October 27, 2012
Decadent Halloween Cocktails
Mark Thompson READ TIME: 3 MIN.
With Halloween right around the corner, it's time to think about decadently delicious cocktails that pack a punch.
Here are a few recipes for some sinful elixirs.
The Green Goblin
1 oz. Molinari Sambuca Extra
1/2 oz. coconut syrup
1/2 oz. pineapple juice
Blue curacao according to taste
Directions:
Gently pour into the shot glass the ingredients - following the order above - in order to obtain three different and well defined layers.
Panamanian Devil
Created by The Cocktail Guru, Jonathan Pogash
2 oz. Ron Abuelo A�ejo
1 oz. chilled espresso
3 drops liquid smoke
1/4 oz. simple syrup
Spray of Lucid Absinthe
Directions: Shake first four ingredients with ice and strain into martini glass rimmed with smoked chili powder. Spray on top of drink some Lucid Absinthe.
Garnish with flamed orange peel.
Caramel Pumpkin Cheesecake Dessert Shots
Created by Celebrity Chef, Jon Ashton
1/4 Cup Van Gogh Dutch Caramel Vodka
1 can (14 oz) Pumpkin, chilled
3 oz. Reduced-fat cream cheese
6 oz. Low fat vanilla yogurt
1 Cup low fat milk
1/2 Teaspoon vanilla extract
1/2 Teaspoon cinnamon
1/8 Teaspoon nutmeg
6 Teaspoons graham cracker crumbs, optional
Directions: Place all ingredients (except graham cracker crumbs) in a blender and blend until silky.
Pour into shot glasses and top each serving with a teaspoon of graham cracker crumbs.
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A long-term New Yorker and a member of New York Travel Writers Association, Mark Thompson has also lived in San Francisco, Boston, Provincetown, D.C., Miami Beach and the south of France. The author of the novels WOLFCHILD and MY HAWAIIAN PENTHOUSE, he has a PhD in American Studies and is the recipient of fellowships at MacDowell, Yaddo, and Blue Mountain Center. His work has appeared in numerous publications.
