Drinks for Grown-ups on Halloween

Dry Martini Eyeball 

Ingredients:

12 Radishes
12 Pimento Stuffed Olives, halved
3 cups Vodka
½ cup Olive Juice
Ice Cubes

To make Eyeball Ice Cubes:

Peel radishes, leaving thin streaks of red skin for veins and blood vessels. Using the pointed end of a vegetable peeler or small paring knife, cut out an olive size hole in each radish. Stuff an olive half into each hole, pimiento stuffing side out. Place each olive stuffed radish into an ice cube tray. You may have to trim some of the radishes to fit. Cover with water and freeze for 4 hours or until frozen.

 In a pitcher, add vodka, olive juice and ice cubes. Stir well to chill. Add Eyeball ice cubes. Serve at once.

Witche's Brew

Ingredients:

2 oz Yellow Chartreuse
1 1/2 oz Blue Curacao
1/2 oz Brandy, spiced
1/4 tsp ground Cloves
1 dash Nutmeg
 1 dash Allspice

Mixing instructions: Shake all the ingredients together and serve in a chilled glass.

Black Martini 

Pour 3.5 ounces of vodka into a cocktail shaker filled with ice. Feel free to use your vodka of choice. Pour .5 ounces of Black Raspberry Liqueur. This is what you will use to replace your vermouth.

I would recommend using Chambord and AVOID using raspberry brandy.

Shake (or stir) and serve in a martini glass. Add 2 black olives if you want a garnish. This will darken your martini, but not make it completely black. If you want some truly black Halloween Cocktails, I suggest picking up a bottle of Blavod. It’s actually a black vodka and I’m sure this company does great during this time of year.

Vampire Kiss

Ingredients 

Red candy for rim of glass:
¾ cup sugar
¼ cup water Red food coloring (to desired shade)

Cocktail Ingredients:
1 oz. Vodka
½ oz. Chambord (raspberry liqueur)
3 oz. cranberry juice
A splash of lime juice

Preparation

Red Candy:
Combine all ingredients in a saucepot over medium-high heat. Bring to a low boil, stirring frequently with a wooden spoon to be sure the sugar dissolves completely. Allow to bubble for 5 minutes (if you have a candy thermometer, allow it to reach 300º F). Remove from heat. Dip rims of cocktail glasses into the sticky goo, but be careful not to get any of this on you — it is hot! We recommend wearing an oven mit during this step.

Cocktail:
Step 1: Pour all cocktail ingredients into a cocktail shaker with ice. Step 2: Shake.
Step 3: Strain into prepared martini glass.



Smoky Witches Brew

Ingredients and Material:
Ice cube trays
1 (3 ounce) package gummy worms candy
1 large plastic cauldron (from party store)
1 large glass bowl (fits inside cauldron)
1 package plastic eyeballs (from party store)
1 (2 liter) bottle lemon-lime soda
1 bottle(5th) coconut-flavored rum
2 (64 fl oz) cartons pineapple-orange-banana juice
1 pound dry ice chunks (optional)

This recipe makes 24 servings

How to make it:

Fill ice cube trays with water, and place a candy gummy worm into each cube.
Freeze the ice cubes solid, 1 to 2 hours. Wash the plastic eyeballs, and set aside.
With tongs, gently add pieces of dry ice for spooky smoke effect. Be careful; dry ice is very cold and it will burn if it is ingested or touches the skin.
Pour lemon-lime soda, rum, and pineapple-orange-banana juice into the glass bowl inside the cauldron, and stir gently to mix. Mix in the plastic eyeballs, and gummy worm ice cubes.
Serve in punch cups. Make sure whoever serves brew does not get dry ice in drinks!

Dark and Stormy Death Punch

Ingredients 

1 can (20-ounce) lychees in heavy syrup
1/4 cup thinly sliced peeled fresh ginger
16 brandied cherries
1/4 cup superfine sugar
1/2 cup fresh lime juice
12 ounces dark rum
3 bottles (12 ounces each) ginger beer
Ice cubes

Directions 

1-  In a small saucepan, bring the lychee syrup and ginger to a boil. Remove from the heat, cover, and let steep for 30 minutes.

2- Meanwhile, stuff 16 lychees with brandied cherries. Set each lychee in the cup of a mini muffin pan or in an ice cube tray. Strain the lychee-ginger syrup and pour it over the lychees. Freeze until firm, at least 4 hours.

3- Meanwhile, in a pitcher, stir the sugar into the lime juice until dissolved. Add the rum and refrigerate until chilled, about 1 hour.

4- Unmold the lychee ice cubes into a small punch bowl. Pour in the lime-rum mixture. Add the ginger beer, stir gently, and serve in ice-filled glasses.