Potion, left, and Floating Spiders, served with
the spirit of the season with Halloween potions that are not
tricky to make.
fact, all you need for a shocktail is a good spirit, fresh
fruit juices, creepy props and your imagination for coming
up with a name for the drink.
Henry, cocktail director at Independent Brewing Co. in
Pittsburgh’s Squirrel Hill, has five rules of thumb for
"Absolutely go with punch," he says. It helps a
host to spend more time with guests rather than be stuck
behind the bar. Punch, which comes from the Sanskrit word
panch, which means five, is made with five ingredients —
spirits, some kind of a citrus, sugar, spices such as nutmeg
and tea or prosecco, or even sparkling water. It is an
inherent communal drink that can be stretched to meet the
crowd size. And guests can return to the bowl for refills
without feeling that they are over-indulging as punches have
a low-alcohol content.
Consider adding seasonal flavors, such as apple brandy,
cinnamon, pear and allspice, to your cocktail.
for drinks in orange and black, after all they are the
official hues of the holiday. An eerie black drink can be
made with pulverized, activated charcoal or with squid ink,
that is if you don’t mind a briny cocktail that tastes
like the ocean. Aperol is the go-to drink for that perfect
orange color. The orange-flavored Italian aperitif is
bittersweet, and pairs well with prosecco. "There’s
also the turmeric root, but it is harder to work with,"
Henry says. "It’s not so much for flavor, and more
cannot be a Halloween party without the zombie. The
quintessential tiki drink is so potent that it could have
you walking like one those characters from "The Walking
Dead." It is made with three kinds of rums, lime juice,
grapefruit juice, cinnamon, falernum (a spiced, citrus
Caribbean drink), grenadine and bitters. Created by Earnest
Gantt, aka Don the Beachcomber, it was the original
farm-to-table drink, Henry says.
Create a smoky, spooky feel around the cocktail table by
using dry ice. When warm liquid is poured over dry ice, it
instantly produces a huge volume of dense fog for a dramatic
effect, Henry says. But it needs to be handled with care
because it can cause frostbite. Additionally, Henry cautions
never to serve dry ice in a drink itself as it should not be
ingested; but should be only used peripherally. So a bowl of
punch should be placed inside a larger bowl containing dry
ice and warm water.
fizzy cocktail is an exercise in simplicity.
ounces pomegranate-cranberry juice
to fill glass
large, dark-colored raisins for garnish
vodka and juice into glass. Swirl gently. Top off the glass
with cola. Garnish with raisins.
the colorful, paper umbrellas for plastic spiders, and you’ll
be carried away to a tropical island that celebrates
ounces coconut rum
ounces carrot juice
ounces orange juice
ounces pineapple juice
all ingredients into glass. Swirl gently. Place plastic
spiders on top of the drink.
is essentially a gussied-up version of the Aperol Spritz (Aperol,
soda water and prosecco), converted into punch proportions,
says Adam Henry, cocktail director at Independent Brewing
Co. in Squirrel Hill.
ounces London Dry-style gin, such as Beefeater
bottle (25.4 ounces) Aperol
ounces lemon juice, freshly squeezed and strained
ounces orange juice, freshly squeezed
ounces grapefruit juice, freshly squeezed
bottle dry prosecco or other dry sparkling wine
wheels for garnish
all ingredients other than the sparkling wine and
the sparkling wine separately as well. Just before serving,
transfer non-wine ingredients to a punch bowl with a large
block of ice that has been frozen overnight in an orange
juice carton, or plenty of ice cubes. Add with sparkling
wine, and stir gently.
with several lemon wheels.
10 6-ounce servings (more, as ice dilutes). Recipe can be
Independent Brewing Co.
spiders on an attack can be made in a jiffy, and are
Reese’s Peanut Butter Pumpkins (12 ounces each)
large pretzel twists
tablespoon sour cream
mini chocolate chips
wrappers from Reese’s Peanut Butter Pumpkins and place
chocolates on a wooden board.
curved sections from the pretzels to form the legs.
cream cheese above the nose of the chocolate to make eyes.
Then place a chocolate chip on each of the eyes.
Adapted from Hershey’s