“Halloween is all about having some fun and creating cocktails that are a bit tongue-in cheek” says Grey Goose UK Brand Ambassador Myles Donneky. “I like to play on names, ingredients and twist up the classics. Halloween is also great for bartenders creating cocktail lists as it’s a unique brief that they only get once a year, so it’s perfect for drawing inspiration from movies, novels and ghost stories. On top of this dressing your venues and staff always creates a great atmosphere and all the guests are out to have fun!”
“Each of the cocktails I’ve created below is slightly different in style and flavour so there should be something for everyone; there’s also a punch which is one of my favourite drinks when entertaining at home. You can prepare all of your measurements before the guests turn up so everything is perfect and you’re not under any pressure, then when they do arrive, just add ice and stir down to chill with a little bit of dilution. Garnishing with lots of different coloured herbs and fruit is easy and looks great too.”
Create a stir this Halloween with Myles’ spooktacular serves below:
The cocktails
La Sauterelle
The cheeky one
25ml Grey Goose Vodka
25ml Crème de Cacoa
25ml Crème du Menthe Vert
40ml melted premium vanilla ice cream
Mint leaf and grated white chocolate to garnish
Method
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.
L’Orange Mécanique
The sexy one
35ml Grey Goose L’Orange
60ml blood orange juice
1 dash orange bitters
15ml Cherry Herring
Method
Measure all the ingredients except the Cherry Herring into a Highball glass. Add cubed ice until filled. Crown the glass with crushed ice and pour the Cherry Herring on top of the crushed ice so it drizzles through and serve.
Cadavre Renovateur
The sophisticated one
35ml Grey Goose Citron
15ml Cointreau (or triple sec liqueur)
15ml Martini Abmrato
15ml lemon juice
1 dash French Absinthe
Lemon twist to garnish
Method
Measure out all ingredients into a cocktail shaker. Add cubed ice and shake hard until liquid is cold. Pour into a chilled Martini glass. Elegantly trim a lemon twist, garnish on the side of the glass and serve.
La Mule Noir
The mysterious one
40ml Grey Goose La Poire
25ml lime juice
10ml simple syrup
2 dash Angostura bitters
150ml Premium Ginger Beer 1
0ml Crème de Mure or Chambord
Mint sprig and blackberries to garnish
Method
Measure out all ingredients except Chambord into a copper mug. Add lots of cubed ice until full. Garnish the mug 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.
The Grey Goose Cauldron
The sharing one
350ml Grey Goose Original
200ml peach puree
200ml Earl Grey Tea
100ml lemon juice
100ml Crème de Mure
100ml water
Lemon wedges, red currants and icing sugar to garnish
Method
Measure out all ingredients into a punch bowl add lots of cubed ice until the bowl is full. Spread sprigs of mint, lemon wedges and red currants on top of the ice so there is a colour differentiation. Then sprinkle icing sugar over all the garnishes and serve.
