The mixologists at newly opened wine bar, Il Calice, in the East End of Edinburgh’s New Town, have pulled together some spooky cocktail recipes to ensure you make the most of this Halloween weekend.
Technique: Reverse dry shake
Glass: Champagne Coupe
Party with some mezcal.
Ingredients:
• 25ml of Pumpkin Purèe
• 25ml of freshly squeezed lime juice
• 10ml of Cinnamon Syrup
• 25ml of pasteurised egg white
• 50ml Ilegal Mezcal Joven
Method:
Chill your champagne coupe and pour 25ml of Pumpkin Purèe, 25ml of freshly squeezed lime juice, 10ml of Cinnamon Syrup, 25ml of pasteurised egg white and finally your 50ml Ilegal Mezcal Joven into a chilled shaker.
Hard shake with ice and then strain into the other part of your shaker.
Get rid of the ice and dry shake (without ice) to break the proteins of the egg white and create some foam.
Double strain it into our champagne coupe. Finish with a garnish of a drop or two of angostura bitters and then rim the glass with a lime twist and serve.
Technique: Shake and Strain
Glass: Highball Glass
See how impressively Scottish gin, cognac and rum work together in this tiki-style cocktail.
Ingredients:
• 25ml of Pumpkin Purèe
• 25ml of freshly squeezed lime juice
• 2 drops of Chocolate Bitters
• 15ml of Vanilla Syrup
• 25ml of Botanist Gin
• 25ml of El Ron Proibido
• 25ml of Courvoisier VS.
Method:
Chill your highball glass and pour 25ml of Pumpkin Purèe, 25ml of freshly squeezed lime juice, 2 drops of Chocolate Bitters,15ml of Vanilla Syrup, 25ml of Botanist Gin, 25ml of El Ron Proibido and 25ml of Courvoisier VS. into your shaker, then shake and strain into your highball glass and top up with ginger beer.
Technique: Reverse dry shake
Glass: Double old fashioned
If you're not a Scotch whisky lover maybe Halloween is the right day to change your mind.
Ingredients:
• 25ml of Pumpkin Purèe
• 25ml of freshly squeezed lemon juice
• 10ml of orgeat
• 25ml of pasteurised egg white
• 50ml of our Ancnoc 12 years old scotch whisky
Method:
Chill your double old fashioned glass and pour 25ml of Pumpkin Purèe, 25ml of freshly squeezed lemon juice, 10ml of orgeat, 25ml of pasteurised egg white and 50ml of our Ancnoc 12 years old scotch whisky into your shaker.
Hard shake with ice and strain into the other part of your shaker. Get rid of the ice and dry shake (without ice) to break the proteins of the egg white and create some foam.
Double Strain into your chilled old-fashioned glass and garnish with a lime wheel with some creole bitters on the top.
If you like a bit of spice in your drink or your food you will love this.
Technique: Stir and Strain
Glass: Moscow Mule mug
Ingredients:
• 25ml of Pumpkin Syrup
• 10mg of powdered saffron
• 25ml of freshly squeezed pink grapefruit juice
• 5ml of cinnamon syrup
• 50ml of Botanist Gin
Method:
Chill your mug and pour 25ml of Pumpkin Syrup, 10mg of powdered saffron, 25ml of freshly squeezed pink grapefruit juice, 5ml of cinnamon syrup, 50ml of Botanist Gin into a mixing glass.
Stir and strain into your mug and top up with ginger beer.
Put 2 drops of chocolate bitter and garnish with an orange peel.
