Why should kids have all the fun on Halloween?
Why should kids have all the fun?
At the end of Halloween night, plastic pumpkins, paper bags and pillowcases (always the best choice) will be heavy with Snickers, Hershey’s, Skittles, Reese’s, Starbursts, Sour Patch Kids and nameless other candy. In other words, a dentist’s nightmare.
But what about adults? Why are kids the only ones who get treats for Halloween? Doesn’t seem quite fair.
So what can we do to make things a bit more even? Gorging on candy wouldn’t be a crackerjack idea for the expanding waistlines that tend to come with age. But what about adult beverages to bring a little zing to Halloween? Again, gorging isn’t a good idea, for a number of reasons. But if kept in moderation, these creepy cocktails won’t be a problem.
While some of the recipes list a particular brand of alcohol, use whatever brand is your favorite.
And no, not all the drinks are the color of blood. Just some.
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Pomegranate Sparkler
3 ounces Santa Margherita Prosecco Superiore 4 ounces pomegranate
juice 4 ounces orange juice Mint leaves
Pour chilled prosecco into glass (at least 12 ounces in size). Mix the pomegranate and orange juices. Pour over the prosecco and garnish with a mint leaf.
— Santa Margherita
Blood Orange Sangria
2 cups sparkling cider 1/2 cup triple sec 1/2 cup sugar 2 cups cut apples 1/2 cup pomegranate
seeds 3 blood oranges, cut into
wedges 1 lemon, cut into wedges 2 750-ml bottles of HobNob Wicked Red Blend
In a large pitcher, combine sugar with apples, pomegranate, blood oranges and lemon. Add triple sec, sparkling cider and wine. Stir a few times and place in the fridge for about 4 hours. Pour into glasses over ice.
— HobNob Winery
Halloween Hpnotist
2 ounces Hpnotiq liqueur 1 ounce vodka Splash of lemon juice Glow stick for garnish, if
desired
Pour the ingredients into a cocktail shaker filled with ice. Shake well. Strain into a chilled cocktail glass. Garnish with a lit glowstick, if you want.
— Hpnotiq
Sparkling Rosemary Cocktail
3 ounces Santa Margherita Prosecco
Superiore 2 ounces rosemary syrup,
recipe below 6 ounces lemon juice
ROSEMARY SYRUP 1 cup sugar or 3/4 cup
no-calorie sweetener 1 cup water 4 fresh rosemary sprigs Mint leaves, if desired
To make the syrup, stir together first 3 ingredients in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally, and boil 1 minute or until sugar is dissolved. Remove from heat and let stand 30 minutes. Pour liquid through a wire-mesh strainer into a cruet or airtight container, discarding rosemary sprigs. Cover and chill 4 hours. Syrup may be stored in refrigerator up to 1 month.
For the cocktail, mix the rosemary syrup and lemon juice. Pour over prosecco and garnish with a rosemary sprig or mint leaf.
— Santa Margherita
Autumn Sangria
1 cup vanilla vodka ¾ cup sugar 2 cups apple cider 1/4 teaspoon pumpkin pie
spice 2 apples 2 pears 1 orange 2 750-ml bottles HobNob chardonnay Combine vodka, sugar, apple cider and pumpkin pie spice in a large pitcher and stir until sugar is completely dissolved. Chop fruit, add to mix and marinate overnight. Add chilled chardonnay. Serve over ice.
— HobNob Winery
Death by Chocolate
2 scoops chocolate ice
cream 1 ounce chocolate syrup 1 ounce coffee liqueur 1 ounce dark crème de
cacao liqueur 1 ounce vodka Whipped cream for
topping Maraschino cherry for
garnish 1 cup crushed ice
Pour all ingredients into a blender. Blend until smooth. Pour into a stemmed glass such as a hurricane glass. Top with whipped cream. Garnish with maraschino cherry.
— AboutFood.com
Wicked Red Punch
1½ cups spiced rum 3 cups freshly squeezed
orange juice 2 oranges, zested 1 teaspoon ground ginger 1 cinnamon stick 2 tablespoons simple
syrup 1 lime, zested 1 750-ml bottle of HobNob Wicked Red Combine all ingredients in a large bowl and let sit, refrigerated, for at least an hour. Stir well before serving. Add a sugar rim and an orange-slice garnish.
— HobNob Winery
Pumpkin Martini
1 tablespoon sugar 1/2 teaspoon pumpkin pie
spice 3 tablespoons vodka 2 tablespoons half and
half 1 tablespoon canned pure
pumpkin puree 1 tablespoon maple syrup 1/4 teaspoon pure vanilla extract Combine the sugar and 1/4 teaspoon of the pumpkin pie spice on a small plate. Dip the rim of a chilled martini glass in water, then dip in the sugar to coat.
In a martini shaker filled with ice, combine the vodka, half and half, pumpkin puree, maple syrup, vanilla extract and the remaining 1/4 teaspoon of the pumpkin pie spice. Shake vigorously, then strain into the prepared glass.
— RealSimple.com