The Blue Pill Recipe By Tasty Food

THE VAMPIRE COCKTAIL RECIPE BY TASTY

Steps:

• In a medium glass bowl, combine the cinnamon whiskey and red cinnamon candies. Set aside for 30-60 minutes. Strain the cinnamon candy solids from the whiskey and discard.
• In a small bowl, combine the corn syrup and red gel food coloring and mix well.
• Scoop about ½-1 teaspoon of the red corn syrup onto the edge of a spoon. Carefully work the spoon around the rim of a glass, allowing some of the syrup to drip down the outside of the glass.
• Carefully sprinkle the red sanding sugar over the corn syrup for a sparkling effect.
• Add 1 cup (150 g) of ice to a cocktail shaker. Pour in 3 tbsp of the infused whiskey and the orange juice and shake to combine.
• Add the remaining cup of ice to the glass. Strain the cocktail over the ice and top with the ginger ale.
• Enjoy!

THE RED PILL RECIPE BY TASTY

Steps:

• Add the pomegranate juice, bourbon, raspberry liqueur, and maple syrup to a large glass and mix with a cocktail stirrer until combined.
• Place a few ice cubes, or 1 large ice cube, in a cosmopolitan glass, then pour in the bourbon mixture.
• Place the tip of the spoon at the very top surface of the bourbon mixture, then slowly pour the lemon juice over the spoon so it layers over the bourbon mixture. Repeat with the club soda layer to fill the glass.
• Garnish with the pomegranate seeds and mint sprig.
• Enjoy!

ICE ZOMBIE RECIPE BY TASTY

Steps:

• Carefully scoop the solid layer from the can of chilled coconut milk into a medium bowl. Blend with an electric hand mixer until fluffy.
• Add the powdered sugar and continue mixing until fully incorporated, scraping down the bowl as needed. While mixer is still running, add in a splash of coconut milk from the can, and mix until cream is silky and just falls from a spoon. Set aside.
• On a small plate, mix together the blue and white sugars. Pour 1 ounce pineapple juice into a small bowl.
• Dip the rim of a highball glass into the pineapple juice, then in the sugar mixture. Fill glass with ice.
• In a cocktail shaker filled with ice, combine the rum, blue curaçao, and remaining 1 ounce pineapple juice. Shake vigorously for 20 seconds.
• Strain into the sugared highball glass and top with 2 tablespoons of the coconut whipped cream.
• Enjoy!