Tuesday Try A New Taste - Samhain/Halloween Drinks

Adult Party Drink Recipes

Blood-Orange Mimosas

From VampHalloween (link is still dead – oddly appropriate)

Okay, first things, first: What is a blood orange? I myself hadn’t even heard of them until I started research recipes for this year’s Halloween. Well, here’s the scoop: It’s a sweet-tart orange with a bright red or red-streaked white flesh. Most blood oranges are best eaten fresh, but the more acidic varieties like the Maltese work well in cooked sauces. They can be found at specialty produce markets. It’s recommended to use a good-quality California or Spanish sparkling wine for this recipe. Both are widely available and less expensive than Champagne.

Ingredients:

• Two 750-ml bottles chilled sparkling wine
• 3 cs chilled blood-orange juice (from about 10 blood oranges*)
• 1/4 c grenadine

In a pitcher gently stir together Mimosa ingredients.

8 Servings.

Great Pumpkin Punch

from "The (Un)Official Internet Bartender’s Guide"

Ingredients:

• 1 pumpkin
• 1 part rum
• 1 part apple cider
• 2 parts ginger ale

Serve in a hollowed out pumpkin with floating pumpkin chunks.

Kid Party Drink Recipes

Vampyre Punch

From Kristin

Ingredients:

• 8 cs cranberry juice
• 6 cs sparkling apple cider
• 6 orange slices

Put all ingredients in a punch bowl. Add ice cubes just before serving.

Makes 14 cs.

Witches’ Brew Punch

From Mighty Cool

Preparation Time: 10 minutes.

Cooking Time: about 15 minutes total for simmering juices. Serves: many little goblins.

Ingredients:

• 4 C (1L) Cranberry Juice
• 4 C (1L) Apple Juice
• 1 C (~150g) Candied Ginger, chopped
• 3 Oranges (pick variety that is good for juice)
• 2 L bottles Ginger Ale
• 2 C (~375g) Grapes (for eye balls)

In your "cauldron," bring one c of cranberry juice and candied ginger to a boil over a high heat. Boil, uncovered, for about two minutes and set aside. With a vegetable peeler, peel the zest from the oranges and cut the peel into thin 2-inch-long worms. Add the peel to the cranberry mixture. Cover and chill for at least four hours or overnight. Juice the oranges and put juice into a large pan or heavy bowl. Sir in the cranberry-ginger mix, the remaining 3 cs of cranberry juice, apple juice and grapes. Cover and chill for up to two hours. After fully chilled mix in ginger ale and serve.

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