Candy and chocolate are both good fun, but once the night comes down on October 31st, the spirits’ grow stronger, and as they flow among us, only the fearless will see the sunrise…
We asked Richard Linden from the Dublin Bar Academy to share some spooky drink recipes with us so, join the dark side and step into his haunted Halloween bar where you don’t need to be a vampire to have a sip (but if you are, we’ll look after you anyway).
Glass & Garnish:
– Champagne Flute
– Maraschino Cherry
Ingredients:
– 10ml Absinthe
– 15ml Fresh Lemon Juice
– 10ml Sugar Syrup
– Champagne
Method:
1. Shake all ingredients with ice and strain into the Champagne flute.
2. Fill with Champagne.
3. Garnish with the maraschino cherry.
Glass & Garnish:
– Rocks Glass
– Dehydrated Blood Orange
– Oak Smoke
Ingredients:
– 25ml Gin
– 25ml Campari
– 25ml Antiqua Formula
Method:
1. Build all ingredients over ice.
2. Garnish with the blood orange.
Glass & Garnish:
– Coupe
– Dehydrated orange and/or grated nutmeg
Ingredients:
– 45ml Vanilla Vodka
– 30ml Milk
– 30ml Single Cream
– 45ml Real pumpkin puree
Method:
1. Shake all ingredients with ice and fine strain into pre-chilled coupe.
2. Garnish with the dehydrated orange and/or sprinkle the grated nutmeg.
Glass & Garnish:
– Tiki Cup
– Mint Sprig
– Piece of pineapple
Ingredients:
– 20ml Light Rum
– 20ml Navy Rum
– 20ml Oro Rum
– 15ml Apricot Brandy
– 15ml Grand Marnier
– 50ml Fresh Orange Juice
– 50ml Fresh Pineapple
– 25ml Fresh Lime Juice
– 15ml Pomegranates Syrup
– 10ml Overproof Rum
Method:
1. Shake first 9 ingredients with ice and strain into Tiki Cup.
2. Float overproof rum on top.
3. Garnish with the mint and the pineapple. Max 1 per person!
Glass & Garnish:
– Large Rocks of ice
– Lemon Wedge
– Cracked Black Pepper
Ingredients:
– 50ml Vodka
– 15ml Marsala Wine
– 10ml Fresh Lemon Juice
– 3 Dashes Tabasco
– 1 Dash Worcester Sauce
– Pinch smoked Sea Salt
– Pinch fresh horseradish
Method:
1. Build ingredients over ice and stir twice.
1. Garnish with the lemon wedge and the pepper.
Gabriela’s passion for writing is only matched by her love for food and wine. Journalist, confectioner and sommelier, she fell in love with Ireland years ago and moved from Venezuela to Dublin in 2014.
Since then, she has written about and worked in the local food scene, and she’s determined to discover and share the different traditions, flavours and places that have led Irish food and drink to fascinate her.
Gabriela Guédez Gabriela Guédez
