Halloween means one thing, OK, maybe more that one thing, but one is certainly candy! And what is the most popular? Candy corn.
Invented in the 1880s at the Wunderle Candy Company, candy corn os meant to mimic a whole kernel of corn. Today candy companies produce nearly 35 million pounds of the corn candy each year.
How big is candy corn? So big it needs it’s own day, so as not compete with Halloween. … Read more
What’s a Halloween party without the blood? Here’s a blood-red Halloween cocktail for your dark rituals.
Don’t be frightened by the inclusion of beets. They’re a great dye and impart only a very mild sweet and earthy taste to the drink.… Read more
Our friend Hal at A Muddled Thought was playing around with some Absinthe to come up with a Autumn Cocktail. He came up with this concoction of Lucid Absinthe, Cruzan Rum, a touch of Vanilla, a dash of Orange bitters and Orange Soda, it is sure to be come an instant classic.
The Green Crush
1 oz Lucid Absinthe
1 ¼ oz Cruzan Rum
¾ Vanilla Syrup
½ oz Fresh Squeezed Orange Juice
2 Dashes … Read more
With a zombie-green pallor, the Spider’s Kiss is a sweet Halloween cocktail treat with a spooky appearance. Recipe by of mixologist Victoria D’Amato-Moran, courtesy of Midori.… Read more
Created by Brian Miller of New York hotspot Death & Co, I thought this would be a great drink to welcome October (Rocktober for you a Rock ‘n Rollers) and begin the build up to Halloween. Death & Co will also be well represented at this weekend’s Manhattan Cocktail Classic. Courtesy of Flor de Caña Rum. Enjoy Brian’s scary Halloween take on the classic fizz.
Continuing the celebration of the 250 years of Guinness, this week’s drink is a wonderful twist on the average pint that was introduced to me by my friend Jason. Yes, it is simple and wonderful a bit of fine port combined with a well poured pint of Guinness. This drink would certainly make Arthur Guinness proud, although I have a feeling he may have tried this himself.… Read more
I had a dream once about a bell-pepper cocktail served in a hollowed out bell pepper. Last night, I made half the dream come true. (Serving it out of a bell pepper seemed messy and inconvenient.)
My friend grew some beautiful bell peppers and was game for helping me figure out how to best use the sweet and spicy flavor in a cocktail. What we came up with was tasty and unlike any cocktail I’ve … Read more
In celebration of another season of Mad Men, I have been making a whole bunch of Old Fashioned Cocktails. Some with bourbon, some Irish Whiskey, some scotch. This week’s drink is a Old Fashioned made with Canadian Whisky (yes, no ‘e’). I am drinking one now, although I substituted Angostura Orange Bitters for original Angostura Bitters. this recipe call for a simple lemon peel. Is desired, you can make this Old fashioned the ‘new’ way … Read more
Apricot is one of my favorite summer fruits, and what better way to enjoy it than in a champagne cocktail!
You can adapt this recipe to use any of your favorite fruits … or any of your favorite liqueurs, for that matter.… Read more
Sunday is National Rum Day which is perfect for a hot August Sunday. To celebrate, we are featuring the Macuá, a long drink made with Flor de Caña 4 year old Rum, guava,orange and lime juices and a touch of simple syrup. What are the origins of the day? Not sure yet, but we have a few days to find out. Courtesy of Flor de Caña Rum.… Read more