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Published: Sunday, November 3, 2013, 12:01 a.m.

Turn leftover Halloween candy into adult beverages

  • At M Lounge, their Count Choco-tini martini uses Reese's peanut butter cups.

    Paul Moseley/Fort Worth Star-Telegram

    At M Lounge, their Count Choco-tini martini uses Reese's peanut butter cups.

Some families trash them, some freeze them, and some feed them to their little ones, one by one until the next sugar-coated holiday arrives. But keeping all those treats your children tricked for on Halloween night becomes a trick of its own.
We asked restaurants and bars around town for their most creative ways to use leftover candy. These drink recipes from Texas purveyors let you get creative with leftover confections.
Count Choco-tini
4 peanut butter cups
1/2 cup water
1/4 cup white sugar
1 ounce chocolate vodka
1 ounce cream or half-and-half
1 ounce Baileys Irish Cream
Melt two peanut butter cups in a small saucepan, slowly adding the water and sugar. You may need to add more water and sugar until you reach a syruplike consistency.
Once the syrup has cooled down a bit, but is still in liquid form, mix with the chocolate vodka, cream and Baileys Irish Cream in a shaker with ice.
Chill and serve with the remaining peanut butter cups for garnish.
Makes 1 drink. Per drink: 505 calories, 16 grams fat, 66 grams carbohydrates, 3 grams protein, 26 milligrams cholesterol, 89 milligrams sodium, 1 gram dietary fiber, 35 percent of calories from fat.
Taffy tini
2-3 mini AirHeads taffies
2 teaspoons white granulated sugar
2 tablespoons water
1 1/2 ounces vodka
3/4 ounce Pinnacle Whipped Vodka
Melt AirHeads taffies for 30 seconds in a microwave-safe glass, adding white sugar and water to help the candy melt down into a simple syrup mixture. Stir until all ingredients are dissolved, and microwave only for another 10 seconds or so, if needed.
Measure 1 ounce of simple syrup and add to a martini shaker. Add the two vodkas.
Shake and strain into a martini glass or serve on the rocks.
Note: Add a leftover gumball or jawbreaker for a fun garnish.
Makes 1 drink. Per drink: 288 calories, no fat, 35 grams carbohydrates, no protein, no cholesterol, 80 milligrams sodium, no dietary fiber, 0 percent of calories from fat.
Tillman's Roadhouse, 2933 Crockett St., Fort Worth; 817-850-9255; www.tillmansroadhouse.com
Tillman's s'mores martini
1 ounce UV Whipped Vodka
1 ounce Baileys Irish Creme
1 ounce Dorda Double Chocolate Liqueur
1 cinnamon stick
2 mini Hershey's chocolate bars
1/4 graham cracker cookie sheet
In a martini shaker, add each of the three liqueurs and the cinnamon stick. Shake and strain.
Chop 1 of the Hershey's chocolate bars into small pieces and crush the graham cracker into fine crumbs, mixing the two together when finished. Rim a lightly wetted martini glass for a chocolate-graham garnish.
Fill the glass with the drink. Shave chocolate curls from the second Hershey's bar for garnish. Serve chilled.
Makes 1 drink. Per drink: 300 calories, 9 grams fat, 15 grams carbohydrates, 2 grams protein, 4 milligrams cholesterol, 48 milligrams sodium, trace dietary fiber, 53 percent of calories from fat.
Tillman's Roadhouse
Mali-boo martini
2-3 orange Pixy Stix
1 1/2 ounces Malibu coconut rum
1 ounce black raspberry liqueur
Splash of Sprite soda
Open one of the Pixy Stix and pour onto a smooth, dry surface. Rim a lightly wetted martini glass in the candy powder.
Carefully pour both of the liqueurs in the rimmed glass, adding in half of the second Pixy Stix candy. Mix well. Add remaining Pixy Stix dust for a sweeter drink.
Chill and serve with a splash of Sprite for a fizzy finish.
Makes 1 drink. Per drink: 266 calories, no fat, 26 grams carbohydrates, no protein, no cholesterol, 3 milligrams sodium, no dietary fiber, 0 percent of calories from fat.
M Lounge
Story tags » Food

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