Drink Of The Week - Bloody Black Currant Punch/Bleeding Heart Martini

Bloody black currant punch Halloween cocktail
Tomorrow is All Hallow's Eve and I couldn't resist slipping in two more beverage. I know, the name alone makes you want to run out and track down black currant juice.  I hear it's all healthy and stuff, so you could probably find it in the health food section of your grocer or a specialty store like Whole Foods.  Recipe courtesy of Martha Stewart and serves 6 to 8.

Bloody Black Currant Punch
1 1/4 cups brandy
1/4 cup sugar
4 cups black currant nectar
1 1/2 cups cold seltzer

1. Stir brandy and sugar in a large bowl. Add nectar; stir to combine.

2. Refrigerate until cold, about 1 hour. Punch can be refrigerated in an airtight container up to 3 days. Add seltzer just before serving.

Bleeding Heart Martini Halloween cocktail
Tell me Leona Lewis' song Keep Bleeding isn't running through your head as you read this recipe? The pickled beet "bleeds" from the wound caused by a cocktail spear. Recipe courtesy of Martha Stewart and serves 4.

Bleeding Heart Martini
2 ounces dry vermouth
8 ounces premium gin
ice cubes
4 pickled baby beets, each placed on a cocktail skewer

1. Chill 4 martini glasses in the freezer or fill with ice water and let sit until frosty, about 5 minutes (pour out water).

2. Add the vermouth, dividing evenly; swirl to coat the glasses, then pour out. Add gin to a cocktail shaker filled with ice. Shake vigorously until chilled; divide among chilled glasses.

3. Garnish each with a skewered pickled baby beet, and serve immediately.

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