Halloween cocktails
“What did the skeleton say to the bartender?
…I’ll have 2 rums and a moP”
Whilst the kids carve pumpkins, head out to Trick-or-Treat or enjoy spooky parties, here are our suggestions of spine-tingling libations for the adults to enjoy from spooky serves, peculiar punches and creepy cocktails.
Witches make wicked brews especially at Halloween. Think of Shakespeare's Macbeth Act IV; “Round about the caldron go; In the poison'd entrails throw. Toad, that under the cold stone, Days and nights hast thirty-one Swelter'd venom sleeping got, Boil thou first i' the charmed pot! Double, double toil and trouble; Fire burn and caldron bubble”.
Rumberry Punch
This festive rum punch is super simple to make and allows guests to help themselves. Mix 350ml of your favourite Dark or Spiced Rum, 1 litre of cranberry juice and 1 litre of fiery ginger ale into a punch jug. Serve over ice and garnish with slices of blood orange.
The Bloodtini
Resembling a Martini glass full of blood - the perfect accessory for a Dracula costume. Mix 50ml of Spiced Rum, 25ml of Acai juice, 15ml of fresh lime juice and top up with sparkling wine/Champagne/Prosecco. Garnish with a pinwheel of lime.
The ‘Eye of Newt’ Rum Punch
“Eye of newt, and toe of frog. Wool of bat, and tongue of dog. Adders fork, and blind worm’s sting. Lizard’s leg, and howlet’s wing. For a charm of powerful trouble. Like a hell-broth boil and bubble”. The topical flavours of the juices in this cocktail pair well with the Caribbean flavours in rum.
Mix in a large pitcher 400ml of apple juice, 400ml of mango juice, 100ml of passion fruit juice/pulp, 200ml of drained lychees and 400ml lemonade. Add white or spiced rum to taste. Serve over ice. Turn the punch a gruesome colour by adding Grenadine poured slowly over the top to bleed into the juices.
The Dracula Cocktail
Mix a double White or Spiced Rum, half a teaspoon of grenadine, 35ml lemon juice, 150ml of cranberry juice and a few dashes of Angostura Bitters. Shake well and serve over ice.
“Why did Dracula get fired from the blood bank?
…He was drinking on the job”
The Vampire Kiss
A deep blood red cocktail, slightly viscous and syrupy like blood from the kiss of a vampire, with the seasonal tastes of blackberry.
A little prep is required for this one. Simmer 2 cup measures of blackberries, 50ml lemon juice and tablespoon of brown sugar in a pan over medium heat for 10mins to make a syrup and allow to cool. Strain into a shaker and add a double measure of Spiced Rum and pour into a long glass with ice. Top up with Sprite. Add vampire teeth gummy sweets to float around for an extra shock.
The Devil’s Handshake
A rum twist on a haunted Tequila classic offering subtle spice, semi-sweet yet tart with a bitter twang and kick of ginger. The egg white gives a smooth texture and marries all the flavours together but is optional.
Add 50ml of White (try Spiced) Rum, 100ml lime juice, 20ml simple syrup, 40ml pineapple juice, 1 teaspoon of fresh ground ginger/ginger puree and an egg white (optional) to a cocktail shaker. Shake vigorously with ice and serve in a highball glass. Garnish with wedges of lime.
Bloody Rum Punch
A strong, potent, punchy twist on the traditional sangria, blood red in colour making it ideal for Halloween parties. This punch will get the guests up and dancing.
“Which ghost is the best dancer?
…The Boogie Man”
Add 70cl bottle of your favourite rum (white or spiced), half a bottle of medium-bodied red wine, equal parts of 175ml of triple sec, 175ml of simple syrup and 175ml of lime juice to a large punch bowl. Slice 2 oranges and 2 limes into pinwheels and add to the punch. Cover with cling film and chill, allowing for the flavours to develop and marry. When it’s party time, serve from the punch bowl into glasses over ice.
Hot Buttered Rum
A festive twist on the classic hot toddy, delicious and warm, perfect for those chilly evenings. Subtle rum flavours, warm cinnamon, sweet maple syrup and apple, all balanced by silky butter textures.
Melt 40g unsalted butter, 2 tablespoons of maple syrup and 2 tablespoons of ground cinnamon in a pan on a low heat. Once melted, add equal parts of 300ml Spiced/Golden Rum, 300ml cloudy apple juice with 600ml Cider and gently stir until warmed through. Serve in a glass mug with a cinnamon stick and garnish with some freshly grated nutmeg.
