These frighteningly good cocktail serves are the perfect way to liven up any party this Halloween.

We asked top mixologist Michael Cameron of the Liquid Academy to create these Spooktacular drinks which will be sure to put a smile on the face of even the grumpiest ghoul.

Zombie Punch

Halloween Cocktails

Picture: Richard Chaudry

Michael said: “A truly decadent, undead twist on the classic flaming Zombie… the perfect punch for tastes that go bump in the night.

“Brugal’s 5-year-old Dominican expression tastes just like a toffee apple, forming a natural partnership with the woody, aromatic Claytons Kola Tonic (a patch of warm Caribbean sunshine is always welcome, even on Halloween).

“The bright citrus, voluptuous tropical fruit, lilt of pleasantly acrid smoke and wicked bite of chilli complete the costume.”

Ingredients:

• 35ml Brugal Anejo Rum
• 35ml Claytons Kola Tonic
• 10 ml Scotch Bonnet Syrup
• 25ml Pressed Pineapple Juice
• Juice of one Lime
• 5ml Wray & Nephew Overproofed Rum
• Smoked Pineapple chunks
• Candied red chillies

Method:

Add rum, kola tonic to shaker along with the juice of the lime and ice. Then add the scotch bonnet syrup along with the pressed pineapple juice.

Shake with vigour for 5 – 10 secs. Pour into a suitable ghoulish glass over fresh ice.

Add garnish to cocktail and then float the overproofed rum on the top of the drink and light with flame.

Ne-gooooorey

Picture: Richard Chaudry

Michael said: “The ultimate Aperitivo serve – born to enjoy alongside heaping platters of Parma ham, marinated olives, pickled artichokes and fresh sardines drizzled in extra virgin olive oil – is perfect for all seasons, but lends itself well to Halloween madness due to the fact it’s exactly the same colour as fresh blood.

“Negronis are designed to be bitter, stimulating appetite (so bring on the monkey nuts), but we’ve added a tight weave of House of Clayton’s excellent Bajan kola nut to ramp up the aromatics and mirror similar notes in the vermouth, plus a charge of Bon Accord’s luscious rhubarb fizz.”

Ingredients:

• 35ml Dundee Gin
• 35ml Campari
• 35ml Punt e Mes Vermouth
• Dash of Claytons Kola nut bitters
• 35ml Bon Accord Rhubarb Soda
• Creepy jelly sweets

Method:

Mix the gin, Campari and vermouth in the glass. Add ice and continue to stir for about a minute.

Then top with the rhubarb soda and add creepy sweets for decoration

Ghoulish Ginger Tea (Softtail):

Picture: Richard Chaudry

Michael said: “All Hallow’s Eve is never just for the drinkers among us… the weans are – of course – out in their droves, with many a parent roped into shepherding/driving duties.

“We felt it was important to include a softail. With that in mind, we chose Claytons tonic, which was originally invented in the late 19th century to provide a non-alcoholic alternative to rich dark spirits, bringing a shadow of wood and spice, mimicking – if you like – the effect of a long sleep under guard of oak.

“We figured a hot serve was prudent (who doesn’t enjoy a steaming toddy as the nights draw out like a butcher’s knife and your breath begins to smoke in the air?)… and what could be more Halloween-y than pumpkin chai.

“Sage – for us – is criminally under-used in drinks, and effortlessly steals the limelight for its mellow charms.”

Ingredients:

• 50ml Claytons Kola Tonic
• 10ml House of Broughton Ginger Syrup
• 15g of Pumpkin Chai
• 1 Orange
• bunch of Sage

Method:

Simply boil the pumpkin chai to a suitable strength for taste, pour into good sized mug, add the kola tonic (pre-smoke using a smoking gun) and stir until mixed throughly.

Zest one orange and lightly flame to release the oils from the skin and to add a bit of showmanship.

Top drink with sage leaves and serve.

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