Jennifer Hudson learned how to make Halloween-themed cocktails and mocktails from a professional mixologist.

On Monday’s festive episode of “The Jennifer Hudson Show,” JHud got a bartending lesson from Suzu, an employee at Wildhawk in San Francisco, California, who is a contestant on the Netflix competition show “Drink Masters.”

Because Jenn wasn’t in the spirit to have some spirits, she enlisted our talent booker Paige, dressed as a chic chicken, to try some yummy cocktails.

In addition to making the gin-based Witches Brew, consisting of fresh lime and pineapple juice, Suzu made Jenn a non-alcoholic Poison Apple Martini.

When Suzu demonstrated a garnish for Witches Brew, in which you light a sugar cube in an empty lime shell, Paige was more than happy to use the blowtorch.

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Noting that his family has been in the restaurant business since the ’40s in Japan, Suzu said he frequently travels to the Asian country to learn more about food service and management.

“I owe it to [my family] for where I am now,” Suzu said.

Check out his recipes, below:

• 750 ml gin
• 750 ml Green Chartreuse
• 10 green apples
• Citric acid
• 2 cinnamon sticks
• Cinnamon powder
• 2 clamshells of raspberries
• Vegetable oil
• Agar agar (powder — must be powder)
• Lemon extract
• Sugar cube (white sugar cube)
• 15 whole limes
• Lighter
• Squeeze bottle
• Stainless steel shaker (for powdered sugars, cinnamon dust, etc.)
• Lime juice
• Salt
• Sugar
• 1 quart container
• Water

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• 1 oz gin
• .5 oz Green Chartreuse
• .5 oz Green Apple Broth*
• 1 oz pineapple juice
• .5 oz lime juice

Glassware: Collins glass  
Garnish: Raspberry Blood** and emptied lime shell

Steps:

1. Combine ingredients in a shaker, shake, and strain into Collins glass.

2. Top off with more ice

3. Garnish with Raspberry Blood

4. Place emptied lime shell on top of the cocktail. Place sugar cube to soak in lemon extract and light on fire.  

5. Pour cinnamon dust over the flame for more ignited flames.

1. Using the leftover lime husks, boil in 2 cups of water.  

2. Add 2 g of citric acid, 1 cup of sugar, 2 cinnamon sticks and bring to a boil.  

3. Strain everything out before using.

1. Pour vegetable oil into a container and freeze for at least one hour.  

2. In a pot, add 100 g of raspberry juice, 100 g of water, 50 g of sugar, and 3 g of agar agar powder to a boil.  

3. Reduce heat and simmer until agar has dissolved.  

4. Let cool for 3 to 5 minutes.  

5. Fill up a liquid syringe with the juice.  

6. Drop into a container with cold vegetable oil. Orbs will form and sink to the bottom of the container.  

7. Strain the caviar using a fine mesh strainer and rinse well with water.

• 2.5 oz Green Apple Broth*
• .5 oz lime juice

Glassware: Martini glass/coupe glass

Steps:

1. Combine ingredients into a cocktail tin

2. Add ice, shake, and double strain

3. Garnish with Raspberry Blood

• 1 liter bottle rum
• Black sesame seeds
• Honey
• Water
• Lime juice
• Milk
• Glucose syrup
• Isomalt crystals
• Saucepan
• Induction burner
• Convection oven
• Silpat mat
• Cranberry juice
• Vitamix
• Sifter

• 1 cup white rum (sesame oil fat washed)
• .375 cups Black Sesame Honey***
• .375 cups lime juice
• .5 cup milk
• Cranberry Glass Candy Garnish****

Glassware: Rocks glass or martini glass

Steps:

1. Pour rum, black sesame honey, and lime over milk in a large container. This will curdle the milk.  

2. Pour the liquid through a fine strainer lined with a coffee filter. Initially this will not clarify the cocktail immediately.

3. Repeat the straining process at least one more time until all the milk curdles are strained out.

4. When ready, pour milk punch over ice, stir, strain onto fresh ice (or large ice block), garnish and serve.

1. In a Vitamix, blend equal parts toasted black sesame seeds, honey, and ½ part water (i.e., 2 cups black sesame seeds, 2 cups honey, 1 cup water).  

2. Strain out the seed shells before using.

1. In a saucepan, combine 100 g of isomalt and 100 g of glucose syrup and cook to 260 degrees.

2. Quickly add 50 g cranberry juice and a few dashes of Peychaud’s Bitters (for coloring).

3. Pour the syrup onto a Silpat mat and let cool and completely harden.

4. Once cool and hardened, break the glass into pieces, put it through a food processor or spice grinder until it’s turned into a powder.

5. Sift it evenly onto a Silpat mat.

6. Bake powder at 300 degrees for 5 to 7 minutes.

“The Jennifer Hudson Show” airs weekdays. Check your local listings.