Planning a Halloween party?
Get into the spirit of the spookiest day of the year with some truly terrifying cocktails from Queenscliff chef and owner of 360Q restaurant, Barry Iddles.
Barry developed these blood-curdling brews for the second annual edition of Melbourne’s own Halloween bible Hallozween (where journalist and founder Andrea Beattie has all the gruesome latest on the spookiest day of the year).
And if you want a jump-scare cocktail from the man himself, visit 360Q on the harbour, right near the Queenscliff-Sorrento ferry terminal.
1. WITCHES BREW MARTINIS
Ingredients
Cypriot black salt for glass rims
Ice
Green: 30ml tequila, 30ml gin, 15ml Midori, 15ml fresh lime juice
Blue: 30ml tequila, 30ml gin, 30ml Blue Curacao
Black: 60ml gin, 60ml black Galliano
Red: 30ml vodka, 30ml gin, 60ml Chambord
Method
Run a slice of fresh lemon around the top rim of the glasses and dip into the Cypriot black salt to garnish.
Pour ingredients for each cocktail into a shaker over ice, and pour into a martini glass. Repeat for each colour you’d like to serve.
2. BRAIN BLEED
Ingredients
15ml Peach Schnapps
15ml Aperol
15ml Baileys
Method
Put schnapps and Aperol into your glass, then pour the Baileys in, but do not stir … it will curdle as it sits.
3. VIPER BITE
Ingredients
30ml yellow chartreuse
30ml gin
30ml Peach Schnapps
15ml Chambord
Ice
Method
Pour together over ice in a crystal glass. Serve with a syringe filled with Chambord.
4. JUMPIN’ JACK O’LANTERN
Ingredients
60ml vodka
150ml fresh orange juice
Slice orange, ice and half cornichon
Method
Mix together, pour into wide-bottomed glass, add ice and garnish with a slice of orange and half a cornichon.
5. KISS OF THE SPIDERWOMAN
Ingredients
30ml white chocolate liqueur
30ml white Creme de Cacao
30ml Disaronno Velvet Cream Liqueur
60ml coconut milk
Ground nutmeg
Method
Shake ingredients over ice and strain into a short glass. Sprinkle nutmeg on top and garnish with plastic spiders and paper straws.
