Tastes of Terror – October 6

October 6: Devil’s Blood

This drink is a bit complicated in construction but well worth it for the presentation.

Taste profile: primarily sour and astringent with a touch of sweet.

Ingredients:

  • Sugared rim with black or red sugar.
  • 2 parts vodka with 1 or 2 drops of black food coloring to make it black – or simply purchase one of the many fine black vodkas on the market.
  • 3 parts Chilled cranberry syrup.

Making the Cranberry syrup:

  • ½ cup sugar
  • 1/3 cup water
  • ½ cup cranberry juice

Combine the sugar and water. Heat on medium until the sugar is dissolved and then lower the heat and cook until the mixture starts to thicken. Cool to room temperature and Mix in the cranberry juice. Chill until it’s as thick as a corpse’s blood.

Making the black or red sugar:

  • ½ cup sugar
  • Black or red food coloring

Add several drops and mix the color into the sugar and mix with a silicone spatula. Continue adding several drops at a time until you achieve a smooth color.

Assemble:

Moisten the rim of the glass and dip it in the bowl with sugar to coat the rim. Fill with ice, add the cranberry syrup and allow it to settle for a moment. Then gently layer the vodka by pouring it slowly into the glass over the back of a spoon.

Extras for your Tastes of Terror

Sometimes the drink is terrifying enough but occasionally you want even more of the macabre beyond the drink. Fancy glassware, garnishes and shaped ice can turn up the fun meter another notch. I will present a few ideas but I leave it to your imagination to create your own unique feel. Take this as a springboard to your own creepy creativity.

If this just seems like too much work for a drink that is creepy on its own, just skip ahead to the drinks and build them in plain clear bar glasses.

Glassware

Skulls, devils, castles – these shapes and many more have been worked into glassware over the years. You can find glass or plastic drinking vessels, especially when October rolls around.

You can purchase chalices that are shaped like skulls or castles. I recently acquired a shot glass from my friends at Macabre Mercantile that has a skull formed in the interior providing a wonderful effect of a colored skull floating in the clear glass when you fill it with drink.

There are mugs galore with the skull motif. There is a brand of vodka which comes in a wonderful glass skull bottle and tequila that comes in ceramic Day of the Dead skulls.

You can decorate normal glassware with paint or stickers. Even a bit of whimsy can be horrific: adhere many pairs of jiggle eyes to the outside of a glass or bottle to create a many eyed horror from the outer dark.

Simply Google ‘Halloween glassware’ and you’ll be presented with thousands of products and ideas.

Garnishes

The perfect glass is not the final word in Terror Chic. A suitable garnish can transform a boring green drink into a tableau of horror. Ingredients as sublime as radish eyeballs, peppers cut to become devil faces, dripping blood syrup or even the lowly gummi worm can transform a boring drink into something spooky.

Simply Google “Halloween drink garnishes” and you’ll find thousands of ideas.

Ice

Molded ice is one of my favorite things to add a touch of terror to a drink. Specialty stores carry molds for skulls, brains, fingers, hearts and any other scary shape you can imagine.

Simply Google “Halloween ice molds” and you’ll find many ideas and sources.

My personal favorites are the Floating Hand of Death and Floating Fingers. These require no special molds. I use these in punches and drinks to liven up my Halloween parties.

Floating Hand of Death

This ice sculpture should be used for punches as it is rather large. To make the hand, obtain a latex glove – un-powdered and un-lubricated – and some green food coloring.

In a measuring cup place enough water to fill the glove ¾ full and slowly add drops of green food coloring. You want a pale cadaverous appearance rather than Creature from the Black Lagoon green.

Pour the water into the glove. Tie the wrist opening in a knot as you would a balloon, and place it in the freezer overnight. When you’re ready to serve your punch, simply peel the glove from the hand and drop it into your cauldron.

For an additional shiver, you can add a few gummi worms into the glove when you fill with water. The worms will slowly be revealed as the hand melts in the punchbowl.

Floating Fingers

There are several ways to make floating fingers. Several companies produce flexible molds for making finger candy. Simply obtain one of these molds, mix some water with green food coloring exactly as you did for the Floating Hand and fill the finger molds.

In a pinch if you cannot obtain molds, use latex gloves as for the Hand but only fill the fingers of each glove. The only difficulty in this method will be that you need to either tie off each finger or suspend the glove so that the fingers remain downward, keeping the water in the finger until it has frozen.

Finally you can find thin balloons such as used for balloon animals. Fill them with 2 to 3 inches of water and tie them off. To make joints you can place rubber bands at strategic locations on the balloon, slightly constricting the material. Balloons can also be shaped prior to freezing to form bent fingers. Once frozen, the rubber bands are removed and the balloons peeled away, revealing creepy fingers.

Tastets of Terror – October 5

October 5: Delusion

This one is not for everyone. The mix of apricot and mint can be overwhelming to someone who does not already like those flavors. The lime juice keeps the sweetness from becoming overpowering and ties the other flavors together. Who knows, with a mix like this, you might start suffering delusions after a few.

Taste profile: mostly sweet with a touch of sour.

Ingredients:

  • 1 part Lime Juice.
  • 2 parts white Creme de Menthe.
  • 2 parts Apricot Brandy.

Add all ingredients into a shaker with shaved ice. Shake well; strain into a thin stemmed glass and serve.

Tastes of Terror – October 4

If you want to read the book and tales of terror that these drinks pair with, go HERE. It’s only $1 for the ebook.

October 4: Corpse Reviver

A nice, slightly sweet, citrus drink that’s a welcome change from all the cloyingly sweet Halloween libations out there. This drink is a bit more stylish and benefits from presentation with a champagne flute, wine glass, or other stylish glass.

Taste profile: sweet, with a dash of sour to balance the sweetness.

Ingredients:

  • 1 part brandy
  • 1 part orange juice
  • 1 part lemon juice
  • 2 dashes grenadine

Pour all the above ingredients into a shaker with ice. Shake vigorously. Strain into a glass and then fill with your favorite Champagne.

Tastes of Terror – October 3

If you want to read the book and tales of terror that these drinks pair with, go HERE. It’s only $1 for the ebook.

October 3rd – Blue Ghost

This is a pretty drink with a bright blue color that’s light on the palate. To
really jazz up the presentation, obtain a blue glow stick, activate it and use it
as a swizzle stick to add an ethereal glow to your drink.
You can also impale a marshmallow on the glow stick as a ghost.

Taste profile: sour, balanced by sweet

Ingredients:
– 2 parts Vodka
– 1 part lime juice
– 1 part Blue Curacao
– 4 parts Sprite™ or 7up™ or other lemon lime soda.

Pour the vodka, lime and Curacao into a shaker with ice. Shake like your
life depends on it. Add to your glass and fil with the soda

Tastes of Terror – October 2

If you want to read the book and tales of terror that these drinks pair with, go HERE. It’s only $1 for the ebook.

OCTOBER 2: BLOOD COCKTAIL

While not the brilliant red that many use to make a blood drink, this
cocktail presents a dark, coagulating blood color that will cause your
vampire friends to salivate.
Begin by creating the blood to coat the inside of the glass. This drink
provides the best presentation if the glass is tall to allow the dripping blood
to be visible above the level of the cocktail.
Taste Profile: astringent, balanced by sweet juice and rum. The whiskey
may be sweet or bitter depending on the style and brand chosen.

Making the Blood:
· 1 cup corn syrup
· 10 drops red food coloring
· 2 tablespoons vanilla extract
This makes much more blood than you’ll need for one drink but who
can drink just one? Drizzle the blood around the rim of your glass (turning
the glass sideways will allow you to drip the blood just inside the rim and
then rotate the glass to cover the entire rim). Allow the blood to ooze down
the inside before adding alcohol. Be careful not to get the blood on the
outside of the glass otherwise you’ll have a sticky mess that no one will
want to hold.

Cocktail Ingredients:
· 3 parts cranberry juice
· 1 ½ parts apple juice
· 1 ½ parts grape juice
· 1 part dark rum
· 1 part whiskey
· 1 part cola


In an ice filled shaker, combine all the ingredients except the cola and
shake until the blood chills and screams for release. Pour gently into the coated
glass then add the cola

Tastes of Terror – October 1

Around the time I wrote A Taste for Drink I also put together a book of short horror stories and drinks to go with them called 31 Tastes of Terror .

31 Tastes of Terror cover.

I love Halloween and even though it’s still over a month away, I’m going to start sharing my October drinks from that book. Here’s the one for October 1st.

If you want to read the book and tales of terror that these drinks pair with, go HERE. It’s only $1 for the ebook.

October 1: Howling Banshee

This drink makes for a wonderful presentation. Depending on the color of the sweet & sour mix, you may achieve more blue or green as the overall color. If presented in a martini glass, the sugar rimmed glass makes this drink perfect for a high-class party.

Taste profile: mostly sweet with a touch of sour to tone it down.

Ingredients:

  • 2 parts rum
  • 1 part Blue Curacao
  • 1 part sweet & sour mix
  • ½ Tsp black sugar (see directions below)

In a shaker with ice, combine the rum, curacao and sweet & sour mix and shake vigorously.

Moisten the rim of the glass with a wedge of lemon and dip the rim of the glass into the bowl containing the colored sugar. I don’t recommend twisting the glass to coat the rim although some bartenders swear by it, experiment and determine what works best for you. Once the glass is rimmed, strain the drink into the glass.

Making the colored sugar:

  • ½ cup sugar
  • Black food coloring

Place the sugar in a bowl and add several drops of the food coloring. Mix the color into the sugar using a silicone spatula. Continue adding several drops at a time until you achieve a smooth color.

Ice Volcano of the Sheep God – a drink with a story

About 10 years ago, the original ATFD was destroyed in a server crash. I’ve found it on the Wayback machine, but after digging through many pages, this was the only one I managed to recover.

This drink was part of a competition that my entire group entered at an event for the Society for Creative Anachronism called the Pennsic War way back in 2014. And yes, that’s how we dressed for the competition.

Today we present a Tiki drink.

So what makes a Tiki drink?

A cocktail as would have been served in the heyday of “Don the Beachcomber”, “Waikiki Beach”, or “Trader Vic’s” in the 1930′s-1960′s. Elaborate concoctions of Rum and juice with homemade Syrups and Bitters. High Octane and theatrically presented in tiki statues, coconuts, or other outrageous glasses with umbrellas, fruit spears, garlands, garnish, oh, and lest we forget – FIRE.”

On vacation one summer, I entered a Tiki drink competition. My team and I came in third. Not my best showing, but it was a blast. Had lots of compliments on my drink, but I lost because I blew it on my presentation.

Never try a novel, previously untried, method to set a drink on fire when it counts. I flubbed the ignition of my volcano and left the crowd wanting. Although it was fun as hell as we tried over and over to light the drink. Imagine if you will, multiple men and women standing behind your panicking bartender, dancing their hearts out like they’re in an old King Kong movie.

Finally, my lovely wife handed me a cup made of an orange peel and had me use that instead of the ring I was using, and woosh! Fire.

Anywho, here’s the drink. Enjoy it as the perfect summer drink that it is. It will inspire dreams of the islands when Fall covers the land.

Ingredients and construction

First, use a blender to crush ice with 2 parts each of pineapple and either passion fruit or mango juice and 2 parts amber rum. If you can’t make shaved or crushed ice, don’t sweat it, we worked with cubes in the field.

Build in a wide-mouth glass.

Pour the blended frozen mixture into the glass.

Drizzle grenadine and a couple dashes of Pechaud’s bitters on this

Vigorously shake 1 part coconut milk until it’s frothy and float this on the mixture in the glass.

Float 1/2 part black strap rum.

Float an orange peel cup. (trust me, use a cup not a ring, about a 1/3 section of orange skin will make a nice bowl)

Fill the peel with 151 or overproof rum and ignite. Remember to shout: “Volcano – BOOM”

Remember to blow out the flame before you adorn with an umbrella and fruits

Until next time, may all your drinks be tasty. Cheers.

Spirit Families: Tequila

Tequila is an alcoholic liquor distilled from the fermented juice of the Central American century plant agave tequilana. It has a slightly sour taste and the ritual of partaking of salt, then tequila, then lime capitalizes on this flavor perfectly by balancing it with acid and salt.

I normally class tequila as a sour when considering it in a drink. In some ways it reminds me of lemons in the way it interacts with other flavors although it does not actually taste like lemon.

Unless you’re doing a pure tequila drink like a margarita, most people use tequila sparingly. Much like gin, a little goes a long way in the flavor department.

Until next time, may all your drinks be tasty. Cheers!

Spirit Families: Whiskey

Whiskey is distilled from grain, especially in Scotland, Ireland, and the United States. In the United States, whiskey is generally distilled from maize, rye, or wheat, but in Scotland and Ireland it is often made from malted barley. Whiskey has varied forms as Bourbon, Blended Whiskey, Rye, Tennessee, Canadian and Scotch Whiskeys. Entire events are dedicated to tasting whiskeys and aficionados can argue the subtle flavors of their favorite for hours.

The aging process used in whiskey contributes to the flavors. As the spirit sits in its oaken barrel longer, it absorbs more of the flavors of the wood giving it a richer, more complex taste profile.

Some forms of whiskey are sweet such as bourbon while others are more woody, or taste of bitter grains and act as a counter to sweet ingredients. Every whiskey should be considered separately rather than lumping them all together when you catalog them for reference.

Next time we’ll talk about everyone’s favorite margarita maker – tequila.

Until then, may all your drinks be tasty. Cheers.