Zombies and other creations come out for Halloween and Day of the Dead


Paloma Muerta

On October 31, the veil between the living and the dead will be briefly lifted, giving free rein to zombies, vampires, ghosts and demons from the depths of Hell. The only way to deal with all that is to have a drink or two, and some bars are providing some inventive ways to do just that for Halloween.

At Sager + Wilde in Paradise Row in east London, the Hobgoblin will be out for a range of beer cocktails featuring ingredients such as wood ants and wormwood. Inspired by a hobgoblin’s woodland home, Oxfordshire’s Wychwood Brewery has teamed up with the bar team, led by Marcis Dzelzainis, to offer a Hobgoblin Beer Vermouth + Ants.

Hobgobin Ant

Pictured, it is made with wood ants frozen in a specially created beer vermouth mixed with the brewer’s straw-coloured beer Hobgoblin Gold, grapefruit, pink peppercorn, bay leaf, white tea, wormwood and strawberry. The cocktail is then topped up with Hobgoblin Gold and a squeeze of lemon. Joanne Wyke, senior brand manager for Hobgoblin at brewer Marston’s, explains: “As the ice cubes melt, the bugs will be released into the cocktail providing drinkers with a high-protein ant-ipasti.”

At The London Cocktail Club bars, expect to see plenty of Zombies this Halloween as well as a limited-edition Darth Jäger cocktail created by the team at the Shaftesbury Avenue bar.

LCC Zombie

Zombie (for two) by JJ Goodman of The London Cocktail Club
50ml Sailor Jerry rum
50ml Mount Gay rum
25ml Wray & Nephew Overproof Rum
25ml Maraschino liqueur
100ml Grapefruit juice
100ml Pineapple juice
25ml Grenadine
50ml Lime juice
8 Dashes Angostura Bitters
10ml Pernod Absinthe
Method: Build in skull
Glass: Skull
Ice: Crushed
Garnish: 4 flaming passionfruit husks, 4 giant marshmallows on sword skewer

Darth Jäger
35ml Jägermeister
25ml Apricot brandy
25ml Lime juice
15ml Egg white
Method: Shake hard. Strain
Glass: Coupe
Garnish: Darth Vader sugar paper

Seymour’s Parlour at The Zetter Townhouse in Marylebone in London will be celebrating Halloween from October 28 to 31 with a décor of withering flowers from Petal & Metal and a flight of three cocktails for £30. Choose from a line-up including classics Death in the Afternoon and Corpse Reviver #2 as well as a Silver Bullet, made with Beefeater gin and kümmel, and the blood-curdling Nosferatini, which combines Beefeater with Martini Dry and “blood”.

Tomkin Knockin

Timmy Falzon from new London bar Burlock has created a cocktail using maple blended whisky Tomahawk and Re’al Pumpkin Syrup for Halloween. The TomKin Knockin’ (pictured above) is a twist on a classic Blood & Sand and inspired by TomKin – a nightmarish creature with a pumpkin head who creeps round towns at night knocking on doors and windows with his tomahawk axe.

TomKin Knockin’ by Timmy Falzon
50ml Tomahawk Maple Whisky
12.5ml Re’al Pumpkin Syrup
25ml Orange juice
12.5ml Lime juice
12.5ml Dry vermouth
Shake the ingredients well and pour over crushed ice in a coupe glass.

Jinjuu Jack O'Lantern

At London restaurant and bar Jinjuu in Soho from today until October 31, a special Halloween feast features a selection of special cocktails. The Jack O’Lantern (pictured above) is made with Buffalo Trace Bourbon and smoky tea liqueur, shaken with pumpkin puree, citrus and egg white.

Also on the menu at Jinjuu is Arsenic – a cocktail combining Chairman’s Reserve Spiced Rum, Hwayo XP soju and Mandarine Napoléon liqueur, stirred down with Korea’s yujacha tea, orange and aromatic bitters.

Bartender Oscar De Silva at new London restaurant Bronte in London has created a cocktail, Ashes To Ashes, to tie in with Halloween. Pictured below, it is a sweet mix of a homemade spiced pumpkin puree, containing 10 different spices, with the warming caramel notes of The Dubliner Oak Devil Irish Whiskey.

Ashes To Ashes Bronte

Oscar De Silva says he was inspired by the ghostly image of an elegant lady walking aimlessly through an isolated pumpkin field mourning the loss of life. The drink is served with a small pumpkin which, on opening, reveals a chamber of homemade roasted pumpkin seeds.

A range of cocktail recipes have been developed for Grey Goose vodka including the Cadavre Renovateur, the Sauterelle and La Mule Noire – French for Corpse Reviver, Grasshopper and Black Mule. The first two are pictured below.

La Mule Noire
40ml Grey Goose La Poire
25ml Lime juice
10ml Simple syrup
2 dashes Angostura Bitters
150ml Premium ginger beer
10ml Crème de mûre or Chambord
Measure out all ingredients except the crème de mûre/Chambord into a copper mug. Add lots of cubed ice until full. Garnish the glass with a mint sprig and 3 blackberries, then sprinkle icing sugar on top of the garnish. Pour the Chambord over the ice so it drizzles through and serve.

Cadavre Renovateur
35ml Grey Goose Citron
15ml Cointreau (or triple sec liqueur)
15ml Martini Ambrato
15ml Lemon juice
1 dash French absinthe
Measure out all ingredients into a cocktail shaker. Add cubed ice and shake hard until liquid is cold. Elegantly trim a lemon twist, garnish on the side of the glass and serve.

La Sauterelle
25ml Grey Goose Vodka
25ml Crème de cacao
25ml Crème de menthe verte
40ml Melted premium vanilla ice cream
Measure out all ingredients into a cocktail shaker. Add cubed ice and shake hard until liquid is cold. Double-strain into a chilled martini glass. Garnish with a single mint leaf and grated white chocolate on top and serve.

Grey Goose Grasshopper Corpse Reviver

The Grey Goose Halloween Sharing Cauldron Recipe
350ml Grey Goose Original
200ml Peach puree
200ml Earl Grey Tea
100ml Lemon juice
100ml Crème de mûre
100ml Water
Measure out all ingredients into a punch bowl and add lots of cubed ice until the bowl is full. Spread sprigs of mint, lemon wedges and redcurrants on top of the ice so there is a colour differentiation. Then sprinkle icing sugar over all the garnishes and serve.

Bars and restaurants are also set to celebrate the Dia de Muertos, Mexico’s Day of the Dead, which falls on November 2. Mexican restaurant Café Pacifico in London’s Covent Garden has devised a special cocktail for its Day of the Dead fiesta on November 2. Pictured top, the Paloma Muerta – literally “the dead dove” – is a refreshing mix of 1800 Tequila, fresh pomegranate, pink grapefruit, lime, agave nectar, sea salt and soda.

Paloma Muerta
40ml 1800 Reposado Tequila
10ml Fresh lime juice
10ml Fresh pink grapefruit juice
10ml Fresh pomegranate juice
5ml Agave nectar (50/50 with water)
Grapefruit soda
Pinch of sea salt
Garnish: Cherry, slice of pink grapefruit sprayed with mezcal, dry chilli flakes
Optional: Worm salt and crickets
Build drink in a highball glass. Half rim with chilli flakes and/or worm salt. Add fresh lime, pink grapefruit juice, agave and tequila plus ice cubes and stir. Add a pinch of salt and top up with grapefruit soda. Stir again. Finish with a dash of fresh pomegranate juice and garnish with a fresh slice of pink grapefruit sprayed with mezcal and sprinkled with chilli flakes or worm salt plus a cherry.

junkyard halloween

Junkyard Golf Club at the Old Truman Brewery in east London is holding a Day of the Dead party on Saturday October 29 with tarot card readings, circus performers, fire eaters and world-class magician Marcus Lewis, formerly of Head Hacking. Surrounded by spiders, clowns and ghouls, guests can enjoy Halloween-themed cocktails (pictured above) including The Golf of Mexico, made with El Jimador tequila, orange curaçao, lime passionfruit and mango, and the Tee Diddy, combining The Duppy Share rum with blue curaçao, almond, lime and pineapple.

To celebrate this year’s Day of The Dead, experimental cocktail bar Three Six Six in Battersea in south London has teamed up with Espolòn Tequila to create a marigold-infused cocktail that recreates the traditional altars, or “ofrendas”, that honour loved ones who have died.

Designed by experimental mixologist Eduardo La Mora who is from Mexico, La Ofrenda de Espolòn (pictured below) contains items traditionally displayed at Dia de Muertos altars such as tequila, orange marigolds, candles, incense and sweet foods. Other items and ingredients include an edible chocolate spoon, a nod to the sweet foods left at the altars, and a sweet potato and allspice puree, which reflects the aromas of foods cooked during the festivities.

Eduardo said: “Building a ‘Dia de los Muertos’ altar is an important part of celebrating Mexico’s most famous holiday, to celebrate and remember loved ones who have passed to the other side. Here, I’ve created a cocktail that is a more contemporary version of an altar celebrating Espolòn tequila, ingredients and food traditionally used during day of the day.”

La Ofrenda de Espolòn by Eduardo La Mora
50ml Espolon Tequila Blanco infused with dried marigold heads
15ml Roasted sweet potato and allspice puree
15ml Dark chocolate liqueur
15ml Pan de muerto “bread of the dead” and chipotle syrup
15ml Marigold tea
20ml Lime juice
5 drops marigold petals and incense tincture
Garnish with an edible chocolate spoon, marigold petals float, dehydrated and salted parsnip, sweet potato, carrot and edible flowers.

la offrenda de espolon cocktail

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