FRANKENSTEIN’S MONSTER

Ingredients Instructions

Ingredients

Serves 1
1 oz (30 ml) Absolut Citron
1 oz (30 ml) Bols Melon Liqueur
1 oz (30 ml) lime juice
1 oz (30 ml) lychee juice, reserved from canned lychee fruit
lychee stuffed with blueberry, for garnish

Instructions

  1. Combine all liquid ingredients in a cocktail shaker with ice. Shake vigorously and fine strain into a chilled martini glass. Garnish with lychee and blueberry “eyeball.”
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VAMPIRE BLOODSICKLE

Ingredients Instructions

Ingredients

Serves 1
¼ oz (7 ml) Luxardo Sambuca Passione Nera
1½ oz (45 ml) Beefeater London Dry Gin
¾ oz (22 ml) Noilly Prat Extra Dry Vermouth
¾ oz (22 ml) lemon juice
1 oz (30 ml) raspberry coulis, for garnish

Instructions

  1. Pour sambuca into bottom of a wine glass then fill with crushed ice. In a cocktail shaker, combine gin, vermouth and lemon juice. Shake with ice and strain into prepared glass. Drizzle raspberry coulis overtop of cocktail and allow it to cascade through crushed ice.
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THE WITCHING HOUR

Ingredients Instructions

Ingredients

Serves 1
1 oz (30 ml) The Kraken Black Spiced Rum
¾ oz (22 ml) lemon juice
¾ oz (22 ml) Vanilla Syrup, Recipe follows
10 fresh blackberries, save 1 for garnish

Instructions

  1. In a cocktail shaker, combine all ingredients. Shake vigorously with ice to smash berries and double strain using a fine strainer into a champagne flute. Garnish with reserved blackberry.
  2. To make VANILLA SYRUP: Boil 2 cups (500 ml) of water with 1 scored vanilla pod until reduced to 1 cup (250 ml). Remove vanilla pod. Add 1 cup (250 ml) sugar, simmer to dissolve. Store in refrigerator for up to 4 weeks.
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HEADLESS HORSEMAN PUNCH

Ingredients Instructions

Ingredients

Serves 16
3 cups (750 ml) Alberta Premium Canadian Rye
2 cups (500 ml) lemon juice
2 cups (500 ml) Earl Grey Tea, Recipe follows
2 cups (500 ml) Rosemary Thyme Syrup, Recipe follows
3 cups (750 ml) water
rosemary sprigs, for garnish
lemon twists, for garnish

Instructions

  1. In a 16-cup (4 L) vessel, add all ingredients. Stir to combine and chill in refrigerator for 3 hours. Transfer punch to a large bowl to serve. Ladle into glasses filled with ice and garnish with rosemary sprigs and lemon twists.
  2. To make EARL GREY TEA: Combine ½ cup (125 ml) of loose leaf Earl Grey (or 8 bags) with 3 cups (750 ml) of room temperature filtered water and steep for 4 hours. Strain and refrigerate for up to 1 week.
  3. To make ROSEMARY THYME SYRUP: In a saucepan, combine 1 cup (250 ml) each sugar and water, 4 sprigs rosemary and 4 sprigs thyme. Gently simmer on medium heat, stirring occasionally, until sugar has dissolved. Remove from heat, let cool; discard rosemary and thyme.
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