Okay, barflies! I’m going to wrap up this little trip through the Alphahol in one fell swoop of a post for a couple of reasons.
a) we’re at the “difficult” letters, and
b) I wanna talk about the Zombie before Halloween instead of 2 weeks after.
So indulge me: 3 cocktails in rapid fire!
1.5 oz Rum of your choice
3/4 oz Cointreau
1/4 oz Lemon juice
Shake over ice and strain into a chilled cocktail glass.
Whew! This one is strong–of course, it’s mostly booze. If you like a softer drink, try this with caution, and because there is so little to work with substituting a generic Triple Sec for the Cointreau is going to result in a sub par Xperience.
Your Favorite Aunt
1 oz Gin
1 oz Brandy
1 oz Sweet vermouth
1/2 oz Lemon juice
1/2 oz Simple syrup
Shake over ice and strain into a chilled cocktail glass. Garnish with a cherry.
Discovered this one while trying out sweet vermouth recipes and it’s actually quite tasty. It is, again, high on the alcohol and short of mixers but it’s a good sipping drink.
1 oz White rum
1 oz Amber rum
1 oz Dark rum
3/4 oz Lime juice
3/4 oz Pineapple juice
1/2 oz Apricot brandy
1/2 oz Papaya juice
1/2 oz Simple syrup
1/2 151-proof Rum
Combine all but the 151 in a cocktail shaker over ice and shake vigorously–as if you were running from a zombie–then pour into a very tall glass (don’t strain). Float the 151 on top of the drink and garnish elaborately–a spring of mine, lime wheels and cherry all dusted with confectioners sugar; orange and pineapple slices or some other tropical fruit. Serve with a straw–sipping from the top will give you a mouthful of the 151 and not much else, not the desired result.
A bit complex but the taste is worth it. If you have trouble finding papaya juice, puree or nectar (as I did) juicing your own isn’t as difficult as it seems. Sure, it’s not like a citrus fruit that’s juice is easily available, but if you don’t have an electric juicer, here’s how I got it done.
Juicing a Papaya
- Slice the papaya in half, lengthwise, and remove the black seeds and any light-colored membranes.
- Slice each half into quarters to make it easier to separate the pink flesh from the skin and lighter rind.
- Cut up the long slices and place in a decent-sized bowl with high sides.
- Crush the fruit with a muddler, pestle or wooden spoon until no longer solid.
- Strain through a fine mesh strainer into a smaller bowl, working the mash gently with a spoon to get the maximum juice out.
Now, I got about an ounce of juice from a quarter of an 8-inch papaya and it was a bit pulpy so, as I sipped the resulting drink, did get a bit separated but it didn’t make the drink at all unpleasant to imbibe. I’ve read that you can also substitute orange juice but I think I’d go with mango juice (something generally easier to locate) before going with the more mundane OJ.
Of course, this year’s Pumpkin Party is going to be a brunch, so I think I’ll leave the Zombies off the guest list. Instead, for those who wish to imbibe, I’ll be serving Bloody Marys, Mi-moan-sas, and Boo-linis. Have a good holiday, folks, stay safe and drink responsibly.
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