Ingredients:
1 jigger apple brandy or apple vodka chilled
1 tsp grenadine
Powdered dry ice optional
Martini glass to serve
Directions:
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Add about 1/2 – 1 tsp of powdered dry ice to the bottom of the glass (optional).
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Place the apple brandy and purple shimmery liqueur in a shaker. Add 1 ice cube and shake for a few seconds to chill the drink. Strain the drink into a martini glass. Top up with more purple shimmery liqueur if necessary.
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Pour 1 tsp of grenadine syrup, about an inch from the surface of the drink – the grenadine should sink to the bottom, creating a “bleeding” effect.
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Add about 1/2 tsp of powdered dry ice on top and serve with a stirrer, so that your guests can stir the “potion” to create that shimmery, smoky effect.
Tips & Tricks
NOTE 1 – You can make this cocktail with Purple Shimmery Liqueur and mix it with some White Moscato Wine. Click here for the recipe to make Purple Shimmery Liqueur at home.
To make it easier, you can use Viniq instead, but as noted it will change the flavour profile.
NOTE 2 ABOUT DRY ICE – ONLY ADD COMPLETELY CRUSHED DRY ICE. Dry ice is simply solid CO2 gas and it goes straight from solid to gas without a liquid phase in the middle (this is called sublimation). So the smoke effect you see here is the solid dry ice evaporating. Wait until the smoke effect stops, because then you know the dry ice has completely evaporated, and the drink is now completely safe to drink. Just crush the dry ice (to a powder). I buy pellets OR add the dry ice into an ice bag and crush it using an ice crushing mallet or similar tool. ALWAYS wear gloves when handling dry ice.
You can add a little to the bottom of your cocktail glass to give it that spooky, smoky effect when you pour the drink, and maybe add another touch of powdered dry ice after that for a smoky effect that lasts a bit longer. But you should NOT swallow or ingest bits of dry ice. Wait until the dry ice has completely evaporated. This happens fast, and it leaves no residue behind as it evaporates. The powdered dry ice evaporates even faster.
And ALWAYS use gloves when handling dry ice. Never touch it with bare hands. Make sure dry ice is used in a ventilated space. In a part setting, make sure the cocktails are used in an open setting to avoid CO2 build up.
Recipe Provided by – TheFlavorBlender.com