Grown-ups Can Party too this Halloween

Between the costumes and the sweeties, there’s no denying that Halloween is a holiday built especially for the kids.

But it’s also a perfect excuse to get a little weird with your creepy creativity and throw a spooky, elegant cocktail party for adults.

Here’s KAM designs favourite cocktail recipes  for a ghostly grown-up get-together both to impress and scare your guests at your perfect monster bash.

Scallop and olive eyeball canapes anyone?

Scallop and Olive Eyeball Canapes

Ingredients

  • 1 pound sea scallops
  • 2 large egg white
  • salt and freshly ground white pepper
  • 1/4 cup heavy cream
  • 2 cups pitted green olives or pimento-stuffed olives
  • 1 garlic clove, mashed
  • 1/2 cup mayonnaise
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 10 slices of packaged white bread
  • 4 tablespoons unsalted butter
  • 2 tablespoons black olives, diced

Step 1

In a food processor, combine the scallops, egg whites, 1/2 teaspoon of salt and 1/4 teaspoon of white pepper and process until smooth. With the machine on, add the cream in a thin stream. Scrape the puree into a bowl and refrigerate until chilled, about 30 minutes.

Step 2

Tear four 12-inch sheets of plastic wrap. Spoon one fourth of the puree onto each sheet in a 6-inch square. Slide the green olives lengthwise onto four 6-inch bamboo skewers. Lay one skewer down in the centre of each square. Roll the puree around the olives skewers and tightly roll up the plastic wrap to form cylinders; twist the ends and secure with twist ties. Wrap each cylinder in another sheet of plastic wrap and refrigerate until chilled, about 30 minutes.

Step 3

Bring a large, deep skillet of water to a simmer. Add the cylinders, cover with an inverted heatproof plate to keep them submerged and poach over moderately low heat until firm, 15 to 20 minutes. Let cool, then refrigerate until completely chilled.

Step 4

Meanwhile, in a medium bowl, mash the garlic to a paste with a pinch of salt. Whisk in the mayonnaise, paprika and lemon juice, then whisk in the olive oil in a thin stream.

Step 5

Preheat the oven to 350°. Brush the bread on both sides with the melted butter. Using a 2-inch round cutter, stamp out as many rounds as possible from the bread. Transfer the rounds to a baking sheet and toast until golden, about 15 minutes.

Step 6

Unwrap the cylinders and remove the skewers. Using a sharp knife, cut the cylinders into slices about inch thick. Place a piece of black olive in the centre of each green olive. If desired, use a slightly smaller round cutter to stamp the mousse slices into perfect rounds. Spoon the sauce onto the toasts, top with the mousse rounds and serve.

Kill Devil Punch

Ingredients

  • 9 ounces amber rum
  • 6 ounces pineapple juice
  • 5 ounces Simple Syrup
  • 4 ounces fresh lime juice
  • Raspberry Ice
  • 5 ounces chilled Champagne
  • 12 raspberries
  • 12 lime wheels

Step 1

In a pitcher, combine the rum, pineapple juice, Simple Syrup and lime juice and refrigerate until chilled, at least 1 hour.

Step 2

Stir the punch and strain it into a punch bowl. Add the Raspberry Ice. Pour in the chilled Champagne and stir once. Garnish the punch with the raspberries and lime wheels. Serve in small rocks glasses or tea cups.

Fried Chicken Wings with Black Bean Sauce

Ingredients

  • 1/2 cup Chinese black bean sauce
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup toasted sesame oil
  • 1/4 cup water
  • 3 tablespoons Sriracha chile sauce
  • 2 tablespoons dark brown sugar
  • 2 tablespoons rice vinegar
  • 4 garlic cloves, minced
  • 1/2 teaspoon Chinese five-spice powder
  • 6 cups vegetable oil, for frying
  • 4 pounds chicken wings, patted dry

Step 1

In a blender, puree the black bean sauce, soy sauce, toasted sesame oil, water, Sriracha, brown sugar, rice vinegar, garlic and five-spice powder until smooth. Transfer the black bean sauce to a medium saucepan, bring to a boil and simmer over moderately low heat until thickened and glossy, about 5 minutes.

Step 2

In a large cast-iron skillet, heat the oil to 350°. Working in batches, fry the wings, turning once, until deep golden and crispy, 12 minutes; be sure to keep the oil at 350°. Drain the wings on a rack set over a baking sheet.

Step 3

In a large bowl, toss the wings with the black bean sauce until coated. Transfer the wings to a large platter and serve right away.

Pomegranate-and-Tequila Cocktail

Ingredients

  • Black lava salt or salt
  • Lime wedges
  • Ice
  • 1 1/2 cups silver tequila
  • 1 1/2 cups fresh lime juice
  • 1 cup pomegranate syrup
  • 24 dashes of orange bitters

Step 1

Spread salt in a shallow dish. Run a lime wedge around the rims of chilled cocktail glasses, then dip the rims in the salt to coat.

Step 2

In an ice-filled pitcher, combine the tequila, lime juice, pomegranate syrup and bitters. Stir well. Strain into the cocktail glasses. Black lava salt is available at amazon.com. To make pomegranate syrup, whisk together 3/4 cup unsweetened pomegranate juice with 3/4 cup sugar until the sugar is dissolved; you should have 1 1/2 cups.

Black Magic Margaritas

Ingredients

  • 1/3 c. Black sanding sugar
  • 2 c. ice
  • 4 oz. silver tequilla
  • 2 oz. triple sec
  • 1/2 c. lime juice
  • red food coloring
  • Blue food coloring
  • green food coloring
  • lime slices, for garnish

Step 1

Rim two glasses with a lime slice and dip in the black sanding sugar.

Step 2

Divide tequila, triple sec, and lime juice between two glasses and stir to combine. Add food coloring until desired black color is achieved. Add ice and garnish with a slice of lime. Serve!

Jekyll & Gin Glowing Cocktails

Ingredients

  • 3 oz. Gin
  • 1/2 oz. lemon juice
  • 1 tsp. grenadine
  • 1 handful ice
  • tonic water

Step 1

Mix gin, lemon juice and grenadine in a cocktail shaker; pour into a large glass filled with ice.

Step 2

Top with tonic water. Garnish with a glow stick (optional).

Good luck and happy haunting this Halloween!

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