Only 4 days left until All Hallows’ Eve! If you plan on throwing a party, here are a few drink ideas from Martha Stewart. Some of them have speciality ingredients (black vodka?) but most of them have easily available ingredients. I have included both alcoholic and non-alcoholic drinks. It is just as important to serve those that do not drink as the ones that do. Everyone should have a good time! I suggest having a two signature drinks for the evening, one with alcohol and one without. Just make sure no one drinks and drives and be safe!
Here are 13 ghoulish ideas to get the party started!
- 2 ounces dry vermouth
- 8 ounces gin
- Ice cubes
- 4 Pickled baby beets, each on a cocktail skewer
Chill 4 martini glasses in the freezer or fill with ice water and let sit until frosty, about 5 minutes (pour out water). Add the vermouth, dividing evenly; swirl to coat the glasses, then pour out. Add gin to a cocktail shaker filled with ice. Shake vigorously until chilled; divide among chilled glasses. Garnish each with a skewered pickled baby beet, and serve immediately.
- 3 ounces tangerine juice
- 1 & 1/2 ounces white rum
- 3/4 ounce grenadine
- Ice cubes
Combine juice and rum in a tall glass filled with ice. Top with grenadine. Serve.
- 4 ounces prosecco
- 1 ounce freshly squeezed blood orange juice
- 1/2 ounce Campari
- 1/2 ounce Simple Syrup
- 1 ounce Blavod Black vodka
In a champagne flute, combine prosecco, orange juice, Campari, and simple syrup. Pour vodka over the back of a cocktail spoon into glass creating a layer of black. Serve immediately.
- 3 Cups tomato juice
- 3 Tablespoons freshly grated horseradish, plus more for garnish
- 1/2 Cup vodka
- 2 teaspoons Worcestershire sauce
- 2 Tablespoons soy sauce
- 1/4 teaspoon freshly ground pepper
- Hot sauce
- Celery Sticks
- Scallions, dark-green parts for garnish
1. In a pitcher, stir together tomato juice, horseradish, vodka, Worcestershire sauce, soy sauce, lemon juice, 1/4 teaspoon pepper, and hot sauce to taste.
2. Pour into ice-filled glasses. Garnish with horseradish, celery, and scallions, as desired.
- Green fruit juice blend, such as Odwalla
- 1 ounce tequila
- Dash of lime juice
- Green tea powder
Combine juice, tequila, and lime together and add to a glass rimmed with green tea powder.
- 2 ounces black vodka
- 2 ounces creme de cacao
- 1 scoop vanilla ice cream
- Pince of freshly grated nutmeg
In a glass, combine vodka and creme de cacao, and set aside. Place a scoop of ice cream in a highball glass, and slowly pour vodka mixture over ice cream. Garnish with nutmeg; serve immediately.
Screwed-Up Screwdriver, Center, 1
- 1/4 Cup ice
- 1/2 Cup tangerine juice
- 1 & 1/2 ounces black vodka
- 1 black licorice twist
Place ice in a tall glass. Pour juice into glass. Pour vodka over the back of a cocktail spoon into glass so it sits on top of juice and creates a layer of black. Slice 1/4 inch off each end of licorice, and use as a straw. Serve immediately.
Berry Scary Martini, Right, 1
- 1 Cup ice
- 1 ounce black vodka
- 2 ounce cherry juice
- Fresh raspberries and blueberries for garnish
Combine ice, vodka, and cherry juice in a cocktail shaker; shake vigorously. Pour into a martini glass. Thread raspberries and blueberries onto a cocktail skewer, and place in drink. Serve immediately.
- 2 cups lemon juice
- 2 tablespoons coarse salt
- 8 large Granny Smith apples
- 32 whole cloves
- 2 gallons apple cider
- 2 (12-ounce) cans frozen lemonade concentrate, thawed
- 2 cups spiced rum (optional)
1. Preheat oven to 250 degrees. Line a baking sheet with parchment paper; set aside. In a medium bowl, mix together lemon juice and salt; set aside.
2. Peel apples and cut each in half through the stem; remove seeds and core. Using a sharp paring knife, carve a face, as desired, on the rounded side of each apple half. Place apples in lemon mixture for one minute; transfer to paper towels to drain.
3. Place apples, face-side up on prepared baking sheet and transfer to oven. Let bake until apples are dry and begin to brown around the edges, about 90 minutes. Remove apples from baking sheets and press cloves into the “eye” sockets.
4. Combine cider, lemonade, and rum (if using) in a large punchbowl; float shrunken heads on top.
- 1 Cup boiling water
- 1 Cup sugar
- 2 Cups packed mint leaves
- 6 peeled, quartered kiwis
- 1 liter sparkling water
- 1 Cup vodka (optional)
1. In a glass measuring cup, pour 1 cup boiling water over 1 cup sugar. Stir until sugar has dissolved; refrigerate until cool.
2. Puree mint leaves with 1/4 cup cooled syrup in a blender. Add kiwis, and blend until just smooth. Add remaining syrup.
3. Pour through a cheesecloth-lined fine sieve into a pitcher; discard solids. Stir in ice and sparkling water. (For a cocktail version, add vodka.) Pour into flasks, and serve with straws.
- Root beer
- Vanilla ice cream
- Dry ice
Serve root-beer floats from a “steaming” cauldron made magical with the smoke of dry ice. You’ll need a large cauldron and a chilled bowl that fits inside it (dry ice can cause glass to crack, so use bowls made of metal). Wearing gloves, use an ice pick to break up the dry ice (never touch it with your bare hands); place a few pieces in the cauldron. Cover the ice with water, pushing the ice under with a long wooden spoon if necessary, and place the chilled bowl in the cauldron. Fill the bowl with root beer. Put a scoop of ice cream in each mug, and ladle root beer over the top.
- 4 Cups water
- 2 Tablespoons anise seed
- 2-4 drops black food coloring
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.
Black Sanding Sugar
Line the rim of your glasses with black sanding sugar by running a slice of lemon or lime around the rim and dipping the glass into a plate of the sugar.