zombie

Blend white and dark rum with lime juice, pineapple juice and a splash of grenadine to make this ghoulish Halloween cocktail. Garnish with cherries and mint

Zombie cocktail

milliliters dark rum (or a mixture of dark rum and golden rum)

white rum (or a mixture of white rum

lime juice

pineapple juice

tsp grenadine

orange

maraschino cherries

mint

Pour the rums and fruit juices into a cocktail shaker filled with ice and shake hard until the outside of the shaker feels really cold.

Strain the mixture into a tall glass or hurricane glass filled with ice, then slowly pour in the grenadine to colour the drink.

Skewer the orange wedge and cherries on a cocktail stick. Garnish the drink with mint sprigs and the skewered fruit.

One of the more potent vintage tropicals, the original Zombie is a staple of tiki legend. It’s not a punch in the modern sense, rather in this context it refers to a fruity cocktail filled with an array of flavors.An intricate balance of sweet, tart and refreshing, with layers of fruit and spice, it’s as close as you can get to high-octane tiki heaven, or as Donn called it... his ‘mender of broken dreams’...

Zombie Punch, Donn Beach’s Original 1934 Recipe

½ oz Gold Puerto Rican Rum

½ oz Dark Jamaican Rum

oz 151-proof Demerara Rum

½ oz Falernum (see our guide to making it at home)

½ oz Don's Mix (2:1 ratio of White Grapefruit Juice to Cinnamon Syrup)

¾ oz Fresh Lime Juice

Angostura Bitters

⅛ tsp Herbsaint or Pernod (the equivalent of 6 drops)

tsp Grenadine (preferably homemade)

oz Crushed Ice (the equivalent of ¾ cup)

Mint Sprig

Pour all ingredients into a blender, leaving the ice till last. Don't let it sit around or it will melt and overly dilute your drink.Then flash blend for 2-5 seconds:&nbsp;Turn it on to blend and immediately hit stop.&nbsp;If you have a pulse button then use this, but if you don’t you’ll need to turn it on and off fast.&nbsp;Pulse it again. And then&nbsp;once more.

Open pour the drink into a Zombie or Chimney glass. When you've filled about ¾ of the way with both ice and liquid, use a gated finish to control the ice (put the strainer on the blender cup), filling with liquid to the top of the glass.The idea is that you use the gated finish to control the volume of liquid in your drink depending on how large your glass is.

Give your mint a good slap&nbsp;to release the oils and then place in your drink.

Serve up some eye popping fun at Halloween parties this year!  Oozing red gel frosting and edible googly eyes add a spooky flair to these peanut butter Halloween Eyeballs. Your friends will thank you when they see these candy eyeballs staring back at them from the dessert table. 

Peanut Butter Halloween Eyeballs Recipe

Tablespoons unsalted butter, softened

peanut butter

marshmallow creme

vanilla extract

salt

sugar

(10 ounce) bag white candy melts

(2 ounce) tube red sparkle gel

candy eyes

Beat together the butter, peanut butter, marshmallow, vanilla,...

Beat together the butter, peanut butter, marshmallow, vanilla, and salt until creamy.

Slowly add the powdered sugar and mix until...

Slowly add the powdered sugar and mix until a soft dough forms.

Roll the mixture into 36 even balls. Place...

Roll the mixture into 36 even balls.  Place on a wax paper lined tray and refrigerate for at least 30 minutes.

Melt the white chocolate according to the package...

Melt the white chocolate according to the package directions.  Use a toothpick to dip the peanut butter balls one at a time.

Place the dipped balls on a wax paper...

Place the dipped balls on a wax paper lined tray.  Cover the toothpick hole with more white chocolate. Let set.

Squeeze a circle of red gel on the...

Squeeze a circle of red gel on the top of each peanut butter ball.  Place a candy eyeball on top and press down gently.

Use a toothpick to drag the side down...

Use a toothpick to drag the side down the sides of each truffle.  Let set.  Store in a loosely sealed container.

https://mediavine-res.cloudinary.com/video/upload/lpmjfwogiodpwcyaaz1r.mp4

Oozing red gel frosting and a candy eye add a fun and spooky flair to these Peanut Butter Zombie Eyeballs. These easy no bake peanut butter balls are an awesome treat for Halloween or Walking Dead parties!

Peanut Butter Zombie Eyeballs

The Zombie cocktail is a classic tiki drink that originated in the 1930s and has become a staple in tiki bars and cocktail menus around the world. This potent cocktail typically contains a mix of different rums, with the addition of tart citrus juice, sweet grenadine, and spices like falernum and aniseed liqueur. The main players in this cocktail are the gold, Jamaican, and white rums, creating a complex and flavorful base. The lime juice adds a refreshing tang, while the grenadine provides a hint of sweetness. The addition of bitters and aniseed liqueur add depth and spice to this tropical libation. Served in a tall glass with ice, the Zombie is a perfect balance of sweet, sour, and boozy, making it a favorite among cocktail lovers.

Zombie cocktail recipe

Lime juice

45 milliliters Gold rum

Grenadine

Jamaican rum

White rum

Falernum

Aniseed liqueur

Zombie Brain Cupcakes

For the chocolate cupcake:

all-purpose flour

cocoa powder

baking powder

baking soda

Splenda® Stevia Granulated Sweetener

buttermilk

coffee, cooled

stevia-sweetened chocolate chips, optional

For the cream cheese brain frosting:

light cream cheese,

zero sugar whipped topping

red food coloring

Red gel coloring

Preheat oven to 350ºF.  Line a 12-count cupcake tin with cupcake liners or spray generously with nonstick cooking spray.

In a bowl, whisk together dry ingredients: flour, cocoa powder, baking powder, baking soda, and Splenda Stevia.

In another bowl, whisk together the liquid ingredients: buttermilk, oil, and egg.  Pour liquid ingredients into dry ingredients, continuously stirring. Pour in coffee, and stir together, scraping down the sides, until everything is completely combined. If using chocolate chips, fold those into the batter.

Scoop batter evenly into each cupcake tin.  Bake for 15 &#8211; 17 minutes, until a toothpick inserted into one of the cupcakes comes out clean. Remove and let cupcakes completely cool.

Beat cream cheese and Splenda Stevia together until smooth.  Add in 1 cup of the whipped topping, and about 3 drops of red food coloring, beating until smooth. Fold in the other cup of whipped topping until the color is uniform throughout the frosting:  it should be a pinky brain color. Add another drop of red food coloring if needed to get the right color. Transfer frosting to a piping bag with a small round tip, or cut off a small round opening at the end of the piping bag.

Pipe the frosting on top of cooled cupcakes by making two straight vertical lines down the center of the cupcake; then squiggly lines to fill in each side. Add a little bit of red food gel coloring in random spots for the blood.  Enjoy a spooky-looking, but delicious, Zombie-Brain Cupcake!

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