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Ghoulishly Halloween Cocktail Recipes


Still looking for some ghoulishly good cocktail recipes for the big Halloween party? What do you think about these three ideas - tricks or treats?

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Devilís Tail

What youíll need to get started:
A blender, ice, chilled saucer-style champagne glasses, and the following ingredients:

1-1/2 ounces (1/2 jigger) gold / dark rum
1 ounce (1/2 pony) vodka
1/2 ounce lime juice
1/4 ounce grenadine
1/4 ounce apricot liqueur
1/2 cup crushed ice
Garnish: Lime peel or twist*

Place all ingredients except the garnish into the blender and pulse gently just until drink gets slushy. Divide among champagne glasses (serving count will vary depending on the size of the glasses) and serve with a twist of lime in the glass.

*Slice off both ends of a lime. Make two shallow parallel slices through only the skin of the lime, running from end to end. Gently use a knife to loosen the green skin only or peel it loose before giving it a quick twist to release its essential oils before dropping it into the cocktail. This technique is also used to make lemon and orange twists.

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Corpse Reviver

What youíll need to get started:
A cocktail shaker/strainer, ice, cocktail glass, and the following ingredients:

2 jiggers cognac
1 jigger calvados or apple brandy
1 jigger sweet red vermouth

Pour all ingredients into the cocktail shaker and shake till shaker becomes cool to the touch before pouring into cocktail glass(es).

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Screaming Banana Banchi

What youíll need to get started:
A blender, ice, 12-ounce brandy snifter, and the following ingredients:

1 pony (2 ounces) banana liqueur
1/2 jigger (1.5 ounce) clear creme de menthe
1 pony (2 ounces) vodka
2 ponies (4 ounces) half-and-half or heavy cream
1/2 cup ice
Garnish: Maraschino cherry

Place all ingredients except the garnish into the blender and pulse gently just until drink gets slushy. Pour into brandy snifter(s) and garnish with a cherry.




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Content copyright © 2013 by Sandy Hemphill. All rights reserved.
This content was written by Sandy Hemphill. If you wish to use this content in any manner, you need written permission. Contact Sandy Hemphill for details.

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