FrankenStein of Horror Cherry Cola Ale & Rum Halloween Cocktail

Frankenstein of Horror Halloween Chocolate Cherry Cola Cocktail

It's Halloween! Let's party like monsters!!

I found two adorable Frankenstein tapas plates and just had to do one more Halloween themed cocktail to use them as props. Being the lover of bad puns that I am, I also had to do a drink that played on the "stein" in Frankenstein. That meant some kind of beer and I just recently reviewed Best Damn Cherry Cola Ale and had a bottle left. A little help from some black rum, a bit of chocolate and monstrous mixings were afoot. Think Dr. Victor stirring up a reanimated Rum and Coke instead of a man.

Sad, cobbled together monster that he is, Frankenstein could probably use a good drink.
"Look! It's moving. It's sha — it's... it's alive. It's alive... It's alive, it's moving, it's alive! It's alive, it's alive, it's alive! It's ALIVE!"
Frankenstein, 1931, Universal Pictures

Frankenstein of Horror Halloween Chocolate Cherry Cola Cocktail Recipe

FrankenStein of Horror
Halloween Cocktail
A Flagon Full of Frightful Fun

1-1/2 Oz. Captain Morgan's Black Spiced Rum
1 Oz. Dark Crème de Cacao
6 Oz. Best Damn Cherry Cola Ale

Garnish: Gummy Candy Hand, Halloween Straws

Glass: Beer Mug

Add the rum and crème de cacao to the cocktail shaker and shake these ingredients until chilled.
Pour into an ice filled stein and top off with the cherry cola ale.
Garnish with something fun and serve.


"You have created a Monster and he will destroy you."
Frankenstein, 1931, Universal Pictures

Updated 10-2021



October 29th is National Cat Day, National Black Cat Day is October 27th and Black Cat Appreciation Day is August 17th so I had to do this cocktail. Not that I haven't given a cocktail homage to black cats before with my classic Black Cat Martini, but I found this pretty cool cat-face bucket that was perfect for a decent sized on-the-rocks drink and I just had to use it.

For this particular cat themed cocktail recipe I went "berry" over the top with deep, blackish, berry liqueurs and a black vodka base. I was inspired by the fact that my cat wingman, Bailey, won't let me eat a berry without sharing with him. (No, sorry he's not a black cat, he's a blond.)


I usually hoard my Blavod black vodka for Halloween (and those oddly multiplying requests for a creating signature Goth or Vampire wedding cocktails.) First of all, it wasn't easily available for a few scary years here in the United States. Secondly, it's the only black vodka I will use in my Halloween cocktails because it's black color is created with natural, organic ingredients. I live in fear of not having it available at Halloween so when I restock I don't buy a bottle of Blavod, I buy a case.

Blavod Vodka is black because of the infusion of Black Catechu, which, supposedly, adds little flavor to the vodka.  However, along with some mild berry notes and slight hint of anise (licorice) there is a tiny bite of something akin to allspice or maybe clove at the end which I would attribute to the Catechu. However, when mixed with other ingredients these mild flavors will disappear. All in all, it's a very decent vodka with only a slight burn going down and very worthy of the higher end price, if only for the deep black and completely natural black color. It's a Halloween freak's best bar buddy.


2 Oz. Blavod Black Vodka
1 Oz.  Briottet Crème de Cassis Blackcurrant Liqueur
1 Oz. Chambord Framboise (Raspberry) Liqueur
1 Oz. Blue Curacao
2 Oz. Pomegranate Juice
1/2 Oz. Fresh Lemon Juice
1/2 Oz. Fresh Lime Juice

Garnish: Frozen raspberries and a lime wheel in a hollowed out lemon. If you can get blackcurrants, add a few to the lemon boat as well. I added a few, fun eye ball ice cubes as well.

Tools: Cocktail Shaker, Fun Matching Straws
Glass: Tin Cat Bucket.
(I found mine in the party department at Walmart by the paper plates and napkins.)

Add the ingredients to a cocktail shaker filled with ice and shake until well chilled.
Strain into a rocks glass filled with ice, garnish and serve. Allow guest to choose whether or when to add in the garnish.

TIP: Keep both the Chambord and Crème de Cassis refrigerated for longer shelf life.


Updated 8-2017


SPARKLING SKELETON SANGRIA A Raspberry and Strawberry Sangria for Halloween and Day of the Dead

Halloween (Oct. 31st) and Day of the Dead (Nov. 1 - 3) come very close together, which is fortunate for me because I like to celebrate each with special, bespoke cocktails.

This time I got to combine the two in one cocktail because I found a fun Day of the Dead Cabernet Sauvingon to play with at World Market aka Cost Plus. I knew the minute I saw that skeleton bedecked wine that I was going to do a sparkling skeleton themed sangria recipe.

I had also found some "limited edition" raspberries and late harvest strawberries just begging to go swimming in some fruity Cabernet.

I love it when a plan comes together.

A Raspberry and Strawberry Sangria

1 Bottle La Catrina Vino "Bride and Groom" Cabernet Sauvignon
1 Split of Prosecco, chilled
1/4 Cup Honey Ridge Farms Raspberry Honey Crème
4 Mexican Lime Slices 
1 Pint Fresh Raspberries, whole
1/2 Pint Fresh Strawberries, sliced

Garnish:  Fresh berries, slice of lime

Tools: Mixing pitcher, Serving Carafe

Glass: Wine Goblet or Cocktail

Warm half a cup of the wine with the Raspberry Honey Crème in the microwave for 20 - 30 seconds to make a quick simple syrup that will mix into the sangria easily.
Combine all the ingredients together, except the Prosecco and ice, in a mixing pitcher.
Cover and let sit for a minimum of 2 hours. (Overnight is fine too, but the delicate berries will break down more which also means you get more berry flavor.)
Just before serving transfer the Sangria to a serving carafe filled with ice, leaving enough room to add the chilled Prosecco.
After adding the Prosecco, pour into individual glasses, garnish and serve.

SERVING TIP: Frozen berries make ideal ice cubes. You can also freeze berries in the ice cubes.




WICKED WITCH'S BREW Halloween Cocktail

"Double, double toil and trouble; Fire burn, and cauldron bubble."
Shakespeare, Hamlet: Act 4, Scene 1

You can't do Halloween cocktails without at least one nod to a witch's brew, right?  Since I found a perfect drink sized witch's cauldron this year, I figured it was time to do my own version of a bubbling cauldron of witchy wassail.

My cocktail recipe is an adaptation of Charles Schumann's Apple Sunrise created at Schumann’s Bar in Munich in 1980. I thought it would make a great witch's wassail type brew, plus I had the Calvados and the crème de cassis at hand.

A Calvados, Crème de Cassis and Apple Cider Cocktail

1-1/2 Oz. Calvados (Apple Brandy)
1/2 Oz. Crème De Cassis 
3/4 Oz. Fresh Lemon Juice
5 Oz. Fresh Apple Cider
2 Tablespoons Pasteurized Egg Whites

Garnish: 2 Dashes Cardamom Bitters, Assorted Body Parts Gummy Candies, Dusting of Fresh Nutmeg, Straws

Tools: Cocktail Shaker

Glass: Witch's Cauldron or Rocks Glass

Shake ingredients without ice for a minimum of a minute to emulsify the egg white and build the foam. (Alternatively, you may use a blender for this step.) Shake cocktail with ice to chill then strain into the ice filled cauldron or an ice filled rocks glass.
Tap the bitters onto the foam, add several of the body part gummies, a lemon twist, straws and serve.

If you really want to make this brew bubble, add a large chunk of dry ice to your glass before adding the regular ice. The regular ice will keep the dry ice from accidentally being sipped in. Handle the dry ice with tongs or gloves to prevent burns.

A Little About Witches

Since the beginning of time, man has had a fear of strong, powerful women. So much so that a name was invented to classify, imprison, torture and kill them. The term "witch" stems from the old English term "wicce", a word applied to those who practiced "magic" the occult and even those who practiced healing arts. In other words, abilities and practices people didn't understand were termed witchcraft and dealt with according to current religious beliefs. Though males were sometimes a target of this type of discrimination, most often the victims were female. In male-dominated societies, unusual power and abilities in women were seen as dangerous and evil and quickly dealt with so as not to upset the status quo. Though we no longer persecute witches, at least in a legal or societal area, the term is still applied to women as a negative and pejorative description.



NOSFERATU'S REVENGE A Wine, Pomegranate & Ginger Halloween Cocktail

I've done a few Vampire cocktails for Halloween, a garlic infused Vampire's Kiss, a cherry and pomegranate True Blood Martini, a Bloody Mary style Dracula's Bloody Martini, and even a spiced grape and black vodka Transylvanian Cocktail; however I've not done a cocktail nod to one of the most ancient vampiric legends, Nosferatu.

This vampire became famous as Count Orlok in a 1922 film of the same name, but the legend goes back to the mists of time and Romanian folklore. The name itself comes from the Romanian Nesuferitu ("the insufferable/repugnant one") or Necuratu ("unclean spirit") and came into use sometime in the mid to late 1800's.

Since I stumbled on a very cool bottle of Vampire Red wine, in an even cooler coffin box package, I thought I'd make the poor blood sucking guy a drink to suit his mood.

Poor guy. Called unclean, reviled as repugnant, feared for his nasty nocturnal habits. He is probably incredibly thirsty by now and mad as heck.

A Wine, Pomegranate & Ginger Halloween Cocktail

2 Oz. Vampire Red Winemaker's Blend
3/4 Oz. Blackberry Brandy
1 Oz. Pomegranate Juice
1/2 Oz. Ginger Simple Syrup

Garnish: Pomegranate Slice, Gummy Vampire Teeth

Tools: Cocktail Shaker

Glass: Cocktail (Martini)

Add the red wine, pomegranate juice, ginger simple syrup and blackberry brandy to a cocktail shaker filled with ice.
Shake until chilled, strain into the chilled glass, garnish and serve.


.... and be very careful who you invite into your home.



Everyone has a few skeletons in the closet. Mine are just drunk.

They're quite annoying little guys who keep me awake at night with their rattling and rowdy antics. They make great party guests on Halloween and Day of the Dead though.


A Red Pear New York Sour

1.5 Oz. Pear Infused Blanton's Bourbon
(Instructions below.)
1 Oz. La Catrina Vino Cabernet Sauvignon
1 Tablespoon Honey Ridge Farms Honey Creme Lemon
1 Tablespoon Hot Water
1 Oz. Fresh Red Pear Juice
1 FRESH Egg White
(or 2 Tablespoons Pasteurized Egg White)

Garnish: Dried Pear Slice (Recipe below), Homemade Bourbon Cherries

Tools: Cocktail Shaker

Glass: Cocktail

Take a tablespoon of Honey Ridge Farms Honey Créme Lemon and thin to a syrup consistency with a tablespoon of hot water.
Pour all the ingredients except the red wine into a cocktail shaker without ice and dry shake to emulsify the egg and create a foam.
Shake again with ice to chill then strain into a chilled glass.
Float the red wine gently on the top of the cocktail, garnish and serve.


(Feel free to use regular bourbon if you don't have the time to make the pear infused version, but if you do it really finishes the pear flavor of the cocktail.)

Wash, dry, core and slice 4 red Anjou pears into eight slices each, add them to a large Mason jar. Pour in a fifth of bourbon and let infuse for a week minimum, shake and taste every day. Strain into a clean bottle or Mason jar. If you allow this to infuse for a week or two longer it mellows out nicely.

(Also works for oranges, lemons, limes and apples.)
Cut your fruit into slices approximately 1/4" thick.
Place the slices onto a parchment paper lined baking sheet.
Dry in the oven at 200 Fahrenheit for 2-3 hours, each fruit will dry at different cooking times so check every hour. When the fruit has dried to a leather consistency, turn off heat and leave in the oven to cool.
Store in plastic bags or covered container.

Updated 10-2021


RAVEN'S WING Pomegranate Orange Halloween Cocktail

A couple of Halloweens ago I wrote a little horror poem, "THE HALLOWEEN VISITATION, A Cocktale of Horror and Vodka", about ravens knock, knock, knocking at my door begging for my Crystal Head Vodka. For some reason I didn't create a cocktail to accompany that Edgar Allan Poe parody. Time to correct that right now.

I wanted a dark cocktail with a purple cast to it, like raven feathers, and something fruity but tart. Something ravens, and people, might like their Crystal Head Vodka with. Maybe if I named a cocktail after them those darned birds would leave my nightmares alone.


1 Oz. Crystal Head Vodka
1/4 Oz. Cointreau
1-1/2 Oz. Pomegranate Juice
1 Oz. Fresh Lemon Juice
2 Tablespoons B'Lure Butterfly Pea Flower Essence
3 Dashes Angostura Orange Bitters
Large Ice Cubes

Garnish: Lemon Twist, Pomegranate Slice, Raven Cocktail Pick, Black & White Straw

Tools: Cocktail Shaker

Glass: Old Fashioned

Chill glass in freezer.
Add all the ingredients, EXCEPT the B'Lure and the large ice cube(s), into an ice filled cocktail shaker and shake until chilled.
Add the large ice cubes to the chilled glass, pour the cocktail over the ice.
Add the B'Lure over the back of a spoon down the inside of the glass, do NOT stir but allow it to settle at the bottom.
Garnish and serve.



Updated 10-2021


DEM BONES, DEM BONES Chocolate Wine & Vodka Mocha Shake Cocktail for Halloween

Crystal Head Vodka. Just perfect for Halloween. Perfect anytime, but Halloween is seriously skull bottle and vodka friendly.

I get into the skeletal spirit again this year, but while everyone else is zigging with the typical bloody tomato juice vodka drink, I decided to zag that seven times distilled Crystal Head Vodka into a coffee and chocolate wine frozen libation. The beautiful skull bottle and that Herkimer diamond filtered vodka deserve a little zing, plus those poor bones in the graveyard need a little wake-me-up to get rattling along.

"Dem bones, dem bones gonna walk around."
~ James Weldon Johnson (1871–1938)

Chocolate Wine & Vodka Mocha Shake for Halloween

2 Oz. Crystal Head Vodka
1-1/2 Oz. Chocovine Chocolate Wine, Original
1 Oz. Half & Half
1 Tsp. Instant Espresso Powder
1 Tablespoon Turbinado Rich Simple Syrup*
2 Drops Scrappy's Chocolate Bitters
2 Drops Angostura Orange Bitters
4 Regular Ice Cubes
5 Coffee Ice Cubes

Garnish: Dusting of Crushed Cacao Nibs, Black and White Straw and Assorted Skeleton/Halloween Geegaws

Tools: Blender

Glass: Miniature Milk Bottle, Chilled
(Rocks Glass would work too.) 

Blend all the ingredients until smooth. Pulse to make sure all ice cubes have been crushed.
Pour into the chilled milk bottle,  garnish and serve.

(Rich simple syrup is 2 parts sugar to 1 part water as opposed to basic simple syrup which is a 1:1 ratio.)
Heat 2 parts Turbinado Sugar and 1 part water on medium just until the sugar has dissolved. Cool and refrigerate for up to 3 months. Add a tablespoon of Crystal Head and that simple syrup can last up to 6 months or longer!

An added benefit of doing this cocktail was I finally found a way to incorporate Chocovine in a mixed drink AND got to name a Halloween cocktail after the great gospel song "Dem Bones, Dem Bones, Dem Dry Bones" made popular by The Delta Rhythm Boys.




The LA PRESIDENTE, A Female Version of the El Presidente Cocktail

The El Presidente was created during the American Prohibition at the Jockey Club in Havana, Cuba by American bartender Eddie Woelke who named it after then Cuban President Gerardo Machado. There's a great article on it by Wayne Curtis with more details here.

I think it is a perfect cocktail for an election of President's Day, but with one slight change ...


1-1/2 Oz. White Rum
1 Oz. Cinzano Bianco
1 Tsp. Grand Marnier
1/2 Tsp. Homemade Grenadine

Garnish: Homemade Maraschino Cherry, Orange Twist

Tools: Barspoon, Mixing Glass, Strainer

Glass: Cocktail

Stir ingredients with ice in the mixing glass until chilled, strain into your chilled cocktail glass, garnish and serve.


Updated 2-2021



Blue Alien Cocktail

This is a perfect cocktail for World UFO Day (July 2nd), National Alien Day (April 26th) and National Alien Abduction Day which is March 20th. It's also pretty cool for Halloween.

I don't know what it is about Halloween and aliens with me, but I truly believe if they ever do invade it with be on October 31st. That's if they have done any research at all. Everybody knows you can be an alien on earth on Halloween and nobody will notice you because everyone is in costume. (The possible exception would be those annoyingly aggressive Martians from Orson Wells' War of the Worlds.) Slick marauding ETs could probably even take over the White House before all the Trick and Treaters are back in bed with candy belly aches.

Plus, electric blue cocktails either say Halloween or Tiki to me. This one has touches of both. Because I'm just that twisted.

As for those invading guys, all I can say is they better keep their claws and/or tentacles off my Crystal Head Vodka or I'm going all Independence Day on them.

Alien Invasion Cocktail Recipe with Ingredients & instructions

In Case of

1 Oz. Blue Curacao
3/4 Oz. Crystal Head Vodka
3/4 Oz. Bacardi Superior White Rum
1-1/2 Oz. Fresh Pineapple Juice
1/2 Oz. Small Hands Orgeat Syrup
3 Dashes Scrappy's Lime Bitters
Ice Cubes

Garnish: Wild Hibiscus B'lure Butterfly Pea Flower Extract, Alien Gummy Candy

Tools: Cocktail Shaker

Glass: Something alien looking

Chill the glass in the freezer.
Fill your cocktail shaker with ice then add the other ingredients.
Shake until chilled then strain into an ice filled, chilled glass.
Add the alien gummy to the rim then add drops of the B'Lure down the inside of the glass or over the back of a spoon and let ot settle at the bottom, then serve.

If you really want to add some serious extraterrestrial then shave a few chips of dry ice on top just before serving. Just make sure the dry ice has dissolved before drinking.


This cocktail is featured in my
COLOR YOUR COCKTAILS Recipe and Coloring Book but here I changed it up a bit for Halloween and added the B'Lure for a bit of extra color fun then added some lime bitters to balance the extra sweetness from the B'lure's pea flower extract.

National Alien Abduction Day is March 20th, National Alien Day (Alien426 Day) is April 26th, World UFO Day is July2nd.


Updated 7-2021



and Recipes
A little history, some thoughts and quite a few recipes.
The Corpse Reviver "before 11am, or whenever steam and energy are needed."
~ Henry Craddock
Most references to the Corpse Reviver state that the earliest recipe in print appears in Harry Craddock's 1930 version of "The Savoy Cocktail Book", but recipes for the Corpse Reviver actually appear much earlier in literature, in fact, as early as an issue of Punch in 1861.
Another early recipe for the corpse reviver that pre-dates Craddock's can be found in 1903 in The Steward's Handbook and Guide to Party Catering.

There are several recipes for the Corpse Reviver, the primary ones being the Corpse Reviver 1 and the Corpse Reviver 2.

Corpse Reviver 1
2 parts cognac
1 part apple brandy or Calvados
1 part sweet vermouth
Preparation Stir with ice, strain into a chilled cocktail glass.
Corpse Reviver 2
3/4 ounce gin
3/4 ounce lemon juice
3/4 ounce Cointreau (curaçao)
3/4 ounce Lillet (Kina)
1 dash absinthe
Preparation Shake ingredients together in a mixer with ice. Strain into chilled glass.
Two more versions exist, a Kentucky Corpse Reviver which is composed of equal parts bourbon, Lillet Blanc, lemon juice and Cointreau, and the Savoy Corpse Reviver which employs equal parts brandy, Fernet Branca and White Crème de menthe.
Corpse Revivers are considered one of the first "hair of the dog" cocktails, hence the macabre name. However, let's be serious here, I am NEVER going to make this cocktail as a hangover cure, my delicate constitution requires a morning-after libation that is a bit more gentle. I'll leave that arcane remedy concept in a coffin along with the boozers of the eighteenth and nineteenth centuries who thought it a stalwart reviver of their alcohol laden corpses. 
That being said, it is a lovely herbal lemon libation, ideal for Halloween. Corpse Revivers are often dredged out of the cocktail mortuary for aptly named spooky drinks and this seems an appropriate application. One or two all decked out in ghoulish garb should really get your party guests started. The #1 is actually a scary, boring cocktail, run screaming in horror. The #2, however, is complex and worthy of digging up from the grave, which is exactly what I did here. But I added a few spooky twists ....

1-1/2 Oz. Hendricks Gin
1/2 Oz. Fresh Lemon Juice
1/4 Oz. Fresh Lime Juice
1/4 Oz. Fresh Orange Juice
1 Oz. Cointreau
3/4 Oz. Cocchi Americano
1/8 Tsp. of Pastis
1 Tsp. Simple Syrup
Garnish: Large Lemon Twist, Skeleton, Large Ice Cubes with Gummy Eyeballs
Tools: Cocktail Shaker, Metal Strainer
Glass: Rocks
Shake ingredients together in a mixer with ice. Strain into ice filled chilled glass. Garnish and serve.
You'll note I added lime and orange juice to the lemon juice. I wanted some slight greenish color from the lime and added the orange to pump up the Cointreau.  I went with Cocchi Americano because the Lillit called for in the original recipes was Kina Lillit, which no longer exists. The present-day version, Lillit Blanc, is minus the quinine that distinguished the original aperitif.
As for the Pastis, I substituted this liqueur for the Absinthe because it's much milder, less licorice aggressive and has sugar which brings a touch more sweetness to the cocktail. I felt it would fight less with the distinctive rose and cucumber notes of my gin choice which has a very subtle licorice back note of its own.




I love blackberries and before the season was over I wanted to get one last fresh blackberry cocktail under my belt. As we are still dealing with summer temperatures here in Arizona despite it being fall, I also wanted something tall and cool.

When I'm not constructing a new craft cocktail for my brand or for an event I often revert to simple classic cocktails for my personal drinks. One of my favorites in summer is a tonic, usually gin tonics, occasionally vodka; the choice of spirit is usually based on what I'm adding to the drink. I rarely do a straight gin and tonic, I like adding fruits and using the herbs from my little garden on the back deck. This way I get a little variety at happy hour without a lot of thinking or work. I'll be honest here, if I'm not making any money on it I'm not going to spend hours creating a new cocktail just for myself.

That's not to say I don't make myself good cocktails, I do and this is a very good cocktail, just not complex. And sometimes that's just what you're looking for at happy hour. The only thing I tweaked a bit was using Crème de Cassis in place of the simple syrup.

Blackberry & Blackcurrant

1-1/2 Oz. Gin
1 Oz. DeKuyper Crème de Cassis
10 Fresh Blackberries
3/4 Oz. Fresh Lime Juice
Fever Tree Light Tonic Water

Garnish: Fresh Blackberries
(Little Tip, freeze the blackberry garnish. It will help keep your drink chilled in summer.)

Tools: Cocktail Shaker

Glass: Collins

Muddle the blackberries and lime juice in the bottom of a cocktail shaker.
Fill with ice, add the gin and Crème de Cassis then shake until chilled.
Strain into the ice filled Collins glass, top off with tonic, garnish and serve.

International Gin and Tonic Day is Oct 19th, National Gin and Tonic Day is April 9th and National Blackberry Day is September 12th.




RHUBARB GINGER OLD FASHIONED Cocktail with Rhubarb Bourbon Chutney and Rhubarb Ginger Simple Syrup Recipes

Here's the thing about me and rhubarb. It's a fruit that grows in spring but I always crave rhubarb cocktails in fall. I have no idea why and it's annoying because I can't get fresh rhubarb in the fall. But I'm aware of my odd craving so I always freeze some just for this reason. (I also freeze a few full stalks as garnish; by putting a bamboo skewer in them I can keep the frozen stalk from drooping as it defrosts in the cocktail and that chilled stalk helps keep my cocktail chilled!) I really have no other use for rhubarb except for Rhubarb Chutney, that recipe is included here as well.

Come to think of it, I see chutney as kind of a fall condiment, maybe that's why I associate rhubarb with fall. Nevertheless, when summer temperatures drop here in Tucson, I'm ready for rhubarb cocktails and a favorite is a Rhubarb Old Fashioned.

Rhubarb Ginger

2 Oz. Templeton Rye Whiskey
3/4 Oz. Rhubarb Ginger Simple Syrup
(*Recipe below)
1/2 Oz. Fresh Lemon Juice
3 Dashes Rhubarb Bitters
Large Ice Cube(s) or Sphere(s)

Garnish: Stalk of Rhubarb (cut off the leaves as they are toxic). I also added a hollowed out lemon filled with some of my chutney and a glass stir stick in case anyone wanted to add a little spicy rhubarb kick to their drink.)

Glass: Old Fashioned

Tools: Stir Stick

Chill the glass in the freezer while you get your ingredients in place.
Add the lemon juice and Rhubarb Ginger Simple Syrup to the chilled glass and swirl it around.
Add ice cube(s) then pour in the Templeton Rye and the Rhubarb Bitters and stir until chilled.
Garnish and serve.

*Rhubarb Ginger Simple Syrup

1-1/2 Cups Sugar
2 Tablespoons Lemon Juice
1 Cup Water
1 Cup Rhubarb, Fresh or Frozen, Chopped
1 Tsp. Freshly Grated Ginger

Bring the ingredients to a boil and stir until the sugar dissolves.
Mash the rhubarb up with a potato  masher to release more of the juice.
Reduce heat to medium low and simmer for 3 minutes.
Set aside to cool.
Strain out the solids BUT set them aside to add to your Rhubarb Chutney below!
Stores bottled in the refrigerator for up to 2 weeks, longer if you add a tablespoon of vodka.

Rhubarb Ginger Chutney

3/4 C. Sugar
1/3 C. Bourbon (or aged rum)
1 Teaspoon Apple Cider Vinegar
2 Teaspoons Zested, Fresh Ginger
(Only 1 teaspoon if you are using the leftover rhubarb from the simple syrup.)
2 Cloves Garlic, Crushed
1 Tsp. Ground Cumin
1/4 Tsp. Ground Clove
1/2 Tsp. Ground Cinnamon
1/3 C. Chopped Red Onion
1/2 C. Dried Cranberries
16 Oz. Chopped Rhubarb, Fresh or Frozen (I used the leftover rhubarb from my simple syrup plus another 8 ounces of my frozen rhubarb.)

In a large saucepan, bring everything but the rhubarb, onions and cranberries to a boil.
Reduce the heat to medium until the sugar dissolves.
Add the rhubarb, onion and cranberries and simmer on med-low until the mixture thickens enough to spoon onto toast, meat, or whatever you're serving it with. With the added bourbon this took about 15 minutes, just keep an eye on it.
Allow to cool (or serve warmed if you prefer) and serve with cream cheese and garlic toast.
Also great on pork ribs and chops and grilled chicken!

TIP: Be sure to blanch your rhubarb before freezing to keep the beautiful colors bright.






Rosh Hashanah: (Hebrew: רֹאשׁ הַשָּׁנָה‎‎, literally "head [of] the year") is the Jewish New Year. The biblical name for this holiday is Yom Teruah (Hebrew: יוֹם תְּרוּעָה‎‎), literally "day [of] shouting/blasting", sometimes translated as the Feast of Trumpets.
~ Wikipedia

Rosh Hashana is believed to be the anniversary of the creation of Adam and Eve.

The feast traditions of Rosh Hashanah include the eating of Challah bread dipped in honey, apples dipped in honey, and pomegranates. The Challah and apples with honey are eaten to symbolize the hope for sweetness in the year ahead. Pomegranates symbolize the hope for good deeds and plenty because of their numerous seeds.

To create this experience in a cocktail I have created a duo cocktail that consists simply of Calvados*, a superb French apple brandy mixed with honey. I used Honey Ridge Lavender Honey Creme to add a light floral note,  then garnished with pomegranate seeds and a cube of Challah bread to dip in the drink.

Before eating the fruit this prayer is spoken:

"Ba-ruch a-tah Ado-nai E-lo-hei-nu me-lech ha-olam bo-re pri ha-etz.

Blessed are You, L-rd our G‑d, King of the universe, who creates the fruit of the tree."


2 Oz. XO Père Magloire Calvados*
1 Tablespoon Lavender Honey
1 Tablespoon Hot Water

Garnish: Pomegranate Arils, Cube of Challah Bread

Glass: Brandy Snifter

Warm the lavender honey with an equal amount of HOT tap water to create a quick simple syrup in the bottom of the brandy snifter.
Swirl this around to warm the bowl. 
Add the Calvados (at room temperature, 65°F / 18°C), garnish and serve.

While drinking cup the snifter with the palm of your hand to keep the drink warmed.

* Per the Consistoire de Paris, certain brands of Calvados are Kosher, these include Boulard and Père Magloire.

L' shanah Tovah, wishing you good health, happiness, peace and prosperity in the new year.


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