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The bar at Forty Four in New York
An original creation from "The Cocktail Collective" behind New York's new speakeasy-style lounge, Forty Four. This potent, spellbinding gin-based concoction also uses rising spirit du jour, Fernet Branca.
- 1 3/4 ounces Beefeater gin
- 1/2 ounce Combier
- 1/2 ounce Carpano Antica
- 1/4 ounce Fernet Branca
- Orange peel
Combine all the ingredients over ice and stir.
Strain into a chilled cocktail glass.
Express the oil from an orange twist over the drink and discard the twist.
Hocus Pocus Halloween Cocktail
Are you getting in the Halloween spirit? Do you have little ones that will be trick or treating? We had the most fun with the holiday when our kids were young.
On year our daughter was the Pink Ranger from the Power Rangers TV program. She wore a cute little jumpsuit with an authentic looking mask, boots and gloves that my mother sewed for her.
Another year she was Princess Jasmine from Walt Disney’s film Aladdin. So darn precious, although now I hear she was mortified (at the age of 4) that she wore a nude colored leotard because she wasn’t bare bellied like all the other little girls! LOL – who knew.
That same year our son was Woody from the Toy Story wearing a fringed vest, and a real cowboy hat and boots! So adorable!
We would coach them on what to say, “Remember to say, Trick or Treat!” And as we left, “Don’t forget to say, Thank you!”
Their voices and little legs got worn out pretty quick, so after an hour or so we were back at the house with piles of candy strewn on the living room floor inspecting their loot!
Ditched for friends, so drink up!
THEN they got BIGGER (10 or 11 years old) and it was much cooler to go collect your candy with a pack of your friends.
The cute little plastic pumpkins that held their candy turned into pillow cases, and the mission changed: collect as much candy as you can before your curfew is up!
Six grade is an evil Halloween year for parents! Hogwash, I tell you! It feels like a cruel trick on us parents to get replaced with friends, especially when we just began to get the hang of costume hunting!
Time for Halloween Cocktails
If you have a little one who is relying on you to make their Halloween costume dreams come true, enjoy every second! The mutant ninja and ballerina phase is short lived!
Regardless of where you are in the realm of Halloween activities, enjoy this cocktail with me, won’t you?
Hocus Pocus Amuck Cocktail Ingredients
- Pineapple juice
- Orange juice
- Gold Rum – a dark color rum that has aged over time in wooden barrels and has a richer, sweeter flavor.
- Apple Brandy – clear to amber color and a smooth and rich apple flavor.
- Blue Curaçao – ordinary blue color liqueur with lower alcohol percentage that gives an artificial color to cocktails and mixed drinks.
- Silver cake shimmer – edible sugar to add to drinks for a fun effect.
How to make a Hocus Pocus Cocktail
There are several ways you can mix Halloween cocktails &ndash you can shake them, stir them, or blend them&hellip. for this concoction, we&rsquore shaking all the way!
Before mixing your witchy drink you will want to get the glass prepared first, so squeeze a drip pattern along the rim and set aside to dry.
Then it&rsquos as simple as placing all the ingredients and lots of ice into a cocktail shaker, and shake, shake, shake until blended!
Don&rsquot worry if you don&rsquot have a cocktail shaker, you could just use a container with a tight-fitting lid &ndash like a mason jar, water bottle, or even the cup on a blender or smoothie maker.
Pour your Hocus Pocus Potion into the prepared glass filled with ice and garnish with three maraschino cherries &ndash one for each sister!
Cocktail Making Supplies
Hocus Pocus Buns Recipe
- 1 tube of crescent roll dough (mine was butter flavored)
- 1/4 cup melted butter (I prefer to use salted)
- Cinnamon & sugar mixture: 1/4 cup white sugar, 1 tablespoon ground cinnamon
- 8 regular size marshmallows
Step 1: Dip your marshmallow
Preheat your oven to 350 degrees. Unwrap your crescent roll dough and place one triangle on a plate.
Dip a marshmallow in melted butter and then roll it in the cinnamon and sugar mixture.
Step 2: Wrap the marshmallow in the crescent roll dough
Wrap the crescent roll dough around the marshmallow and pinch so that it is completely covered and sealed.
I thought I had done a great job at this, but a few rolls ended up with a teeny tiny bit of marshmallow that seeped out during baking. So make sure you pinch better than you think you need to.
Step 3: Dip the wrapped dough balls
Dip each wrapped marshmallow roll in melted butter and then roll in the cinnamon and sugar mixture.
Step 4: Bake the rolls
Spray 8 wells in a muffin tin with non-stick cooking spray and place one cinnamon and sugar dipped dough ball in each well.
Bake at 350 degrees for 8 to 10 minutes or until the outside is turning golden brown.
This is why they call them hocus pocus rolls, because the marshmallow completely bakes into the roll and disappears!
Talk about cinnamon and sugar gooey goodness, these turned out incredibly DELICIOUS. And they were so easy to make.
Not only can you claim these to be a Halloween dessert, I can definitely see us making them a new Easter dessert tradition as well!
Mix pineapple juice, rum, coconut extract and food colors in a measuring cup. Chill until ready to serve.
For each cocktail, pour 2 ounces pineapple mixture into glass. Top with 4 ounces sparkling wine.
To rim glasses with black sugar, click here for the recipe.
For a non-alcoholic version, omit rum, increase pineapple juice to 1 1/2 cups, and use 1 bottle (750ml) sparkling white grape juice in place of the sparkling white wine.
3. Pour in Strega, Galliano, vodka, and orange juice.
5. Strain into the martini glass.
We drop a piece of dry ice into the cocktail to create the smoke effect. Use tongs when handling dry ice.
Hocus Pocus Buns
1. Before you begin, set the temperature of your oven to 375 degrees.
2. You’ll want to add butter to a small glass bowl and heat in the microwave until fully melted, it takes around 30 seconds.
3. Then you’re going to get a another small bowl and combine in cinnamon and sugar.
4. For easy clean up, you’d best prepare a baking sheet with parchment paper.
5. Open your cans of crescent rolls and separate the triangles at this stage. After that place onto a plate or piece of parchment pap
6. Make sure to dip a marshmallow into the butter. And please roll in the cinnamon sugar mixture, coating it well.
7. Immediately place the marshmallow on a crescent roll at the wider end of the triangle and immediately wrap the edges around the marshmallow. Once done, roll it up into a ball.
8. All the edges should be pinched closed and sealed well at this stage. To make the dough smooth, gently roll the dough into a ball in your hand.
9. Okay now, the bottom of the bun needs to be dipped into the butter. Place onto the baking sheet, afterwards.
10. This process should be repeated until all buns are ready to bake.
11. Bake until golden brown, it takes around 10 to 12 minutes.
12. Finally, remove from oven and let cool for about a few minutes before serving.
Prep Time about 15 minutes / Active Time about 12 minutes / Total Time about 27 minutes
Hocus Pocus Punch. (p.s. it’s a mocktail!)
I have so many delish fall cocktails that I wanted to make something for you that truly everyone could enjoy.
As a true original Hocus Pocus lover, I feel like I can’t even mention the movie these days because it’s become such a millennial thing! Such a cult classic. I am obviously a millennial and I did loooove Hocus Pocus. This punch has nothing to do with the movie but I’ve always loved the name. Heck, I probably loved the term hocus pocus before the movie became a thing.
Can I tell you about why I loved Hocus Pocus so much?
It was Bette Midler. Alllll Bette Midler. I actually saw Hocus Pocus in the theater (it came out in the summer!) because I loved her so much. I don’t even think I knew (or thought)it was a Halloween movie!
Even though I was barely tween, and later, of course I would fall head over heels all things that Sarah Jessica Parker touched (they turn to gold!), in the 90s for me, it was all Bette.
My mom adored her and we listened to her albums. We watched Beaches on repeat (I can’t even watch it now because it’s so.darn.sad) and since she was obsessed with her, I was obsessed with her too! We would belt out all her music in the car and to this day, I get a huge wave of nostalgic when I hear her sing.
So that’s my hocus pocus story.
And this is my hocus pocus punch!
Apple cider, cranberry, orange, ginger and all sorts of delicious things. No real ties to the film, but lots of fun to make and drink while you WATCH the film.
1 3/4 oz Gin (Beefeater)
1/2 oz Combier Triple Sec (Cointreau)
1/2 oz Sweet Vermouth (Cocchi)
1/4 oz Fernet Branca
Stir with ice, strain into a cocktail glass, and garnish with an orange twist.
Two Wendesdays ago, I was scanning recipes on Kindred Cocktails when I spotted the curiously named Hocus Pocus. The site attributed it to Misty Kalkofen then of Drink in Boston for the menu at the Fourty-Four Bar in New York City. The combination reminded me of the Don't Give Up the Ship with the name suggesting the Hanky Panky. A quick search turned up a 2010 blog post by Robert Simonson who explained, "This is a variation of Ada Coleman's infamous Hanky Panky cocktail. The 6-person 'Cocktail Collective' [was] put together by the Royalton Hotel to created a cocktail program for the lobby bar called Fourty-Four." The Hocus Pocus conjured up an orange oil over Cointreau and pine aromas with hints of caramel and mint. Next, a grape and orange sip transformed into gin and orange-mint flavors on the swallow.