![]() ![]() If your cauldron stops smoking, add some more warm water or dry ice. Fill this bowl with a punch of your choosing, and when you’re ready to serve, pour a small quantity of warm water in between the rims of the two bowls to activate the dry ice. (Don’t use glass – it could break from the extreme cold of the dry ice.) Using tongs or thermal gloves, place small chunks of dry ice inside this bowl, then place another, slightly smaller, metal kitchen bowl on top. Start by carving the top off a large pumpkin, and hollow it out to fit a large metal kitchen bowl. The safer way to achieve that cool effect is to create a multilayered punch bowl that keeps the dry ice separate from the actual drink. ![]() The gas itself (carbon dioxide) is harmless, but if any of that dry ice gets inside you or your guests, your night of spooky revelry could be cut short by a real horror show: a trip to the emergency room. She later sued the bar for £100,000, which doesn’t seem like a radical figure given that her lack of a stomach has basically ruined her life.Ĭryogens are a serious health hazard, which is why I’m amazed that a number of recipes still encourage readers to chuck a piece of dry ice in their cocktails to create a cool smoking effect. You wanna hear something real spooky? A woman who took a liquid nitrogen shot at a bar in Lancaster, England, was so badly effected by the cryogen inside it that her stomach had to be removed and her oesophagus directly connected to her small bowel. Pair it with a film: Nicholas Roeg’s The Witches, in which a magical potion transforms the protagonist into a rat. Pour into a rocks glass and garnish with a twist of orange zest. Seal the bottle and gently swirl until the lustre dust is incorporated into the drink. Strain into a bottle and add a small pinch of lustre dust. Make it at home: witch’s potion boulevardierĤ5ml bourbon 30ml Campari 30ml sweet red vermouthīuild all ingredients in a mixing glass. The hot-red tones of Campari and sweet vermouth make the boulevardier cocktail an excellent candidate for shimmering up. For maximum impact, choose a brightly coloured drink. This will work best with any number of beverages. Unless you’re going to sparkle up a clear drink (magical martini, anyone?), go for the plain silver colour when purchasing your lustre dust. Just add a tiny pinch of the powder (a little goes a long way) and stir until the lustre dust is fully incorporated, and your drink is as sparkly as unicorn poop. Which means that you can apply the same shimmer to just about any translucent drink. Without this flavourless, edible powder (readily available in cake decorating specialty stores), Viniq would simply be a plain old mixture of flavoured vodka and moscato. You can get around that, though, by cutting out the middleman and going straight to the source of the shimmer: lustre dust (also known as pearl dust). The only problem? It’s not to everyone’s taste. This shimmering, swirling liqueur might be a little bit, ahem, de trop for most bars, but it’s perfect for adding a bit of supernatural sparkle to your Halloween cocktails. Whoever came up with the idea of Viniq liqueur was really on to something, at least as far as presentation goes. Pair it with a film: Indiana Jones and the Temple of Doom – just for the goofy ‘eyes in soup” scene. Garnish with a savoury radish eyeball on a skewer, alongside anything else you might want to chuck in there. Garnish with a sweet lychee eyeball on a skewer.Ħ0ml vodka 90ml tomato juice 10ml lemon juice 5ml Worcestershire sauce Celery salt, pepper and chilli sauce to tasteīuild all ingredients in a tall collins glass. Double strain into a chilled cocktail coupe. If you really want to camp up the horror quotient, pair them with one of these two bloodthirsty classic cocktails: the blood and sand (sweet) or the bloody Mary (savoury).Ģ2.5ml scotch whisky 22.5ml sweet red vermouth 22.5ml cherry brandy (preferably Cherry Heering) 22.5ml freshly squeezed orange juice (or blood orange juice)īuild all ingredients in shaker. Then, with a paring knife, carefully carve a small divot in the flat surface of each radish for the halved olives to sit in. Slice the olives in half to create a green iris and red pupil. Slice the top off each radish, leaving a flat surface. Wash the radishes and trim their tails, then lightly peel them, leaving flecks of the red skin behind. For a savoury eyeball, you’ll need small (roughly eyeball-sized) red radishes and pimento-stuffed green olives. ![]()
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |