The Cereal Killer


The Alchemist will be bringing back an Alchemist favourite to guests this spooky season, an equally creative and chilling Halloween serve, The Cereal Killer. We sit down with Kieran Corbitt, Brand Social and PR Manager at The Alchemist, who tells all about this new creation. 

Tell us about The Alchemist’s plans for Halloween.

The Alchemist will be getting involved this year in a more refined way, nodding more to popular culture than to obvious Halloween ideology. This year, we’ll be taking inspiration from 90s Slasher films, such as ‘Scream’ and ‘I Know What You Did Last Summer’. In honour of these classics, we’ll be throwing a ‘Slasher Film Rager’ in the style of the college frat parties, where 90s scream queens get picked off one by one, synonymous with the film genre. We’ll be decorating the venues, have DJs on the night spinning the best of the 90s and have prizes for the best dressed guests and team members. To tie this in, we’ll be bringing back an Alchemist favourite, The Cereal Killer cocktail.

How important is the ‘spooky season’ to The Alchemist?

It’s incredibly important for us to get involved with Halloween, as our brand DNA has essentially originated from potions, witchcraft and molecular mixology: so it’s an occasion that is synonymous with The Alchemist.

Tell us about The Cereal Killer.

In honour of the Iconic 90s Slasher films and, let’s face it, a 90s staple cereal, we’ve concocted a refined cocktail to die for. What’s your favourite scary movie?!

This drink is a combination of perfect, wintery flavours that we are excited to deliver to guests to create their perfect Halloween visit. Starting with a blended Jamaican rum that uses both pot and copper stills as the backbone, the flavour of this premium rum pairs wonderfully with the homemade chocolate milk we add next. The cocktail is backed up with Licor 43, a sweet vanilla-forward liqueur that packs a punch, with subtle hints of cinnamon and nutmeg.

The Cereal Killer

Ingredients:

22.5ml Appleton Estate Jamaican Rum

22.5ml Licor 43 

50ml Chocolate milk – Zuma chocolate powder and milk

White chocolate foam – recipe below

Coco Pops, to garnish

Method:

Add the Appleton, Licor 43 and chocolate milk into a cocktail shaker and shake with ice. Strain into a chilled coupe glass and, finally, top with the homemade white chocolate foam and garnish with a generous sprinkling of Coco Pops.

White Chocolate Foam

Ingredients:

Whipping cream

Milk

White chocolate syrup

www.thealchemist.uk.com

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