A Halloween Spooktacular…

Halloween is upon us and yet again it is time to create an appropriate drink for the season. Whenever I think of the diabolical, my mind immediately jumps to that Savoy classic, Satan’s Whiskers. Now I know I pulled this one out last year on June the 6th (figure it out; if you need help, ask), but the name is so perfect I figured I needed to extract it from its forgotten tome (or is that tomb?) one more time. And anyway, the last time I posted Satan’s Whiskers, I had a different blog, so I guess it’s due for reanimation (cue spooky music).

Before we go forward with this Halloween’s recipes, I just want to recommend a book that I feel that everyone who loves classic cocktails should have: The Savoy Cocktail Book. Written by Harry Craddock, and in multiple reprints, the Savoy is a plethora of information, and far outweighs that other famous bar book of old, Jerry Thomas’ Bon-Vivant’s Companion. I’ve personally feel so strongly on the matter, that I’ve taken to collecting all editions of the Savoy, as I feel it is that important. So click on the link above, shell out twenty bucks, and get yourself a piece of history.

To start off this Halloween, let’s dig into Craddock’s opus, and unearth:

SATAN’S WHISKERS (straight)
¾ oz gin
¾ oz sweet vermouth
¾ oz dry vermouth
¾ oz Grand Marnier
¾ oz orange juice
2 dashes orange bitters

Shake with ice and strain into a chilled cocktail glass. Twist a piece of orange peel over top, releasing the oils and drop in drink. Sit back and enjoy.

Note: Orange Curacao instead of Grand Marnier curls Satan’s whiskers

While digging through the Savoy and other books, I realized that I had forgotten a more obvious concoction for this Halloween season: the Corpse Reviver #1 and the Corpse Reviver #2. I say more obvious, because the Corpse Reviver #2 is on my menu, and I have a variation of the number one on there as well.

CORPSE REVIVER #1
1 ½ oz brandy
¾ oz apple brandy
¾ oz sweet vermouth

stir over ice and strain into a chilled cocktail glass.

I feel the Corpse Reviver #1 gets a bad rap. It’s always overshadowed by its younger brother, the Number Two, but it is a fine cocktail in its own right. If you use Laird’s 100 proof Bonded Apple Brandy, this beast grows teeth that will tear its younger sibling apart.

CORPSE REVIVER #2
¾ oz gin
¾ oz Cointreau
¾ oz Lillet
¾ oz lemon juice
dash of absinthe

shake and strain into a chilled cocktail glass
garnish with cherry if you desire

The Corpse Reviver #2 is one of my go-to drinks when I’m trying to convert people away from vodka and into gin. It is extremely important to have a light hand on the absinthe (pastis will also work) as it will quickly overpower this delicate perfumed drink.

And, finally, an original creation, for when you feeling rather ornery:

FLIP OFF THE DEVIL
1 ½ oz Laird’s 100 proof Bonded Apple Brandy
½ oz Giffard’s Abricot du Roussillon
½ oz lemon juice
dash of Angostura bitters
dash of simple syrup (for texture)
1 whole egg

frappe all in tin
add ice and shake until your arms hurt
strain into a cocktail glass that has been chilled to the temperature of my soul

I’ve just created this drink for the upcoming Halloween season, and let me tell you: IT IS FREAKING DELICIOUS!!!! Orange-hued and frothy, the egg hides the lurking power of the apple brandy, so much to the point, that it makes this one dangerous drink. Want to get the ladies to brave eggs AND apple brandy in one go? This is the drink!

For those uninitiated, a Flip is a cocktail that has a whole egg in it; essentially a Nog without cream. I’ll let you figure out where I came up with the name from there….

Picture and Flip by:
Jamie Boudreau
www.vesselseatle.com

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~ by Jamie Boudreau on October 30, 2007.

10 Responses to “A Halloween Spooktacular…”

  1. That chili pepper garnish is too awesome!

  2. Cocktails and photography. Your blog is sublime. I’ll be sampling Satan’s Whiskers tomorrow night, thanks to you.

  3. Flip off the devil, I love it! I’d nearly sell my soul for some of that bonded Laird’s, but I suppose a trip to Seattle would be a bit less eternal.

  4. Awesome recipes. Work precludes me from drinking tonight. But, I’ll be sure to try some of these this weekend !

  5. Tradertiki:
    I feel the same way about the Laird’s as it isn’t available in Seattle either. I just got lucky and was given a bottle by Lisa Laird.

  6. Jamie, Nice seasonal entry as well as timing on the mentioning of these bar books. The NY Times has a little article on Mr. Thomas in the food section as well as Mr. Wondrich’s new book about the legendary cocktaliian. See you soon. Brant

  7. Aw hell! I was just very recently forced to get over my fear of egg whites in drinks, but had sworn that a whole egg would be where I absolutely drew the line, but your flip sounds so damn good I think I might have to go ahead and get over it.

    If you don’t mind my asking, why are you not able to get the Laird’s? I grew up in Oregon where booze rules were fairly odd – Is that the problem or is it simply nobody wants to supply it to the area? When I moved to California it really hit me how f’ed up the liquor laws in Oregon are.

  8. Boozemonkey:
    Laird’s bonded is but one of many things that aren’t immediately available in WA. If I REALLY wanted it, I could special order it, but that entails me committing to a full case and waiting 3-6 months.

  9. I just scored a copy of The Savoy Cocktail book for $9 including shipping !

  10. the chile horns are awesome!

    and yes, I can see why you might think I am reading your drafts, my friend. That is a little eerie, those two drinks together.

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