First tax time… now this? The scary times just keep going.
If you’re on the fence about Halloween, start small with a skull thing from Kmart, then work your way up to this bloody good halloween cocktail. Ignoring the legal and moral ramifications of decorating stuff with blood, we’ve found a way to create pretty convincing ‘fake blood’ which turns out to be kinda tasty (even for non-vampire folk).
To make the blood garnish, first you’ll need to sacrifice a goat…. OR, mix honey with a few drops of red food colouring and stir well.
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Put your mixture in the fridge to cool, so the honey isn’t super runny.
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Once you’re ready to serve, carefully drizzle your mixture on the outside of the glass, just below the rim. Over time this will trickle down and give the illusion of blood.
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In the same cup, add your Jim Beam, sugar syrup and bitters. Give it a good stir.
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Slowly add your ice.
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Cut a 2-3cm slice of orange peel, and twist to release the flavour.
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Drop in your glass and you’re ready to boo-gie.
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Note: If you’re feeling fancy, you can impale a maraschino cherry and add that too.
Whiskey sours = underrated. Blood orange = chronically underrated. So when you mix the two together, you get the most under-the-radar cocktail this side of a mojito. Sweet, sour and fresh, this Brûlée Blood Orange Bourbon Sour is guaranteed to get your taste buds poppin’.
Let's get ready to... RAMBLE! To make this Ruby Ramble cocktail, well, ruby, we're making the strawberry syrup ourselves (make sure you tell your friends so you can get a big clap). This neat back pocket cocktail syrup skill can also be done with any berries, and it couldn't be easier. If you have any strawberry syrup leftover, shake it into your other favourite berry-flavoured drinks or spoon over desserts like cheesecake or brownies. So impressive.
Freezer door cocktails are having a moment rn, so we decided to put you onto them. They’re batch-made, tasty and a breeze to make, meaning they’re perfect for those last min hangs. To start things off, we’ve gone for the simple negroni.
Water ice cubes are great, but we're not settling. We want our frozen blocks to have more zing and zest, so we're freezing lemon and lime juice instead. Freshly squeezed always tastes best, so if you can, put in some wrist action and juice the fruits yourself. The whiskey will thank you for it. Make it even better again by topping it all off with a cherry. You know how cherries like that. And so do we.
Keen to throw your lip over a sweet 'n' zesty new drink giving Rum Punch or flirty Bellini vibes? Well, we have just the thing, and it's pretty peachy, good pals. Think white rum, peach liqueur, apricot nectar and lime juice, topped with sparkling pink moscato and garnished with fresh peach and lime slices. Bright, tangy and bubbly, the Peachy Keen will add a sweet kiss of fruity nectar to your next get-together.
