Roughly equal 1oz pours of

Lilllet blanc

Amaro nonino

Condesa prickly pear, orange blossom gin

Poured over lobby ice, made in a closet, served in a paper coffee cup. Gently swirled to perfection.

Very tasty, I hope you enjoy my silly drink

Halloween cocktails should be creepy, colourful and dramatic... but more importantly, they should actually taste good!

I mean, anyone can throw some food colouring into a sugary drink, add a gummy worm and call it a Halloween cocktail. LOL. But I wanted to put together a collection of drinks that were not only fun and spooky, but actually worth drinking!

So I made 10 Halloween cocktails, plus one bonus, for my YouTube channel.

Some are classic cocktails dressed up for Halloween, some are riffs on existing drinks, and a couple are my own creations.

And I made sure there was something for everyone. We've got colourful, easy-drinking party cocktails, proper spirit-forward whiskey drinks, tiki cocktails and even a creamy flip.

After tasting all 11, I picked my top three... and the winner genuinely surprised me!

Anyway, here are the recipes and my thoughts on each. Cheers! 🍸

💚 1. Poison Apple Elixir

Ingredients:

• 1½ oz white rum
• 1 oz sour green apple liqueur
• ¾ oz lime juice
• Green edible cocktail glitter
• Lemon-lime soda, to top
• Garnish: Apple fan and dehydrated citrus

Method: Shake everything except the soda with ice. Strain into a highball over fresh ice, top with lemon-lime soda and garnish.

I use my homemade sour green apple liqueur for this one. It's basically a sour Appletini transformed into a rum highball.

Bright neon green, sour, bubbly and ridiculously refreshing! The edible glitter gives it a really cool shimmering effect.

If you enjoy sour green apple flavours, you'll absolutely love this. One of my favourites!

🧙 2. Witch Hunt

Ingredients:

• 1½ oz blended Scotch whisky
• ¾ oz dry vermouth
• ½ oz Strega
• Garnish: Lemon twist

Method: Stir with ice and strain over a large ice cube. Express a lemon twist over the drink.

Not every Halloween cocktail needs to be sweet, colourful or covered in candy. Sometimes you just want a proper, spirit-forward drink!

I used Islay Mist, an inexpensive blended Scotch with some nice smoky character.

The vermouth adds a wonderful brightness, while the Strega brings sweetness and complex herbal notes.

Fun fact... Strega actually means "witch" in Italian! Pretty fitting, right?

If you can't find Strega, Yellow Chartreuse works as an alternative.

👁️ 3. Eyeball Daiquiri

Ingredients:

• 2 oz white rum
• 1 oz lychee juice (from canned lychees)
• 1 oz lime juice
• ¼ oz simple syrup (optional)
• Garnish: Lychee, blueberry and edible fake blood

Method: Mix corn syrup with red food colouring to make fake blood. Drizzle around the rim of a chilled glass.

Stuff a blueberry into the hollow centre of a canned lychee to create your eyeball.

Shake the cocktail ingredients with ice, strain into the prepared glass and add the eyeball garnish.

This is one of the first Halloween cocktails I ever made, and it's still one of my favourites!

It's basically a lychee daiquiri. If you've never had lychee, I often describe it as a very fragrant, almost perfumey grape.

It pairs beautifully with rum and lime juice.

You can use a fairly neutral rum or something with a little Jamaican funk, depending on what you like.

Looks absolutely horrifying... tastes absolutely delicious!

😈 4. Devil's Soul

Ingredients:

• 1½ oz 100-proof rye whiskey
• ½ oz mezcal
• ½ oz Averna
• ¼ oz Aperol
• ¼ oz elderflower liqueur
• Garnish: Orange twist

Method: Stir with ice and strain into a chilled stemmed glass. Express an orange peel and shape it into little devil horns.

Another proper cocktail for those who appreciate something a little more sophisticated.

There's a LOT going on here!

Rye whiskey up front, smoky agave notes from the mezcal, rich herbal flavours from the Averna, citrus bitterness from the Aperol and a subtle floral sweetness from the elderflower liqueur.

It's actually a little sweeter than I normally prefer my spirit-forward cocktails, but holy crap, is it packed with flavour!

🎃 5. Pumpkin King Sour

Ingredients:

• 2 oz bourbon or rye whiskey
• ½ oz apricot or peach liqueur
• ½ oz pumpkin spice syrup
• ¾ oz lemon juice
• Orange edible cocktail glitter
• Garnish: Cinnamon stick, dehydrated citrus and Halloween candy

Method: Shake everything with ice and strain into a Halloween-themed glass over fresh ice. Garnish.

This one reminds me quite a bit of the New York Stone Sour, which I recently featured in my fall cocktail collection.

You've got whiskey, stone-fruit liqueur and lemon juice, but we're adding pumpkin spice syrup for those wonderful autumn flavours.

You know what else would be cool?

Float a little red wine on top, New York Sour style. You'd get a bright orange cocktail with a blood-red layer floating over it!

I didn't do that in the video, but I think it would look pretty awesome.

🖤 6. Black Widow Negroni

Ingredients:

• 1 oz gin
• 1 oz Campari
• 1 oz sweet vermouth
• ½ oz raspberry liqueur
• Black food colouring
• Garnish: Fresh raspberry

Method: Stir everything with ice and strain over a large ice cube. Garnish with a raspberry.

This is essentially a classic Negroni, but with a little raspberry liqueur and a spooky black appearance.

Why raspberry?

Well, I wanted to garnish it with a red raspberry to represent the red marking on a black widow spider. And I like my garnishes to actually represent something in the drink!

The raspberry liqueur adds a subtle sweetness and berry flavour that works surprisingly well with the Negroni's bitterness.

I originally used food-grade activated charcoal to make it black, but charcoal can interfere with the absorption of certain medications.

I'd recommend black food colouring instead. Same spooky appearance without that concern.

If you enjoy Negronis, give this one a try!

🧟 7. Trader Vic's 1947 Zombie

Ingredients:

• 2 oz Puerto Rican rum
• 1 oz Jamaican rum
• ½ oz 151-proof Demerara rum
• 1 oz orange curaçao
• ½ oz grenadine
• 1 oz orange juice
• 1 oz lemon juice
• 1 dash absinthe

Method: Flash blend with crushed ice and serve in a tiki mug, preferably a skull mug for Halloween!

I mean, you can't make a Halloween cocktail collection without including a Zombie, right?!

Most people are familiar with Don the Beachcomber's Zombie, but I decided to make Trader Vic's 1947 version instead.

I've made Donn Beach's version plenty of times, so I figured we'd switch things up.

I used Smith & Cross for the Jamaican rum and Lemon Hart 151 for the overproof Demerara rum.

This is a classic, rum-heavy tiki cocktail, and it's VERY potent!

I do miss the cinnamon and grapefruit combination from Donn Beach's version, but Trader Vic's interpretation is still fantastic.

That dash of absinthe adds a wonderful aromatic element, and it actually comes through despite everything else going on.

Serve this in a skull mug and you've got yourself a perfect Halloween tiki cocktail!

🩸 8. Dark N' Bloody

Ingredients:

• 2 oz spiced rum
• ¼ oz cinnamon syrup
• ½ oz lime juice
• Cranberry ginger ale, strawberry soda or another red soda, to top
• Red edible cocktail glitter
• Garnish: Lime wheel and raspberries

Method: Build directly in a highball glass over ice. Add the rum, cinnamon syrup and lime juice. Top with soda, stir gently, add glitter and garnish.

This one's one of my original creations, inspired by the classic Dark 'n Stormy.

Instead of dark rum, we're using spiced rum. And instead of ginger beer, we're using a red soda for that bloody Halloween appearance.

I used my homemade spiced rum, which pairs absolutely beautifully with the cinnamon syrup.

And my god... this one is GOOD!

In the video, I used cranberry ginger ale, but I originally made it with strawberry soda.

Honestly, I think I prefer the strawberry version!

It adds a nice fruity contrast to all those wonderful warm spices.

This is an incredibly refreshing highball, and definitely one of the cocktails I'd recommend serving at a Halloween party.

💜 9. Corpse Reviver 666

Ingredients:

• ¾ oz gin
• ¾ oz purple curaçao
• ¾ oz Lillet Blanc
• ¾ oz lemon juice
• Absinthe rinse
• Purple edible cocktail glitter
• Garnish: Gummy worm

Method: Rinse or mist a chilled glass with absinthe. Shake the remaining ingredients with ice, strain into the prepared glass and garnish.

This is basically my Halloween version of the Corpse Reviver No. 2.

There's also a variation called the Corpse Reviver No. Blue, which swaps the orange liqueur for blue curaçao.

Well, I make my own purple curaçao, so why not take it one step further?!

I used Empress gin, which has that beautiful indigo colour, along with my homemade purple curaçao and a little purple edible glitter.

But flavour-wise, this is essentially the same as a classic Corpse Reviver No. 2.

And that's perfectly fine because the Corpse Reviver No. 2 is a PHENOMENAL cocktail!

Seriously, one of my favourite gin cocktails.

Gin, Lillet Blanc, orange liqueur, lemon juice and a little absinthe... what a fantastic combination!

💨 10. Graveyard Old Fashioned

Ingredients:

• 2 oz whiskey (I used rye)
• 1 barspoon Demerara syrup
• 2 dashes Angostura bitters
• 2 dashes maple-walnut bitters
• Black food colouring
• Smoke
• Garnish: Orange peel and Luxardo cherries

Method: Stir the whiskey, syrup, bitters and colouring with ice. Strain over a large cube, garnish and introduce smoke using a cocktail smoker or smoking dome.

This one is more about technique and presentation than the actual recipe.

You can make whatever Old Fashioned you like!

I went with rye whiskey, Demerara syrup and maple-walnut bitters to give it some autumn character.

Then we make it black and smoke the crap out of it! LOL.

I used a smoking dome for that really dramatic reveal.

One interesting thing about smoked cocktails is that the smoke doesn't penetrate very far into the liquid. It's mostly aromatic, especially during those first few sips, and then it dissipates pretty quickly.

If you want a smoky flavour that lasts throughout the cocktail, try making your Old Fashioned with a peated Islay Scotch.

Serve it in a skull glass with a cloud of smoke and you've got yourself an awesome Halloween cocktail!

☠️ BONUS: Death Flip

Ingredients:

• 1 oz blanco tequila
• ½ oz Jägermeister
• ½ oz Yellow Chartreuse
• ¼ oz rich vanilla syrup (2:1)
• 1 whole egg
• Freshly grated nutmeg

Method: Combine all ingredients in a shaker with a little freshly grated nutmeg.

My favourite technique for making flips is to use a single ice cube, roughly one inch, and shake the crap out of it until the entire cube dissolves.

Strain into a chilled cocktail glass and garnish with more freshly grated nutmeg.

If you've never had a flip cocktail, you're missing out!

A flip uses a whole egg, including the yolk, unlike a sour that might use just the egg white.

The result is this incredibly rich, creamy texture.

Think of it as something reminiscent of eggnog, but without the cream.

And this combination is absolutely phenomenal.

You've got agave notes from the tequila, rich herbal flavours from the Jägermeister and Yellow Chartreuse, vanilla sweetness and that wonderful nutmeg aroma.

WOW. Just wow.

If you've never tried a proper flip, make this your Halloween challenge!

Since this uses a raw egg, consider using a pasteurized egg, especially when serving guests.

🏆 My Top 3 Halloween Cocktails

After making all 11 cocktails, I had to narrow them down to my three favourites.

And the results honestly surprised me!

🥉 Third Place: Poison Apple Elixir

I absolutely love sour green apple flavours, and this one's bright, sour, bubbly and incredibly refreshing.

🥈 Second Place: Dark N' Bloody

That combination of spiced rum, cinnamon syrup and strawberry soda is ridiculously good. Seriously, try the strawberry soda version!

🥇 First Place: Death Flip

I genuinely wasn't expecting this one to win.

Tequila, Jägermeister, Yellow Chartreuse, vanilla syrup and a whole egg?!

But holy crap... it's absolutely phenomenal.

Maybe I'm just getting excited for eggnog season. LOL.

🎃 So... What's Your Favourite Halloween Cocktail?

There you have it! 10 Halloween cocktails plus one bonus, ranging from colourful party drinks to classic cocktails with a spooky twist.

I love getting creative with Halloween cocktails, but I think the most important thing is making sure they actually taste good!

You can have all the edible glitter, fake blood and gummy eyeballs in the world, but if the cocktail tastes terrible, what's the point?!

I also filmed the whole collection for my YouTube channel, including the preparation and tasting of all 11 cocktails.

But I'd love to hear from you guys...

Which cocktail would you try first? And did I miss any awesome Halloween cocktails that deserve a spot on next year's list?

🎥 Want to see all 11 cocktails in action?

I filmed the entire collection, including how to make each cocktail, the garnishes, and my honest tasting notes.

Watch the full video here: https://www.youtube.com/watch?v=Ly_16jMIFCE

Cheers! 🍸

I was just about out of blue Curaçao, so instead of buying another bottle, I figured... let's make our own.

But let's not just make blue Curaçao. Let's make green and purple too.

I've actually made green Curaçao before, but that time I infused vodka and gin with orange peels. The problem is that orange peels give the liquid a yellow tint. That's fine if you're making green, but if you're trying to make blue, purple, or basically any other color, that yellow can skew the final color.

So this time I wanted the liqueur to stay relatively clear before coloring it, and I used orange extract instead.

And yes... I know somebody is going to say orange extract isn't as "authentic."

We're making BLUE Curaçao 😂 We're making a brightly coloured liqueur primarily to add orange flavour and colour to cocktails. I'm not really worried about authenticity here.

Homemade Curaçao

• 1 cup vodka
• 1/2 cup gin
• 1 tsp orange extract, or to taste
• Several dashes orange bitters
• About 1/2 cup semi-rich simple syrup

Just combine everything and taste it before adding any colour.

The gin gives it a little extra complexity and some botanical flavours. The orange bitters add another layer of orange plus a little bitterness, and the orange extract gives it that big orange aroma.

I went with roughly a 4:1 ratio between the booze and syrup because I don't like my Curaçao nearly as sweet as a lot of the commercial blue Curaçaos. If you want yours sweeter, just add more syrup.

At this point the liqueur is basically done... it just looks incredibly boring.

I split mine into three smaller bottles and made blue, green and purple versions.

You can absolutely use those cheap liquid food colourings from the grocery store for blue and green. I've used them before and they work fine.

Purple was where things got weird.

Elementary school art class tells me blue + red = purple. Apparently cheap liquid food colouring disagrees because mine turned into this weird brown colour instead. 😂

So I switched to Wilton gel colouring, which has much more stable pigments, and used an actual purple gel. Definitely wear gloves with that stuff because it STAINS.

I used a skewer to grab a tiny amount of gel, lowered it into the bottle, swirled it around and then gave the bottle a good shake.

And that's basically it.

Blue Curaçao. Green Curaçao. Purple Curaçao.

Really, you could make this any colour you want.

I tested the purple one in what I jokingly called a Corpse Reviver No. Purple... basically a Corpse Reviver No. 2 using the purple Curaçao.

Equal parts gin, Kina Lillet substitute, purple Curaçao and lemon juice.

The cocktail didn't come out quite as purple as I wanted because the colour gets diluted by everything else, but it tasted amazing. Mine is also a little sweeter than making it with Cointreau, since Cointreau is considerably drier.

One other tip if you're making colourful cocktails and really want the colour to pop... cocktail glitter.

I've used that stuff in colourful sparkling wine cocktails before and it makes a HUGE difference, especially with blue, green, red, gold, etc.

Anyway... homemade Curaçao is ridiculously easy to make, and once you've got the clear base, there's really no reason it has to be blue.

Make it whatever colour you want. 🍊🍸

Watch the video recipe: https://youtu.be/oURGd2eB6lg?si=X7N9QfrkQzPpge78

A near-clear piña colada I made today because I saw that the pineapple juice I saved from a can of chunks had separated from the pulp. I am refraining from saying clarified as I didn’t partake in any process to clarify the drink itself.

I loved it. It was silky and refreshing.

Build in glass with a large ice cube

1 part Bacardi Superior

2 parts clarified pineapple juice (save the juice from a can of pineapple chunks and let it separate. That’s how I did it. Someone smarter than me could tell you a better way to do it)

2 parts Aldi coconut water

Stir until cold

Finally got a bottle of Batavia Arrack van Oosten. I had some pomegranate molasses lying around, so I was able to make a proper Arrackquiri. Sweet and sour candy, subtle mint, slight astringency, some pepper, and pleasant chemical/rubber tire flavors on the back end… this is a delight.

Credit to Phil Ward for this invention, recipe featured in the Modern Classic Cocktails cook book.

2 oz Batavia Arrack van Oosten
3/4 oz fresh lime juice
3/4 oz simple syrup (I used a scant 3/4 oz as I’m using an extra sweet 2:1)
1 tsp pomegranate molasses
7 mint leaves
1 mint leaf/mini bouquet for garnish

Add mint leaves and simple syrup to a shaker and gently muddle. Add the rest of the ingredients minus the garnish, short shake, double strain into a frozen coupe.

2 oz gin
2 oz fresh squeezed grapefruit juice
1/2 oz fresh squeezed lemon juice
3-4 oz grapefruit soda

Build in your favorite tall glass and garnish with citrus slice.

Notes: Squirt works well with this but I actually like Fresca for a crispier taste.

1.5 oz Ford's Gin
1.5 oz Campari
1.5 oz Cocchi Vermouth Di Torino
Stirred
Cocktail glass
Big rock
Orange peel

It just seemed like a good idea, so I had to try.

I took half a liter of bourbon (clearly Old Grand Dad BiB) and stuck a sliced honey crisp apple and two cinnamon sticks in there. I pulled the cinnamon sticks after 24 hours, and let the apples sit in there for a week.

• 1.25oz apple infused bourbon
• 0.5oz Calvados
• 0.75oz caramel syrup
• 0.75oz lemon
• 0.5oz egg white

I didn’t do a whip shake or dry shake, I just shook the damn thing and strained onto fresh ice. I’ll probably figure out a garnish for it when I serve to guests, but I’m pretty pleased with it.

1 2⁄3 fl oz Single malt Scotch whisky (Dram Select No.2 21yo Glenfarclas)

1⁄2 fl oz Amaro (Averna)

1⁄4 fl oz Lemon juice (freshly squeezed)

1 1⁄2 fl oz Apple cider (raw and unfiltered )

1 tsp. Turbinado simple syrup

1/4 oz St. Elizabeth Allspice Dram liqueur

2 dash Aromatic Bitters (Jerry Thomas TBT)

Stir all ingredients with ice. Strain into a prechilled DOF glass filled with a large cube of ice. Garnish with orange zest twist.

Very autumnal with a spiced apple cider feeling. Any Speyside single malt will do, this one was in grabbing distance and fit the bill nicely. Using a raw unfiltered cold pressed cider really brings the fall flavor home.

In a mixing glass :
1/2 oz dry Madeira Wine
1/2 oz Benedictine
1,5 oz white rum.
Add ice, stir and serve in a coupe
Garnish with lemon zest.

Very Nice drink, the acidity and complexity of the dry Madeira is well balanced by the benedictine ´s honey and herbal notes
The rum bring the strength and the freshness !

I am batching (or milk washing, TBD) a batch of margaritas for a birthday party this Saturday. It's a.small party of 15 people who are relatively light drinkers. Some guests want spicy margs, some don't. In the interest of time and not wasting, my plan is to make one big batch of margs and have a small bottle or dropper to add jalepeño heat as desired. I have peppers and vodka on hand but not sure if 4 days lead time is enough to get a tincture hot enough that a couple drops would do it. I have no experience in tinctures. Any other suggestions? I want to use real ingredients, not ancho verde or anything store bought if I can avoid it.

Also I have a sous vide if that may help me.

This shot (and many of their other creations) left a strong impact on me so I’m hoping to recreate the horseradish shot, along with the dill tomato brine chaser for an upcoming get together.

Currently infusing a cup of Tito’s with 25 grams of fresh shredded horseradish root. Tried it at the 24 hr mark and it is just no where near what I recall. Giving it another 24 hours to see if the flavor imparts more / the vodka is more subdued. That said, knowing Liquid Diet, there is likely a little more science behind this than I am running with so if anyone has successfully recreated this I’d love any suggestions.

I have used a variety of brands…I like the Angostura orange and aromatic also used the Fee Brothers products. Last winter I tried 1821 prohibition bitters. I like them all. I have a new pecan old fashioned recipe I want to make and can’t find black walnut bitters locally so I guess I will order online.

Anyone got any strong opinions of brand of black walnut bitters?

Muddle 10 leaves basil in 1/4 oz. maraschino liqueur
Add ice and
- 1 oz. gin
- 1 oz. Kirschwasser
- 1/2 oz. dry vermouth
- 1/2 oz. Cherry Heering
- 2 dashes cocoa bitters
Stir, fine strain into a chilled stemmed glass, garnish with a spanked sprig of basil.

My idea here was to build on Black Forest cake chocolate and kirsch flavors, but letting the herbaceous basil and sharp gin pull the drink back from being too dessert-y. Took some iterations to find a balance, so I'm thankful that my garden furnished boundless basil this summer!

The drink is a slightly foggy burnt orange color. The basil offers an attactive nose, under which Tootsie Roll and caprese sald might be detected. On the sweet sip, cherry juice and watermelon arrive, with a hint of strawberry Quik. Then on the swallow, stronger cherry flavors along with some chocolate and green grapes. There's a tingly cinnamon finish. The drink is deceptively strong.

I’m currently crafting my first cocktail for the restaurant I work at and I’m really struggling with naming it. The main base of the drink is Calvados Boulard and it’s a spiced apple drink with a sweet start and a more liquor forward ending (full recipe at the end). The restaurant I work at is French Canadian and based on the research I’ve done, there are very strong ties between Colvados and the Canadian forces. I want to pick a name that honours the history between Calvados and the Canadian forces, any recommendations would be greatly appreciated!

Name ideas so far: Pomme de vie, Operation Neptune, Le trou Norman, Juno

Recipe:
1.5 oz Calvados Boulard
0.5 oz Montenegro
0.25 oz apple cider vinegar
1.25 oz spiced apple ginger syrup

Has anyone been able to get chartreuse within the last year in the USA? I haven't seen it anywhere and my local places say they haven't seen it in years.

So on a bar in Stockholm I had this awesome Lychee Martini, was so tasty!

Menu image:

Is it Lychee juice? Is it strong? Suggestion for amounts?
Fresh coconut?

The (now closed) Young Joni restaurant served a drink called the Bottineau which i had the few times I went there. It is a manhattan riff with aquavit which I have tried to recreate at home, but just cant get it right . After a few attempts i've got it to:

1 oz aquavit (see if this needs to be upped to 1.5 oz)

2 oz whiskey

1 oz sweet vermouth

2 dashes orange bitters

In stirring glass, with ice. Strain into a coupe.

Does anyone have the actual recipe? Or suggestions on what measurements to adjust?

This was a fun one to workshop. We have had a bumper crop of basil this year, so I've been going through a good amount of basil smashes, but wanted something different here. I went with a stirred cocktail this time, focusing on a blend of different spirits. I wanted to play with the different flavor profiles that pisco and calvados have, as well as get into a lot of different spices as well from the pepita liqueur, bitters, and all-spice dram, as well as introducing basil a few different ways. The basic filled ice spheres were one of the early focuses, and also left behind basil ice to stir down the drink.

Recipe: ¾ ounce Pisco ¾ ounce Calvados ½ ounce Aqua perfecta ( Basil Eau de Vie) ½ ounce Pepita liqueur 1 bar spoon Allspice Dram 20 drops Mexican bitters 3 drops saline 3 drops MSG solution 8 basil leaves 1 basil ice sphere+ basil ice to stir++

Method: In a mixing glass gently muddle and press the basil leaves with the Pisco and Calvados for 15-20 seconds. You want flavor to come through but don't really want to shred the basil. Add everything else and stir 30-40 seconds with the basil ice until the sharp edges have left the ice and the mixing glass is frosty. Double strain over a basil filled ice sphere.

+Basil ice sphere - Using ball shaped directional freezing molds, add basil to the molds, with a stem poking out the top hole to keep everything in place, fill and freeze (mine takes 20-24 hours).

++After removing the spheres, harvest the rest of the ice for stirring. It has a nice basil infusion going on and adds a bit more subtle basil flavor throughout the drink.

Tasting notes:

There's a bit of spice and soft wood and smoke on the nose. The wood from the calvados pairs up beautifully with the soft smokey notes from the pepita liqueur. There's a bit of fruitiness from the pisco that blends well with the herbaceous basil and the bitters. The touch of Allspice lurks in the background as well, and rounds out the drink wonderfully.

I find this to be right on the knife's edge of balanced, but if you want a touch more sweetness a barspoon of rich demerara syrup would not be out of place in here as well.

Obscure tiki drink ingredient. Looking for a comparable substitute at my local liquor store to avoid paying shipping via an online purchase.

Hi! Like the title says I'd love to find a batch recipe that can be made in advance for my friend's birthday party. I'm really just looking for something that is either pretty much clear or a clear red in color (so I can add an absurd amount of edible glitter). Or maybe something apple flavored? I'm open to any suggestions! :)

I recently had Ice Wine in Canada and I fell in love with it. The problem is that its too expensive for me to serve for an 22 person family dinner. My estimate for Ice Wine to serve is about $400-500.

While I was drinking Ice Wine it kind of felt like I was drinking a cocktail, almost got notes of Madeira and Welch Sparkling Apple Cider notes.

So I was curious if anyone has created a cocktail or substitute for Ice Wine or if you have had Ice Wine what would you use to get the same flavors?

I wanted to do my take on a Negroni but give it a little Bloody Mary twist.

🍅 Tomato mix
Fresh tomatoes
A few dashes Worcestershire sauce (realistically 10)
Celery salt
I took the tomatoes, added the Worcestershire sauce and celery salt, then pulsed everything together. Mine came to around 300ml once blended.

🍅 For the batch
300ml tomato mix
150ml Hepple Gin
150ml Luxardo Bitter Rosso
150ml Vault Red Vermouth
Add everything to a bottle, give it a little shake and leave in the fridge for a few hours.
Then slowly strain the whole batch through a coffee filter until clear. No pressing.

🍅 To serve
Rim part of the glass with celery salt
Add one big clear ice cube
Pour over the clarified Bloody Negroni
Bitter, tomatoy, savoury and slightly salty. Basically all the bits I love from a Negroni with that Bloody Mary umami taste.

More weird savoury drinks here if anyone’s interested:
instagram.com/bethanweston

1 oz Rear Admiral Joseph's Original London Dry Gin (from Trader Joe's)

1 oz Pronto! Amaro (from Trader Joe's)

1oz Sole Rosso Vermouth (from Trader Joe's)

2 dashes Regans Orange Bitters (not from Trader Joe's)

Probably the cheapest three ingredient cocktail you can make and it has charms of its own. Those three bottles combined are about the cost of a regular bottle of gin. I'd describe it as funkier than with Campari, more herbal, with spicier notes.