Persimmon creates a delicious and seasonal orange cocktail for Halloween drinking. A fresh candied walnut makes a spooky garnish.
When it comes to creating orange drinks for Halloween, most people reach for a can of pumpkin. Or more creatively, some sweet potato puree. But both of those are so thick and starchy, they make rather substantial drinks.
I’ve discovered that persimmons are the perfect orange base for a Halloween cocktail. They’re a beautiful hue, persimmons are really coming into season in mid-October and their sweet, unassertive flavor mixes well.
Visit Maria’s Good Things for more persimmon recipes.
I paired my persimmon syrup (mix a cup of organic persimmon puree with a brown- sugar simple syrup) with some preserved fresh walnuts from Harvest Song Ventures. Black, soft and sweet, the candied walnuts are often paired with blue cheese or even foie gras. The baby walnuts do look rather alarming, so you could say they were decaying eyeballs, spider eggs or something equally gross for Halloween.
The Nutty Persimmon
1-1/2 ounces persimmon syrup
1-1/2 ounces Laird’s applejack (or bourbon)
1 teaspoon walnut syrup
juice of 1/4 lemon
shake powdered cinnamon
float of blanc de noirs sparkling wine
1/2 fresh walnut, for garnish
Add the persimmon syrup, applejack, walnut syrup, lemon juice and spices to a cocktail shaker filled with ice. Shake until well-chilled, then strain into a small martin glass or a coupe. Top with the blanc de noirs and stir lightly. Garnish with the fresh walnut half.
Makes 1 cocktail
© By Maria C. Hunt, aka The Bubbly Girl
When my friend Laura sent me a bottle of the Crystal Head Vodka in the distinctive skull-shaped bottle, I knew it would be perfect for a Halloween cocktail shoot. Since it was released, I’ve seen some tequilas in painted Day of the Dead-style calavera bottles. But they look dowdy next to this perfectly clear gleaming skull.
The Moscow Mule is the only vodka cocktail I drink regularly. It’s like a gingery mojito and it’s super simple to make, since there’s absolutely no muddling involved.
The story goes that the Moscow Mule was created back in 1941 for a promotion by the Smirnoff Company to help market their new vodka. The recipe was released along with special copper-colored mugs.
Holding the cold, sweaty mug in your hand adds to the refreshing experience of the drink. But to see the bloody effect I created by swapping the simple syrup in the recipe for the pomegranate syrup known as grenadine, you’ll want to make this cocktail in a clear glass.
By the way, that’s not a stain on the front of the cranium, that’s a signature from actor, bluesman and entrepreneur Dan Akroyd who owns the brand! (Off topic, but if you’ve never seen Akroyd in ’80s movies The Blues Brothers or Trading Places–which has a great Halloween story line– go check them out on Amazon. )
Bloody Moscow Mule
2 tablespoons natural grenadine, like Stirrings
1-1/2 ounces vodka
3 ounces ginger beer
¼ ounce fresh lime juice
1 sprig fresh mint
1 slice lime
Pour the grenadine into the bottom of your cocktail glass. Fill the glass three-quarters with ice, add vodka and lime juice. Stir gently to combine. Top with ginger beer and stir. Garnish with mint sprig and lime slice.
Makes 1 cocktail