Sunday, October 17, 2010

Halloween Themed Drinks/Shots

Building your cocktail list for your upcoming Halloween party, or just want to try some fun drinks with the girls? Here are a few cocktail and shot recipes that are sure to be as big of a hit as they are creepy!


Brain Hemorrhage 

This shot definitely more tasty than it looks! Using Baileys and grenadine definitely adds to the "brainy" affect, even in a small shot glass!

Ingredients/ Directions:
1/2 - 3/4 oz. Peach Schnapps
Float 1-2 Tbl. of Baileys on top
Drop 1 tsp of grenadine through the Baileys.
Theatrical magic . . . and it tastes like Peaches and Cream!

Pumpkin Punch

Make this festive Halloween cocktail throughout the fall.
This is the perfect mild cocktail to serve your guests. Serve in a martini glass and garnish with a black licorice straw or black and white peppermint stick. The bright orange color is super-festive for Halloween!


  • 2 cups orange juice
  • 2 cups chilled sparkling water
  • 1/2 Cup maraschino liqueur
  • 1/4 Cup limoncello
  • Ice
  • Black licorice or a black and white peppermint stick, for garnish


  • This is the perfect mild cocktail to serve your guests. The bright orange color is super-festive for Halloween.
  • Combine all the ingredients, except the licorice, in a pitcher.
  • Stir to mix.
  • Pour into glasses and garnish as you please.
  • How to Serve It:
  • Serve in a martini glass and garnish with a black licorice straw or black and white peppermint stick. Recipe courtesy of the Food Network

Green Goblin Shot

This apple flavored jello shot is easy to make and tastes great.
Similar to a good-old Jell-O shot, but with a spooky twist! Make sure to use a green-colored Jell-O flavor such as Apple or Lime. Also, with this drink you can use any hard alcohol you'd like. We suggest pairing the lime flavor with tequila and the apple flavor with vodka.

How to Serve It:
Shot glasses look best, but mini paper cups can be turned inside out for easier consumption. Garnish by placing a sour jelly worm resting halfway outside the shot glass before refrigerating. When the jello hardens, the worm will be suspended in the drink.

Recipe Courtesy of Drink Street

Tuesday, October 5, 2010

Pumpkin Cocktails!

It's official- it is now fall. Time to break out the comfy sweaters and prepare for the brisk days ahead. With Halloween being less that thirty days away why wait until get your hands on a yummy pumpkin treat? Here are a few recipes that sure to warm up the chilliest afternoon!


  • 2 Oz Dark Rum
  • 1 Can Pumpkin Puree
  • 1 Pint Vanilla Ice Cream, softened
  • 4 Cup(s) Skim Milk
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Ground Nutmeg
  • Whipped Cream (Optional)


  • Place the pumpkin, ice cream, milk, cinnamon, and nutmeg into a blender. Blend slowly until thickened.
  • Serve with a dollop of whipped cream on top, if you'd like.
To make this drink pregnant friendly just remove the rum from the recipe!

Pumpkin Cocktails- from

Spiced Pumpkin Pie Martini

Spiced Pumpkin Pie Ingredients
  • 4 ounces vodka
  • Pumpkin spice
  • 1 ounce Vanilla vodka
Spiced Pumpkin Pie Recipe
Pour all of the liquid ingredients into a shaker of ice; shake. Strain martini concoction into 2 glasses. Add dash of pumpkin spice to top off.

Pumpkin Irish Coffee

Pumpkin Irish Coffee Ingredients
  • 3/4 shot of Pumpkin coffee syrup
  • 3/4 shot of Baileys Irish Cream
  • Coffee to fill a footed mug
  • Whipped cream for garnish
Pumpkin Irish Coffee Recipe
Mix together Baileys and Pumpkin Coffee Syrup. Combine in coffee cup with enough coffee to top off mug.

Pumpkin Beer

Wednesday, September 15, 2010

Candy Martinis

As if they weren't sweet enough already, here are some cool candy flavored martinis to soothe even the sweetest tooth.

Bubblegum Martini

  • 2 oz. Three Olives Bubblegum Vodka
  • 1 oz. Cask & Cream
  • Splash of grenadine

 Shake all the ingredients together with ice
 Strain into a chilled martini glass


Sweet-Tart Lollipop Martini

  • DeKuyper Razzmatazz Raspberry Schnapps - 1/4 shot
  • Absolut Citron - 1/4 shot
  • Amaretto - 1/4 shot
  • Bacardi Limon Rum - 1/4 shot
  • Peach Schnapps - 1/4 shot
  • Lemonade - fill

Mix all ingredients in a Collins glass over ice (if a 32 oz. glass is available double all the ingredients), mix in a shaker and serve with a cherry. Serve in a Collins Glass

Cotton Candy Martini

  • Raspberry flavored vodka, 2 oz
  • Chambord (Raspberry liqueur), 1 oz
  • Grenadine, a splash
  • Champagne, a splash
  • Pink cotton candy, a generous chunk
  • Crushed ice
  • Sugar
  • Chill your martini glasses, then moisten the rims. Spread the sugar onto a plate and then invert the glass onto it to get an evenly sugared rim. Set aside.
  • Place the ice in a cocktail shaker, then pour over the vodka and Chambord. To this, add a generous splash of grenadine, and champagne.
  • Shake well for at least a minute.
  • Strain the mixture into the martini glasses, taking care to avoid the sugared rim.
  • Garnish with the cotton candy.

Watermelon Jolly Rancher

  • 1 oz. melon liqueur  
  • 2 oz. vodka  
  • 3 oz. cranberry juice

Add all ingredients to a shaker with ice and shake until cold. Strain into a chilled cocktail glass


Jelly Bean Martini

  • 1 shot Peach Vodka 
  • 1/2 shot Blackberry Brandy 
  • 1 shot Malibu Rum
  • 1/2 shot Grenadine 
  • Sour Mix
  • Jelly beans


Fill martini shaker half full of ice. Add alcohol ingredients and grenadine, then cover with sour mix. Shake vigorously and pour into martini glass. Add your favorite flavor jelly beans to your drink

Pixie Stick Cocktail

  •  1 1/2 oz gin
  •  1 1/2 oz melon liqueur 
  •  1 1/2 oz soda (7-up or sprite)  
Pour gin and midori over ice in a collins glass. Fill with 7-up, and garnish with a maraschino cherry. Add a straw, and serve.





Bread Martinis

Who said bread is only for eating? Try these fun bread influenced martini cocktails and have your slice of heaven today.

Gingerbread Martini

  • 1 ounce vanilla vodka
  • 1 ounce hazelnut-flavored liqueur (recommended: Frangelico)
  • 1/2 ounce butterscotch schnapps
  • Ice cubes
  • 4 ounces ginger beer (recommended: Reed's Ginger Brew)
  • Dark rum
  • Gingerbread man cookie (recommended: Pepperidge Farm), for garnish


Pour the vanilla vodka, hazelnut liqueur, and butterscotch schnapps into a cocktail shaker filled with ice. Shake well. Strain into high ball glass or any 8-ounce glass filled with ice. Top with ginger beer. Pour a little dark rum over the back of a spoon and float on top of the ginger beer. Garnish with a gingerbread man cookie.


Chocolate Pumpkin Pie Martini (Yes it is as yummy as it sounds)
  • ¾ ounce vanilla flavored vodka, Smirnoff
  • ½ ounce Irish cream liqueur, Baileys
  • ½ ounce coffee liqueur
  • ½ ounce crème de cacao
  • 1/5 teaspoon pumpkin pie spice
  • Pinch cayenne pepper
  • Ice cubes

In a cocktail shaker, combine vodka, Irish cream, coffee liqueur, crème de cacao, pumpkin pie spice, and cayenne pepper. Add ice; cover and shake until very cold. Strain into a chilled martini glass.



Tuesday, September 14, 2010

Yummy Autumn Cocktails

While the weather is getting slightly chillier and the days are getting darker earlier, all the tall tell signs of fall are closing in quickly! Time to break out the cinnamon and spices and prepare some fall cocktails.

All of my readers should know by now how much I love whiskey! Here is a great whiskey recipe perfect for the fall.



Banana Nut Bread Martini

Serves 1
From Christina Torres, mixologist at Geisha.
  • 1 ounce Frangelico liqueur
  • 1/2 ounce banana liqueur
  • 1 ounce biscotti liqueur
  • Dash of ground cinnamon
  • 1/2 banana sprinkled with cinnamon and mint leaf, for garnish
In a cocktail shaker filled with ice, combine all ingredients except the banana. Shake vigorously. Strain into a martini glass. Garnish with 1/2 banana sprinkled with cinnamon, and a mint leaf.



Serves 1
From Perez Klebahn and Jack Judson, mixologists at Suba on the Lower East Side.

1 Macintosh apple, peeled, cored and sliced
1-1/2 ounces Bulldog gin
1/3 ounce simple syrup
1 tablespoon lemon juice
1-1/2 ounces spiced apple cider (preferably Reed's brand)

Muddle 2 slices of the apple in the bottom of a cocktail shaker. Combine
the gin, simple syrup and lemon juice in the cocktail shaker with ice. Shake vigorously. Pour into a Collins glass over ice. Add spiced apple cider. Garnish with more apple slices. If you like, rim the glass with cinnamon and sugar before mixing the cocktail.


 Cinnamon Toast

  • 1 1/4 ounce(s) Captain Morgan Original Spiced Rum
  • 6 ounce(s) hot apple cider
  • 1 tablespoon(s) sugar
  • 1 tablespoon(s) cinnamon

Add hot apple cider and Captain Morgan Original Spiced Rum to a glass rimmed with sugar and cinnamon.

Recipe from Delish

Monday, August 30, 2010

Absinthe Cocktails

In tribute to our last blog about the history of Absinthe here are some cocktails using it as one of the ingredients. I haev to say that they actually sound pretty good. 


Absinthe B-55
1/3 shot coffee liqueur
1/3 shot Bailey's Irish Cream
1/3 shot Absinthe
Directions/Comments: Layer all the ingredients in whiskey glass.

Absinthe Curacao Frappe
1 oz Absinthe
1/2 oz Curacao
1 tsp lemon juice
2 tsp orange juice
1 orange slice
Directions/Comments: Stir ingredients together and pour over crushed ice in a deep-saucer champagne glass. Add an orange slice to garnish.

2 oz Red Absinthe
1 lime in wedges
fresh mint leaves
Directions/Comments: Muddle the ingredients in a rocks glass. Add crushed ice. 

London Fog
1 1/2 oz. Gin
1/4 oz. Absinthe's Absinthe
Frappe in a highball glass.

Round Robin
1 Egg White
1 Tsp. Sugar
1 oz. Absinthe
1 oz. Brandy
Shake with ice and strain into a wine glass. 
2/5 Absinthe
2/5 Tequila
1/5 Grenadine syrup
first you put in the Absinthe, then the tequila, then the Grenadine syrup.

Absinthe Special Cocktail
1 1/2 oz. Absinthe
1 oz. Water
1/4 Tsp. Powdered Sugar
1 Dash of Orange Bitters
Shake with ice and strain into a cocktail glass.

Head Shock
1 oz tequila
2 oz Absinthe
Directions/Comments: Just pour into a shooter glass.


Absinthe: The Taboo Treat

So with the return of the ever famous Absinthe to US bars one is left to wonder what is the deal with absinthe anyway? I tried absinthe a few years ago with a girlfriend of mine and quite frankly I was not impressed. It tasted heavily like black licorice and cough syrup, almost like a Black Martini and to top it off I felt no special "effects" from the drink. So what the hell? I thought the artwork was going to come to life and that I was going to be able to see through walls. So what is the big deal? Apparently the absinthe that has been made and released over the last few years is a much more subtle and diluted version from the original. The

As for it's history, many famous artist such as Manet, Van Gogh, Picasso, Toulouse-Lautrec, and Ernest Hemmingway it was the drink of choice and they used to drink absinthe religiously. Apparently on the opposite note absinthe had been associated with violent crimes and social disorder. In the early 1900's it is said that many murderous crimes were committed by folks who were under it's influence. Because of it's taboo nature it was banned in many countries.

How absinthe is traditionally consumed as per Wikipedia-

Traditionally, absinthe is prepared by placing a sugar cube on top of a specially designed slotted spoon and then placing the spoon on the glass which has been filled with a shot of absinthe. Ice-cold water is then poured or dripped over the sugar cube so that the water is slowly and evenly displaced into the absinthe, typically 1 part absinthe and 3 to 5 parts water. During this process, components not soluble in water come out of solution and  cloud the drink. The resulting milky  is called the louche (Fr. "opaque" or "shady"). Releasing these components allows herbal aromas and flavours to "blossom" or "bloom" and brings out subtleties originally over-powered by the anise. This is often referred to as "The French Method."
"The Bohemian Method" is an alternative that is popular primarily due to the use of fire. Like the French method, a sugar cube is placed on a slotted spoon over a glass containing one shot of absinthe. The difference is that the sugar is pre-soaked in alcohol, usually more absinthe, and then set ablaze. The flaming sugar cube is then dropped into the glass igniting the absinthe. Finally, a shot glass full of water is added to douse the flames. This method tends to produce a stronger drink than the French method. A variant of "The Bohemian Method" is to allow the fire to burn itself out. This variant, called "Cooking the Absinthe" or "Flaming Green Fairy," removes much but not all of the alcohol.

One of the biggest reasons that absinthe was so popular was the belief that if gave the drinker extreme hallucinations. Of course today it has been proven that absinthe does not cause hallucinations. Apparently the original concoctions of absinthe might have had some sort of poisonous chemicals that were added for coloring. While some say that they have had great and lucid experiences, others have had the opposite affect saying that it took them to a dark place and made them want to do harm to others. Doctor have noted that the difference of experiences might come from the combination of the herbs that are used in making the drink

So what do you think? To absinthe or not to absinthe?