Halloween 2010 Countdown: Cocktails

We are approximately 96 hours away from the scariest night of the year and Halloween enthusiasts worldwide are preparing to put in the ritz! For the younger sect, the holiday is all about dressing up and trolling for sweet treats. For those like, it's all about dressing up and being stylishly social!

So, for the next four days, Social Science will help you pull your Halloween plans together with a little flair. Today's lesson is on COCKTAILS!

Enjoy these five, easy recipes that your guests will not be able to live without. Serve them and send pics!

The Melon Eye-Tini

Ingredients:

• 1 1/4 parts Midori Melon liqueur
• 3/4 parts SKYY Infusions Citrus Vodka
• 1/2 part Finest Call Agave Syrup
• 2 parts of Canada Dry Green Tea Ginger Ale
• 2 parts Finest Call Sweet & Sour Mix
• 3 Orange Wedges
• 2 Fresh Ripped Basil Leaves
• Strawberry Sundae Syrup
• Red seedless grapes for garnish
• Spanked basil for garnish

Preparation:

1. In a shaker glass combine Midori Melon liqueur, SKYY infusions Citrus, Finest Call Agave Syrup, 3 Orange Wedges and 2 Fresh Ripped Basil Leaves.
2. Muddle ingredients together.
3. Add ice and Finest Call Sweet & Sour Mix.
4. Shake for 10 seconds.
5. Add Canada Dry Green Tea Ginger Ale and roll drink back and forth between your mixing tin and shaker glass.
6. Strain into a chilled martini glass drizzled with Strawberry Sundae Syrup to give an effect of a bloodshot eye.

Garnish: Chilled red seedless grape at bottom of glass (To look like an eyeball) and spanked Basil leaf floated on top of cocktail for aroma.

The Green Ghoul

Ingredients:

• 1 part Midori Melon Liqueur
• 1/2 part Strega Liqueur or Yellow Chartreuse
• 1/2 part Canton Ginger liqueur
• Ginger Beer or Ginger Ale

Preparation:

1. Add first 3 ingredients into a shaker glass, add ice.
2. Shake well.
3. Strain over ice in a collins glass.
4. Line the inside of a wine glass with strands of black licorice.
5. Pour in contents of the collins glass and fill with ginger beer or ginger ale

Bloody Rum Punch

Ingredients:

• 1 750ml bottle of DonQ Cristal rum
• 1/2 bottle red wine
• 6 oz. fresh lime juice
• 6 oz. triple sec liqueur
• 6 oz. simple syrup
• 2 limes sliced in thin wheels
• 2 red oranges sliced in thin wheels

Preparation:

1. Add all ingredients into a large punch bowl and place in the refrigerator for at least two hours before serving.
2. Serve over ice in a punch glass.

Dracula's Kiss

Ingredients:

• 1 oz black cherry vodka
• 1/2 oz grenadine
• cola
• maraschino cherries for garnish

Preparation:

1. Coat the bottom of a highball glass with grenadine.
2. Add ice and vodka.
3. Fill with cola.
4. Garnish with cherries.

Candy Corn

Ingredients:

• 1 1/2 oz. Kettle Corn-infused Bombay Sapphire Gin(recipe below)
• 1/2 oz. Moscato wine (sweet dessert wine)
• 3/4 oz. home-made citrus peel grenadine syrup (recipe below)
• 3 candy corns for garnish
• --
• Additional ingredients needed:
• kettle corn
• sugar
• orange and lemon skins

Preparation:

1. Add all ingredients to a cocktail shaker with ice.
2. Shake very well.
3. Strain into a chilled cocktail glass.
4. Garnish with 3 candy corns.

Kettle Corn-infused Bombay Sapphire

1. For every 750ml bottle of Bombay Sapphire, add in 1 cup kettle corn.
2. Allow to infuse in an airtight container for approx. 24 hrs.
3. Fine strain kettle corn and re-bottle.
4. Store in fridge.

Citrus Peel Grenadine Syrup

1. For every 1 cup of POM wonderful pomegranate juice, dissolve 1 cup granulated sugar over stove top.
2. Once dissolved, add in the skins of 1 orange and 1 lemon and simmer for 10 mins.
3. Remove skins and chill syrup.