Halloween often gets a bad rap for being overly commercial and a bit naff, but with the right personal touches, it can become as meaningful and magical as Christmas traditions. For me, that means crafting something special behind the bar each year - and this is one of my favourites.
As a passionate mixologist at The Club House in West Brexington, I wanted to design a drink that felt both elegant and a little wicked. This vibrant green cocktail is spiked with tequila and wrapped in a ghostly web of melted marshmallow. It’s simple to make but delivers maximum spooky drama - perfect for impressing your guests at any Halloween gathering.
Ingredients
- 25 ml Midori (melon liqueur)
- 50 ml tequila (blanco works best)
- 25 ml freshly squeezed lime juice
- 25 ml sugar syrup (1:1 sugar to water)
- 1 handful of white marshmallows
- Ice
- Dehydrated lime wheel (for garnish)
Method
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Chill Your Glass:
Place a martini or coupe glass in the freezer for 5–10 minutes while you prep your cocktail. A cold glass helps the drink stay crisp and refreshing.
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Shake It Up:
Fill a cocktail shaker with ice. Add the Midori, tequila, lime juice, and sugar syrup. Shake vigorously for 15–20 seconds until the outside of the shaker feels icy cold.
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Strain and Pour:
Double strain the mixture into your chilled martini glass to ensure a smooth, silky drink with no ice shards.
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Create the Marshmallow Web:
- Place the marshmallows in a microwave-safe bowl.
- Microwave on high for 10–15 seconds, just until they puff up and become stretchy.
- Wearing gloves (they’ll be hot!), use your fingers to pull the melted marshmallow into thin strands, then carefully stretch and wrap them around the rim of the glass to create a cobweb effect.
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Finishing Touch:
Garnish with a dehydrated lime wheel perched on the web. Serve immediately.
The Midori gives this drink its eerie, glowing green colour and a sweet melon aroma, perfectly balanced by the tart lime and punchy tequila. For more cocktail recipes, be sure to subscribe to our newsletter for more insights from our bar.
