The spookiest time of the year is almost upon us, and to celebrate at Sub 13 we have a couple of Halloween cocktails for your own celebrations.
The first of the halloween cocktails is a twist on the American special, a pumpkin pie. It is a lovely, warm spiced pumpkin punch that is perfect when made in advance and then served from a punch bowl so your guests can help themselves. The pumpkin purée can be a little hard to track down, but we recommend using Boiron if you can get it. You can always use fresh pumpkin flesh and purée it yourself!
1kg pumpkin purée
1 litre pressed apple juice
3 star anise
6 tbsp maple syrup
3 cinnamon sticks
70cl bottle spiced rum (we recommend Rebellion)
whole nutmeg, for garnish
a few green apples, for garnish
Put the apple juice into a large jug and add the spices then leave to infuse for a few hours or ideally overnight. When you’re ready, add the infused juice to the punch bowl along with the purée, syrup and the rum. Give it a good stir and set aside till you’re ready to serve. Slice the apple so it is ready for garnishing. Just before you’re guests arrive add lots of ice to chill the punch and keep it cold. Serve by ladling into ice filled tumblers, add the apple slices and a grating of nutmeg to garnish.
Our second Halloween cocktail is another rum-based one using Dark Matter, from Scotland. It also uses Fernet Branca and Guinness to give it a striking black hue…
10ml Fernet Branca
40ml Dark Matter
10ml Mozart Black chocolate liqueur
1/2 tsp black food colour (optional)
Add everything except the Guinness to a shaker and shake hard with ice cubes. Fine strain into a chilled martini glass and then add the Guinness.