Burn Witch Burn

Burn, Witch, Burn

This drink is challenging. But so was being tied to a stake and set on fire. As a wise man (who loved witches) once said, you have to take the bitter with the sour.

We chose a smoky Scotch and the dark, metallic flavors of blackstrap molasses to bring back those old times in Salem. Of course, no homage to witchcraft would be complete without the herbal fragrance of Strega and a nod to the Green Fairy. Sip this one carefully.

To an iced shaker, add:

1 ounce Islay Scotch
1/2 ounce blackstrap molasses
1/2 ounce freshly-squeezed lemon juice
1/2 ounce Strega

Shake vigorously to break up and incorporate that molasses. Strain into a cocktail glass and top with a few drops of absinthe — it should spread out on the surface of the drink and form a halo.

Always drink responsibly; always drink well.

Inspired by a few things, including last weeks episode of “American Horror Stories : Coven”.

…and the name comes from a classic horror film we just love:

Licorice Whip

Licorice Whip

The Cocktail Vultures don’t always have to be so fancy. Occasionally, we like to imbibe one of our favorite spirits in a more casual way, maybe even allowing a professional bartender to mix it for us so we can enjoy some nightlife. We think our latest drink does this very well — with absinthe, that most formalized and mysterious of spirits. It’s pretty, too, and may have you singing “Choo Choo, Charlie!” by the end of an evening.

The Licorice Whip

Fill a rocks or highball glass with ice. Add:

1 ounce absinthe
1 ounce real grenadine
3 ounces club soda
Stir thoroughly and add a straw.

If you wanted to dress it up with a cherry, it would do no harm.

[Note: real grenadine is made by warming pomegranate juice (we recommend Pom) on the stove and adding an equal amount of sugar. Stir until sugar is completely dissolved. Bottle and store in your refrigerator for up to three weeks. An ounce of vodka or silver rum will help preserve it.]

The White Zombie

White Zombie

A cocktail that looks like a light, harmless milkshake — April Fool! There isn’t a drop of dairy in it. And it packs a wallop, joining that most powerful of tropical drink traditions, the Zombie. In any case, the Vultures felt it was a fitting title for this challenge to our mixology. Once it has you in its Zombie Grip, It Will Render You Powerless!

The film “White Zombie” appeared in 1932 and is worthy of notice because it’s probably the first full-length feature about zombies. It stars our hero Bela Lugosi, who has a cocktail of his own on our blog, and its atmospheric direction gained the respect of later generations of critics who have compared it to the work of Val Lewton.

To an iced shaker, add:

1 ounce white rum
1 ounce gold rum
1 ounce Wray & Nephew 151 rum
1 ounce freshly-squeezed lime juice
1 ounce freshly-squeezed lemon juice
1 ounce pineapple juice
1 ounce cream of coconut
1/2 ounce ginger liqueur
1/2 ounce triple sec
Dash absinthe

Shake vigorously. Strain into a tall chimney glass filled with finely-crushed ice, and add a straw. We included a lime half studded with Voodoo toothpicks. (Use them at your discretion; perhaps a boss or ex-wife/husband?)

 

Prohibition Repeal Day! December 5th

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If ever there was a day for Cocktailians, Imbibers, Drunks and Casual Tipplers to celebrate, it’s today, which marks the 79th anniversary of the repeal of the 18th amendment, Prohibition, or as we like to call it, Alcoholic Independence Day.

So go out or stay in and raise a glass to common sense and good taste and to the fine work of forgotten bootleggers of yore who kept us at least in bathtub gin and smuggled rum, and to Al Capone who made his legend keeping the hooch flowing.

The Bela Lugosi Cocktail

Before Bela Lugosi played the immortal Count on the screen, forever identifying himself with vampires and inspiring a Goth anthem, he was a hard-working stage actor and an ambitious immigrant. In his native Hungary, he was an army captain, and won a medal for bravery at the Russian front. But later as a union organizer for actors, he wound up with a price on his head, despite his valiant service to his country. So Bela worked his way to these shores on a merchant ship, and then as a day laborer until he began securing stage roles and finally making it to Broadway. It was there that he crystallized the role of Dracula as we know him.

Modern audiences are somewhat amused by the oily, overly-formal performance of Lugosi as Dracula. But putting his dark eyes, deep voice and courtly manners beside the bright-haired boys America was going to see at the time, you start to get the picture. On stage, Lugosi had an electrifying presence: he was tall, with a body toned from hard work, and when he swirled that cape around his shoulders, the ladies must have been… hypnotized.

We’re sure there are lots of Dracula cocktails out there, but we wanted to create one that paid tribute to the striving actor at the beginning of his success, a two-fisted, yet elegant concoction he might swig as he came off the stage. It’s smooth, yet looks mysterious, and tastes of yesterday, silver trays, silken scarves and the lights of Broadway. The color of misty moonlight, a final addition of Port hints at the destiny about to unfold from this one immortal role.

To a shaker filled with ice, add:

1.5 ounces Slivovitz
.5 ounce Maraschino liqueur
.5 ounce Strega
.5 ounce water
Dash absinthe

Shake vigorously. Strain into a chilled cocktail glass. Carefully add a quarter ounce of ruby Port to the center of the drink. Squeeze and flame a lemon peel over the glass and drop it in.

Perhaps he never DID drink… wine.

Always drink responsibly — always drink well.

Absinthe: a Documentary

I watched this informative documentary on Absinthe last night via Netflix. It clears up many misconceptions about this intriguing beverage, old ones as well as new ones. Give it a viewing and then read Barnaby Conrad’s book if you’d like to know even more.

The “Drawing Room” Cocktail or how to catch more barflies with vinegar

Preprandial cocktails can run the gamut, from astringent Martinis to elaborate tropical drinks that make you forget all about dinner and reach for the nearest puu puu platter. But what about a palate-cleansing cocktail served immediately after a large meal, or even between courses? The Cocktail Vultures have concocted just such a number, utilizing one of our homemade syrups, and leaving our little buddy Lime out of the picture for a change. Fear not! You can definitely do this one yourself. And in keeping with the Victorian custom of ladies and gentlemen withdrawing after dinner, we have named it:

The Drawing Room

To a shaker filled with ice, add:

1 ounce rye whiskey
1/2 ounce black currant cordial
1/3 ounce balsamic vinegar syrup (instructions to follow)
3 dashes whiskey barrel aged bitters
2 dashes chocolate bitters

Shake vigorously and strain into a chilled cocktail glass.

We think this would be wonderful after a course of strong cheese or roasted meat.PN

Recipe and How-To for the “Balsamic Vinegar Syrup”

4 ounces aged Balsamic Vinegar (4 year aged or better)

4 ounces pure cane sugar

Combine both ingredients in a non-reactive saucepan and bring to a simmer, stirring occasionally until sugar is dissolved. This is one of the few syrups where a little reduction is fine and makes for a smoother flavor.

Cool to room temperature and bottle. Keep in the fridge for up to 2 weeks but best used after a 12-24 hour rest period after bottling.

JN