Halloween Treats - Vampire Drink

by
mothervixenTzimisce Elder on Sep. 11, 2011 at 10:58 PM Vampire Drink Recipe


Ingredients

1 part Liqueur, raspberry
1 part Vodka
1 part Cranberry Juice
1 part Lime Juice

Mixing Instructions

Shake ingredients in a cocktail shaker with ice. Strain into a cocktail glass.


Glass to Use
Cocktail glass

Halloween Treats - Bloody Brain Shot

0.5 oz Peach Schnapps
0.5 oz Baileys Irish Cream
1 tsp Grenadine
Pour half a shot of Peach Schnapps.
Then half a shot of Irish Cream.
Finally, slowly drop a little grenadine into the glass over the back of a warm spoon. The finished shot will be a gruesome floating bloody brain.

Halloween Treats - Vampire Test Tube Shooters

Ingredients

•1 package of (3-ounce) orange-colored gelatin powder, such as orange, peach or apricot
•1 cup boiling water
•1 can (15-ounce) peaches, apricots or pears in juice or extra-light syrup, not drained
•2 1/4 cups sparkling wine
•1/4 cup hot-chocolate mix
Instructions
1.Mix gelatin powder and boiling water until the powder completely dissolves, about 2 minutes.
2.Purée the canned fruit in a blender or food processor until completely smooth.
3.Mix with gelatin and divide between 18, 2-ounce test tubes; you should fill each test tube about half way.
4.Refrigerate until firm. Heat the grape juice in a sauce pan until simmering. Stir in the hot-chocolate mix until it dissolves; refrigerate.
5.To serve: Fill the test tubes with the sparkling wine. Poke a skewer down the sides of the test tube into the gelatin so that the sparkling wineflows down creating dark stripes through the orange gelatin.
Notes
Note: For non-alcoholic version; in place of the sparkling wine replace with a grape-juice mixture.

Halloween Treats - Black Widow’s Cran-Raspberry Cosmo

2 oz. Blavod vodka

1 oz. Raspberry-infused vodka

5 oz. Cran-Raspberry Ocean Spray Juice (adjust this amount to the tastes of your guest ~ some may like less, others more)

Pour ingredients into a cocktail shaker filled with ice. Shake vigorously, pour, and enjoy! Garnish with plastic ring spiders, gummi spiders, or fresh raspberries.

Halloween Treats - Dark and Spooky Cocktail

Ingredients
•Black decorating sugar, for the glass
•Juice of 1 lime, plus 1 lime wedge
•1/4 cup dark rum
•1/4 cup ginger beer or all-natural ginger ale
•1 black gummy spider
Directions
Spread out the black sugar on a small plate. Rub the lime wedge around the rim of a rocks glass; dip the glass in the black sugar, then fill with ice.



Combine the rum and lime juice in a cocktail shaker. Fill with ice and shake well. Carefully strain into the glass, minding the sugar on the rim. Top the drink with ginger beer and add the gummy spider

Halloween Treats - Vampire Cocktail

Ingredients
•1 scoop vanilla ice cream
•1 oz. triple sec
•1/2 oz. white creme de cacao
•Drizzle of grenadine
Directions
Blend all ingredients except grenadine until smooth, pour into a stemmed cocktail glass. Drizzle grenadine over top

Halloween Treats - Bloody Bellas

Alcohol Optional
1 (46-ounce) can red punch (recommended: Hawaiian Punch)
1 (46-ounce) can apple juice
1 (48-ounce) bottle cranberry juice
1 (2-liter) bottle ginger ale
Ice cubes

Combine all ingredients in a large punch bowl. Add ice and stir.

Berry vodka, optional
Orange liqueur, optional

For grown up version, add 4 cups berry vodka and 1/2 cup orange liqueur.

Halloween Treats - Vampire Venom Recipe

2 (3 oz) packages red Jello
2 cups boiling water
½ cup cold water
2 cups Cinnamon Schnapps

Bring water to a boil and remove from heat. Dissolve the Jello in boiling water, stirring at least 2 minutes until gelatin is dissolved. Add cold water and Cinnamon Schnapps. Add a drop of red food coloring, if you like. Pour the mixture into shot glasses or paper cups. Let sit in refrigerator for at least 4 hours.

Halloween Treats - Batty Bloody Mary

Pickle Salami Bats


Ingredients

•Salami
•Miniature circle cookie cutter
•Gherkins
•Cloves
•Wooden skewers
•Red food coloring

Directions

At the deli counter, ask the personnel to cut 1/4-inch-thick slices of salami. Cut the salami slice in half. You will be able to cut two wings from each slice.

Using a metal miniature circle cookie cutter (or the head portion of a small gingerbread-man cookie cutter), press half circles along the curved edge of the salami.

Use a tiny gherkin for the bat body.

Press the stems of wholes cloves into the wide end of the gherkin for eyes. Push the wings and then the body onto a wooden skewer.

If desired, tint the top of the skewer with red food coloring and let it flow onto the gherkin.

Bloody Mary
Ingredients

•1 jigger (1.5 oz or 3 tablespoons) vodka (nutritional analysis uses 80 proof)
•6 oz tomato juice (or see note)
•1 teaspoon lemon juice (fresh preferred)
•1/8 teaspoon celery salt
•2 to 3 drops hot sauce such as Tobasco
•2 to 3 drops Worcestershire sauce
•dash pepper (fresh ground preferred)
•dash horseradish (optional)
Direction

In a tallish glass, mix vodka, tomato juice, and lemon juice. Mix in the flavorings, adjusting to taste. Add ice cubes, and garnish with a celery stalk and/or lemon wedge (additional half a gram of carb each).

Lemon Balm Mojitos

Ingredients

1 sprig fresh lemon balm leaves (About 5 leaves)
1 teaspoon sugar
1 1/2 ounces rum
1 1/2 ounces lime juice
Top with Sprite or tonic water

Instructions

Put the lemon balm and the sugar in a short glass; bruise well together (don't shred). Add the shot of rum, a squeeze of lime, and fill the glass with tonic water. Add ice and stir gently. Garnish with a lime or lemon balm sprig.

Mint Julep

Ingredients

2 cups bottled water
3/4 cup sugar
3 cups loosely packed fresh mint leaves
2 cups bourbon
fresh mint sprigs (to garnish)

Instructions

Combine the water and sugar in a large non-reactive
saucepan over medium heat and stir to dissolve the sugar. Add the mint and bring to a boil. Remove from
the heat, cover and steep for 30 minutes.




Strain the mint syrup through a strainer lined with several thicknesses of cheesecloth then cool.

Combine the cooled mint syrup with the bourbon and pour into a sterilized bottle.
Wait at least one month before drinking. To serve, fill a julep cup or Collins glass with clear, crushed ice and fill with the mint julep mixture. Garnish with a sprig of fresh mint.

White Zinfandel Sangria

1 750-ml bottle of chilled White Zinfandel
1/2 cup peach schnapps
2 tablespoons Cointreau or other orange liqueur
2 tablespoons sugar
2 cinnamon sticks
1 lemon
1 orange
1 peach
1 10-ounce bottle of chilled club soda
Ice cubes
Directions
Mix first 8 ingredients in tall pitcher. Refrigerate at least 30 minutes to allow flavors to blend. Mix in club soda. Fill 6 wineglasses with ice cubes. Pour sangria over ice and serve.

Tropical Rum Punch

1 1/3 cups gold rum
1 1/3 cups frozen passion-fruit-flavored juice cocktail concentrate
1 cup mango nectar
1 cup guava nectar
2 tablespoons fresh lime juice
4 cups ice cubes
6 fresh pineapple wedges
Directions
Mix gold rum, passion-fruit concentrate, mango nectar, guava nectar, and 2 tablespoons lime juice in pitcher. Taste, adding more lime juice, if desired. Add ice cubes and stir well to blend. Pour punch into 6 glasses. Garnish with fresh pineapple wedges and serve.

Fruity Sangria

2 fresh peaches, peeled and sliced, or 2 cups frozen unsweetened peach slices, thawed
1 cup sliced strawberries or frozen unsweetened whole strawberries, thawed
1 orange, halved and thinly sliced
1 lemon or lime, sliced
1 1-liter bottle carbonated water (club soda), chilled
2 cups dry white wine, chilled
1/2 cup orange juice, chilled
1/2 cup low-calorie cranberry juice, chilled
Directions
Place peach slices, strawberries, orange slices, and lemon or lime slices in a large punch bowl. Pour carbonated water over fruit; add wine, orange juice, and cranberry juice. Stir gently to combine.

To serve, ladle some of the fruit into glasses; ladle wine mixture over fruit. Makes 14 (6-ounce) servings.

Make-Ahead Tip: Slice strawberries, orange, and lemon or lime; cover and chill up to 4 hours.

Rhode Island Iced Coffee

Ingredients
1 part coffee liqueur
1 part vodka
1/2 part brandy
2 parts cream
Old-fashioned glass


Directions

Shake with ice and strain over ice.

Cool Blue Hawaiian

4 cup(s) ice cubes
1 cup(s) pineapple juice, chilled
1/2 cup(s) blue curaçao
1/2 cup(s) light rum
1/2 cup(s) cream of coconut
4 slice(s) pineapple
4 maraschino cherries


Directions

In blender, combine ice, pineapple juice, blue curaçao, rum, and cream of coconut and blend until mixture is smooth. Pour into 4 glasses. Garnish with pineapple slices and cherries.

Miami Mojito

8 sprig(s) (large) fresh mint
1/2 cup(s) sugar
1/4 cup(s) fresh lime juice
1 1/2 teaspoon(s) freshly grated lime peel
4 cup(s) ice cubes
1 cup(s) golden rum
3 cup(s) club soda, chilled
Mint sprigs for garnish


Directions

Remove leaves from mint sprigs. In blender, combine mint leaves, sugar, lime juice, and peel. Pulse until mint is chopped.
Fill pitcher with ice and add mint mixture. Pour in rum; stir. Fill with club soda. Pour into 6 glasses. Garnish with mint sprigs.

Banana Split Cocktail

1 oz of creme de banana liquor
1 oz of Irish cream liquor
4 oz of 2% milk
splash of cherry brandy


Mix Creme de Banana and Irish Cream and milk with ice. Shake and stain into cocktail glass.
Top it off with a splash of cherry brandy and serve.

Raspberry blush

1 shot vodka

1 shot martini

4 raspberries raspberries

orange juice

Raspberry and cranberry spritzer



Crush raspberries and sugar in a glass add ice vodka, martini half orange juice and spritzer (asdas) and stir well pour in glass garnish with a raspberry

Jack Rose Cocktail

Here is an old fashioned drink from the Prohibition era.


1 jigger domestic Applejack
the juice of 1/2 lemon or lime
2 dashes grenadine syrup


Combine ingredients in a cocktail shaker with cracked ice and shake well.
Pour into a chilled cocktail glass. Garnish with a sprig of fresh mint or rosemary or a twist of lemon.