We gave our Salamanza mixologist Matt the task of making spellbinding Halloween Cocktails to die for. He did not disappoint. Find out how you can make our Halloween cocktails for yourself, or leave the hard work to us and visit the Salamanza Cocktail Bar.
After only a year at the Vale Resort Matt has designed many new cocktails for a number of different occasions; be it a festive Christmas tipple or a refreshing Summer-time blend your taste-buds will not be disappointed. When talking to Matt his passion for mixology is obvious, and although he attributes his passion to working behind bars, he told us that reading up on all the different spirits and flavour combinations is the real secret to designing interesting yet tasty drinks.
To embark on the cocktail making process Matt begins with the theme, in this case Halloween, and what he associates with it. So what comes to your mind when you think of Halloween? Pumpkins? Ghosts? Spiders and cobwebs? How about Shakespeare’s Macbeth and the Three Witches? Well it was this, along with the classic ‘French Martini’ that inspired our first cocktail ‘Potion’.
What to put in your Potion
Prosecco – 25ml
Add all ingredients (except Prosecco) to Boston Glass with ice; shake extra vigorously or until shaker is frosty.
Fill a tall glass with crushed ice
Double strain over crushed ice
Top with prosecco and garnish
For our second Halloween cocktail, Matt turned to the 2017 remake of Stephen King’s “IT”. Using Pennywise’s appearance and the imposing red balloon as inspiration, this delightfully eerie cocktail was created.
Pennywise: How to make ‘IT’
Whitley Neil Rhubarb & Ginger Gin—50ml
Garnish—grenadine and sugar rim
Drizzle grenadine and sugar on separate plates
Dip a Coupe glass in the grenadine, then the sugar
Add all ingredients to a Boston Glass with ice; shake extra vigorously
Double strain into garnished glass
So why not join us in the Salamanza Bar and get into the Halloween spirit this October, both Halloween cocktails available for £9.95.
For more from our Salamanza cocktail menu click here