Bloody Hell & Pennywise: Halloween im Glas

Diese fürchterlich leckeren Halloween-Cocktails sorgen in der Gruselnacht auf alle Fälle für gute Laune. Fred Schmaus von S&M Cocktails zauberte Drinks wie „Bloody Hell“ als aufgepimpte Bloody Mary, „Pennywise“ passend zum Filmstart von „It“ oder leuchtendes „Ectoplasma“.

Und weil es auch zu Halloween nicht ohne Einhorn geht, gibt es sorgar frisches „Unicorn Meat“, wofür selbst das gruseligste Monster die Maske ablegt.

Ectoplasma (ca. 50 Stück)

– 1 Flasche Midori (Melonenlikör)
– Saft von 4 Zitronen
– 250 ml Tonic (damit das Ectoplasma unter UV-Licht leuchtet)
– 24 Blatt Gelatine

Die 24 Gelatineblätter einweichen, aufgrund des Alkohols und der Zitronensäure ist mehr Gelatine als üblich notwendig. Die übrigen Zutaten in einem Topf miteinander vermischen. Nun Gelatine ausdrücken und in einem kleinen Topf unter kleiner Hitze auflösen. Anschließend mit einem Schneebesen unter ständigem Rühren zu dem Alkohol-Tonic-Zitronensaft-Gemisch beimengen.

Die Mischung nun in eine mit Backpapier ausgelegte Auflaufform gießen und für sechs Stunden (besser über Nacht) in den Kühlschrank stellen.

Mit dem Backpapier aus der Form heben, in Würfel schneiden und auf Fingerfood-Löffeln unter UV-Licht anrichten.

Bloody Hell

– 4 cl Wodka
– 4 cl Orangensaft
– 4 cl Tomatensaft
– Salz
– Pfeffer
– Spritzer Tabasco-Sauce

Alle Zutaten in einem Rührglas mit Eis verrühren. Auf keinen Fall shaken, da sonst Schaum entsteht. Ohne Eis in Gläser servieren. Als Topping Brotchips dazugeben. Zusätzlich kann auch noch mit Grünzeug dekoriert werden.

Gingerbread Man

– 5 cl Haselnuss-Spirituose zb. von Distillery Krauss
– Tonic von Thomas Henry
– 1 Spekulatius-Keks
– 1 Marshmellow

Haselnuss-Spirituose in ein Longdrinkglas mit Eis gießen. Mit ca. 10 cl Tonic auffüllen. Vorsicht mit einem Löffel einmal durchheben. Mit einem Spekulatius-Keks und einem aufgespießten, geflämmten Marshmellow garnieren.

Pennywise

– 5 cl Haselnuss-Spirituose
– 3 cl Kokosmilch
– 3 cl Sirup von Amarenakirschen
– ein Schuss Blue Curacao
– ein Auge aus Litchi und Amarenakirsche

Haselnuss-Spirituose, Kokosmilch und Amarenakirschensirup in einem mit Eis gefüllten Shaker kräftig shaken. Einen Tumbler mit Eis auffüllen und den Cocktail durch das Siebteil des Shakers einfüllen. Mit einem Schuss Blue Curacao und dem Litchi-Kirschen-Auge garnieren.

Unicorn Meat

– 5 cl Haselnuss-Spirituose
– 3 cl Kokosmilch
– 3 cl Mandelsirup
– 5 cl Erdbeerpüree
– Kokosmilch zum Garnieren
– bunter Streuselzucker

Alle Zutaten mit Crashed Ice in einen Krugmixer geben und gut druchmixen. In ein Glas füllen. Anschließend mit leicht geschlagener Kokosmilch und bunten Streuselzucker garnieren.

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