From the best mixologists, here are the recipes of three cocktails to celebrate Halloween. Trendy drink to try now!
In a historical period like this, which is an euphemism to define dark, in which it has become almost impossible to enjoy cocktails in traditional places, all that is left for enthusiasts is to prepare them at home. And that’s why we want (thanks to Carlo Dutto) to offer our readers three more recipes (in addition to the many already published in the past) of great drinks.
This time, our cocktails are dedicated to Hallowen. For a few moments of lightheartedness to spend with your loved ones, waiting for better times!
DRINK: LIGHTY JACK
BARTENDER: Vincenzo Tropea bar manager of the Pierluigi restaurant in Rome
60 ml Seven Hills Italian Dry Gin
30 ml cordial of pumpkin and homemade fennel
3 drops Maraschino Pallini
* For this cordial a pumpkin, previously blended, is used to put in a saucepan with a sprig of wild fennel, sugar, the juice of 4 limes and 2 lemons and their peels, water and citric acid.
Glass: Nick and Nora
Garnish: purple potato coral
Using the Shake and Strain technique, pour the three ingredients, cubed ice into a cobbler shaker (or three-piece shaker) and shake vigorously. Pour into a previously cooled cup, filtering everything with a colander, to avoid any residual ice and pumpkin. Garnish with a baked purple potato coral.
A twist on a classic “Gimlet Cocktail”, with Seven Hills Italian Dry Gin and its Roman botanicals, a homemade pumpkin and fennel cordial and Maraschino Pallini, for a Halloween to be enjoyed in a glass too! A refined and unscrupulous drink, which pays homage to the universal tradition of the pumpkin on All Saints’ Night, winking at the terrifying legend of Jack-O-Lantern, which tells of a man who, for having mocked the devil, is forced to wander with one’s soul in a lantern. In the same way, the skilful game of mixture supports the decisive soul of this cocktail, enhancing the light of the raw materials, providing the drinker with a visual and sensory experience ideal for a thrilling night.
DRINK: 1000 STORM
BARTENDER: Simone Mina bar manager of Ch 18 87, the cocktail bar of the historic Checchino restaurant in Rome since 1887
5 cl Mezcal Los Siete Misterios Espadin
2.5 cl Marsala Vecchio Florio
1,5 cl Mistrà Caffè
2 dash Angostura bitters
Glass: metal cup
Garnish: hibiscus flower
Pour all the ingredients into the smaller half of a two-piece shaker and let the mix slip between the smaller and larger parts duly filled with ice, with the aid of an ice strainer. Repeat this for about 4 times, letting the mixture fall from the larger half from the top into the smaller half. Once cooled and diluted, pour the mixture into a metal bowl and garnish with a hibiscus flower.
The drink is part of the permanent ‘collection’ of the Liquidus Museum, the permanent drink list of the cocktail bar Ch 18 87 in Rome and is inspired by the homonymous graphic novel by Mexican artist Tony Sandoval, one of his most visionary and complex works. A tale overflowing with magic, spells and references to parallel worlds in which sensual female figures appear immersed in a gothic, surreal and slightly naive atmosphere. A book populated by ethereal and delicate figures, but hard and sharp as only adolescence can be. All in a drink with the Mexican ingredient par excellence, mezcal, in this case a Los Siete Misterios, produced since 2010 by the brothers Eduardo and Julio Mestre, born with the intent to recover the tradition of making mezcal, to promote the local trade and stimulate the culture of small producers with a contemporary approach. Distributed in Italy by Pallini Spa, the Los Siete Misterios mezcal does not receive any artificial adjustment, only 100% natural agave sugars from mature plants are used for distillation and the production techniques are absolutely artisanal, with underground ovens, manual grinding, natural fermentation and double distillation in copper or clay stills.
DRINK: EL DIA DE LOS MUERTOS
BARTENDER: the crew of La Punta Expendio de Agave in Rome
50 ml mezcal Los Siete Misterios Espadin
25 ml espresso coffee
25 ml lime juice
30 ml orange juice
2 drops of saline solution
1 passion fruit
Glass: double cup
Garnish: Hoja Santa powder
With the shake and double strain technique, pour all the ingredients into a shaker filled with ice. Shake vigorously, filter into a glass, separating it from the ice with the special strainer and a colander and serve in a previously cooled double cup.
The “Dia de los Muertos” is a celebration that comes from pre-Hispanic populations characterized by the meeting between the living and the dead. It is a more familiar than public holiday, the time when loved ones are remembered and honored. Days in which the dead themselves cross the “bridge” that separates them from their families, an anniversary in which the importance of family ties and inheritance is manifested. In Mexico the celebrations take place with very important preparations, full of meaning, such as the preparation of the altar of the dead. A small ara where the family of the deceased places a photo and other personal items, such as clothes and favorite foods. You can’t miss candles, chocolate, salt, water, cempasúchil flowers, various aromatic resins (incense, copal and myrrh), pan de muertos (a sweet bread with aniseed), calaveritas (chocolate skulls, sugar or amaranth), all elements that symbolize the pleasures of life and above all will guide the soul of the deceased towards the earthly world. A decisive break with the Anglo-Saxon countries where death is a taboo and is generally associated with negative concepts such as sadness, tears or even fear, determined by the loss of a loved one. For Mexicans, on the other hand, these are days in which the borders of the two worlds vanish temporarily and it is possible to relive the bond and family affections even making fun of death: La Catrina or Calavera Garbancera, represented by a skeleton with a sombrero, and full of bright colors . With this drink, the crew of La Punta Expendio de Agave in Rome takes a journey, guiding and stimulating the senses and remembering when, as children, the day of the dead we all waited for the gifts that our loved ones would bring us from the afterlife. The passport is not needed, glass in hand and Dixeebe. All in a drink with the Mexican ingredient par excellence, mezcal, in this case a Los Siete Misterios, produced since 2010 by the brothers Eduardo and Julio Mestre, born with the intent to recover the tradition of making mezcal, to promote the local trade and stimulate the culture of small producers with a contemporary approach. Distributed in Italy by Pallini Spa, the Los Siete Misterios mezcal does not receive any artificial adjustment, only 100% natural agave sugars from mature plants are used for distillation and the production techniques are absolutely artisanal, with underground ovens, manual grinding, natural fermentation and double distillation in copper or clay stills.
We recommend that you always drink alcohol in moderation and above all, do not drive after doing it.
Texts © Carlo Dutto for iBESTmag, Images courtesy Carlo Dutto – Forbidden Reproduction