Green Ghost Cocktail

We rarely let our readers forget the “Vulture” aspect of the Cocktail Vultures, and our latest recipe is no exception. We are proud to be part of the Monster Kids of the Sixties and Seventies, and as such, we were happily suckered into all those crazy, gimmicky board games they pushed during our Saturday morning and after-school cartoons. Hence our inspiration — the Green Ghost Game, the most gimmicky, and spooky, of them all!

Why gimmicky? Well, when the game appeared in 1965, it was tagged as “the first game designed to be played in the DARK!” So the Vultures have followed this lead, and made a cocktail you can drink in the dark, in a room with some black lighting — but it also looks swell in regular lighting, candle lighting, Lava-Lamp lighting… You get the drift. Now you have something to mix up for your next Game Night with friends, or just to enjoy. And it’s easy and fun to make. Booooo!

To a shaker filled with crushed ice, add:

2 ounces Midori melon liqueur
2 ounces white rum
.75 ounce cream of coconut

Shake it well. Pour unstrained into a large wine glass or goblet. Top up with .75 ounce of tonic water.

Now turn on that black light and watch it glow a ghostly green! Muhahah

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