BERGEN COUNTY, N.J. -- Who says you can't start celebrating Halloween a tad early?
Sip and treat your way through the following "scary good" cocktails crafted by Bergen County mixologists; recipes included.
Creepy Olde Fashioned, City Perch Kitchen + Bar, Fort Lee: Mixologist Adam Seger will be crafting specialty Halloween cocktails for the holiday including the Zombie, Dead Man Walking, Corpse Reviver #13 and this Creepy Olde Fashioned (recipe below) while Chef Sherry Yard serves up a spooky, Halloween-themed food menu.
Recipe: Made with Fig and Black Walnut Rye, Maple, Hand Stabbed Ice, Grasshopper BittersMethod:
- Chill a rocks glass with ice.
- Discard ice and put as large an ice cube(s) as possible
- Add 2 oz Infused Rye
- Add 2 bar spoons (1 tsp) Maple Syrup
- Stir a dozen times
- Finish with 5 drops Critter Bitters
NOTE: Infuse overnight a 750ml bottle Five & 20 NY Rye with 1/2 cup each of Crushed black walnuts and sliced figs -- strain and discard solids.
Smashing Pumpkin Martini, Ho-Ho-Kus Inn & Tavern, Ho-Ho-Kus: Liven up your Halloween with the bounty of the season: pumpkin.
- 2 tsp pumpkin puree (recipe below)
- 3/4 oz Nocello liqueur
- 2 oz vanilla vodka
- cinnamon sugar rim
- cinnamon stick for garnish
Add pumpkin puree, Nocello liqueur and vanilla vodka to a cocktail shaker.
Add ice and shake.
In a small bowl, mix cinnamon with granulated sugar and place on a plate, wet the rim of the glass with any citrus slice available (or simply water).
Pour shaker contents into a martini glass. Garnish with cinnamon stick.
Homemade Sugar Pumpkin Puree
- Slice off stem and top of a sugar pumpkin.
- Place on cutting board sliced side down and cut in half. Scoop out insides and discard.
- Brush with olive oil and place on a lined cookie sheet.
- Bake at 350 degrees for 40 minutes until soft. When done, take off skin and reserve flesh in a bowl.
- Sprinkle 1 tsp of pumpkin pie spice over pumpkin flesh.
- Puree with a stick blender or food processor. Will keep for two days or place in ice cube trays and freeze for up to six months.
(Courtesy of Caitlyn Ritz Ho-Ho-Kus Inn & Tavern)
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