Potion’s class: Daring Drinks for your Halloweekender
Blood red, witch-hat black, autumnal orange and fluorescent green – and every colour designed to give you a thirst-quenching thrill. With a little magical mixology, you can create the creepiest selection of cocktails that this Halloweekender has ever seen. No ‘eye of newt’ required.
Poisoned Apple Punch
Maybe the Evil Queen was onto something with that poisoned apple, because this cocktail packs a sour punch… No princesses were harmed in the making of this recipe (promise).
- 75ml lemonade/soda water
- 20ml lime juice
- 20ml cloudy apple juice
- 1 slice cucumber
- Pour and then shake all ingredients in a tumbler.
- Strain into a martini glass.
- Garnish with the cucumber.
Passion is Dead
If there’s something strange in your neighbourhood… it’s probably Dead Man’s Fingers Spiced Rum. So deliciously fruity, it’s spooky.
- 50ml Dead Man’s
Fingers Spiced Rum
- 1 handful ice
- 25ml lime juice
- 60ml ginger beer
- 40ml mango juice
- 1 small passion fruit
- Fill a glass with ice.
- Add Dead Man’s Fingers Spiced Rum.
- Squeeze lime juice into the glass.
- Add ginger beer and mango juice.
- Stir and top with a passion fruit for garnish.
Pumpkin Spice Hot Chocolate
Pumpkin spice lattes are old hat now. This chocolatey update will add a little heat to your most chilling adventures this Halloweekender. Plus, even the kids can enjoy it.
- Whipped cream
- Hot chocolate powder
- ½ tsp M&S Pumpkin Spice Seasoning
- Plain popcorn
- Add the Cook with M&S Pumpkin Spice Seasoning and your favourite hot chocolate powder to a mug.
- Heat up the milk and stir into the powder mixture.
3. Melt butter in a pan and coat the plain popcorn in it, along with a little bit of sugar.
4. Sprinkle some of the Pumpkin Spice Seasoning onto the popcorn and mix.
5. Bake the popcorn in the oven at 120°C, until caramelised.
6. Top the hot chocolate with whipped cream and your pumpkin-flavoured popcorn.
Blood red and best served chilled, like a cool autumn evening. Tempted to give your favourite red wine a citrusy twist?
- 200g BerryWorld raspberries
- 600ml red wine (Merlot is perfect)
- 200ml orange juice
- 400ml lemonade
- Blend the raspberries in a food processor to a puree and pass through a sieve to remove the seeds.
- Mix the puree with the remaining ingredients and mix thoroughly.
- Cut the apple and orange into thin, long ‘worms’ using a channeling knife if you have one or a vegetable peeler. Add the fruity worms to the sangria along with ice cubes and raspberry ‘brains’. Serve immediately.
Bartender’s tip: prepare ahead by combining the raspberry puree, orange juice and wine and storing in the fridge. Add the lemonade and mix well when you’re ready to serve. Non-alcoholic wine can also be used as a substitute.