Cocktail Friday: Halloween Edition, Part 2

Posted on 30 Oct 2015 at 12:57pm

BOPUNCHHalloween is officially tomorrow, and since it’s on a weekend, we assume a number of Dallasites will be attending, if not hosting, some parties where adult beverages may be served. Here are some treats to brew up for the tricks on your invitation list.

Blood of Innocence

If you are having a party, making a punch is a good way to keep yourself from standing behind the bar all night.

1 liter Caliche rum

1 bottle (750 ml) prosecco

16 oz. ruby port

12 oz. Curacao liquor

12 oz. each organge juice (no pulp) and unsweetened pineapple juice

8 oz. each lemon juice and light agave nectar

GREEN GOBLIN JELLO SHOTSMaking it: Stir ingredients together except the prosecco in a punch bowl, blending careful. Store in the refrigerator for at least four hours. When ready to serve, remove, add a large block of ice and gentle stir in bubbly. Garnish by floating hulled, sliced strawberries, slices of lemon and/or a handful of mint leaves.

Green Goblin Jell-O Shots

Another idea you can pre-make is the classic Jell-O shot, which can be prepared early and released as needed.

10 large limes

1 packet Lemon Jell-O mix

1 cup Herradura tequila

1/2 cup water

1 bottle of Be Mixed Zero-Calorie Margarita Cocktail Mixer

1/8 tsp chili powder

1/4 tsp salt

MARTINI & ROSSI Blood Orange Sparkler (1)Making it: Zest two of the limes, then halve all of them. Flesh out as much of the pulp as possible with a small knife, scraping out any remaining flesh with a spoon — you’re trying to save the peels! In a small pot, boil Be Mixed and water with high heat. As soon as it starts to boil, pour over Jell-O mix and stir until dissolved. Then stir in tequila. Carefully pour the mixture into the lime halves, filling to the top. Transfer to the fridge and set for at least three hours. When set, mix together salt, zest and chili powder in a bowl. Cut lime halves into half-moons and dust with powder mixture.

Blood Orange Sparkler

This recipe can be customized for each guest, but you can mix a lot beforehand.

4 oz. Martini and Rossi vermouth

4 oz. simple syrup

8 oz. blood orange juice

8 blood oranges (peeled and diced)


Making it: Combine the first four ingredients in a pitcher, stirring well (best to stir before serving each glass). As needed, pour mixture into a champagne flute, about half way. Top with prosecco.

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