Why not make it Gin-o-ween?

Serves
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As the scariest night of the year draws upon us, we bring you terror-ific cocktails that will go down a treat. (too many puns?!)

Brockmans Green GoblinThe Green Goblin

Channel your inner Spider-Man as you demolish this cocktail.

Ingredients

  • 70ml Brockmans gin
  • 15g sweet Matcha powder
  • 85ml soda water
  • Juice of 1 lime
  • 14ml sugar syrup
  • dry ice

Pour Brockmans into a cocktail shaker filled with ice. Mix the sweet matcha and soda water in a separate glass. Squeeze in the lime and sugar syrup, stirring well. Add your green tea mix into the shaker and give it a good few swirls. Serve chilled in a martini glass. Garnish with a cucumber.

For extra goose bumps, use tongs to drop in a sizeable chunk of dry ice to create a steam effect. Wait for the fog to disappear before drinking to make sure you don’t burn yourself.

*Inspired by Today’s Nest*

Pumpkin Patch

Brockmans Pumpkin Patch CocktailIf you’re looking to make a day of autumnal festivities, dabbling in the pumpkin patch will heighten your senses.

Ingredients

  • 50ml Brockmans gin
  • 30ml single cream
  • 15ml canned pure pumpkin puree
  • 18ml maple syrup
  • 3ml pure vanilla extract
  • pinch of cinnamon
  • pinch of ground ginger
  • pinch of nutmeg
  • pinch of allspice

Fill a cocktail shaker with ice, combining Brockmans, single cream, pumpkin puree, maple syrup and vanilla extract. Mix the four spices together before adding them to the shaker. Shake vigorously and strain into a tumbler. Garnish with thyme.

The Haunted Eye Gin MartiniThe Haunted Eye

If you’ve had you’re eye on mastering the perfect martini, now is your chance.

Ingredients

  • 60ml Brockmans gin
  • 15ml premium dry vermouth
  • 1-2 Can peeled lychees
  • Fresh blueberries

Rinse a martini glass with fine dry vermouth before adding Brockmans. Pour into a shaker with plenty of ice, shake, and strain into the same glass. Garnish with eyeballs. Prepare these by draining lychees and placing a blueberry inside. Stick them in the fridge for an hour to firm up before serving.