How to make our favourite trick or treat cocktails
Photography Sarah Tuck.
BROUGHT TO YOU BY Liquorland
We're getting slightly spooky with the The Corpse Reviver and The Rob Roy - they might have weird names but they still taste great, Halloween or not.
Corpse Reviver
Half fill a cocktail shaker with ice. Pour in 20ml each of gin, cointreau, lillet blanc and lemon juice. Add a dash of absinthe. Strain into a chilled cocktail glass. Garnish with a slice of lemon peel to serve.
Rob Roy
Half fill a stirring glass with ice. Add 50ml Scotch whisky, 20ml sweet vermouth and a dash of angostura bitters. Stir to chill then strain into a chilled cocktail glass and finish with a preserved or maraschino cherry to serve.
Click here to see the full recipes.
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latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.