Photo: Chris Emeott
Get in the spirit this Halloween.
Halloween isn’t just for the younger set. Prepare some spirited beverages for your over-21 guests at your own trick or treat celebration.
The Zombie Cocktail
- ½ oz. white rum
- 1 ½ oz. golden rum
- 1 oz. dark rum
- ½ oz. 151 rum, optional
- 1 oz. lime juice
- 1 tsp. pineapple juice
- 1 tsp. papaya juice
- 1 tsp. superfine sugar
Mix all ingredients (except the 151 rum). Shake well. Pour mixture over cracked ice. If using, float 151 rum on top of the mixture. To float rum, slowly pour it over the backside of a spoon and into the glass. For added flair, carefully ignite layered 151 rum with a candle lighter. Garnish with mint, orange slice or other fruit.
(Smashed) Pumpkin Martini
- 1 Tbsp. sugar
- ¼ tsp. pumpkin pie spice
- 3 Tbsp. vodka
- 2 Tbsp. half-and-half
- 1 Tbsp. canned pure pumpkin puree
- 1 Tbsp. maple syrup
- ¼ tsp. pure vanilla extract
Combine the sugar and ⅛ teaspoon of the pumpkin pie spice on a small plate. Dip the rim of a chilled martini glass in water, and dip in the sugar to coat. In a martini shaker filled with ice, combine the vodka, half-and-half, pumpkin puree, maple syrup, vanilla extract and the remaining ⅛ teaspoon of the pumpkin pie spice. Shake vigorously, and strain into the prepared glass.
Zombie Gut Punch
- 10 oz. Le Beau vodka
- 5 oz. triple sec
- 2 oz. bitters
- 1 cup fresh-squeezed blood orange juice
- 2 cups black cherry soda
- grenadine, for the rim
In a large punch bowl filled with ice, pour vodka, triple sec, bitters, blood orange juice and black cherry soda. Rim each glass with grenadine before filling with punch mixture, and serve.
For the punch:
- ¼ cup Blue Curacao
- ¾ cup Galliano liqueur
- 1 ½ cups coconut rum
- 2 qts. pineapple juice
- 2 qts. seltzer water
For the spooky ice cubes:
- food coloring
- water
- novelty ice cube trays
For the devil’s eyeballs:
- 20 maraschino cherries
- 20 chocolate chips (white or dark chocolate)
- 20 lychee nut fruits (canned and pitted)
Punch: Combine all ingredients in a large glass punch bowl, and mix well.
Ice Cubes: Color water with desired food colorings, and pour into ice cube trays. Freeze until firm.
Devil Eyeballs: Remove the stems from the cherries. Insert a chocolate chip, point side in, into each cherry to make “pupil” of the eye. Stuff the cherry into pitted lychee nut fruit. Ladle some of the punch into each glass. Garnish with ice cubes or devil eyeballs.
Gummy Worms Margarita Punch (Don’t let the candy fool you—this one’s not for kids.)
- 3 bottles of Vizon tequila
- 1 bottle of Cointreau or triple sec
- 1 gallon of sweet and sour mix
- 2 lbs. of gummy worms (as many colors as possible!)
- large bag of ice
Use a big bowl, preferably a clear glass bowl or punch set. Pour all ingredients in the bowl. Add a bag of ice. Throw in the worms. Stir very well with a ladle. Pour a cup, and enjoy. Sweeten it up with some simple syrup, stir well and taste. Want it more sour? Add some fresh lime juice.
Vampire Punch
- ¼ cup sugar
- ½ cup Campari
- ½ cup gin
- ½ cup fresh-squeezed orange juice
- 3 cups club soda, chilled
- ½ cup pomegranate seeds
- 1 orange, thinly sliced
Combine the sugar and ¼ cup water in a small saucepan. Cook over medium heat, stirring often, until the sugar has completely dissolved. Let it cool. In a large pitcher or punch bowl, combine the Campari, gin, orange juice and sugar syrup; chill for up to 12 hours. Just before serving, add the club soda, pomegranate seeds and orange. Serve over ice.
John F. Farrell III is vice president of sales and merchandising with Haskell’s The Wine People. Find more at haskells.com.
