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Corpse Reviver No. Boo
One of Fox's favourites, and one we first found while scouring the Savoy Cocktail Book for suitably spooky sounding drinks many Halloweens ago. There are a few options for adding to the spookiness factor here, we prefer a sickly green absinthe foam.
25ml dry gin
25ml triple sec
25ml Lillet Blanc or Cocchi Americano
25ml fresh lemon juice
Absinthe foamShake all ingredients apart from the absinthe with cubed ice. Strain into a chilled coupe and top with absinthe foam (absinthe, egg white and green food dye).
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Red Velvet
An alluring name reminiscent of the lining of a vampire's cloak and topped with a splash of blood red bitters.
30ml bourbon
7.5ml falernum
60ml coconut water
5 dashes Peychaud's bittersShake all ingredients except the bitters with cubed ice. Strain into a chilled coupe and add the bitters to the top.
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Spiced Pumpkin Punch
Following the classic punch formula of 'one of sour, two of sweet, three of strong and four of week' we have made this pumpkin spice punch.
750ml spiced rum
500ml spiced orange syrup
250ml fresh lemon juice
100ml pumpkin puree
1 litre waterCombine all ingredients and chill. Strain into a punch bowl and serve chilled.
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Le Père Bis
The perfect accompaniment to an evening by a bonfire, we'll be taking Jim Meehan's elderflower-spiked hot toddy to the fireworks display.
45ml peated scotch whisky
15ml elderflower liqueur
15ml honey syrup
Camomile teaBrew a mug of camomile tea and add the remaining ingredients to the mug. Stir and serve warm.
