Rum Runner Press, Inc.
Spooky Cocktails October 2014
"Got Rum?" magazine features a section on Spooky Cocktails in the October 2014 issue.
SPOOKY COCKTAILS
Witches’ Brew
2 oz. mixed pineapple and cranberry juice
2 oz. 7-Up or Sprite
1-1/4 oz. shot Malibu Coconut Rum
Mix juices and 7-Up or Sprite in a highball glass. Pour shot of rum down the side of the glass right before drinking.
(recipe from www.hgtv.com, By Kelley Meredith,bar manager, Red Brick Tavern, Lafayette, Ohio)
Black Devil Martini
2 oz. Dark Rum
1/2 oz. Dry Vermouth
Black Olive
Orange Sugar
Stir and strain into chilled martini glass that has been rimmed with orange sugar, then garnish with black olives.
(By American Professional Bartending Schools of Illinois in Chicago)
Zombie
1 oz. Apricot Brandy
1 oz. Light Rum
1 oz. Dark or Jamaican Rum
1 oz. Lime Juice
2 dashes Grenadine
Orange Juice
1 oz. Bacardi 151 Rum
Mix light and dark rum and brandy in a cocktail shaker, add lime juice and grenadine. Shake well and strain into a highball glass filled with cracked ice. Fill glass with orange juice, but leave enough room to float the Bacardi 151rum on top. Garnish with a cherry and an orange slice.
(By Double Eagle Restaurant, Mesilla, N.M.)
Zombie Slime Shooters
For cocktail:
1 oz. Vodka
1 oz. Peach Schnapps
1 oz. Sour Apple Schnapps
1 oz. Coconut Rum
1 oz. Sweet and Sour Mix
For blood slime:
3 Tbsp. Corn Syrup
1/2 tsp. Red Food Coloring
Rim Instructions:
1. Mix corn syrup with red food coloring.
2. Dip the rim of martini glass into the mixture, and slowly spin the glass to coat it.
3. Turn the glass upright and the blood will begin to drip slightly. Set aside.
Cocktail Instructions:
1. Pour all ingredients into a cocktail shaker half-filled with ice cubes.
2. Shake well and pour over ice cubes into slime-rimmed martini glass.
(By Andrea Correale, Elegant Affairs)
Blood Sucker
1 1/2 oz. Bacardi “0”
1/2 oz. Cointreau
2 oz. Pineapple Juice
1 Tbs. strawberry or Raspberry Puree
Pour rum, Cointreau and juice into a shaker with ice. Shake mixture, then pour into a rocks glass. Dip the end of a drinking straw into the berry puree, hold the tip of your finger over the other end and use the straw to squirt puree into the bottom half-inch of the drink, where it will sink in red blobs. Do not stir.
(By Ed Beaden, Charlotte Palm Restaurant,Charlotte, N.C)
The Devil’s Handshake
1 1/2 parts Havana Club Añejo Blanco Rum
3/4 parts Lime Juice
1/2 part Simple Syrup
1 part Pineapple Juice
1 tsp Sweet Ginger Puree (or ground fresh ginger)
1/4 part Egg White
Lime wedge for garnish
1.Dry shake vigorously, ice and shake again.
2.Strain onto fresh ice in a highball glass.
3.Garnish with a lime wedge.
(recipe found at http: //bit.ly/1t6jQc5)
The Electric Chair
1 oz. Brewed Espresso
1 oz. Chocolate-flavored Iced Coffee
1 oz. Matuslaem Platino Rum
1 oz. Amaretto
Fill a blender with ice and add all your ingredients. Blend until the mixture is thick; pour into a cocktail glass and Garnish with a plastic spider for added effect!
(Original recipe source: NY Daily News. Recipe found at http: //bit.ly/1qJjvfI)