Celebrate Halloween Spirits
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By Marilyn LaRocque | Photography by Britt Pearson
Ward off ghosts and goblins and celebrate All Hallows Eve with spirited cocktails conjured by Master Mixologist Andrew Pollard, Beverage Development Specialist for Wirtz Beverage Nevada. No tricks, just treats, as he summons comforting spirits and shares the secrets of his potions.
“There’s no mystery about cocktails,” he said. “There’s really a short laundry list from which others evolve. Every cocktail has some form of ‘DNA’, a defining character from which you develop something new. Once you understand the classics, you’ll know what to expect. After that, it’s evolution, innovation, and experimentation.
“Always contrast sweet and spice and create balance of strong, bitter, sour, and robust, spice flavors. It’s important that all ingredients are holding hands and intermingling with each other. All spirits within the same category are different. How many brands and products are there?” he asked rhetorically. “With gin, you also have to consider the botanicals, what flavors they add. You have to know how components work together.
“New brands, new flavors, infusions, and products are creating a new cult of the cocktail. Cognac is a hot cocktail trend now. Although it’s played a key role throughout time, it’s being rediscovered for mixed drinks. With depth and flavors of banana, caramel, and toffee, it’s great for mixing. SNAP is a new artisanal seasonal liqueur incorporating baking spices, ginger, molasses, cinnamon, clove, nutmeg…what we enjoy in wintertime. It’s 80 proof, so you can even add it to coffee.
“In the long run, by staying true to what works, to the backbone of classic drinks, you’ll have a foundation or launching pad. By reformulating the formulas, a basic drink can morph into something new and exciting. You can change an ingredient, add an ingredient to give a new twist, change the ratios in the formula, use seasonal ingredients, and create the name for your new cocktail.”
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Pollard’s spirited Halloween cocktails:
Dead Man Walking
A variation of the classic rum Zombie, which dates back to 1930. Very strong and intense, with exotic flavors, it contains three ounces of liquor, some of which is 110 proof…it’s potent…don’t let the orange overtones fool you. Appleton Reserve Rum is one of most exotic rums. The original Zombie was a cheeky cocktail invented by Don the Beachcomber. The premise is if you make it through the drink…you can barely walk. It’s good as a punch because the ice dilutes it. Dry ice in a large punch bowl or individual oversized goblet makes it look like the ghosts are after you.
- 1.5 oz. Appleton Reserve Rum
- 1 oz. Solerno Blood Orange Liqueur
- 0.5 oz. Alize Gold Passionfruit Liqueur
- 0.25 oz. Green Chartreuse
- 1 oz. Fresh Lime Juice
- 0.5 oz. Pineapple Juice
- 1 oz. Orgeat Syrup
- 3 – 4 dashes Angostura Aromatic Bitters
- Top Fresh Grated Nutmeg
Garnish: Pineapple Spear/Purple Orchid/Blood Orange Wheels
Glass: Goblet/Hurricane
Method: Combine all ingredients in a mixing glass with ice, shake and strain over fresh ice. Top with freshly grated nutmeg and garnish.
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The Goat Apple Fizz
Fairy tale lore would have us believe it was a “goat apple” that put Snow White to sleep. Some say it’s a real, poisonous apple. Fact or fiction, when you combine Death’s Door Gin and Apple Schnapps, you may very well be ready for a nap. The sparkling Asti Spumante assures bubbly dreams. It’s pretty, pink, and slides down very easily.
- 1 oz. Death’s Door Gin
- 1 oz. Berentzen Apfelkorn Apple Schnapps
- 0.5 oz. Fresh Lime Juice
- 1 oz. Pomegranate Syrup* (aka Grenadine)
- Dash Egg White
- Top Sparkling Asti
- Garnish: Rosemary Sprig/Brandied Cherry
Glass: Flute
Method: Combine all ingredients ( sans Asti ) in a mixing glass with ice, shake vigorously and strain over Asti. Garnish.
*Combine equal parts sugar to POM Wonderful and lightly simmer for 30 minutes. Let cool and refrigerate.
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Dance with the Devil (L) Brain Damage (R)
Dance with the Devil in the Pale Moonlight
Inspired by The Joker, Devil’s Cut Bourbon is the fiendish spirit behind this drink. Lemon sour and muddled blackberries contribute a fruity accent and bright tartness. What ties it all together is freshly ground black pepper.
- 1.5 oz. Jim Beam’s Devils Cut Bourbon
- 0.5 oz. Fernet Branca
- 1 oz. Fresh Lemon Juice
- 1 oz. Simple Syrup
- 4 – 6 Fresh Blackberries
Garnish: Mint Sprig/Blackberry Skewer/Fresh Black Pepper
Glass: Lowball/Bucket
Method: Muddle blackberries with sugar and lemon in a mixing glass until emulsified. Add remaining ingredients with ice, shake vigorously and double strain over fresh ice. Garnish.
Brain Damage
One look at the Crystal Head Vodka skull-shaped bottle and matching mini drinking glasses will muddle your mind. From Canada, the vodka is made by Dan Akroyd’s company. It was a double gold medal winner in San Francisco’s spirits competition. Muddled raspberries and blood orange syrup make a funky, fun drink to enjoy while watching “Bones.”
- 1.5 oz. Crystal Head Vodka
- 0.5 oz. Fresh Lemon Juice
- 1 oz. Monin Blood Orange Syrup
- 2 – 3 Fresh Raspberries ( muddled )
Glass: Mini Crystal Head Skull
Method: Combine all ingredients in a mixing glass with ice, shake and strain into a chilled Crystal Head shot glass.
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Smashing Pumpkin (L) Xantalo Xocolat (R)
Smashing Pumpkin
Definitely not a Jack-‘O-Lantern, this hot coffee cocktail plays off Irish Coffee, cornerstone of the famed Buena Vista in San Francisco. Cognac, gingersnap liqueur, and handmade pumpkin spiced cream will warm you after a night of trick or treating
- 1.5 oz. Courvoisier Exclusif VSOP Cognac
- 1 oz. Snap Gingersnap Liqueur
- 3 oz. Fresh Brewed Coffee
- 0.5 oz. Monin Vanilla Syrup
- 2 dashes Angostura Aromatic Bitters
Top: Hand Whipped Pumpkin Spice Cream*
Garnish: Freshly Grated Nutmeg
Glass: Irish Coffee
Method: Combine all ingredients in a mixing glass with ice, shake and strain into a chilled glass. Garnish.
*To make cream, mix (1) half gallon of heavy whipping cream with (1) cup of powdered sugar. Whip to a silky, smooth texture and fold in 2 oz. of Hiram Walker Pumpkin Spice Liqueur. It is important not to over-whip the cream as it will thicken too much and won’t properly form a layer.
Xantalo Xocolat
Day of the Dead Chocolate will make chocoholics out of anyone, south or north of the Border. Spicy blue agave Cocoa Tequila and chocolate-chili liqueur infused with fresh-cut Jalepeño lurk under half and half and whipped cocoa cream laced with Crème de Cacao.
- 1.5 oz. Tanteo Cocoa Tequila
0.5 oz. Crave Chocolate Chili Liqueur - 2 dashes Angostura Aromatic Bitters
- 0.5 oz. Chocolate Syrup ( Monin/Hershey’s )
- 1 oz. Half & Half
Top: Hand – Whipped Cocoa Cream*
Garnish: Bruleed Coco/Cinnamon Sugar
Glass: Cocktail
Method: Combine all ingredients in a mixing glass with ice, shake and strain into a chilled glass. Garnish.
*To make cream, mix (1) half gallon of heavy whipping cream with (1) cup of powdered sugar. Whip to a silky, smooth texture and fold in 2 oz. of Hiram Walker White Crème de Cacao.
