Spooky Skinny Cocktails
Halloween is the one time of year that candy is given at an all-time free for all. When you can’t put as much of a limit on your kid’s candy intake as you normally would, you can also expect them to be bouncing off the walls. So, is it wrong to say I’ll be enjoying a couple cocktails post trick-or-treating?
Keeping up with the spooky theme of the season, I didn’t want to be sipping on a standard glass of rosé. That’s boring! Whether you’re heading out to a Halloween bash, hosting your own, or enjoying one after a night of costumes and trick-or-treating, these fresh and skinny (well, skinnier?) recipes will fit the bill.
This cocktail is a popular Mexican cocktail that translates to “Vampire.” It’s like a supercharged Bloody Mary with tequila. The spiciness is perfect to warm you up on a chilly night. It’s also surprisingly fruity and fresh so it’s perfect to serve at a Halloween party.
- Mix all ingredients in cocktail shaker and shake, shake, shake
- Pour over ice and garnish
Blackberry And Lavender Potion
To make this cocktail really, really, spooky add some dry ice. But BEWARE: Dry ice is only safe to drink once fully dissolved.
- 8 oz. vodka
- 2 oz. tarragon simple syrup (recipe below)
- 1 oz. fresh lemon juice
- 1 oz. lavender syrup
- 4 lavender sprigs
- 8 blackberries
- Dry ice (optional)
- To prepare the tarragon simple syrup, place 1 cup sugar and 1 cup water in small saucepan. Over medium heat, bring to boil.
- After bringing to boil, add 2 sprigs of fresh tarragon and reduce to low heat. Remove tarragon and allow syrup to cool.
- Cut and juice lemon. Strain to remove pulp, if desired. Add spirits, syrups and juice to a cocktail shaker filled with ice and shake until very cold (about 20 seconds).
- Pour drink into beakers, add a small piece of dry ice (optional) and a lavender-blackberry skewer. Place 2 blackberries on each lavender sprig and set aside.
A Halloween take on classic sangria. It can also be served over the Thanksgiving holiday!
- 2 honey crisp apples
- 2 pears
- 1 orange
- 1 tablespoon lemon juice
- 1/4 cup coconut nectar (this is lower on glycemic scale than agave or honey)
- 1/4 cup coconut sugar
- 1 cup bourbon
- 3 cups apple cider
- 1/2 teaspoon pumpkin pie spice
- 2 bottles Pinot Grigio, chilled
- Thinly slice apples, pears and oranges lengthwise then place in a large bowl.
- Add coconut nectar, coconut sugar, bourbon, apple cider and pumpkin pie spice, stirring gently to combine.
- Cover and refrigerate for 2-4 hours, or overnight. Top with chilled Pinot Grigio and serve.