What’s Hot This Halloween? Cocktails!

By October 24, 2019 November 30th, 2019 Guest blog

What’s Hot This Halloween? Cocktails!

Guest blog from our friends at Three Piece Bar 

Yes, you heard us right, this Halloween why don’t you surprise your friends by making your drinks in the saucepan instead of the shaker?

When you’ve tried every blend of beetle juice or ghastly combinations of wolf’s blood, why don’t you try to mix it up with drinks that bubble and stew. Bring out your inner witch with your mum’s favourite cauldron and a few ingredients from the shop – I mean the swamp!

Spiced Pumpkin Margarita

  • 35ml Tequila
  • 20ml Pumpkin puree
  • 20ml Organic apple juice
  • 20ml Lime juice
  • 10ml Monin spiced pumpkin
  • Pinch of cayenne pepper
  • Pinch of salt
  • 50ml Water
  • Dehydrated orange wheel

Measure all the ingredients in a milk frother, making sure you start with the cheapest ingredient first (that way, if you mess up then you don’t waste precious tequila). Blend for one minute, or until you see the drink steaming.

Make sure to add the cayenne and salt last and taste regularly as the intensity increases quicker on the heat!

Careful when you pour. Serve in a balloon glass, brandy bowl or champagne saucer, so that the aroma really fills your nose as you drink it.

Witches Broth

  • 50ml Dark rum
  • 50ml Dark roast espresso
  • 50ml Full fat milk
  • 10ml Kahlua
  • 10ml Frangelico
  • Sprinkle of edible shimmer

Add all the ingredients (except shimmer) to the pan and warm slowly on the lowest heat for 3-5 minutes. Add more to make multiple drinks at once.

Stir occasionally with your spoon, and stare at your guests in a creepy way while twitching your left eye.

Cackle as you serve into mugs and drop in some magic shimmer dust to finish off.

Scare Tactics

  • 20ml Dry sherry
  • 20ml Organic apple cider
  • 10ml Lemon juice
  • 100ml Jasmine tea
  • 3 Angostura bitter drops
  • Generous squirt of agave nectar

Boil the tea and put it aside to cool slightly.

Add a few portions of the sherry, cider, lemon juice and bitters together in a large teapot (to make multiple cocktails at once) and then top with the jasmine tea. Squirt in the agave last and stir, as the hot tea helps it to melt and mix better.

Serve into tea cups, if you dare.

If you’re looking for talented mixologists to shake things up at your next event, head over to @threepiecebar to find out more about Alex and Dan’s mobile cocktail bar.

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