The original French orange liquoir brand Cointreau has enlisted the help of six Singaporean bartenders to create Halloween-themed cocktails, inspired by their fave spine-chilling horror movies. We think you’ll love these Halloween tipples!
1. “What Dreams are Made of” by Mohd Irwan, Summerlong
Movie inspiration: “I was dazzled by how Stephen King’s It changed the perception of clowns. Clowns are loved by children because of their balloon tricks and humour. When It came out in 1990, it transformed clowns into subjects of fear. My cocktail represents this transition – the childish nature of milkshakes with a bittersweet twist of horror.”
Tasting notes: Savoury, sour, bitter with a honey-like texture – a milkshake for adults.
Ingredients: 40ml of Cointreau Noir, 30ml of honey, 1 3/4 cups of yogurt ice cream, 200ml milk, 2 teaspoons of basil seeds, 15ml of grenadine syrup, 6ml of aperol, 1 cup of ice, lemon zest and whipped cream
1. Soak basil seeds in grenadine syrup and water.
2. Blend honey, yogurt ice cream, milk, Cointreau Noir and ice until runny.
3. Add in lemon zest.
5. Pour into glass, add one teaspoon of Basil seed mixture and stir well. Top with whipped cream and serve.
2. “Blood of Kramer” by Darren Lim, Lucky Bar
Movie Inspiration: “Saw is basically every horror movie combined into one – its storyline is sprinkled with tons of gore and suspense. While its concept is simple, the surprising twist ending captivates the audience. Just like the movie, my cocktail is a classic mixed with surprising elements, giving it that unexpected twist at the end.”
Tasting notes: Sweet, sour and fruity
Ingredients: 30ml of Cointreau Blood Orange, 60ml of cranberry juice, 45ml of coconut water, 45ml of sprite, 1 teaspoon of basil seeds, severed fingers gummy candy
1. Pour Cointreau Blood Orange, cranberry juice, coconut water, basil seeds and sprite into a glass and mix.
2. Top up the glass with ice, and serve with gummy candy.
3. “Oh Well” by Pan Zhang, Kuvo
Movie Inspiration: “The Ring left a deep impression on everyone, especially the scene of Sadako coming out of a well. It’s this iconic scene that inspired me to create this specific cocktail. The flavour of my cocktail comes from Vietnamese egg coffee, while the design is inspired by the movie itself.”
Tasting notes: Creamy and cheesy, with sweetness from the Cointreau Noir and a delicious coffee aroma
Ingredients: 5ml of Cointreau Noir, 1/2 tablespoon of cheese spread, 1/2 tablespoon of salted butter, 1 egg, 1/2 tablespoon of condensed milk, 60ml of espresso (or coffee of preference), 1 rosemary leaf
1. Separate the egg yolk and discard the egg white. Place the yolk, cheese spread, salted butter and condensed milk into a small deep bowl and whisk vigorously until the mixture becomes frothy.
2. Add ice, espresso and Cointreau Noir in a glass and top it up with foam mixture.
3. Garnish with rosemary leaves and serve.
4. “Dolly the Doll” by Symphony Loo, Neon Pigeon
Movie Inspiration: “As the latest sequel of the movie Annabelle was just released, I chose this as the inspiration for my cocktail. It was Annabelle that revived the fear of dolls that we had as children. With this in mind, I created my cocktail to have refreshing, childish flavours reminiscent of lollipops and candy, yet still have that acidic touch.”
Tasting notes: Sweet and a little acidic, refreshing
Ingredients: 500ml of Cointreau Blood Orange, 1l of The Botanist Gin, 2 jasmine tea bags, 10 pieces of star anise, 8 lemons, 8 limes, 300g of sugar, 600ml of water, 450ml of ginger beer, 50ml of grenadine, syrup and shiso leaves
1. Add The Botanist Dry Gin and jasmine tea in a container and leave it overnight to let it infuse.
2. Peel the lemons, oranges, and limes (keep the peels).
3. Squeeze the juices from the lemons, oranges and limes, and add the juices, sugar plus star anise to boiling water (stir to make sure the sugar is dissolved).
4. Continue stirring on high heat until the mixture becomes thick.
5. Strain mixture to form homemade spice syrup. For each serving, add 40ml of The Botanist Dry Gin, 40ml of Cointreau Blood Orange, 50ml of spice syrup and ice into cocktail shaker, shake and strain into a glass with ice and top up with ginger beer.
6. Add 5ml of grenadine syrup and garnish with shiso leaf.
5. “Third Eye” by Riccardo Nardone, Aura
Movie Inspiration: “Child’s Play is the cult horror film that introduced Chucky to the world, and has become a classic of the horror film genre. The wooden knife stirrer is a reference to Chucky’s weapon; we also recreated his distinctive orange hair, and greenish blue eyes in our cocktail. The lychee eye is also inspired by the Chinese belief of being able to see ghosts and unnatural beings with a third eye.”
Tasting notes: Perfect balance of sweet and tangy; fresh and fruity
Ingredients: 60ml of Cointreau Noir, 40ml of fresh orange juice, 20ml of orange syrup, 20ml of lime juice, 30ml of lychee juice, 1 lychee fruit, 1 green grape and 1 blueberry
1. To create Chucky’s eye, cut a small hope at the top of the green grape and insert the blueberry. Place the green grape inside the lychee.
2. Pour Cointreau Noir, fresh orange juice, lime juice and lychee juice along with the orange syrup into a glass.
3. Top up the drink with ice, garnish with Chucky’s eye and serve.
6. “Slash” by Silvio Daniele, Gibson Bar
Movie Inspiration: “I like the movie Scream, as the most unexpected person is revealed to be the serial killer. With this as inspiration, we transformed a detox conconction for hangovers into an alcoholic drink, perfect for Halloween. This goes to show that even the healthiest drink can still turn out to be a real killer.”
Tasting notes: Sweet and fruity with a sour finish and a hint of earthy aftertaste
Ingredients: 120ml of Cointreau Blood Orange, 300ml of red apple juice, 120ml of pink grapefruit juice, 60ml of beetroot juice and lemon zest
1. Pour the Cointreau Blood Orange, red apple juice, pink grapefruit juice and beetroot juice into a container and mix. Refrigerate overnight.
2. Pour into glass and add the lemon zest. Serve cold without ice.
By Sofia Kim, FEMALE, October 2017
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