Hallowe’en. The night of spooks, ghouls and goblins. How do you celebrate? There are so many ways. Earlier this month we posted some ideas from SKYY which you can find here.
There’s always the standby Zombie. I found this recipe through DIAGEO:
0.5 fl oz ORONOCO Rum
0.5 fl oz Ruby Red Grapefruit Juice
0.75 fl oz Lime
dash of Angostura Bitters
0.25 fl oz Sugar Cane Syrup
0.25 fl oz Hibiscus Syrup
Combine all ingredients in a shaker with ice. Shake well. Strain into an ice filled collins glass or blend. Garnish with a hibiscus flower.
I love little twist there with the blood red hibiscus flower. Definitely gives this tipple a nice change.
We would love for you to share what you are serving in your establishment to celebrate “fright night”. And if you have a suggestion or request for Tipple Tuesday, feel free to leave a message in the comment section below.