DIRECTIONS
Â
Prepare the rim of a Martini glass by rimming it in orange juice. Dust the rimmed glass with dark cocoa powder. Add about a half cup ice into a shaker. Add all the spirits and remaining orange juice. Shake and very carefully pour into the glass. Be careful not to spoil the cocoa dusted rim. Garnish with an orange peel twist and a few pieces of candy corn on a skewer.
Note: This cocktail is easy to prepare in larger batches, and is perfect at Halloween parties.
Add all ingredients to a stirring glass with large scoop of ice. Stir vigorously and double strain through mesh strainer into a pre-chilled coup. Float a sliced pepper and garnish with pomegranate arils.
This monster mixture glows under black light!
Muddle the rosemary in simple syrup in bottom of shaker. Add lime juice, pineapple juice, gin, and Centerbe together in shaker. Fill with ice and shake vigorously. Pour into highball and top with Fever Tree tonic water.Â
Mix Giffard with light and dark rum in a cocktail shaker, add lime juice and grenadine. Shake well and strain into a highball glass filled with cracked ice. Fill glass with orange juice, but leave enough room to float the OFTD rum on top. Garnish with a cherry and an orange slice.
Mix all and stir over ice for 30 seconds, strain into a coup glass and enjoy.
Start by adding the spiced rum, Fernet, and crème de cacao to a shaker. Add the squid ink. (Careful—this stuff stains!) Give the ingredients a hard, dry shake (no ice). This will help thoroughly incorporate the ink. Fill the shaker with ice and shake vigorously for a full 30 seconds so that the mix becomes cold and frothy. Double strain into a chilled cocktail glass and top with the chocolate stout.
Fill a cocktail shaker halfway with ice cubes. Add Calvados, orange liqueur, lemon juice and bitters. Shake well and strain into cocktail glass. Garnish with the apple wedge.
Batch Recipe, Yield: 15 drinks
Combine all ingredients in a large punch bowl and stir vigorously.
Serve in long drink glasses filled with ice.
