This St Germain Halloween cocktail can be enjoyed all night long, it’s easy to make, and there’s no food coloring or sugary add-ins to challenge the most sophisticated of palettes.
I originally developed this recipe for The Gayly, a CNN and Associated Press affiliate media source covering LGBT+ community topics as well as events and news throughout the South Central region. They were looking for a spooky Halloween cocktail for their October 2017 issue and this is what I came up with. I’m calling it the Goblin Eye.
This Goblin Eye cocktail was inspired in part by a grade school memory I have of my assistant teacher blindfolding me and taking me to the back room so she could force me to stick my hands in (get your mind out of the gutter!) various bowls of foods that felt slimy and terrifying.
Peeled grapes were meant to be eyeballs; pipe cleaners – spider legs; a peeled tomato – a baby’s heart; and steamed cauliflower – human brains. Did you do this in second grade? Was I the only one?
A great “sense of touch” exercise, we squealed when we were supposed to guess if the dried apricots felt like the ears of misbehaved children and, with a renewed appreciation for how much our fingers can teach us, were sent back to our seats for wholesome treats: a bag of candy corns and another chapter of Where the Red Fern Grows read allowed by Mrs. Nichols.
The memory got me thinking about foods that could be turned into spooky Halloween garnishes, but it was our recent summer trip to Vienna that inspired the use of St Germain in this cocktail.
We were visiting one of Jonathan’s best friends from grad school who lives in Austria, because she works for the United Nations. A heatwave had struck the city while we were there, and everywhere we turned, tourists and locals alike were drinking Aperol spritzes and “Hugos.”
The Aperol spritz was familiar to me, but the Hugo cocktail was new. “It’s a prosecco and St Germain cocktail with muddled mint and lime,” our friend Nina said. “It’s very refreshing and you can drink them all day.”
So I began ordering them everywhere we went. Sometimes they came with a slice of crisp apple thrown in for fun, and a few bars made them with white wine and club soda instead of prosecco. Either way, it was herbal, refreshing, and COLD! Totally hit the spot.
For the Goblin Eye I decided to mix the lychee syrup from the can of lychees I used to make the Goblin Eye garnish, but it was just too much with the mint. So I settled on replacing the mint with the lychee syrup altogether, and this transformed it from a traditional Hugo cocktail to something similar and suitable for your upcoming Halloween party.
St Germain Cocktail – The Goblin Eye
- 1 part lychee syrup
- 2 parts St Germain elderflower liqueur
- 4 parts white wine (or prosecco)
- Club soda to taste (don’t really need if using prosecco)
- Ice cubes
- Lychee fruits (peeled and pitted)
- Luxardo maraschino cherries
Stuff one Luxardo maraschino cherry into each pitted lychee fruit and set aside.
Place a few ice cubes in the bottom of each glass. Pour in the liquid ingredients and stir gently before garnishing with a lychee and cherry goblin eye.
The best part of this St Germain cocktail is the bite of the lychee and maraschino cherry when you get to the bottom of the glass.
This can be made in a punch bowl format. You’ll want to keep the ice on the side so it doesn’t melt and dilute the master batch, but you can toss a bunch of the goblin eyes in and when guests stir the punch with a ladle the Goblin eyes will float to the surface like that scene in Indian Jones and the Temple of Doom when Kate Capshaw stirs the human head soup.