The “Amateur” in our title was accentuated again today with Eric Felten’s latest great cocktail article in the weekend Wall St. Journal. Like last year, this weeks topic was Halloween cocktails. He mention a drink containing Monin Pumpkin Spice syrup in passing and dismissed it out of hand. Ouch. I didn’t hurt too much, really. I was thinking fast when I came up with the Pumpkin Spice cocktail, and still feel pretty good about it (It’s pretty much a daiquiri if you use rum, and we do like us some daiquiris. In fact, I’m having one now, made with Meyer’s Dark Rum left over from a try at a Jamaican Black Cake. That’s for another blog). That said, his suggested drink from this year’s column as well as the one put out last year deserve a try. Today he pulled one out of the Savoy Cocktail Book: Satan’s Whisker. Great name, no pumpkin flavoring, no blood colored ingredients, just the name. Worth trying, but beware – very little acid, so it might come off flabby. Put some dry ice in it. Ha ha
- 1/2 oz gin
- 1/2 oz sweet vermouth
- 1/2 oz dry vermouth
- 1/2 oz fresh squeezed orange juice
- 1/2 oz Grand Marnier
- dash of orange bitters
Stir and strain. Garnish with an orange peel.
The drink from last year’s column was in a somewhat similar vein. A dry cocktail without bizarre color or ingredient additions. One big plus for this one, it includes apple cider, a staple of our local apple industry. Unfortunately, the liquors called for aren’t carried by our ABC stores. Oh well – go to Green’s or Total Wine in Greenville SC and you will be rewarded. wink wink, nudge nudge
- 1 oz Strega liquor
- 1 oz Averna Amaro
- 1 oz apple cider
Shake and strain.
Click here for another Averna recipe. It’s a good one.
Addendum (Nov 2nd): I’ve made several Satan’s Whiskers now. It is low acid as predicted, but very orangey without being cloying. I’m making mine as doubles – 1 oz of everything. That will give you enough to fill a decent sized cocktail glass