ALIEN BRAIN HEMORRHAGE COCKTAIL
TWILIGHT'S KISS OF A VAMPIRE MARTINI
1oz. Chilled Vodka 1oz. Champagneoz. Black Raspberry Liqueur Sugar Red food coloring Wax vampire teeth (Optional) START: Rim martini glasses with sugar dipped in red food color. You can also drop in a set of wax vampire teeth for a real surprise. Pour vodka and half of black raspberry liqueur in a martini glass. Top with champagne and pour the remaining black raspberry liqueur over the back of a spoon to make it float.
BLEEDING HEART MARTINI
2 oz dry vermouth, 8 oz gin, ice cubes, 4 pickled baby beets with cocktail skewer.START: Chill 4 martini glasses in freezer or fill with ice water and let sit until frosty, about 5 minutes (pour out water). Add vermouth in even amounts. Swirl to coat glasses. Then, pour out. Add gin to a shaker and fill with ice, shake vigorously until cold. Divide among chilled glasses. Garnish with skewered pickled beet.
BLACK LAGOON COCKTAIL
4 oz vodka, 2 oz rosemary-lemon syrup (2 lemons - the peels only, 2 sprigs rosemary, 2 c sugar, 2 c. water boiled and then cooled) , 2 tsp fresh lemon juice, licorice ice cubes (4 c. water, 2 T. anise seeds, 2-4 drops black food coloring - boil water and seeds and then cool for 30 minutes, add coloring and make into ice cubes). START:Combine Vodka, syrup, and juice in a cocktail shaker, stir to combine. Add seltzer, and divide between two glasses filled with licorice ice cubes.
14 medium radishes, 7 pimiento-stuffed olives, halved crosswise, 16 oz gin or vodka, 1 oz vermouth. START:Trim stem and root ends of radish. Use a paring knife to scrape red skin from radish, leaving just enough to give a veiny appearance. With a small melon baller, cut a hole in radish, about 1/2 inch in diameter. Fit an olive half, cut-side facing out, into hole. Place radish in ice-cube tray. Repeat with remaining radishes. Fill tray with water; freeze.Mix vodka or gin with vermouth; stir with ice. Divide eyeball ice cubes among four glasses. Strain martini; pour into glasses, and serve.
SHRUNKEN HEADS IN CIDER
2 c. lemon juice2 T. coarse salt8 large Granny Smith apples32 whole cloves2 gallons apple cider2 (12 oz) cans frozen lemonade concentrate, thawed2 c. spiced rum
Heat oven to 250. Line a baking sheet with parchment. Set aside.In a bowl mix lemon juice and salt - set aside.Peel apples. Cut in half through stem. Remove seeds and core. Using a sharp knife, carve face on the rounded side of the apple half. Place these in lemon/salt mix for one minute, now put on paper towel. Place face side up on baking sheet. Let dry in 250 oven for about 90 minutes. Remove and place cloves in eye sockets. Combine apple cider, lemonade and rum. Float heads on top in bowl.