The Raven recipe

The Raven recipe

This is the perfect spooky/gothic drink brilliant at Halloween or anytime and v. tasty.

Invented by Jaz for the Metal heads of Eastbourne, England and for fun spooky drink lovers everywhere!

Scale ingredients to servings 1

1 oz Smirnoff® vodka

1 oz white rum

1 oz Blue Curacao liqueur

3 oz 7-Up® soda

2 oz peach schnapps

1 dash Vimto® blackcurrant squash concentrate or any dark fruit concentrate

1 chopped lime (optional)

Mix ice, vodka, rum and the blue curacao together and shake, pour all of it into into a tall glass and add 7up and peach schnapps. Add a dash of vimto concentrate to the top which will settle to the bottom of the glass giving a Ravens wing effect, add the lime to the top and DO NOT STIR. Looks great with a black straw.

Blackout Punch recipe

Blackout Punch recipe

I designed this punch to be served at a black light party. The goal was to utilize tonic water to create a punch that glows. Sure enough, the final result glows a thick, radioactive blue color under a black light. It was a hit at our party and we’ve made it a few times now, with rave reviews every time. Beware, it’s hard to taste the alcohol in this drink – after a few glasses, it hits you hard.

Scale ingredients to servings
1 vodka
6 L 7-Up® soda
4 L tonic water
2 Frozen lemonade Concentrate
16 oz Blue Curacao liqueur
24 oz pineapple juice

All ingredients should be mixed in a five-gallon beverage cooler. Begin by combining the frozen lemonade with the vodka to create an alcoholic slush, and add the rest of the ingredients to that mixture. The total yield is about 5 gallons of a beverage that is approximately 10% ABV.

Mimosa/Bellini

Mimosa/Bellini

Mimosa/Bellini

Ingredients: Champagne, Orange juice/Peach Juice

A tasty brunch treat has made the list. Mimosas are champagne and orange juice, and bellinis are champagne and peach juice. We’re moving out of low-cal territory here, but calories aren’t everything.

Champagne: conventional wisdom held that red wine got its nutritional value from the grape skins (which are quickly removed from white wine), but it turns out that white wines have a ton of antioxidants, too—they’re just different antioxidants. Champagne is a sparkling white wine, though it’s liable to be sweet and thus calorie-dense.
Robinson says orange juice contains Vitamin C (immune support, neutralizes free radicals that damage skin cells and tissues), Potassium (plays a role in muscle function and reduces high blood pressure), Folic Acid (important for cell division and healthy red blood cells, Calcium (bone health, reduces high blood pressure, and promotes cardiovascular health), vitamin B6 (new cell production), Thiamin (enzyme catalyst and DNA repair). You can also make mimosas with grapefruit juice, which has similar properties to orange but it’s also known to be a “fat-burner.”
For bellinis, we’re using peach juice. “Each serving contains vitamin C, vitamin A and the B vitamins folate, riboflavin, niacin and thiamin. It also contains the minerals calcium, phosphorus, potassium and magnesium,” according to Robinson.

Mai Tai

 Mai Tai

Ingredients

2 ounces dark rum
1 ounce lime juice
1/2 ounce orange curacao
1.2 ounce orgeat syrup
1/8 ounce simple syrup

Glass Type: Collins glass
Instructions

Stir the rum, lime juice, curaçao, orgeat syrup (an almond syrup sometimes inflicted on coffee; for all we know, you can pick some up at your local Starbucks), and “rock candy syrup” (no more than sugar syrup — look that up in your Joy of Cooking — made with a couple drops of vanilla extract) with cracked ice in a chilled cocktail shaker. Shake well and pour unstrained into a large Collins glass (or, of course, tiki mug). If making two or more, you might want to strain the mixture into the glasses, then pour in the ice (to ensure even distribution). Garnish with half a lime shell and sprig of mint.

El Presidente

El Presidente

Ingredients

1 1/2 ounces white rum
1/2 ounce orange curacao
3/4 ounce French vermouth
1 dash grenadine

Glass Type: cocktail glass
Instructions

Stir ingredients well with cracked ice, then strain into a chilled cocktail glass. It should pour a delightfully clear, deep orange color. Garnish with a twist of orange peel.

Between the Sheets

Between the Sheets

Ingredients

1 ounce white rum
1 ounce Cointreau
1/2 ounce lemon juice
1 ounce cognac

Glass Type: cocktail glass
Instructions

Shake the rum, Cointreau, juice, and cognac (you can substitute another French brandy, or a Spanish brandy if you want a softer version) well with cracked ice, then strain into a chilled cocktail glass and garnish with a twist of lemon.

Tequila Sunrise

Tequila Sunrise

Ingredients

1 1/2 ounces tequila
3 ounces orange juice
1 teaspoon grenadine

Glass Type: cocktail glass
Instructions

Shake well with cracked ice, then strain into a large, chilled cocktail glass. Pour in the grenadine and stir gently, for no longer than is necessary to produce the sunrise effect (you know, layers of oranges and reds and whatnot — or, you can just shake the grenadine in with everything else; we do). This baby is usually served on the rocks, in a Collins glass; our way looks better. If, however, you just can’t bring yourself to squeeze your own oranges, better build it on the rocks — with store-bought OJ, it turns out kinda thick.

Oh yeah — that competing recipe? Squeeze half a lime into a Collins glass 2/3 full of cracked ice, drop the shell in, add 2 ounces tequila, 1 teaspoon grenadine, 1 teaspoon crème de cassis, then stir and top off with fizz water. Not half bad.

Hot Pink Handgun

 Hot Pink Handgun

Ingredients

2 ounces cognac
1 teaspoon orgeat syrup
1/2 ounce lemon juice
5 large or 8 small raspberries
1 egg whites
1 teaspoon superfine sugar

Glass Type: cocktail glass
Instructions

Put the lemon juice into a cocktail shaker and stir in the sugar. Add the other ingredients and, before adding ice, shake viciously but briefly to activate foam. Add ice, shake again hard (to smash up the berries), and double strain into a chilled cocktail glass. (To double strain, simultaneously use a Hawthorne strainer — the one with the spring — in the shaker and a Julep strainer — the big spoon with all the little holes — over the glass, to catch the raspberry seeds and pulp.)