White Castle becomes Night Castle for one night only

Midnight Merlot, credit White Castle

White Castle is set to transform to Night Castle for one night only. To mark June 20th and the shortest night of the year the company has released three custom cocktail recipes as well as a brand new limited edition T-Shirt.

The special “Night Castle” t-shirt is available at White Castle’s House of Crave online store. White Castle is also encouraging Cravers to share their own original cocktail recipes using the hashtag #CocktailsAndCraves.

The three cocktails, crafted by Mr Gandy, are as follows. Each is intended to be paired with one of the companies ultra-popular sliders (please drink responsibly)

Orange Afterglow (perfect complement to the Original Slider)

  • 12 oz. lager beer
  • 4 oz. Seagram’s® Ginger Ale orange
  • 1 orange slice, for garnish
  • Pour the beer into a chilled pint glass. Gently add the Seagram’s® Ginger Ale orange. Garnish with a fresh orange slice. Serve.

Castillo Rosado Margarita (perfect complement to a Jalapeno Cheese Slider)

  • 1 lemon wedge, for rimming glasses
  • 2 c. ice
  • ¼ c. fresh lemon juice
  • ½ c. triple sec
  • 1 c. tequila
  • 2 ¼ c. Minute Maid® pink lemonade
  • 4 lemon slices, for garnish
  • Rub a lemon wedge around the rim of four glasses, then dip rims into salt. To each glass, add ice, lemon juice, triple sec, tequila and pink lemonade. Stir to combine. Garnish each glass with a lemon slice. Serves 4.

Midnight Merlot Punch (perfect complement to a Cheese Slider)

  • 5 oz. Merlot red wine
  • 6 oz. Sprite® raspberry
  • Ice
  • 1 orange slice, for garnish
  • 1 pineapple chunk, for garnish
  • 1 strawberry slice, for garnish
  • 1 lemon wedge, for garnish
  • 1 mint sprig, for garnish

Image credit, White Castle.

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Hi, I'm Stuart, nice to meet you!  I'm the founder, writer and wrangler at Gastronomic SLC; I'm also a former restaurant critic of more than five years, working for the Salt Lake Tribune.  I've worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows. I'm a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years.   I'm largely fueled by a critical obsession with rice, alliteration and the use of big words I don't understand.   I've also got a secret obsession with fast food too - and that's where Menu And Price comes in...