Double, double toil and trouble;
Fire burn and caldron bubble.
Shakespear might’ve had a few literary masterpieces up his sleeve, but let me tell you we’ve got some cocktail recipes that are essentially, poetry in motion. So have a scroll and you can get the luxury cocktail bar hire service experience, from the comfort of your own home.
It’s spooky season, and we are well on the creep up to Halloween; the UK’s favourite seasonal holiday of the year… or maybe I’m getting muddled with a Regina George quote, my stats have a lot of cross over. Either way this time presents opportunity for a parlour of social occasions, a time to show off, dazzle, and impress. So not only are we sharing with you, an enchanting catalogue of sumptuous cocktails but also, we accompany with them a fitting eerie quote that, whilst you sip tentatively on your seasonal concoctions at your upcoming Halloween gatherings, you can deliver with ambiguous charm to appear aloof and mysterious.
GINGER SAGE COCKTAIL
For Ginger-sage syrup:
- 4 ounces fresh ginger, thinly sliced
- 2 sprigs fresh sage
- 1 cup sugar
- 1 cup Water
For Ginger-sage cocktail:
- 3 ounces rye
- 1 ounce lemon juice
- 1 ounce Ginger-Sage Syrup
- 1/2 ounce maraschino liqueur
- Bitters and fresh sage, for serving
Make Ginger-Sage Syrup: In a small saucepan, gently simmer ginger, sage, sugar and water to a simmer until the sugar dissolves. Remove from heat and let cool to room temp; strain into jar or measuring cup.
In a cocktail shaker filled with ice, shake rye, lemon juice, Ginger-Sage Syrup and maraschino liqueur until cold.
Strain into a glass and top with a dash of bitters and fresh sage.
“Sisters, All Hallows’ Eve has become a night of frolic, where children wear costumes and run amok!” — Winifred Sanderson, “Hocus Pocus”
MAPLE WHISKEY SOUR
- 2 1/2 ounces bourbon whiskey
- 1/2 ounce fresh lemon juice
- 1/2 ounce fresh lime juice
- 1/2 ounce orange juice
- 1/2 ounce maple syrup
- 3 dashes orange bitters
- Citrus peel, for serving
In a cocktail shaker filled with ice, shake bourbon, lemon juice, lime juice, orange juice, maple syrup and bitters.
Strain over ice; serve with a citrus peel.
Tip: You could get channel your inner creative and paint your peel black to be super dramatic.
“Last night you were unhinged. You were like some desperate, howling demon. You frightened me. Do it again.” — Morticia, “The Addams Family”
- 1 tablespoon sea salt
- 1 lime wedge
- 1 1/2 ounces reposado tequila
- 1/4 ounce allspice dram
- 1/4 ounce amaretto
- 1 ounce pumpkin puree
- 3/4 ounce lime juice, freshly squeezed
- 1/2 ounce agave nectar
- Garnish: roasted pumpkin slice
Rim glass: On a small plate, combine the ground ginger and sea salt. Rub the lime wedge along half of the rim of a rocks glass and dip the glass in the mixture. (For a finer texture, pound the ginger and sea salt with a mortar and pestle.)
Add the tequila, allspice dram, amaretto, pumpkin puree, lime juice and agave nectar into a shaker with ice and shake until well-chilled.
Strain into the prepared glass over fresh ice and garnish with a roasted pumpkin slice.
“If I’d known you were coming, I could’ve made up the dungeon.” — Morticia Addams, “The Addams Family”
APPLES & PEARS
For Vanilla-nutmeg syrup:
- 2 cups sugar
- 2 teaspoons ground nutmeg
- 6 vanilla beans (cut in half lengthwise)
- 2 cups water
For apple & pears cocktail:
- 1 1/2 ounces apple-flavoured vodka
- 1 1/2 ounces pear juice
- 3/4 ounce vanilla-nutmeg syrup*
- 1/2 ounce lime juice, freshly squeezed
- 5 dashes Angostura bitters
- Hard cider, to top (approximately 1 ounce)
- Garnish: apple slice
- Garnish: nutmeg, freshly grated
Make Vanilla-nutmeg syrup: Combine sugar, nutmeg, vanilla beans (cut in half lengthwise) and water in a small saucepan and cook over low heat and stir until the sugar is fully dissolved. After cooling, strain into a closed container. Store in the refrigerator.
Add the vodka, pear juice, vanilla-nutmeg syrup, lime juice and bitters into a shaker with ice and shake until well-chilled.
Strain into a glass over ice and top with cider; garnish with an apple slice and a sprinkle of freshly grated nutmeg.
“It’s pronounced ‘Fronkensteen.’” — Dr. Frederick Frankenstein, “Young Frankenstein”
SPICEY POMEGRANATE FIZZ
- 4 hibiscus tea bags
- 1 small cinnamon stick, smashed
- 1 cup pomegranate juice
- 8 ounces spiced rum
- 1/2 cup fresh navel or blood orange juice, plus slices for serving
- 1 (750-milliliter) bottle prosecco or other sparkling wine, chilled
- Pomegranate seeds, for serving
Place tea bags and cinnamon stick in a large measuring cup. Top with 1 cup boiling water; let steep 5 minutes. Strain and cool to room temperature.
Combine tea, pomegranate juice, rum, and orange juice in a pitcher. Slowly stir in prosecco.
Serve over ice with orange slices and pomegranate seeds.
“Wench! Trollop! You buck-toothed, mop-riding firefly from hell!” — Billy Butcherson, “Hocus Pocus”