The How-To Hostess puts a twist on your Halloween entertaining

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Put a twist on your Halloween entertaining by keeping the spooky celebrations going through Day of the Dead! The How-To Hostess Brittany Gilbert shows us how it’s done, along with sharing some simple tips, tricks and recipes for your party!

 

RECIPES:
MARGARITA SCREAM
1.5 oz el Jimador Tequila Silver
1 oz Blood orange liqueur
2 oz Korbel California Champagne

Mix el Jimador and liqueur in shaker with ice. Pour into rocks glass and top with Korbel. Garnish with a lime wedge and blood orange slice.

MARGARITA SCREAM BY THE PITCHER
1 cup el Jimador Tequila Silver
¾ cup Blood orange liqueur
2.5 cups Korbel California Champagne

Add el Jimador and liqueur to a pitcher and top with Korbel. Stir and serve over ice. Garnish with a lime wedge and blood orange slice. Serves 10.

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EL DIABLO’S PALOMA
1.5 oz el Jimador Silver
.5 oz Chambord Black Raspberry Liqueur
1 oz Blackberry puree
2 oz Grapefruit soda

Mix or blend all ingredients with ice and serve in a rocks glass. Garnish with black raspberries and a mint leaf.

Day of the Dead Mocktail
1 oz Blackberry puree
3 oz Grapefruit soda
Garnish with mint sprig.

2drinks

Jack O Lantern
1 oz. Jack Daniel’s Tennessee Whiskey
2 oz. orange juice
4 oz. KORBEL Brut
Black licorice, for garnish
Pour Jack Daniel’s Old No. 7 Tennessee Whiskey and orange juice into a shaker with ice. Shake, and strain into a rocks glass over ice. Top with KORBEL. Garnish with a stick of black licorice.

Dipped Apples
Red apple slices
Green apple slices
Caramel sauce
Baking chocolate
Nuts
Coconut flakes
Baking chips

Dip apples into caramel or melted chocolate then dip into toppings. This is great for guests to do on their own or make ahead of time.

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Creepy
Finger Pretzels
Pretzel rods
Baking chocolate (white and dark)
Almond slices

Melt chocolate. Dip pretzel into chocolate then place almond slice on the end to look like a fingernail. A spooky treat for your party.

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