This Halloween, shake up something spooky! These cocktails use fall fruit and vegetable infusions to sweeten and complement classic drinks. Take your party it to the next level by serving the cocktails with dry ice. The smoking, bubbling result is the perfect Halloween party pleaser. Of course, dry ice can be dangerous- so please be careful! Be sure to use food safe dry ice and tongs for handling and let the ice dissolve completely before partaking. Once the ice has completely evaporated the cocktail is perfectly safe to drink. So grab some fresh fruits, your TOSSWARE, and a block of dry ice and get ready mix up the ultimate fall cocktails.
This cocktail brings in dark berries and sweet figs for a delicious margarita. The core ingredient is a berry infused simple syrup. Our recipe makes a small batch that can be used as a sweetener for other cocktails or as a dessert syrup.
TOSSWARE's Berries & Fig Margarita
Serve in 18oz Tumblers
Ingredients ½ cup blueberries 1 tablespoon of lemon juice 2 Figs ¼ cup of sugar 2oz of tequila 1oz of triple sec or orange liqueur Dry ice
Instructions
The base of this cocktail is the berry and fig simple syrup. This is prepared much like a coulis. Put a small saucepan over medium heat and add blackberries, blueberries, and two figs sliced into quarters
Add 1 tablespoon of fresh lemon juice and a quarter cup of sugar to the saucepan
Stir consistently until berries break down, about 7 minutes
Turn off heat, cover the pan, and let cool
Strain the simple syrup into a jar to save for future drinks
Time to make the cocktail! Add 2 ounces of simple syrup, 2 ounces of tequila, and 1 ounce of tequila or orange liqueur to a shaker
Use tongs to add a 1 by 1-inch cube of dry ice to the cup. The cocktail will bubble and smoke for about 5 minutes until the dry ice evaporates. Take care not to touch the dry ice with your hands or mouth! The ice will dissolve within a few minutes and then the cocktail is ready for imbibing
This cocktail uses a Japanese pumpkin (also called a kabocha squash) as the base for an infused fall vodka. Kabocha squash is a bit sweeter than a standard pumpkin and works wonderfully for infusing vodka. It takes a little planning as the vodka takes about a week to reach maturity, but trust us- it’s worth the wait! Use the leftover vodka or make a batch of cocktails for friends or to layer flavor in a pumpkin soup.
Ingredients 1 Whole Kabocha Squash 1 Whole Vanilla Bean 1 Cinnamon Stick Bottle of Vodka 1oz Lemon juice 1oz of Simple Syrup
Instructions
Preheat oven to 425 degrees. Slice open the squash and scrape out the seeds and center fibers
Cut the rest into large chunks (keeping the skin on). Grease a baking pan and lay the pumpkin chunks in a single layer
Roast for about an hour or until a fork easily penetrates the skin, flipping the pieces halfway through
Let sit until warm to the touch and then peel the skin off. Put the warm pumpkin, cinnamon, and vanilla bean into a large mason jar and fill the jar with vodka
Seal tightly and let sit at room temperature for 5-7 days, shaking every couple days
The vodka is now ready to use! Shake 3 ounces of the vodka with an ounce of lemon juice and an ounce of simple syrup
Strain into TOSSWARE’s 18oz Pint glass. And add a 1 by 1-inch cube to the cup. Wait for all the ice to turn to steam before drinking!
