You can’t have a Halloween party without creepy cocktails! All of these recipes were especially created for Hallozween readers by Barry Iddles, owner of 360Q waterfront restaurant at Queenscliff Harbour, Victoria. Bottom’s up witches!
Ingredients (makes 2)
Cypriot black salt for the rim
60ml Triple Sec
120ml tequila
Few drops of blue, red & green food colour
Ice
In a shaker mix, triple sec, tequila, a few drops of blue, red and green food colour, and ice. Shake (check to see the desired colour add more colour if needed). Rub glass rim with lime, dip in the black salt and pour into martini glass.
Ingredients (makes 1)
100 ml cranberry juice
60 ml blue curacao
4 lychees
4 blueberries
Mix of 1 teaspoon Port wine jelly crystals, 2 teaspoons castor sugar
Ice
Shake the juice and curacao together pour into tumblers
Garnish: Dip rim of glass in jelly and sugar mix, put the blueberry inside the lychee and skewer two of them on a needle or large toothpick.
Ingredients (makes 1)
30ml Cointreau
30 ml Grand Marnier
100 ml strained orange juice
Long strand of orange rind (cut with a v cutter blade)
Shake Cointreau and Grand Marnier over ice add the juice, strain into champagne saucers. Garnish with the orange spine.
Ingredients (makes 1)
30ml dark rum
30ml light rum
30ml apricot brandy
30ml Bacardi
Few drops bitters
60ml orange juice
Fairy floss
Shake the dark and light rum, apricot brandy and orange juice vigorously over ice.
Pour over ice in a pilsner glass, float the Bacardi on top, then add a few drops of bitters. Garnish with Iranian fairy floss and a spider straw.
Ingredients (makes 1)
30ml pumpkin puree
60ml gin
60ml vermouth
Ice
Pour all ingredients into a shaker and shake over ice until combined. Pour into a cocktail or martini glass and garnish with black paper bats.
Ingredients (makes 1)
60ml vodka
150ml fresh orange juice
Slice of orange
Ice
Half cornichon
Mix together, pour into wide-bottomed glass, add ice and garnish with a slice of orange and half a cornichon.
Ingredients (makes 1)
30ml yellow Chartreuse
30ml gin
30ml peach schnapps
15ml Chambord
Ice
Pour together over ice in a crystal glass. Serve with a syringe filled with Chambord.
Ingredients (makes 1)
100g roast pumpkin
375ml ginger beer
Cinnamon
Puree the pumpkin and mix it with the ginger beer. Pour the blend over ice into a skull glass. You can even top with whipped cream and sprinkle with cinnamon for some extra pizazz.
Ingredients (makes 1)
30 ml vodka
30ml St Germaine
60ml Blue Curacao
Mix, top with lemonade and serve in a hurricane glass with jelly snakes.
Ingredients (makes 1)
30ml vodka
30ml Tuaca
30ml Midori
30ml Triple Sec
Ice
Shake the vodka, Tuaca, Midori, triple sec with ice and garnish with eyes and lollies.
Ingredients (makes 1)
100ml tomato juice
60ml vodka
6 drops tabasco
10 ml Worcestershire sauce
Pinch celery salt
Mix together and fill syringes, place syringes over ice in a kidney dish or white enamel dish.
Ingredients (makes 1)
30ml light rum
30ml Malibu
30ml parfait amour
Mix all together, serve in a shot glass with eyeballs on top.
Ingredients (makes 1)
15ml grenadine, plus extra for rim
30ml tequila
Orange juice to top
Dehydrated orange as garnish
Ice
Rim a martini glass with grenadine syrup. Pour tequila and orange juice into glass over ice. Add the grenadine which will sink to the bottom. Do not stir. Garnish and serve.
Ingredients (makes 1)
1 bottle merlot
2 star anise
4 cloves
2 strips lemon zest
4 tablespoons caster sugar
Cinnamon stick or lemon peel for garnish
In a heavy bottomed saucepan or dutch oven, add all ingredients and simmer slowly for 15 to 20 minutes. Ladle into wine glasses or mugs and garnish with cinnamon sticks or lemon peel.
Ingredients (makes 1)
30ml vodka
30ml cranberry juice
Sparkling wine to top
Cranberries
Pour vodka and cranberry juice into a wine glass. Fill with sparkling wine and garnish with whole fresh cranberries.
Ingredients (makes 1)
15ml Kahlua
15ml Baileys
Whipped cream and chocolate soil to top
Layer Kahlua, then Baileys by pouring over the back of a spoon. Top with whipped cream and garnish with a sprinkle of chocolate soil.