Why not add a spooky twist to your classic drinks menu? A Harvey Wallbanger becomes a Harvey Scream-in-Anger with this refreshing recipe courtesy of caterer Zafferano. Combine 35ml of Ketel One Citrus Vodka with 50ml of fresh orange juice, 15 ml of Galliano, a dash of Angostura Bitters and a slice of red chilli. Mix the concoction in a cocktail shaker and serve with a garnish of sprig of rosemary and thyme. And - if you dare - flame with a blowtorch.
Halloween Street Food
On 29 October, Urban Food Fest will present its Halloween special, and will be serving street food with a gory twist. On offer will be 'blood thirsty' German bratwurst sausages topped with fried onions, melted cheddar cheese and bacon, and ‘ghost’s venom’ Greek souvlaki with gyros crispy pork, houmous and pickled salad in a toasted pitta. For dessert, guests can gorge on 'scary cobweb' pumpkin and walnut buttercream cupcakes, 'devil's' sticky toffee sponge and 'frightening skull head' triple layer velvelt sponge, topped with white chocolate.
Zafferano has swapped the typical autumnal comforts of warming stews, roasts and pies for something a whole lot more haunting. Taking inspiration from the dark streets and alleyways of Victorian London, the catering company recommend tucking into mutton and hogget curry, mock eel pie and mash and Victorian bird pie at a Halloween-themed event. The Zafferano team served these dishes at their 'Carnivale Abnormale' - a ghoulish event staged by the caterers in The Vaults, Waterloo.
Shaking All Over
Another top recommendation from Zafferano, this time for dessert. The caterers say that gourmet jellies allow for plenty of creativity, flavour and design. Zafferano's pastry chef Mac Mallari created a luminous, raspberry jelly in the shape of a hand - which can be made using washing up gloves as a mould - or a lime green jelly shaped like a gravestone, and served on a bed of dry ice.
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