Four spooky vintage cocktails for Halloween!
The Corpse Reviver #2
The touch of herb from the absinthe or Pernod provides a nice balance to the citrus and sweet.
1oz Lillet Blanc
1oz fresh lemon juice
1 to 3 drops (not dashes) absinthe or pastis (Pernod, Herbsaint, or Ricard will work)
Shake with ice, strain into cocktail glass. Drop a stemless cherry in the bottom of the glass.
The liberal use of the bitters in this cocktail creates forceful botanical flavor, similar to Campari.
1/2 oz dry vermouth
1/2 oz sweet vermouth
1/2 oz orange juice
2 tsp. orange curacao (you can substitute Grand Marnier, or Cointreau)
1 tsp orange bitter
Shake in an ice-filled cocktail shaker and strain into a cocktail glass. Garnish with an orange twist.
Vieux Carre Cocktail
The Vieux Carre--also known as the French Quarter--of New Orleans is the source of many ghost stories. The cocktail is similar to a Manhattan with added amber spirit notes.
1 oz rye whiskey
1 oz cognac
1 oz sweet vermouth (you can substitute dry vermouth)
1/2 tsp. Benedictine
2 dashes Angostura Bitters
2 dashes Peychaud's Bitters*
Shake with ice and strain onto fresh ice in a rocks glass. Garnish with a lemon twist.
*One of our readers had recently asked where you can find Peychaud's Bitters.We saw them offered at France 44 Liquors.
Don the Beachcomber's Zombie
What would Halloween be without zombies? This recipe is said to be the original from the famed tiki bar in Hollywood.
1 tsp. brown sugar
1 oz fresh lemon juice
1 oz gold Puerto Rican Rum
1 oz 151-proof rum (Demerara rum from Guyana is recommended)
1 oz unsweetened pineapple juice
1 oz fresh lime juice
1 oz passion fruit syrup (Torani brand makes one, or make your own)
1 dash Angostura Bitters
Dissolve brown sugar in lemon juice. Combine it with everything else in a cocktail shaker filled with crushed ice. Shake will, and pour into a collins glass. Garnish with a mint sprig.
All recipes from Vintage Spirits and Forgotten Cocktails by Ted Haigh