in Shaker, shake with ice.
Strain into rimmed glass, add ginger beer and fresh ice. Garnish with a lime wheel
SVEDKA Clementine ¾ part sweet vermouth
¾ part orange juice
½ part orange Curaçao
Dash orange bitters
½ cup white corn syrup
1 tablespoon cornstarch
¼ cup water
15 drops red food coloring
1-5 drops blue food coloring
Combine ingredients in a cocktail shaker filled with ice, shake, and strain in to a Martini glass.
Garnish with an orange peel.
In a bowl, mix the corn syrup and the corn starch together.
Add water until the mixture is the consistency of blood.
Mix in food coloring until you achieve the desired color.
Pumpkin Spice Martini
Combine ingredients and enjoy in a martini glass. Garnish with pumpkin spice.
Stir with rocks, strain and garnish with a cherry.
Photo by Mandarin Hide
Crystal Head Smokin’ Head Caesar
Crystal Head Vodka 5 oz. Clamato( Caesar) or tomato juice (Bloody Mary)
dash of Worcestershire sauce
dash of hot sauce
tiny dash of liquid smoke
garnish of your choice
Ingredients for rim garnish:
¼ tsp. salt
¼ tsp pepper
½ tsp smoked paprika
Rub the rim of the glass with a lemon wedge and dip into salt, pepper, and smoked paprika mix.
In a shaker half filled with ice, add in all ingredients and shake well. Strain into the pre-rimmed glass filled with ice.
Optional Garnish Ideas:
Celery and lime wheel
Bacon wrapped mini meatball with two hot peppers
Scallop and hot pepper skewer
Spicy halved long bean skewer
Punkin’ Gin Fashioned
The Botanist Gin – 1.5 oz. Dry Vermouth - .25 oz.
Maple Syrup - .25 oz.
Orange Bitters – 2 dashes
Cinnamon Stick – 1 stick
In a mixing glass, add all ingredients with large ice cubes
Stir then strain into rocks glass over large ice cubes
Garnish with a cinnamon stick
Caramel Apple Toddy
3 ounces Caramel Apple HI-CHEW Infused Applejack*
1.5 cups apple cider
1 ounce fresh lemon juice
In a small saucepan, heat the cider until hot.
Remove from the heat, stir in the applejack and lemon juice, and divide between two mugs.
Garnish with a lemon wheel and dried apple ring.
*INFUSION RATIO: (1) HI-CHEW™ piece to (1) oz. of liquor. Soak until dissolved.