Category: Beverages
SKYY Infusions Halloween Themed Cocktails
I normally don’t post this type of thing from Public Relations firms, but these are some amazing cocktail recipes for a grown up’s Halloween. Certain Someone and I will be getting in the spirit with some of these this weekend.
Even if you choose not to wear a costume this Halloween, the holiday for all things sinfully sweet and “creepy, crawly” serves as the perfect occasion to dress up your cocktails. Simple drinks turn festive with the use of fun cocktail glasses and gory garnishes; all designed to bring out the frightful fun of Halloween, with a sophisticated twist. So while you may be tempted to partake in some of the more traditional Halloween activities such as bobbing for apples and pumpkin carving, we all know that there is only one way to really drink in the spooky spirit of the season!
This year, All Natural SKYY Infusions are serving up a truly bewitching cocktail menu, featuring the line of fresh fruit-infused vodkas that offer an unrivaled true-to-fruit taste year round. Each inspired by one of the many hallowed Halloween traditions, these SKYY Infusions cocktails will help you get into the spirit of Halloween, whether you’re in a packed house or with a few friends at home. To add a bit of glamour to your regular Halloween celebrations, try mixing up some of the sweet treats below – no tricks necessary.
Jack-O-Lantern
2 oz. SKYY Infusions Citrus
1 oz. Mango Nectar or Juice
0.5 oz. Orange Juice
0.5 oz. Fresh Sour*
Combine all of the ingredients in a cocktail shaker with ice. Shake vigorously and pour into a goblet glass and garnish with a slice of orange and a mint leaf laid flat on top.
*Combine 0.25 oz fresh lime juice and 0.75 oz simple syrup.
Vampire’s Elixir
1.5 oz. SKYY Infusions Raspberry
.75 oz. White Chocolate Liqueur
1 oz. Half and Half
Strawberry Syrup
Dress strawberry syrup on the inside and rim of a chilled martini glass. Combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain into martini glass. Garnish with vampire teeth.
Black Widow
1.5 oz. SKYY Infusions Raspberry
0.5 oz. Triple Sec
2 oz. Pomegranate Juice
Squeeze of Fresh Lemon Juice
Raspberry Syrup
Draw a spider web on the inside of a chilled martini glass with raspberry syrup. Combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain into chilled martini glass. Garnish with plastic spider.
Red Zombie
1.5 oz. SKYY Vodka
3 oz. Tomato Juice
0.5 tsp. Finely Grated Horseradish
1 tsp. Barbeque Sauce
3 Dashes Worcestershire Sauce
3 Dashes Tabasco Sauce
0.5 tsp. Finely Chopped Chipotle en Adobo
Pinch of Kosher Salt and Freshly Ground Black Pepper
Generous Squeeze of Lemon Juice
Pinch of Celery Seeds
1 Celery Stick
2 Large Green Olives
2 Lychee Fruits
Combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain into martini glass. Garnish with green eye balls, laid across the rim of the glass*.
*Cut the end of a stalk of celery so it measures 5-6 inches long and split the stick in half lengthwise. Slide the green olives into two lychee fruits to make eye balls and push the thin celery stick through both as garnish.
Wicked Witch Apple Punch
1 750 ml bottle SKYY Infusions Passion Fruit
1 750 ml bottle Sparkling Apple Cider
1 64 oz. bottle Cranberry Juice Cocktail
1 Liter Ginger Ale
2 cups Pineapple Juice
Red Apple Slices
Combine all ingredients in a large black witch’s cauldron with ice and stir. Garnish with large slices of red apple floating on top and dry ice.
Retro Cocktail …The Pink Squirrel Martini
Whats old is new. Isn’t that always the case? Maybe the world is so crazy that we find comfort in past. Whilst pursing a new age pursuit , Twitter, I found out about a liqueur called Creme de Noyaux. I had heard some pastry types go on about Noyaux and how its extracted from apricot kernals. Noyaux has always been that elusive almond flavor I could never identify, and now I know! So when a kind gentleman who shall be referred to as Oxford Falls offered some Pink Squirrel Cocktails on Twitter for Breast Cancer Awareness Month, my curiosity was piqued that there was an liqueur made of this stuff.
Don’t let the Pepto Bismal pink color throw you off. This stuff is yummy.The liqueur is a clear red color, but added to cream changes color. This would be awesome in baking. The original Pink Squirrel was created in Milwaukee at Bryant’s Cocktail Lounge. It consisted of Creme de Noyaux, Ice Cream, and Creme de Cacao. That was a little rich for my blood. Many variations have come and gone. I like this one I saw on the AMC site for the Series Mad Men. The addition of vodka cuts that sweetness a bit. Don’t let the light froth color deceive you. It will sneak up on you. There are a few other cocktail to made with this liqueur. I’m fascinated but the Old Etonian cocktail. What does that say about the school? Really?
Pink Squirrel Martini
3/4 oz Creme de Noyaux
3/4 oz Creme de cacao
1/2 oz Vodka
1 oz fresh cream
Pour all ingredients over ice in a shaker. Serve strained in a chilled martini glass
The Best Summer Drinks Give Away
It is hard to believe the summer season in these parts is nearing an end. When I think of summer I think of lazy cocktails by a beach or pool, and just relaxing. Source Books has a new book called the The Best Summer Drinks by Ray Foley. Ray is the publisher of Bartender Magazine and a mixologist extraordinaire. Name the brand or spirit and he has a drink for you. The book is alphabetized by recipe name, but a handy index lets you search by alcohol type and brand. Ray has also included a tasty chapter of Summer recipes with such as Grilled Honey Bourbon Chicken, Bacardi Lime Sherbet, and Kicked Up Cuervo Ribs.A glossary of tools and bar tending terms as well as basic instructions on hoe to properly rim your glass are included. The book is small and handy to place at the bar or give as gift with 500 recipes. I will be giving away 2 copies to randomly selected commenter’s. Just leave a comment and tell me what your favorite summer memory and cocktail is.
Kahlua Banana Cream Fizz
adapted The Best Summer Drinks by Ray Foley
1/3 oz. Kahlua
1/3 oz. rum
1/3 oz.creme de bananes
Cream or milk on top
Blend the Kalua, rum, and creme de bananes together. Pour into a glass and top with milk or cream.
Lolli Pies From the Smirnoff Summer Entertaining Extravaganza
Lolli Pies
On a parchment lined baking sheet Line our pops and indent sticks in center.Preheat oven to 375 F.
Fill. Take a broken piece of stick and press edges to seal.If sticks are to long break in half.
Once sealed, brush tops with egg whites. If you don’t you wont get the glossy finish.
Bake at 375F for 10-15 minutes or until golden.Let cool and display in florist foam for presentation or package individually.
Fig Filling
(This recipe is large and made 2 jars of preserves without cornstarch, as well as filling for pops).
2 pints green figs
1 1/2 cup granulated sugar
Cointreau
2 tablespoons cornstarch dilutes with water
Wash and quarter your figs. In a bowl allows figs, sugar, and Cointreau to macerate overnight.
Next day in a heavy bottomed sauce pan, heat the figs and sugar to a boil . Cook down for about 10-15 minutes until figs start to break down. Take an immersion blender and puree after you have removed from heat. Let cool.
For pop filling add cornstarch and water solution to the amount of fig filling you plan to use . Cook until thickened and translucent. Cool and fill.
Blueberry Filling
1 pint blueberries
1 cup sugar
1/4-1/2 cup water
2 tbsp cornstarch
In a heavy bottomed saucepan combine washed berries, sugar, and water. Bring to a boil until berries burst and all sugar is dissolved.Add 2 tablespoons cornstarch mixed with a bit of water to the blueberries. Stir until thickened and cornstarch solution is translucent. Remove from heat and allow to cool. Fill pops.
Pineapple Filling
1 pineapple peeled, cored,and chopped into small pieces
1 cup sugar
1 1/2 cups water
2 tablespoons cornstarch
1 tsp Jamaican Rum Extract
In a heavy bottomed sauce pan bring pineapple water, and sugar to a boil. Boil for 10 -15 minutes. Remove from heat and take an immersion blender to puree. Place back on heat. Stir until thickened . Add Jamaican Rum extract. Allow to cool and fill.