Celebrate Halloween with Spooky DIY Cocktails concocted with Belvedere Vodka, Glenmorangie and Ardbeg Wee Beastie

BELVEDERE VODKA

The Lakeside

• 40 ml – Belvedere Vodka
• 15 ml – Fino Sherry
• 25 ml – Fresh Lemon Juice
• 25 ml – Honey Water
• 2 chunks – Fresh Cucumber

Directions: Add all ingredients to a shaker over cubed ice and shake vigorously. Fine strain into a chilled coupette. Garnish with fresh cucumber.

Belvedere Bloody Sour

• 40 ml – Belvedere Vodka
• 30 ml – Italian Bitter Liqueur
• 25 ml – Fresh Lemon Juice
• 20 ml – Honey Water
• 1 egg white
• 2 dashes – Angostura Bitters

Directions: Add all ingredients to a shaker without ice and dry shake to froth egg white. Add ice and shake for a second time. Double strain into a coupe glass and garnish with either blackberries or cherries.

The Rubin

• 30 ml – Belvedere Vodka
• 20 ml – Bianco Vermouth
• 20 ml – Fresh Grapefruit Juice
• 20 ml – Fresh Orange Juice
• 30 ml – Cold Green Tea
• Tonic Water

Directions: Add all ingredients into a spritz/wine glass. Fill with ice and gently stir. Top with a splash of tonic water and garnish with a wedge of Grapefruit.

GLENMORANGIE

The Witch’s Magic Mule

50 ml – Glenmorangie Nectar D’Or

20 ml – Lemon Juice

20 ml – Ginger Syrup

2 dashes – Angostura Bitters

Soda Water

Directions: Take a sling glass and pour in the whisky, along with the lemon juice, bitters and ginger syrup. Add a few mint leaves, then crushed ice, until the glass is two-thirds full. Give it a mix, shake in more crushed ice and top with soda water. Keep the whisky’s flavour’s front of mind with a mint sprig and a lemon slice on top.

Trick or Treat Old Fashioned

45 ml – Glenmorangie Lasanta

7.5 ml – Sweet Vermouth

5 ml – Gingerbread Syrup

2 dashes – Angostura Bitters

Directions: Pour everything into a mixing glass, add ice cubes and stir for a few moments. Strain into a chilled rocks glass, over more ice cubes, then set off the rich swirl of flavours with a spiralling lemon twist.

Cookie Monster Sour

50 ml – Glenmorangie Lasanta

10 ml – Gingerbread Syrup

10 ml – Vanilla Syrup

20 ml – Lemon Syrup

2 dashes – Angostura Bitters

2 dashes – Chocolate Bitters

10 ml – Egg White

Directions: Pour all the ingredients into a cocktail shaker. Fill the shaker with cubed ice and shake for 10-15 seconds. Strain into a chilled rocks glass over cubed ice. Garnish with a ginger biscuit dipped in white chocolate.

ARDBEG WEE BEASTIE

Bloody Rob Roy

50ml Ardbeg Wee Beastie

20ml Sweet Vermouth

2 dashes Angosutra Bitters

Orange Twist

Cherry

Directions: Add all liquid ingredients to a mixing glass, stir for dilution. Strain into a coupe glass, garnish and serve

Bramble Bite

50ml Ardbeg Wee Beastie

20ml Fresh Lemon Juice

10ml Vanilla Syrup

15ml Blackberry Liqueur

Mint Sprig

Blackberry

Directions: Add Ardbeg, lemon juice and syrup to a stemmed water goblet half-filled with crushed ice. Muddle a little before adding more crushed ice. Drizzle with blackberry liqueur and garnish with a mint sprig and blackberry

Bubble Beast

50ml Ardbeg Wee Beastie

15ml Nocino

30ml Acidulated Carrot Juice

5ml Tonic Syrup

60-90ml Soda Water

1 pinch salt

Basil

Saffron

Directions: Add all liquid ingredients to a collins glass, gently stir and then add ice. Top with soda water before garnish.

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