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Nosferatini cocktail
Nosferatini cocktail
A star rating of 3 out of 5.1 rating

For a ghoulish twist on a classic martini, combine gin, dry vermouth and red food colouring to impress your guests with this showstopper Halloween cocktail

Vampiro cocktail
Vampiro cocktail
A star rating of 3.5 out of 5.2 ratings

Blend tequila and mescal with passata, lime and lemon juice, grenadine, Worcestershire sauce and Tabasco to make this vibrant red, Halloween-inspired cocktail

  • 40ml Somerset brandy 5yr
    (Calvados will do – nothing with too much age as it will start to lose some of its apple-y character)
  • 20ml lemon juice
  • 20ml egg white
  • 10ml toffee syrup
    (Biona Caramel Agave Syrup is great, or see the recipe below)
  • Breton cider
    to top up (about 40-50ml)

Nutrition: Per cocktail

  • kcal151
  • fat2g
  • saturates1g
  • carbs7g
  • sugars7g
  • fibre0g
  • protein2g
  • salt0.1g
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Method

  • step 1

    Put all the ingredients, except the cider, into a cocktail shaker and dry shake (no ice).

  • step 2

    Add ice to the shaker and shake again. Strain into a small wine glass and top with the Breton cider.

RECIPE TIPS
EASY TOFFEE SYRUP

To make a toffee syrup, add 120g caster sugar and 40g unsalted butter to a saucepan with 150ml water. Put on a medium heat, stirring constantly to dissolve the sugar and prevent burning. Continue to stir until you have a light golden brown colour, then remove from the heat. 

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