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Haunting Halloween Cocktails

by Mark Thompson
EDGE Style & Travel Editor
Tuesday Oct 25, 2011
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Shove the kids aside: Halloween is for adults. And especially with these haunting Halloween cocktails made from some of the finest witches’ brews and devilish elixirs on the market today.

From Sweden, land of the Vikings, there’s Kanon Organic Vodka, distilled in the country’s oldest distillery, which was once a cannon foundry. Make of that what you will, but this is one tasty treat, as easy to sip, thanks to a no-burn finish, as it is to mix into a "Witches Brew." Exercise caution. Beezlebub might appear.

As for Riazul Tequila, be forewarned when drinking "Fake Blood." Dracula doesn’t have a sense of humor. Offer him a sip and see if he doesn’t join you in another round.

Not to be outdone, Kahlúa has introduced its latest sinful treat: Kahlúa Cinnamon Spice, which infuses the ever-popular rum and coffee liqueur with flavors of brown sugar and cinnamon. You might think of Kahlúa Cinnamon Spice as the femme fatale of Halloween, a little bit Dita Teese with a splash of Lizzie Borden. Beware what you drink; you don’t know where you’ll wind up with this one.

Made in the Netherlands, EFFEN® Vodka derives its names from a Dutch word meaning "smooth and balanced." Given that it’s Halloween, you might imagine this vodka as Beetlejuice, a smooth and balanced gentleman gone a little bit off his rocker.

Based on a century-old Dutch recipe, EFFEN® Vodka comes in a sleek and slender bottle, sheathed in a rubber sleeve that acts as a both a grip and an insulator to keep the vodka icy cold. Recently embraced as the elixir of choice by fashion designers such as Zac Posen, Derek Lam, and Phillip Lim, EFFEN® Vodka might well be your entrée into the ghoulish World of Fashionista.

Our advice? Mix up a batch of EFFEN® Cucumber Vodka Bloody Marys for Halloween brunch. What could be more lethal?


Witches Brew

2 parts Kanon Organic Vodka
1 part blood orange juice
1/2 part Aperol
1/2 lime juice
1/2 part simple syrup (or agave nectar)

Combine ingredient and shake vigorously. Strain into a Martini or Antounette Champagne glass.

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Fake Blood

1 oz. Riazul Silver Tequila
1 oz. Creme de Cassis
1 lime wedge
Ginger Beer

Combine Riazul Silver, creme de cassis and squeezed lime juice with ice, shake and strain into a chilled glass. Fill with ginger beer.

And if you don’t happen to have a bottle of Creme de Cassis in your liquor cabinet, here is a simplified version.

Fake Blood, Part Two

1 1/2 oz. Riazul Silver
1 oz. cranberry juice
Lime wedge
1/2 oz. Simple Syrup
1 splash ginger ale

Combine Riazul Silver, cranberry juice, squeezed lime juice and simple sugar with ice. Shake and strain into a chilled glass. Fill with a splash of ginger ale.

Bonus points: garnish with glow-in-the-dark candy vampire fangs!

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Montanya Mermalada

(Created by Lynnette Marrerro)

1 oz Kahlúa Cinnamon Spice
1 oz Avión Tequila Blanco
1 oz lemon juice
6-8 concord grapes

Muddle Grapes. Add rest of the ingredients. Shake and strain over fresh ice in a rocks glass.

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EFFEN® Cucumber Bloody Mary

2 parts EFFEN® Cucumber Vodka
2 Basil Leaves (torn)
4 parts Tomato Juice
3⁄4 parts Bloody Mary Seasoning

Method: Combine ingredients in a cocktail shaker over ice and shake. Pour into a serving glass with ice. Garnish with a lime wheel and fresh basil leaf.

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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.

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