Happy Halloween!

Somehow we have found ourselves at the end of October and Connecticut is already bracing for its first Nor'Easter for the winter ahead, with up to a foot of snow anticipated in the day ahead. But that surely won't deter many of us from celebrating Halloween this weekend in a most traditional fashion.

My October column is now up at Bar None Drinks and I hope you'll give it a read. This month, I chose to discuss the current liquor industry trend of dessert-flavored spirits, which runs the gamut from whipped cream-flavored vodka to honey-flavored whiskey. In the spirit of all things Halloween, I chose to feature a new product to the market, Caramel Apple Liqueur. Seriously, this stuff has a nose that just wafts with aromas of the classic Halloween treat and fall favorite.

Cheers and have a very happy Halloween!! 

A Corpse Reviver for Halloween

Corpse Reviver No. 2
This adaptation comes from the new book A Taste for Absinthe, where Marcos Tello of Los Angeles' Edison adapted the second of Harry Craddock's Corpse Reviver recipes as listed in the 1930 Savoy Cocktail Book. As Craddock said himself: "Four of these taken in swift succession will unrevive the corpse again"

• 3/4 oz. Martin Millers Gin
• 3/4 oz. Cointreau
• 3/4 oz. Lillet Blanc
• 3/4 oz. Lemon Juice
• 4 drops Absinthe

Pour the gin, Cointreau, Lillet, and lemon juice into a mixing glass,then add ice. Shake well and strain the drink into a chilled coupe. Add the absinthe and serve.

I had another interesting version of this drink while in Portland last week, just upon settling into the Hotel DeLuxe Wednesday afternoon with SeanMike Whipkey. Reps from Portland-based House Spirits Distillery were behind the stick at the hotel’s Driftwood bar for Happy Hour and served up a delicious variant of this recipe that featured their Aviation Gin and, rather than absinthe, called for a dash of ouzo instead. Very aromatic indeed! It was a great drink to shift into the mindset that was Drink.Write and Portland Cocktail Week after spending the entire morning in airplane mode.

Again, I have so much more to share following up on my PDX adventure so stay tuned! In the interim, have a safe and fun Halloween and post pictures of your creative costumes :)

Cheers!

(Photo courtesy of Absinthe Mata Hari)

Happy Halloween from Akvinta!

Happy Halloween Ladies & Gents!

Entertaining friends this Halloween? Well then, you’re going to need a cocktail recipe or two, no? Give these “treats” from Akvinta a try:

Liquorice Affair by Giulio Amodio

1 oz. Akvinta Vodka
¼ oz. Liquorice liqueur
¼ oz. Sambuca
¼ oz. Vanilla Liqueur
¼ oz. Espresso Coffee
1 tsp. Simple Syrup

Shake and serve in a cocktail glass. Garnish with a Liquorice Roll and Star of Anise.

Smooth Operator by Joel Constantino

4 fresh Strawberries
6 fresh Raspberries
2 fresh Blackberries
4 heaped tablespoons Vanilla Yoghurt
3 oz. pressed Apple Juice
¾ oz. Akvinta Vodka
½ oz. Acacia Honey
2 tablespoons Oat Flakes
3 Ice Cubes

Put all the ingredients in a blender and blend for 45 seconds.Pour into a large hi-ball glass and garnish with an apple fan and berry kebab.