5 Ingredients or Fewer

Trick-or-Treat-tini

October 14, 2010
Author Notes

This may look like a trick, but one sip and you will see that it is a TREAT! A midori cocktail is the first thing that popped in my mind when this week’s theme was announced – it is the perfect wicked witch green! This is what the adults at my house will be drinking on Halloween. Note: The black lava sea salt contains activated charcoal, which has a very dramatic visual effect against the fluorescent green of the midori. I will post a photo soon. —gingerroot

  • Serves 1, easily doubled or tripled
Ingredients
  • 1 1/2 ounces Midori
  • 1 1/2 ounces Malibu Rum
  • 1 1/2 ounces Special Sour mix (see recipe below)
  • Black Lava Sea Salt for rim
  • Gummy eyeball (optional)
In This Recipe
Directions
  1. Rim a martini glass in black lava sea salt if desired. Fill a shaker halfway with ice cubes. Add equal parts Midori, Malibu Rum, and Special Sour mix. Shake and strain into a martini glass. Sprinkle a few grains of salt into your glass if desired, for a dramatic, Halloween-y effect. Eyeballs optional. ENJOY!
  2. SPECIAL SOUR MIX: 2 cups coconut water + 1/3 cup agave + Juice of two Meyer lemons Combine ingredients in a glass jar with a lid and stir to mix. Refrigerate until chilled. Use as needed for Trick-or-Treat-tinis.
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Review
gingerroot

Recipe by: gingerroot

My most vivid childhood memories have to do with family and food. As a kid, I had the good fortune of having a mom who always encouraged trying new things, and two grandmothers who invited me into their kitchens at a young age. I enjoy cooking for the joy it brings me - sharing food with loved ones - and as a stress release. I turn to it equally during good times and bad. Now that I have two young children, I try to be conscientious about what we cook and eat. Right about the time I joined food52, I planted my first raised bed garden and joined a CSA; between the two I try to cook as sustainably and organically as I can. Although I'm usually cooking alone, my children are my favorite kitchen companions and I love cooking with them. I hope when they are grown they will look back fondly at our time spent in the kitchen, as they teach their loved ones about food-love. Best of all, after years on the mainland for college and graduate school, I get to eat and cook and raise my children in my hometown of Honolulu, HI. When I'm not cooking, I am helping others grow their own organic food or teaching schoolchildren about art.