Infused: Top 10 Best Halloween Cocktails 2013

Oh my... it is that time again.

The time when the air grows chilly, leaves turn and fireplaces are lit.

In short ~ Autumn.

Along with the change of season comes thoughts of Halloween and all it entails: parties, costumes and fun. Fun even trickles down to food and drinks.

Once again I have invited experts in the world of spirits, wine and beer, including sommeliers, mixologists, restaurants, pubs, distillers and manufacturers to send their Halloween-inspired cocktails.

The response was swift with recipes of devilish brews, scary shots and orange concoctions dedicated to the holiday of fear and frivolity. The list was compiled and narrowed down to the ones most in spirit with the holiday and representing uniqueness, great taste and visual appeal.

I present to you the...

Top 10 Halloween Inspired Cocktails 2013

(1) Screamsicle

(see image above)
Who: Cascade Ice

Where: Everett, WA

Website: CascadeIceWater.com

Inspiration: Screams heard in the night.
Recipe: Mix 6 oz Cascade Ice Orange Mango with 1 oz of orange vodka and 2 oz of whipped cream-flavored vodka. Strain and pour into martini glass.

(2) Bourbon for Apples

Who: Chef Joseph's at The Connoisseur Room

Where: Indianapolis, IN

Website: ChefJosephs.com
Twitter:  @chefjosephs

Inspiration: I drew on my memories from my childhood when my sister and I went to Halloween parties which usually included a fun game of Bobbing for Apples ~ thus Bourbon for Apples was born.

Recipe: Mix 3 TB of Apple Complex Simple Syrup, 1 full shot of Four Roses Yellow Label Bourbon, 3 oz Cava, Float a garnish of Apple and Cherry Serve in a Champagne flute rimmed with equal parts pumpkin spice and sugar. (Complex Simple Syrup: Sugar, Water, Apple Juice, Grann
y Smith Apples, Pink Peppercorn, Sea Salt, Basil and Apple Pie Spice)

(3) Mr. Burgundy

 Who:  Deussen Global Communications ~ Sobieski Vodka

Where: Poland

Website: VodkaSobieski.com
Twitter: @Sobieski_Vodka
Inspiration: With its sequel approaching ~ the most popular Halloween costume this year is sure to be Ron Burgundy of Anchorman (2004) fame.

Recipe: 1½ oz Sobieski Cytron Vodka, ½ oz fresh lime juice, ½ oz pomegranate juice. Shake ingredients in cocktail shaker with ice. Strain into a sugar rimmed martini glass. Garnish with orange. 

(3) Casper's Cosmo

Who: Bobby “G” Gleason, Beam’s Master

Where: Clermont, KY
Website: JimBeam.com

Twitter:  @JimBeamOfficial
Inspiration: The ghost of Jacob Beam, founding distiller of Jim Beam Bourbon

Recipe: 2 parts Jacob’s Ghost White Whiskey, 1 part John DeKuyper & Sons O3 Liqueur (orange liqueur), 1 part white cranberry juice, ½ part fresh lime juice. Build all ingredients over ice in a mixing glass, shake and strain into a chilled glass. Garnish with cherries.

(4) German Ghoul

Who: Sidney Frank Importing Co.'s Mixologist Todd Richman

Where: New Rochelle, NY

Website: SidneyFrank.com
Facebook: Facebook.com/Barenjager

Inspiration: The flavors of Halloween's season
Recipe: 1½ parts Bärenjäger Honey & Bourbon infused with cinnamon*, ¾ part fresh lemon juice, 1 part apple cider. Shake all ingredients with ice. Strain into a chilled martini glass. *Infuse Bärenjäger Honey & Bourbon-add 4 cinnamon sticks to 1 L of Bärenjäger Honey & Bourbon 24 hours before use.

(6)The Harvestini

Who: Oliver Winery

Where: Bloomington, IN

Website: OliverWinery.com
Twitter: @OliverWinery
Facebook: Facebook.com/oliverwinery

Inspiration: Celebrating the harvest season
Recipe:  Muddle frozen cherries with 1 tsp mulling spices. Pour 3 oz Oliver Zinfandel 2010, 1 oz orange juice, and 1 oz cranberry cocktail juice over cherries. Stir and pour over ice. 

(7) Dead Glamour

Who: Savory Cocktails' Greg Henry

Where: NY

Website: SippitySup.com
Twitter: @SippitySup

Inspiration: I don’t think glamour ever dies. It certainly never goes out of style. But don’t let all that glamour fool you. This drink has a dark side, I told you it was sexy.
Recipe: 1 shot /45 ml /1 ½ fl oz tequila repasado, 1 pony shot/30 ml/1 fl oz Campari, ½ pony shot/15 ml /½ fl oz Santa Maria al Monte amaro or other herbaceous amaro, 2 dashes Scrappy's cardamom bitters, 1 orange twist, as garnish. Combine tequila, Campari, amaro and bitters in a mixing glass half-filled with ice. Gently stir until chilled and properly diluted, about 20 seconds. Julep strain into a chilled coupe or cocktail glass. Garnish with an orange twist, its oil expressed onto the surface and rubbed onto the rim of the drink then dropped on top, peel side up. Makes 1.

(8) Pumpkin Patch Julep

Who: Alibi American Whiskey

Where: U.S.

Website: AlibiAmerica.com

Inspiration: Where the Great Pumpkin is found every Halloween.
Recipe: 2 oz Alibi American Whiskey, 1.5 oz homemade pumpkin butter (see below recipe), 1/2 oz orgeat syrup, 1/2 oz fresh lemon juice. Shake vigorously with ice and strain into chilled cocktail glass or hollowed pumpkin. Garnish with a slice of pear, a cinnamon stick and a sprinkle of nutmeg. Pumpkin Butter: makes 2 pints3-4 pound sugar pumpkin (aka pie pumpkin), 1 chopped sweet apple, skins removed, 3/4 cup demerara sugar (sugar in the raw), 4 tablespoons real maple syrup (not maple-flavored syrup!), 1/2 tsp ground ginger, 1/2 tsp ground nutmeg, 1/2 tsp cloves, 2 tsp cinnamon, 1 tsp fresh lemon juice, 1/2 tsp sea salt. Cut stem off pumpkin and slice lengthwise. Clean out inside of pumpkin and brush with neutral oil (canola). Roast pumpkin facedown in preheated oven at 350F for approximately 45-55 min. Let cool for 10 minutes and remove skin with spoon. Add pumpkin meat, apple, sugar, maple syrup, and spices into blender. Blend until smooth. Spoon mixture into medium sized pot. Make sure there is enough room to top of pot for boiling. Cover with lid and prop open a bit with wooden spoon so that steam can escape. Over med-high heat, bring to a low boil. Reduce to low-med heat and cook for 10 minutes until mixture reaches desired thickness. Cool completely and stir in lemon juice and salt.

(9) Devil in Disguise

Who: Mixologist Micaela Piccolo
Where: NYC, NY
Twitter: @Cabodiablo
Inspiration: Its rich coffee jolt and reassuring tequila keeps you dancing with the devil long after Halloween’s wildest celebrations finish.
Recipe: 2 oz. Cabo Diablo, ¾ oz. cherry liqueur ~  Build in a mixing glass, add ice and stir. Garnish with colored salt rim.

(10) Pumpkin Margarita

Who: Crema Restaurante/Partida

Where: New York City
Website: CremaRestaurante.com ~ PartidaTequila.com
Inspiration: This cocktail honors the pumpkin, what we believe is one of the most iconic symbols of Halloween. For a holiday surrounded by pumpkin-spiced everything (lattes, cakes, soups and even sausage) it's a wonder pumpkin cocktails aren't the No. 1 drink. We hope this cocktail changes that.
Recipe: 2 oz Partida Reposado Tequila, 1 oz fresh lime juice, splash of pumpkin puree, sesame seeds, lime wedge: Rim a cocktail glass with lime juice and sesame seeds. Mix ingredients well in a shaker with ice. Strain into cocktail glass. Garnish with a lime wedge.

Images furnished by entries

Elizabeth J. Musgrave is a syndicated fine-living, travel, food, wine and spirits columnist, freelance writer and photographer, and performing arts and restaurant critic for Gotta Go. Read Infused, her spirits, wine & beer lifestyle column, at www.GottaGo.us and www.FoodDigital.com and catch her as Indy’s Personal Lifestyle Adviser on Indy Style, WISH8 (CBS). Gotta Go is published on www.Gottago.us, www.BroadwayWorld.com, and in print. Follow her on Twitter @GottaGo, LinkedIn and Facebook.

Infused 101: Shrub Cocktails with Cielo Mixologst Cory Cuff

In INFUSED, Elizabeth J. Musgrave connects the art of spirits, wine and beer with culinary and creative arts

Infused 101: All About Shrubs

A resurgence of an old-fashioned bartender staple has emerged and is catching the fast train to Trendyville. Although it sounds like a landscaper's problem, shrubs are popping up in homes and bars nationwide creating confusion with novice and seasoned drinkers alike.

What is it? How do I use it? Can I make it myself?

Initially coming into contact with shrubs at Iozzo’s, Indianapolis, I became intrigued and started researching. Shrub, which means “to drink” in its native Arabic language, is also the word origin for sherbet and syrup as well. Becoming common in the 18th Century as a fruit, sugar and alcohol drink, modern day shrubs are added to mixed drinks to create a much more intense depth of flavor. If paired properly with the other ingredients, it can intensify, highlight and broaden the flavors of the drink.

My friends at Cielo, St. Louis’ swanky rooftop modern Italian restaurant and nightspot, which sits high atop Four Seasons Hotel, were kind enough to create a teaching video. I spoke with in-residence mixologist, Cory Cuff, Certified Specialist of Spirits. Cuff also instructs Cielo’s mixology courses offered to Four Season’s guests. Topics include, Basic Mixing, Spirits & Cocktail Era, Pure Shrubbery, Advanced Bartending and Bar Managing. Cuff’s Pure Shrubbery course teaches the definition, use and types of shrubs, as well as creating and using the cordials.

Infused: In one sentence; what is a shrub?

Cory Cuff: It’s a vinegar-based cordial.

I: Do you drink it by itself or in a cocktail?

CC: All good shrubs should be able to be drunk alone. However, you want to put it with ingredients that will highlight and emphasize what you’re trying to get across. Cucumber-lime shrub? Put it with tequila: it’s a natural fit and will elevate both elements.



I: How difficult is it to make at home?

CC: It’s not difficult to make it. It’s mostly the mind frame that I am going to put vinegar in a mixed drink. Once you get over that mind frame and treat it as a cordial or another mixing element, the sky is the limit.

I: Does it have to be refrigerated afterwards?

CC: It should be.

I: Is it cooked?

CC: It is boiled with sugar. You’ll boil it for about 10 minutes and that’s what you use. It softens the bite of the acid.

I: What type of vinegar?

CC: I’ve been using a lot of Champagne vinegar and, recently, balsamic. However you can make your own vinegar or use any vinegar you want. It’s the end product that matters.

Image and video courtesy of Cielo

Elizabeth J. Musgrave is a syndicated fine-living columnist, travel writer, performing arts and restaurant critic. Catch her newest column, Infused at GottaGo.us and FoodandDrinkDigital.com and as Indy’s Entertainment Adviser on 93 WIBC. Gotta Go is published onGottago.us, BroadwayWorld.com, in M and Retired Living magazines and several newspapers: South Sider Voice, Indiana Weekender, New Palestine Reporter, Pendleton Times Reporter and Fortville-McCordsville Reporter. Follow her on Twitter @GottaGo, LinkedIn and Facebook.

Infused: The Spirit of Chocolat in review

Fredericksburg, TX's Chocolat adds a spirited twist to the traditional art of Swiss chocolate.

In INFUSED, a weekly column, Elizabeth J. Musgrave connects spirits, wine, and beer with culinary and creative arts.

When looking for a perfect dessert, we often turn toward chocolate or an after-dinner drink, creating the unpleasant decision of which to choose. It’s a decision that proves difficult for even the most strong-willed person. But for almost thirty years, Lecia Duke has made life easier by combining the two options into a selection of unique, one-bite nuggets.

Duke’s shop, Chocolat sits snugly deep in the heart of Texas, located in the charming town of Fredericksburg within the Lone Star state’s Hill Country region. Duke blurs the line between spirits and candy through a 200-year-old method learned while apprenticing with a Swiss chocolatier. Originally an architect-turned graphic designer, the chocolate master creates a crystallized sugar nest to encapsulate the liquor, wine or liqueur in a process known as liqueur praline. She then covers the fragile globe with the finest chocolate available: bourbon, Irish Cream and spiced rum are just a few of the choices among the over-21 liquids to get the Willy Wonka treatment.

According to the award-winning chocolate maker, beer and Champagne are the only liquids unable to withstand the process for the Spirited Chocolates line of confections.

After nearly two dozen tastes, my favorite is a toss-up between Amaretto and Sam Houston Straight Kentucky Bourbon, although the red wine is rather tasty as well.

The signature piece, Tequila D’Almendrado, is the only liqueur praline to progress through three individual flavors: almond, tequila and finishing with chocolate.

For more information on chocolates, tours and flavors, visit Chocolat-Tx.us.

Elizabeth J. Musgrave is a syndicated columnist, travel writer, performing arts and restaurant critic. Catch her column, Infused, at FoodandDrinkDigital.com, as Indy’s Entertainment Adviser on 93 WIBC, and follow her on Twitter @GottaGo, LinkedIn, and Facebook. Gotta Go is published on BroadwayWorld.com, GottaGo.us and in M magazine and the following newspapers: South Sider Voice, Indiana Weekender, New Palestine Reporter, Pendleton Times Reporter and Fortville-McCordsville Reporter.

ISO: Idina Menzel

Coquettish, classy, and the girl next door all rolled into one, Idina Menzel graced the stage with the Indianapolis Symphony Orchestra at The Hilbert Circle Theatre, Indianapolis. Noted by the excitement in the air, and the sold-out status, the night looked to be a great one.

Menzel, known for her Tony-Award winning role as Elphaba in Broadway's smash hit Wicked, a Tony-nominated performance in Rent and, more recently, her role in television's Glee, has endeared her to audiences of all genres. Appearing in a regal purple gown sans shoes gave forth the idea that although she has a glamorous occupation, she's still just one of us. The marvelous thing about that idea is...it's authentic. Menzel keeps the audience entertained, not just with her vocal range and powerful ballads, but also with her tales of growing up with all the usual angsts.

Selections included Defying Gravity, I'm Not That Girl and the nicely combined Love for Sale with Roxanne. One moment flirtatious with I Feel Smoochey, the next gentle in Look to the Rainbow from Finian's Rainbow is just one more reason Menzel is so popular. The reachable factor; yes she is on stage above you, but she is human and not stand-offish. Apologizing to the ISO Juliard-trained performers, she made the audience howl with laughter by ripping into her Glee rendition of Lady Gaga's Poker Face.

Throughout the evening the Long-Islander imitated Barbra Streisand's well-known voice, complete with the New York accent. She nailed the superstar's mannerisms and vocals during Don't Rain on My Parade and Funny Girl without losing her own style. She brought the house down with her tale of meeting idol Barbra Streisand, who promptly ignored her as only Babs can do. Eventually, after Menzel downed numerous tequila shots to get over the snub, she was finally given the nod of approval from the star for her performance.

Welcoming the only three ticket holders from the Smiley Glee Club (the entire group had performed in the lobby), onto the stage, Menzel performed back-up vocals, allowing the trio to be showcased. That, my friends, is a true lady with zero diva tendencies.

Bottom Line: Idina Menzel is enthralling in her approach with the audience, the songs, the orchestra and life. Her talent takes her from stage to television and to the silver screen. It doesn't take a crystal ball to predict that this performer will follow in the footsteps of other greats, including Streisand and Liza Minelli, who have outlasted countless others and have that one thing everyone wants: IT.

Elizabeth J. Musgrave is a syndicated columnist, travel writer, music, restaurant and theater critic. Catch her as Indy’s Arts & Entertainment Adviser on 93 WIBC and follow her on Twitter @ejmusgrave1 and Facebook.
Photos: www.indianapolissymphonyorchestra.org; www.idinamenzel.com
Gotta Go is published in the following newspapers: South Sider Voice, Indiana Weekender, New Palestine Reporter, Pendleton Times Reporter and Fortville-McCordsville Reporter.