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Dead Man’s Potion

The Dead Man’s Potion is a darkly enchanting cocktail with striking visuals and bold flavors. The combination of pomegranate juice, blue curaçao, and grenadine creates a deep, mesmerizing hue, while the purple glitter adds a magical touch. Perfect for Halloween or any mysterious gathering!

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Dead Man's Potion

Dead Man’s Potion

Prep Time: 5 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: Blue Curacao, blue curacao cocktails, club soda, Club Soda Cocktails, grenadine, grenadine cocktails, halloween, halloween cocktails, Lemon, Lemon Juice, lemon juice cocktails, pomegranate juice, purple, Vodka, vodka cocktails
Servings: 1
Author: Paul Kushner

Ingredients

  • 1.5 oz vodka
  • 1.5 oz pomegranate juice
  • 0.5 oz grenadine
  • 0.5 oz lemon juice
  • 0.5 oz blue curaçao
  • 2 oz club soda
  • Purple glitter edible
  • Lemon wheel for garnish

Instructions

  • Fill a wine glass with ice.
  • In a cocktail shaker, combine grenadine, lemon juice, blue curaçao, pomegranate juice, vodka, and a pinch of purple glitter.
  • Shake well until the mixture is cold and the glitter is evenly mixed.
  • Strain the cocktail into the wine glass over the ice.
  • Top with club soda and garnish with a lemon wheel.
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The  Dead Man’s Potion offers a tart and sweet profile, with the tangy pomegranate and lemon juice balanced by the citrusy blue curaçao and grenadine. The vodka provides a smooth backdrop, while the club soda lightens the mix for a refreshing finish. The glitter adds not only visual intrigue but a whimsical touch to this spooky cocktail.

Dead Man\'s Potion
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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