Halloween Cocktails By Grant’s Whisky

 

Having a big Halloween party? Don’t forget to whip up some whisky cocktail drinks inspired by the festival to brew up the spooky factor, says the whisky expert – Rohan Bhardwaj, APAC Brand Ambassador, Grants Whisky 

 

  1. Blood & Sand

Ingredients:

  • Grant’s Family Reserve (50ml)
  • Orange juice (50ml)
  • Sweet vermouth (45ml)
  • GARNISH: Maraschino cherry with a teaspoon of juice

Instructions

  • Add Whisky, Orange Juice, and sweet vermouth to a shaker.
  • Add in a spoon of juice from the Maraschino cherry jar.
  • Strain and garnish with a Maraschino cherry.

  1. Grant’s Royale

Ingredients:

  • Grant’s Family Reserve (50ml)
  • Champagne (100ml)
  • Sugar cube soaked in bitters
  • GARNISH: Lemon twist

Instructions

  • Add sugar cube soaked in bitters to a Champagne flute.
  • Add whisky and top with Champagne.
  • Garnish with a lemon twist.

  1. The GEM (Grant’s Espresso Martini)

Ingredients:

  • Grant’s Family Reserve (50ml)
  • Espresso (1 Shot)
  • Kahula (25ml)
  • GARNISH: Coffee beans

Instruction

  • Make an espresso and fill shaker with ice.
  • Add all ingredients and shake.
  • Strain & garnish with coffee beans.

 

Halloween Recipes from The Bristol, Gurgaon

Halloween Recipes

These recipes are especially curated for us by Executive Chef Anil Dahiya, Bristol, Gurgaon

Born to a royal Jaat family where men were not commonly allowed into the kitchen, Executive Chef Anil Dahiya broke the rule and entered the culinary world with great enthusiasm. He started his hospitality journey in 1996, when he got his Diploma in Hotel Management from the Institute of Hotel Management , New Delhi. He began his career under their kitchen management scheme from the Oberoi hotels. He spent several years with the Oberoi hotels, followed by InterContinental Hotels Group (IHG), ITC and Lemon Tree Hotels. He is currently the Executive Chef of The Bristol Hotel, Gurugram.

Chef Dahiya has amassed a great deal of knowledge and developed numerous culinary skills, having worked with many renowned chefs such as Chef Vincent Joseph, Chef Michael Beechey, Chef Marshal and Chef Sadhu Rohilla.

He takes pride in creating and experimenting with new techniques and ingredients. Chef Dahiya loves to cook food in numerous ways, utilizing different unique techniques. He has appeared on various cooking shows on television such as “KUCH KITCHEN SE” on Sahara Samay on Sahara NCR.

 

Spider Cake

Ingredients for Cake                                                                 Quantity

Unsalted Butter                                                                         110 gm

Cocoa Powder                                                                         3tbls

Chocolate Stout                                                                         140 ml

Light Brown Soft Sugar                                                          170gm

Vanilla Extract                                                                             1tsp

Large Eggs                                                                                     3

Melted and Cooled Dark Chocolate                                         100gm

Plain Flour                                                                                   280gm

Bicarbonate of Soda                                                                 2tsp

Ingredients for White Chocolate Buttercream                    Quantity

Large Egg White                                                                          3

Caster Sugar                                                                                 40gm

Unsalted Butter                                                                          360gm

White Chocolate                                                                          200 gm

To purists, this is not chocolate because it is made only from the fat or butter of the cacao… melted and cooled

Ingredients to decorate                                                            Quantity

White Mini Marshmallows                                                       100gm

Black Sugar Paste                                                                       25gm

Method

  • Heat oven to 180C/160C fan/gas
  • Grease three 20cm round cake tins and line the bases with baking parchment.
  • Put the cocoa in a bowl, add 280ml boiling water and whisk until dissolved.
  • Pour in the stout, mix then well and set aside to cool.
  • In a stand mixer or a large bowl using an electric hand whisk, beat together the butter, both sugars and vanilla extract until light and fluffy (about 5 mins).
  • Add the eggs little by little, mixing until fully incorporated before adding more. Once all the egg has been added, spoon in the melted chocolate and mix to combine.
  • In another bowl, mix the flour, bicarb and 1/2 tsp salt. Add this mixture to the butter mixture in three stages, alternating with the stout mixture (which will be very runny).
  • Pour the batter equally between the prepared tins and bake for 25-30 mins until a skewer inserted into the cake comes out clean.
  • Leave to cool in the tins for 10 mins, and then turn out onto a wire rack to cool completely.
  • To make the buttercream, put the egg whites and sugar in a heatproof bowl and set over a pan of gently simmering water.
  • Stir with a whisk until the sugar has dissolved and the mixture is warm to the touch. Remove the bowl from the heat and beat with an electric hand whisk on high speed until the mixture has tripled in volume and has cooled down.
  • Slowly add the butter 1 tbsp at a time while continuing to whisk. Once all the butter has been added, the mixture should look glossy and thick
  • To assemble the cake, put one of the cake layers on a cake stand and top with a layer of buttercream. Repeat with the other two layers. Spread the remaining buttercream all over the cake, using a spatula or palette knife to smooth the sides. Chill for 1 hr or until the buttercream is firm.

 

To Decorate

  • Melt the marshmallows in a heatproof bowl set over a pan of simmering water, stirring from time to time.
  • Remove from the heat and put to one side for a few mins until the mixture is cool enough to handle.
  • Use your fingers to grab a small amount of the marshmallow and stretch it out to form long strands (dipping your fingers in vegetable or sunflower oil will help!)
  • Drape the strands over the cake in a random pattern, so it’s thoroughly covered.
  • Create a spider using the sugar paste (roll two balls, one bigger than the other, for the body, and thin strands for the legs) and place on top of the cake.

 

Mummy Dogs

Ingredients for Cake                                                                Quantity

Breadstick Dough                                                                       Package refrigerated 11 Ounce

Hot Dogs                                                                                    8

Mustard

Poppy Seed

Ingredients for Breadstick Dough                                      Quantity

Warm Water                                                                                1cup

Brown Sugar                                                                                3tbsp

Salt                                                                                               1tbsp

Oil                                                                                                14cup

Bread Flour                                                                                 3 cups

Yeast                                                                                           2 12tbsp

Method

  • Make dough using your favorite method- bread machine, mixer or by hand
  • Preheat oven to 375°F Using 1 dough strip for each, wrap hot dogs to look like mummies, leaving an opening for eyes.
  • Place on ungreased baking sheet.
  • Bake 12 to 15 minutes or until light golden brown.
  • Place dots of mustard and poppy seeds for eyes and enjoy!

 

 

Halloween Recipes by Chef Om Nayak, Pasta Bowl Company

CAPPELLACCI DI ZUCCA : Fresh Stuffed Pasta

Serves 5 portions

Ingredients

  • 5 eggs
  • 350 grams pasta flour, plus more for dusting
  • 1 tablespoon Olive oil for marination of Butter nut pumpkin
  • 1 garlic clove
  • 600 grams butternut pumpkin
  • 100 grams freshly grated parmigiano reggiano cheese
  • Freshly grated nutmeg
  • salt and freshly ground black pepper
  • 100 grams butter
  • Fresh sage leaves

Method

Making the Dough

  1. Mix Eggs, Flour and salt. Knead Well. About 3 mins should be ok. Keep it for 30 mins.

Making the Filling

  1. Preheat the oven to 375°F (190°C). Lightly oil a baking sheet. Peel and Cut the Pumpkin and scoop out the seeds and cut into small dices Bake the squash for 45 mins along with garlic or until well cooked
  2. Place it in a bowl, mesh it well, stir in the cheese and grate the nutmeg and some crushed pepper corns and mix well.

Making the Pasta

  1. Roll out the pasta dough very thin so as to literally see the yellowish filling inside
  2. Cut the pasta sheet into 2 ½ inch squares.
  3. Place 1 spoon of filling and stick the parallel ends together to form a triangle and then stick the other ends together for form the Cappellacci.
  4. In boiling water, cook Cappellacci for 3-4 mins approximately or Until firm or as they say “Al Dente”
  5. Melt the butter in a pan and add sage leaves
  6. Transfer Cappellacci to the pan, add few spoons of stock if needed.
  7. Check on the seasoning.
  8. Top up with some Parmesan Cheese. Serve Hot.

 

 

RISOTTO ALLA ZUCCA                Italian Creamy Rice

Serves 5 portions

 

500 grams Arborio Rice

300 grams Roasted Butter Nut Pumpkin

120 grams Butter

100 grams Parmigiano Reggiano Cheese

2 grams rosemary leaves

2 cloves of Garlic

3 table spoon chopped Onion

1.25 ltr Stock

Salt

Pepper

 

Method

 

  • To the pan add butter, garlic and onions. Sauté till transparent
  • Add roasted Butternut Pumpkin and Arborio Rice
  • While stirring, keep adding stock in the batches of 250 ml each
  • Once half done add rosemary leaves
  • After adding all the stock OR nearing Rice being soft add Parmesan Cheese
  • Check Seasoning and add crushed black pepper
  • Serve Hot

 

Chef Om Nayak

 

Halloween Cocktail Recipes by Leela Ambience Convention Hotel, Delhi

Halloween is just around the corner, so what special are you drinking..?

Here are some interesting cocktail recipes for you to try and indulge in, so make the most of it and do share your feedback

Cocktails Recipes- Courtesy, Leela Ambience Convention Hotel, Delhi

 

Sangria (Red cocktail)

Ingredients                                                                             Quantity

Red wine                                                                                     120 ml

Cognac                                                                                         15ml

Triple Sec                                                                                    15 ml

Seasonal fruits                                                                           as required

 

Method

  • Cut up the seasonal fruits into thin slices or wedges. Leave the peels on.
  • Transfer the cut fruit to a pitcher.
  • Uncork the Red Wine and pour it over the fruit.
  • Measure the Cognac and pour it into the pitcher as well.
  • Measure and pour triple sec into the pitcher.
  • Stir the Red Wine, Cognac, Triple Sec and fruit together.
  • Cover the pitcher and refrigerate for at least 4 hours, or preferably overnight. Sangria gets softer, sweeter, and much more delicious overnight in the fridge.
  • When ready to serve, top off the Sangria with sparkling water.
  • Stir gently to combine.
  • Taste and add more if desired. Scoop a few pieces of fruit into each glass when serving.

 

Witch’s Spell (Blue cocktail)

Ingredients                                                                             Quantity

Vodka                                                                                        45 ml

Blue curacao                                                                             15 ml

Lemon juice                                                                               5 ml

Orange juice                                                                              5 ml

Orange Spiral                                                                             for garnish

Method

  • Measure and pour Vodka into the cocktail shaker.
  • Measure and pour Blue Curacao into the cocktail shaker.
  • Measure and pour Lemon Juice into the cocktail shaker.
  • Measure and pour Orange Juice into the cocktail shaker.
  • Mix the Vodka, Blue Curacao, Lemon Juice and Orange Juice together.
  • Garnish the top off the Witch’s Spell glass with orange Spiral.

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