It's never too early in the day to talk booze. Especially if you're prepping for a Halloween party -- you only have ten days left! And that's if you're actually holding it on Halloween. If you're having a party this weekend, you'd better get cracking on the decorations, booze and food if you haven't already.
The easiest way to do cocktails at a party is to have at least two (but probably no more than four; you don't want to play bartender all night) cocktails pre-planned -- and pre-mixed, if possible -- and all the ingredients lined up and ready to rock. Mise en place is just as important in bartending as it is in cooking.
Here are two suggestions from our files for kitschy Halloween cocktails that are at least a little bit more interesting than vodka-sodas with orange food coloring dumped in them. (Don't do this. You're better than that.)
This is yet another fun way to use excess candy corn. You can also make the infused vodka and the mix itself ahead of time, leaving you to simply pour and garnish the drinks. And if you don't want to make your own, you can sample a slightly different version made with blood orange juice at the San Luis Resort's H20 Lounge in Galveston.
750 ML vodka (one bottle) 2 c. candy corn 1/2 c. candy corn (for garnish) 1 1/2 c. pineapple juice ice
Infuse vodka with 2 cups of candy corns for at least four hours (this works best if you can leave it to infuse overnight). Remove candy corns and discard. Shake vodka vigorously with pineapple juice. Pour over ice. Garnish with extra candy corns. Serves 15.
This isn't as on-the-nose as the Candy Corn Cordial, and can also be whipped up for Thanksgiving or other fall gatherings. The recipe comes to us courtesy of Kiran's, where you can enjoy a Pumpkin Martini at the bar -- that you don't have to make yourself.
6 oz. Stoli Vanilla 3 tsp. pumpkin butter 1 oz. cinnamon simple syrup 1 oz. fresh orange juice 1 oz. fresh apple juice Fresh ground nutmeg (for garnish)
Fill a mixing glass with ice. Combine ingredients, shake and strain into a chilled martini glass. Garnish with nutmeg. Serves two.
Follow Eating Our Words on Facebook and on Twitter @EatingOurWords