Green Bat-inis

(when I clicked on the link to the recipe it took me to a recipe for “Electric Lemonade”, so I’m sure you cam modify this.)

Ingredients

1 cup fresh squeezed lemon juice
1/4 - 1/2 cup sugar
1/2 cup fresh mint leaves
1 cup sparkling mineral water
Dash ginger ale
2 - 3 cups ice
1 cup vodka
Frozen vodka or sparkling mineral water
Mint sprigs and lemon slices for garnish

Directions

1. Chill 4 serving glasses in the freezer. Combine lemon juice, sugar, mint, mineral water, ginger ale, and ice in a blender. Slowly blend until thick.

2. Remove the four glasses from the freezer and pour a jigger (1/4 cup) vodka into each. Top with frozen lemonade mixture.

3. Add a straw and garnish each glass with a fresh mint sprig and a slice of lemon. Makes 4 servings.

Honeycrisp Apple Sangria

2 Honeycrisp apples
One 750-milliliter bottle unoaked Chardonnay
1/3 C. peach Schnapps
1/4 C. pisco (I could not find this so I used a bit more peach schnapps)
1/4 C. honey (I used orange blossom)
2 oranges- 1 quartered
1 lemon – quartered
1 lime – quartered
2 cinnamon sticks
2 quarter-size slices of fresh ginger
3 whole cloves
2 T. sugar
1/2 t. ground cinnamon
Ice
Club soda
Mint sprigs – for garnish (did not use)

Peel, core and chop one of the apples. In a bowl, combine the Chardonnay, Schnapps, pisco and honey. Add the quartered orange, the lemon, lime, cinnamon sticks, the chopped apple, ginger and cloves and refrigerate at least 4 hours. (I let mine sit overnight)

Strain the sangria into a pitcher. Peel, core and finely chop the remaining apple. Peel, section and chop the remaining orange. Mix the apple and orange in a bowl.

On a small plate, blend the sugar and cinnamon. Moisten the rims of wine glasses and dip in the cinnamon sugar to coat. Fill the glasses with ice. Pour in the sangria until three-quarters full. Top with a splash of club soda. Garnish with a spoonful of the chopped apple and orange and a mint sprig.

“The Morticia”

“Can’t you just see Morticia and Gomez toasting the ghouls and goblins with one of these devilish champagne cocktails in hand? A whisper of black sugar on the rim makes it extra wicked. Be afraid, be very afraid! “

2 cups ice
8 oz. St-Germain liqueur 4 oz. acai berry juice
4 oz. Absolut Citron vodka
Juice of 1 lime, freshly squeezed
1 bottle champagne, chilled

In a small pitcher filled with ice, mix together St-Germain, acai berry juice, vodka, and lime juice. Strain about 1-½ oz. to fill the bottom third of each champagne flutes. Rim the glass with black sugar (easy to make with black food coloring and sugar if you can find it in your local store). Top with champagne. Serves 4. Adapted from Show Stopper from The Stylish Girl’s Guide to Fabulous Cocktails by Colleen Mullaney.

Ghouls’ Grog Jello Shots

1 3-oz. pkg. lemon flavored gelatin
1 3-oz. pkg. cherry flavored gelatin
8 oz. Absolut Citron vodka
8 oz. peach liqueur

Mix lemon gelatin with one cup of boiling water and 8 oz. of vodka. Pour mixture into shot glasses until each is ¾ full. Mix cherry-flavored gelatin with one cup of boiling water and 8 ounces of peach liqueur. Top off each shot glass with the cherry mixture. Can also switch the order, with the cherry on the bottom of the shots topped with lemon gelatin. Chill shots until just before serving. Serves 10.

Mad Hatter Potion

ingredients

1 750-milliliter bottle white wine
1 cup orange juice
1/4 cup sugar
1/4 cup Cognac or other brandy
1/4 cup Blue Curacao
2 cups club soda, chilled
Crushed ice (optional)

directions

In a large pitcher combine wine, orange juice, sugar, Cognac, and Blue Curacao. Cover and chill for at least 2 hours.

Before serving, slowly pour club soda down side of pitcher; stir gently to mix. If desired, serve over ice.

Creepy Red Eyed Crow Halloween Cocktail

Ingredients

4 ounces of cola
1 ounce of cherry Vodka
Splash of Grenadine
Cherries for garnish
Ice

Directions

In a tall glass, place 3 cherries at the bottom and splash a small amount of Grenadine over them.

Add ice and then pour in the vodka and cola before garnishing with a speared cherry on top.

NOTE: Layering the Grenadine and ice first will give the bottom of the glass the red tint as seen in the photo.

Baileys Caramel Apple Drink Recipe

2 oz. Baileys Caramel Irish Cream (25 oz. per bottle)

0.5 oz. Smirnoff Green Apple Flavored Vodka (25 oz. per bottle)

1 dash(es) Goldschlager (25 oz. per bottle)

Drink Recipe Preparation:

Pour Baileys and Smirnoff Green Apple into an ice-filled shaker
Shake and strain into a collins glassed filled with ice.
Float Goldschlager on top.
Garnish with a cinnamon stick.

Black Lagoon Cocktail

Ingredients
4 ounces vodka
2 ounces Rosemary-Lemon Syrup (recipe below)
2 teaspoons fresh lemon juice
Licorice Ice Cubes(recipe below)
** Since a lot of people are not huge fans of black licorice/anise flavor, I was thinking adding a flavor to the ice cubes in the recipe below of something else that was fairly dark and that would go with lemon, such as blueberry, black raspberry, blackberry, black cherry, or even iced tea or a tea concentrated flavoring, since the cubes could be “black tea”)
Directions

1.Combine vodka, syrup, and juice in a cocktail shaker, stir to combine. Add seltzer, and divide between two glasses filled with licorice ice cubes. Serve immediately.

Cook’s Note
This drink is clear when first poured, but starts to darken as the black ice cubes melt. To make serving multiple cocktails easier, multiply and mix the vodka, syrup, and lemon juice in a pitcher. Keep refrigerated until ready to serve up to 3 hours. Pour mixture into glasses over licorice ice cubes, then top with seltzer.

Rosemary-Lemon Syrup

Ingredients
2 lemons
2 cups sugar
2 cups water
2 sprigs rosemary

Directions

1.With a vegetable peeler, remove the peel from lemons, leaving bitter white pith behind. Combine peel plus remaining ingredients in a medium saucepan. Bring to a simmer, stirring, until sugar is dissolved. Remove from heat and let cool. Strain through a fine sieve (discard solids), and chill.

Licorice Ice Cubes

Ingredients
4 cups water
2 tablespoons anise seed (or other flavoring)
2 to 4 drops black food coloring

Directions

1.Bring the water and anise seed to a boil in a saucepan. Remove from heat; let cool 30 minutes. Strain through a fine sieve (discard solids), then stir in food coloring. Pour into ice cube trays (preferably square), and freeze.

Eyeball shaped Kamikaze Jelly Shots

Kamikaze Jelly Shots

2 cups vodka

1 cup water

½ cup Cointreau

½ cup Rose’s lime juice

4 envelopes Knox gelatin

(if desired, a teaspoon of simple syrup, Karo syrup or agave nectar may also be added to smooth out the flavors …)

Combine ingredients in pan on stove, heat over low heat until gelatin is dissolved (approximately 5 minutes). Pour into pan, chill until set. Cut into squares.

Makes one 9” x 9” pan, a 9” diameter round cake pan, or two standard loaf pans, approximately 36-48 shots depending on how you slice …

Halloween “Eyeball” Technique Primer

Ingredients: 1 batch of the Kamikaze Shot recipe (above)

Implements: ½ inch diameter round cookie cutter, 1 ½ inch diameter round cookie cutter, food coloring in blue, green and red, small paintbrush (or just use your pinky), small plates, a fork, paper towels

Prepare the Kamikaze jelly shot recipe as shown above.

Pour two 2/3 cup portions of Kamikaze shot mixture into two separate bowls. Add a few drops of food coloring in desired eye colors (we used blue and green) into each, mix. Place bowls in freezer, allow to quick set (approximately 15 to 20 minutes).

Reserve ¾ cup of the shot mixture in container on counter. Pour remaining shot mixture into 9” x 9” square pan or 9” diameter round pan, put in freezer to quick set (approximately 15 to 20 minutes).

When set, remove the bowls of colored shot mixture from the freezer. Cut out circles with the small 1/2 inch diameter cookie cutter (these will be the “irises”). Transfer the colored circles to a plate, paint (or dab with your pinky) a round dot in each using the blue food coloring, making a pupil in the center. Allow the food coloring to dry a minute or so (until no longer shiny).

Remove the pan of un-tinted shot mixture from the freezer when set. “Rake” the mixture thoroughly with a fork, forming small globules of gelatin.

Pour the reserved shot mixture into the pan of raked mixture, mix well. Insert the “irises”, painted side down, gently pushing them to the bottom of the pan, allowing enough room between each to cut out a proper “eyeball” with the larger cookie cutter. (You will likely have more “irises” than you can use– select the best ones and toss the rejects.) Note: the surface of the shot mixture will be rough - not to worry, this rough textured side will face down, and the top of the shots will be smooth.

Squeeze several drops of red food coloring onto a plate. Dab the food coloring into the crevices on the surface of the shot mixture with a paper towel, working in about a 2” x 2” inch sections. Gently wipe excess mixture off with a clean paper towel to remove excess red food coloring - the red food coloring should remain in the crevices only, giving your eyeballs a lovely “bloodshot” effect.

Return pan to refrigerator, allow mixture to set fully - at least 2 hours (can be made a day ahead). Cut out the “eyeballs” with the larger round cookie cutter - ideally just before serving to keep a clean round shape to your shots. Serve to initially horrified, eventually delighted guests…

Dracula’s Kiss

•1 oz black cherry vodka (Effen Vodka)
•1/2 oz grenadine
•cola
•maraschino cherries for garnish

Preparation:
1.Coat the bottom of a highball glass with grenadine.
2.Add ice and vodka.
3.Fill with cola. Garnish with cherries.

Falling Leaf Fizz

Ingredients per cocktail:

•1 part Grey Goose La Poire (pear- flavored vodka)
•1 heaping teaspoon pumpkin butter
•Pinch of pumpkin pie spice
•Dash of simple syrup
•4 parts of sparkling wine
•Garnish: dried apple chip

Prep

1.Place vodka, pumpkin butter, spice and syrup in the bottom of a Champagne glass. Stir well.
2.Top with sparkling wine and garnish

The Harry Potter

A sweet but strong brandy drink is perfect for this selfless hero.

Ingredient:

•½ oz Brandy
•½ oz Kahlua
•¼ oz Butterscotch Schnapps
•½ oz Half and Half Cream
•Garnish wafer stick

Directions:

•Fill martini glass with cold water and place in freezer for 2 minutes to chill.
•Combine ingredients into shaker.
•Shake.
•Pour into glass.
•Garnish with wafer stick.

Holland Razor Blade

By Lesley Jacobs Solmonson

2 oz Bols Genever
0.75 oz Simple syrup
0.75 oz Lemon Juice
Pinch of Cayenne Pepper

Add all ingredients to a mixing glass
Shake with ice and strain into a coupe
Sprinkle cayenne over the top
Do not garnish like we did

Sinister Cider Cocktail

Ingredients
Fine black sanding sugar (or use blood-rim technique)
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
1.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.

2.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.

The Bellatrix Lestrange

“A near psychopath, a nutty drink is perfect for this crazy, dangerous beauty.”

Ingredients:

•1 oz Vodka
•1 oz Bailey’s Irish cream
•1 oz Amaretto
•1oz cream
•Chocolate syrup
•Top with cinnamon/crushed almonds

Directions:

•Place martini glass in freezer to chill
•Add Baileys, amaretto, vodka and cream to shaker with ice
•Shake
•Remove glass from freezer
•Rim inside of martini glass with chocolate syrup
•Pour contents of shaker into glass
•Top with almond crumbles or cinnamon