Yesterday’s Halloween post wouldn’t be complete without a few DIY’s and recipes to share with you all–because besides all the rad thrifting that went on…there was some pretty serious yumminess and craftiness that was happening too…here is how we created some of the spooky details and eery cocktails and treats…
Stormy Night cocktail
Ingredients
8 oz dark spiced rum
12 oz ginger beer
12 oz blackberry juice
24 blackberries
Instructions
Muddle blackberries and blackberry juice together in the bottom of a pitcher until berries are mostly squished.
Add dark rum and ginger beer. Pour into small bottles (or glasses) and serve while still foamy.
Painted Pumpkins
To prep pumpkins for spray painting, cover stems in painters tape, ensuring tape doesn’t touch pumpkin. Wash/wipe down to ensure paint will adhere properly.
Some pumpkins, especially the mini, gourd type, may cause paint to bubble up as it dries. I liked the wart-like look these had.
2-3 coats of paint is needed for best coverage.
Black Candy Apples
Ingredients
6-8 smaller apples or pears, washed and dried completely, with stems removed
6-8 candy apple sticks, or whatever you want to serve them on- we used mini daggers
2 cups sugar
1 cup light corn syrup
1 cup warm water
1/4 teaspoon Cinnamon Oil
Few drops black food coloring
Instructions
Insert sticks into the top of each apple/pear. Line a large baking sheet with parchment or waxed paper and spray or brush with oil. Set aside.
Combine sugar, corn syrup, and water in a saucepan over medium high heat. Bring to a boil, stirring constantly. Keep stirring until the mixture reaches 300-310 degrees on a candy thermometer (hard crack stage). If you’re unsure about the temperature of the candy, drop some in a class of cold water. If it hardens immediately and easily breaks, it’s at the right temp. If it remains soft and sinks, it needs to cook a little more.
Remove mixture from heat and immediately stir in both the cinnamon oil and food coloring. Dip apples in the coating, rotating to cover evenly, and place on lined baking sheet to harden. Be careful handling the candy as it is very hot, and avoid getting the cinnamon oil on your skin to avoid irritation.
Photography & Recipes by Danae Horst for JB Est, 1979
Creative Direction by Justina Blakeney
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