3 Skinnygirl Inspired Halloween Cocktails
Holidays are a great reason to celebrate – but they can usually leave you feeling like you’ve gone a little overboard. Be smart and skip the famous holiday hangover by serving your guests hearty, but healthy food and a guilt-free Skinnygirl cocktail. You’ll have just as much fun, but everyone’s spirits will be a little brighter in the morning.
WHITE CRANPIRE BLOOD MARTINI
Directions: Combine the Cosmo, vodka, and blackberries in a blender and blend until smooth. Strain into chilled martini glasses. Garnish with black licorice.
WITCHES BREW HALLOWEEN PUNCH
– 1 (6 ounce) package lime gelatin
– 2 cups boiling water
– 3 cups chilled pineapple juice
– 1 (2 liter) bottle chilled lemon-lime flavored soda or 1 (2 liter) bottle ginger ale
– 2 cups chilled Skinnygirl Bare Naked Vodka
* Makes 12-16 servings (or one punch bowl)
1. Pour the gelatin mix into a large bowl. Slowly stir in the boiling water. Stir at least 2 minutes, until the gelatin is completely dissolved.
2. Stir in the pineapple juice, the entire 2 liter of soda and the vodka. Let cool to room temperature.
– 1 bottle white wine, chilled (I use Skinnygirl Chardonnay or Pinot Grigio)
– 3 cups mango peach juice blend or tropical juice blend, chilled, such as V-8 Splash
– 1 cup pumpkin spice liqueur, chilled
– 2 tablespoons sugar
– 1 teaspoon pumpkin pie spice
– 2 tablespoons maple syrup
– Six 4 to 5-inch long cinnamon sticks, for garnish
* Makes 6 servings
1. In a small bowl, combine the sugar and pumpkin pie spice and mix until well combined. Transfer to a saucer. Add the maple syrup to a second saucer. Lightly dip the rims of 6 punch glasses into the maple syrup. Then dip the rims of the glasses into the spiced sugar.
2. In a pitcher, combine the wine, juice and pumpkin spice liqueur. Stir and pour into the rimmed glasses. Garnish with the pumpkin candy cinnamon sticks.
TIP: If you cannot find pumpkin spice liqueur, combine 1 teaspoon pumpkin pie spice with 1 cup brandy in a container fitted with a lid. Shake vigorously and let sit for 1 day to infuse into the brandy.
This recipe was adapted from The Food Network.