Just A Bunch of Hocus Pocus | Advanced Halloween Cocktail Recipe
It’s time for another lesson in advanced cocktail making.
Here on Smartblend I like to keep things as simple as possible. Making cocktails at home doesn’t have to be pretentions, time consuming or difficult.
If there’s an easy way to do something, you better bet we’re going with that option. Which means no, we won’t be using a rotovap to steam distil our own gin when we can just buy a bottle of beefeater which will be 100x cheaper and less effort.
That being said, sometimes it is fun to make cocktails unnecessarily complicated. If not for the experience or flavour, then just to try out something new and feel like a mad scientist in the kitchen.
Which is exactly what this cocktail is about. I will list simplified substitutions however, so you can still make it if you don’t have or intend on buying the stuff needed to achieve this serve.
Halloween Cocktails
It’s also Halloween, so the mad scientist vibe fits the brief.
This is part of a 3 part Halloween cocktail series I’m doing for anyone who wants to recreate some delicious Halloween cocktails. Cocktail 1 is super simple, easy as easy comes, not even a piece of bartending equipment needed. The entire cocktail is made in a jar. I call that the toxic waste, check out the recipe here.
Cocktail 2 is your middle ground. More difficult then the toxic waste (we need a shaker and we make our own pumpkin spice syrup) but still quite easy to make and nothing that you won’t easily find in your local shop. That’s the Pumpkin Spice Martini, you can get that recipe here.
So if Halloween cocktails are what you’re after, you’re all sorted. And as a throw back, you can also check out my Spiced Pumpkin Punch from 2 years ago. Check that out here.
Airs, Foams, and Bubbles
The first thing you probably notice about this cocktail is the over compensating sized bubbles atop the drink.
That’s the salt air. You may also be searching for them as ‘Cocktail Bubbles’ or ‘Cocktail bubbly foams’ or anything similar. Culinary foam and culinary bubbles are also popular terms. But we prefer to call it air.
The reason it’s called air is because out of all the styles of foams you can top a cocktail with, this is by far the lightest.
I’ve spoke about this in depth over in my complete guide to cocktail bubbles, airs, and foams which you can read here.
Just to brief you on the important information. You can make an air out of pretty much any liquid. The key is to find a way to create the bubbles, which you can do with a blender or in this case, a fish tank pump. Then find a way to keep the bubbles together so they don’t just pop, burst, and disappear. We do that with a speciality ingredient called soy lecithin.
The key is to weigh out the liquid you intend to make bubbles from, add 1 - 3% soy lecithin, blend and hey presto! you have fancy structurally intact bubbles for topping cocktails or fancy foods if you really want to be flush.
Soy Lecithin: Understanding a Versatile Emulsifier
Soy lecithin is a common and versatile emulsifier derived from soybeans. It is a natural substance composed of phospholipids, sourced mainly from the fatty constituents of soybean oil. Lecithin is extracted from soybeans through a process that involves removing the oil and separating the various components of the soybean.
As an emulsifier, soy lecithin plays a crucial role in the food and pharmaceutical industries. Its primary function is to enhance the stability and quality of many products by allowing the mixing of substances that are typically immiscible, such as oil and water. This quality makes it an invaluable ingredient in various processed foods, such as chocolate, baked goods, margarine, and dressings, where it helps prevent separation between oil-based and water-based ingredients.
So it has a lot of uses. But all that hocus pocus aside… wait a minute, I should of named this cocktail ‘just a bunch of hocus pocus’. Stick a pin in that, that’s a good idea.
Side note, I changed the name. It’s gone from black death to just a bunch of hocus pocus, I just couldn’t help myself.
Anyway, where was I? oh yeah! the science of soy…
The reason we’re using it in our foam air, is because it will give structure to the bubbles. It basically means we can put them on top of a cocktail and they’ll stay where we put them.
Using a fish tank pump for foam…
Something that I brushed over that might have you thinking “hang on a minute, can we just go back to that” is the fact I said we need something to create bubbles, which in this case is a fish tank pump.
There’s plenty of ways to create cocktail bubbles, blending is the most popular yet I find fish tank pumps to be the most useful.
There’s lot of different types of fish tank pumps, the one we specifically need is an air pump, which also happens to be one of the cheapest, which is always a bonus.
These pumps operate by drawing air from the atmosphere and releasing it into the tank through air stones or diffusers. Air pumps provide aeration and create surface agitation, which is perfect to stick in the bottom of our liquid and create bubbles!
The best fish tank pump for cocktails
How to make black cocktails
Black cocktails have surged in popularity in recent years, captivating the senses and adding an exquisite touch of mystery to the world of mixology. The allure lies not only in their deep, inky color but also in the captivating flavors they deliver.
Whether it's the smoky notes of activated charcoal, the richness of blackberries, or the bitter nuances of dark spirits, these cocktails embody elegance and sophistication. They entice adventurous spirits who seek unconventional drinking experiences and serve as a statement piece at trendy bars and events. The rise of black cocktails mirrors a broader trend towards embracing all things dark and daring, making them a go-to choice for those wanting to step outside the boundaries of traditional mixology.
And at the end of the day, it’s Halloween! Black cocktails on Halloween is an absolute must! You can use black dye in this recipe to achieve this look, I use a little bit of activated charcoal.
Activated charcoal is a controversial ingredient. If you use to much, or drink to much, or are on any medication, it can be harmful. So make sure you understand activated charcoal and the possible risks before deciding whether or not to add it in your cocktail.
Activated charcoal in cocktails
Activated charcoal. This fine black powder, derived from carbon-rich materials like coconut shells, has remarkable detoxifying properties that make it a popular choice among health-conscious individuals. However, its use in cocktails goes beyond aesthetics. Activated charcoal can help to remove impurities and unpleasant flavors from certain ingredients, resulting in a smoother and more balanced drink.
However, beneath its glamorous facade lies a darker truth. (mind the pun). The negative effects of activated charcoal in cocktails are often overlooked. One such concern is its potential to interfere with the absorption of certain medications, rendering them ineffective and compromising one's health.
Additionally, activated charcoal can strip the body of essential nutrients and electrolytes, leading to potential imbalances and deficiencies. Its abrasive nature can also irritate the digestive system, causing discomfort and distress. While activated charcoal may be visually appealing, it is important to consider these detrimental effects before indulging in cocktails that contain this ingredient.
1 of these will be fine but if you’re having multiple or you’re unsure whether you should be using it, just use the black dye. The blackberries in the cocktail tend to darken it up real good anyway. The charcoal just takes it 1 step further - from purply black to jet black.
carbonating cocktails
The easiest way to carbonate a cocktail is just to top the whole thing with sparkling water.
For this cocktail, we want more control over that carbonation, so we’re opting to self carbonate the entire thing. To do this, you’ll need a soda siphon.
The soda siphon I use
The way it works is that you pour a pre-batched cocktail into the siphon, and charge it with a co2 canister, shake, repeat with another canister and you will have perfect carbonation.
Tip for self carbonating cocktails
Make sure the liquid is cold. Chill your soda siphon before use and keep in the fridge after charging so the co2 can better trap itself in the drink.
Shake well between carbonating so the co2 forces itself into the liquid better.
To better retain your carbonation, flip your soda siphon upside down and push the release to get rid of all the co2 inside the siphon, once it stops hissing, slowly, emphasis on the word slowly, unscrew the lid and pour your cocktail out instead of using the trigger release.
pre batching cocktails
Pre batching cocktails offers a range of benefits that make it a popular choice among both home bartenders and professionals. Firstly, pre batching saves valuable time, allowing for quick and efficient serves.
Additionally, pre batching ensures consistency in flavor and quality. Each drink is meticulously crafted with precise measurements, resulting in a perfectly balanced cocktail every time. Moreover, pre batching allows for greater creativity and experimentation, as you can experiment with unique combinations and infusions without the pressure of making individual drinks on the spot.
So much work goes into this specific cocktail that you really wouldn’t want to be making it fresh each time. So pre batching is a big help. Once prebatched and carbonated, the cocktail will last about 3 days in the fridge.
Now with all that said and done, I think it’s time we actually get mixing, don’t you?
Recipe Video
The Cocktail Recipe
Just A Bunch of Hocus Pocus
Ingredients
Instructions
- Muddle in a jar and allow to infuse for 24 hours.
- Strain and bottle.
- Stir everything well and strain into a soda siphon.
- Charge with 1 co2 canister, shake well and leave in a fridge for 30 minutes to an hour.
- Repeat the process with a second co2 canister.
- Stir to combine all the ingredients.
- Use a fish tank pump to create bubbles in the liquid.
- Pour out your carbonated cocktail into a tall glass and top with the salt air using a slotted spoon.
Notes
There's a lot of components to this drink, all of which are optional and can be changed to suit yourself. If you don't have a soda siphon well the cocktail can still be enjoyed still, if you don't want the bubbly cocktail air, just put a little salt round the rim and so on and so on. Have fun with it.
Nutrition Facts
Calories
989.65Fat
1.35 gSat. Fat
0.32 gCarbs
45.17 gFiber
5.45 gNet carbs
39.73 gSugar
40.3 gProtein
1.27 gSodium
70.01 mgCholesterol
0 mgThe nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
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Hi, I’m Cameron, guv’nor of Smartblend. If you liked this then you’re in luck, I have a bunch more recipes like it. I share only vegetarian and pescatarian food recipes, cocktails, and drink guides with a sprinkling of wellness and mindful drinking. If that sounds like you, then stick around!
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