Three deadly wine cocktails to get you howling on Halloween
Halloween is a mishmash of customs with pagan roots that date back to an ancient festival celebrating saints, martyrs and other departed souls. Today, it’s an excuse to indulge in a whole lot of weird and macabre behaviour that might attract a number of funny looks and un-friending if it weren’t officially celebrated on 31 October.
When else is it socially acceptable for other people’s children to hit you up for money and smash your windows if you don’t cough up? And that’s before you even consider the countless opportunities Halloween presents for hideous craft fails, horrid cuts from carving out pumpkins and third-degree burns from fireworks.
It’s times like these that you need a little dutch courage to see you through all the crazy, so we’ve prepared some devilishly delicious potions to ensure you have a wicked time.
A scary twist on a Spanish classic, serve this classic summer punch in a pumpkin to keep you chilled – even in the depths of hell.
1 Jack-O-Lantern pumpkin
1 lemon, lime, orange
1.5 cups of rum
1 cup of orange juice
1/2 cup of sugar
1 bottle of dry red
2 cups of soda water
Preparation: Combine wine, rum, orange juice, sugar and stir in a large jug until the sugar dissolves. Chop up lemon, lime and orange, add to the jug and then leave in the fridge until it’s nice and cold. Add soda and serve. Being bad never tasted so good.
A mofo take on a classic cocktail using our own sparkling wine and a splash of Ireland’s finest black magic. Called ‘Bisou, Bisou’, meaning ‘kiss, kiss’ in French, this femme fatale casts deadly spells on those tempted by her sorcery.
1 part champagne
1 part Guinness
A shady version of a San Francisco Sangaree, we’ve renamed this blood-coloured tincture as a homage to shiraz’s murderous ambition to take over every single vineyard in the world. What can we say, it’s got issues, but those are soon forgotten with one taste of this tonic.
10 ml simple syrup
45 ml shiraz
30 ml bourbon
1 lemon slice
Preparation: First, throw together a simple sugar syrup by mixing equal parts of hot water and sugar until dissolved. Muddle the cherries in a cocktail shaker, and add some ice cubes, the syrup, wine and bourbon. Shake it up, strain into a tumbler, top with a lemon slice and bury the hatchet.