This post comes to us courtesy of Samantha Hobbs Chulick, blogger at Cashmere Fog.
Halloween is the official kickoff to the entertaining season. It’s the perfect time to don a costume and down a cocktail. I vividly remember the spook-tacular soirees my parents used to throw when I was younger; they’d deck the halls with creepy, crawly creations and set the mood with flickering candles and an eerie sound track.
The most important party-planning tip I learned from the years of watching them put together these gatherings was to have a signature cocktail. For Christmas it was always a holly jolly version of eggnog, and at New Year’s, an effervescent Champagne cocktail. As for Halloween, they’d mix up a wicked witch’s brew or a scary sangria.
So in their honor, I’ve created my own ghoulish libations that would be great to serve at a Halloween cocktail party. Cheers!
This seasonal sipper will definitely keep you warm and toasty throughout the evening.
2.5 fl. oz. bourbon
2 fl. oz. apple spice liqueur
1 fl. oz. butterscotch liqueur
Shake the bourbon, apple spice liqueur and butterscotch liqueur with ice. Strain into an ice-filled rocks glass. Serves 1.
This punch is as bright as a pumpkin and as refreshing as a mimosa on a Sunday morning.
1 can (46 fl. oz.) pineapple juice
1 package (3 oz.) orange gelatin
1 carton (64 fl. oz.) orange juice
1 bottle (750ml) sparkling wine or Champagne
In a saucepan, bring 1 cup of the pineapple juice to a boil. Stir in the gelatin until dissolved.
Transfer to a large pitcher. Add the orange juice and the remaining pineapple juice. Chill.
Before serving, pour the mixture into a punch bowl and stir in the sparkling wine. Serves 12 to 16.
This morbid concoction is both devilish and delicious.
1 1/2 fl. oz. tequila
3 Tbs. fresh pink grapefruit juice
1 fl. oz. orange-flavored liqueur
1 drop red food coloring
Fill a cocktail shaker with ice. Add the tequila, grapefruit juice and orange-flavored liqueur and shake. Pour over ice into a margarita glass. Place the red food coloring in the glass. Serves 1.
About the author: Samantha is a graduate student studying food & wine writing in the Midwest. Originally from California, her work has appeared in Santa Barbara Magazine, Vox Magazine, The Columbia Missourian, and Farm Journal. She has also been featured on her local NPR station as a wine expert. She believes that every girl should always have a bottle of bubbly in her fridge – in case of emergencies and impromptu celebrations.