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Spicy Halloween Mule
Drink Me from Empress 1908 Gin
Coconut Matcha Mezcal-rita
Demon Seal at Bar 1903 in Tallahassee, Fla.
With Halloween on the horizon, and the Day of the Dead right behind, it certainly is a time for spooky stories and haunted thoughts. And a magical cocktail to enjoy while binge-watching the horror movie marathon, all washed down with trick-or-treat candies.
Add to that the appearance of a rare Blue Moon showing up Oct. 31 and staying around for three days, you just know the spirits will be out and about for the next little while.
So get into the spirit with a spirit, and always drink responsibly, especially as we head into the holiday season.
Something truly mysterious about a drink named Drink Me! Courtesy of Empress 1908 Gin ( empressgin.com ), this special gin is handcrafted in small-batch copper pot stills and is a collaboration between Victoria Distillers and the legendary Fairmont Empress Hotel in Victoria, B.C.
1-1/2 oz. famourite gin (Empress 1908 Gin suggested)
1/2 oz. mezcal (or tequila, if you wish)
3/4 oz. pomegranate juice
1/2 oz. agave juice
2 dashes edible silver glitter (optional – you can find in specialty food shops)
Add everything but gin and glitter to a shaker with ice, shake until chilled and strain into a small bottle. Add a few dashes of edible glitter and swirl to combine. Add gin to a cocktail glass with ice. Pour bottle mixture in the cocktail glass and watch the magic.
Spicy Halloween Mule
We’re bringing out the Canadian vodka for this one, says “fairy barmother” Monica Carbonell, ( liqculture.com ) who created this spooktacular drink using Northern Keep Vodka.
1-1/2 oz. favourite vodka (Northern Keep suggested)
1/2 oz. black cherry juice
3 oz. ginger beer
3 slices jalapeno
Fill a Collins glass or copper mug with ice. Add vodka, black cherry juice and top with ginger beer. Add in jalapeno and give this a stir. Note: If you’re looking for more spice, muddle jalapenos before adding in your ice and ingredients.
An ode to an evening of magic, this delightful cocktail promises a refreshing finish. Courtesy of Grey Goose (greygoose.com ).
2 Tbsp. (30 mL) orange infused vodka (Grey Goose L’Orange suggested)
2 Tbsp. (30 mL) fresh orange juice
2 Tbsp. (30 mL) unsweetened coconut milk
2 tsp. (10 mL) vanilla syrup
Grated orange zest
Combine all ingredients in shaker, add ice and shake until cold. Strain and serve in rocks glass. Top with grated orange zest.
Coconut Matcha Mezcal-rita
A delicious shaken, refreshing margarita made with mezcal, coconut and matcha syrup and freshly squeezed lime. Courtesy of “fairy barmother” Monica Carbonell ( liqculture.com ).
1-1/2 oz. favourite tequila (Los Siete Misterios Mezcal suggested)
1-1/2 oz. coconut matcha syrup*
1 oz. freshly squeezed lime juice
Salt and sugar blended with a few drops green food colouring for rim
Rim glassware with salt and sugar green icing sugar (Note: salt is optional) and let it settle while you create cocktail. In a shaker, fill with ice and add your cocktail ingredients. Shake vigorously. Add ice to your rimmed glassware and strain.
*Coconut Matcha Syrup
An easy syrup to create for this cocktail and really whatever you’d love to mix with it.
1 cup (250 mL) 100% pure coconut water (Grace brand suggested)
1/2 cup (125 mL) agave nectar
2 Matcha tea bags
Over medium-high heat, place a small saucer and add all ingredients. Stir until sugar combines and dissolves. Let boil before lowering temperature to a consistent simmer; allow to simmer for 3 minutes. Strain out Matcha tea bags and let mixture come to room temperature before using.
We’re actually having a blue moon this Halloween. This cocktail’s certainly a quenching Halloween treat, courtesy of Bacardi Rum ( bacardi.com)
1 part superior rum (Bacardi suggested)
1 part blood orange sour mix (Finest Call suggested)
2 parts ginger beer
Garnish with a blood orange wheel or fangs
Fill a highball glass with cubed ice. Add all ingredients. Stir to combine. Garnish with a blood orange wheel or fangs.
With a look and name in line with the nature of Halloween, this take on the classic Caesar is ideal at this time of year. Recipe courtesy of Corby Spirit and Wine ( corby.ca) .
Equal mixture of salt, pepper and dried seaweed powder
1-1/2 oz. favourite spiced rum (Chic Choc Spiced Rum suggested)
1/2 oz. white vermouth (Kayak suggested)
1/4 oz. lime juice
1/2 tsp. (2 mL) Sriracha
5 dashes Worcestershire
For a nice creepy touch, garnish with a snow crab claw. Mix salt, pepper and dried seaweed powder together and use it to rim a highball glass. Add ice and pour in remainder of ingredients except Clamato juice and snow crab. Top glass with juice and add crab.
Situated in the 100-plus-year-old Walker Library in downtown Tallahassee, Florida, Bar 1903 offers up the Demon Seal, a delicious rum-based drink full of fall flavour such as allspice, maple and chai, a perfect drink for the spook season. Recipe courtesy of visittallahassee.com .
1-1/2 oz. favourite rum (Bacoo 12-year-old suggested)
3/4 oz. maple chai spiced syrup*
1/2 oz. allspice dram (a simple liqueur that has been infused with allspice berries; you can substitute with a dash of allspice bitters)
1 Tbsp. (15 mL) fresh orange juice
1 cinnamon stick
Stir rum, maple chai spiced syrup, allspice dram and orange juice together, then pour onto one large ice cube. Take cinnamon stick, light the end to smoke it and quickly add to drink – covering glass to capture smoke inside. When presenting cocktail, remove covering and cinnamon stick.
*Make a simple syrup by simmer equal parts water and sugar. For maple chai spiced syrup, add 1 Tbsp. (15 mL) syrup and one chai tea bag and allow to simmer for five minutes. Remove bag, cool liquid and use.
This daring cocktail is a a Halloween take on the Bloody Sgroppino and utilizes Beefeater Gin’s new (and aptly named) Blood Orange gin ( beefeatergin.com ).
2 scoops blood orange sorbet
1 oz. blood orange or citrus infused gin (Beefeater Blood Orange suggested)
1 oz. freshly squeezed orange juice
Champagne or sparkling wine
Drizzle of grenadine
In a large coupe cocktail glass, add sorbet, pour in gin and orange juice. Top with Champagne or sparkling wine. Drizzle grenadine to finish to really take it over top.
Dia de los Muertos Margarita
Also known as the Day Of The Dead, this agave-based cocktail is simple yet offers complicated notes of haunting flavour. And it wouldn’t be a Day of the Dead experience without tequila in the mix. Courtesy of Hornitos Reposado tequila
1-1/2 part tequila (Hornitos Reposado Tequila suggested)
1 part fresh lime juice
1/2 part Triple Sec Liqueur (DeKuyper suggested)
1/2 part simple syrup
Combine all ingredients in a shaker. Shake and strain into a margarita glass. Garnish with salt rim, lime wedge.
Copyright Postmedia Network Inc., 2020