Halloween’s Coming: Drink Up

By on September 24, 2018

This year, Halloween falls on a Tuesday, “witch” gives us an excuse party on a week night, and what’s the second most important thing other than costumes on Halloween…? Cocktails!

From bewitching cocktails to devilish sangrias, zero-calorie Sparkling Ice, is sure to be the perfect cocktail mixer for you and your guests!

Boo!

Bloodsucker

· 2 Parts Dark Rum

· 1 Part Pumpkin Puree

· 1 Part Intense Ginger Liqueur

· 1 Part Sparkling Ice Black Cherry

· Grated Ginger

Shake puree, rum, ginger liquor and grated ginger over ice and pour into goblet. Add Sparkling Ice Black Cherry and garnish with ginger root “tombstone.”

Zombie Slime

oooooo

· 1 Part Wicked White Whiskey

· 2 Parts Sparkling Ice Kiwi Strawberry

· Sparkling Ice Black Raspberry / Sugar syrup “Blood”

· Kiwi slices

Reduce 1 cup of Sparkling Ice Black Raspberry with 2 tablespoons of white sugar into thick syrup – drizzle over both interior & exterior of cocktail glass. Chill whiskey and Sparkling Ice Kiwi Strawberry and garnish with 2 kiwi “eyes”.

Seven Deadly Sins Sangria

· 1/2 Apple, sliced

· 1 orange, sliced

· 1/2 pear, sliced

· Cinnamon Stick

· 1 bottle red wine

· 1/2 cup Brandy

· 1 cup Sparkling Ice Tangerine

Cut fruit into equal sizes and place in pitcher with the cinnamon stick. Pour in the bottle of wine, bourbon, and Sparkling Ice Tangerine over fruit. Gently stir to combine. Cover and chill in the refrigerator for 3 hours, up to 2 days. Serve cold over ice.

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About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”

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