Drawlloween 2020 Block One: Cooking
My plan for this year’s Drawlloween is to break it down into thematic blocks as the boys try to keep them selves busy through quarantine. Each block will hopefully end in a Cocktail or maybe some other recipe.
Zombie, as faithfully as I could make it from Don The Beachcomber’s Zombie Punch
1 1/2 ounces aged Jamaican rum (Appleton Estate V/X)
1 1/2 ounces gold Puerto Rican rum (Bacardi Gold)
1 ounce 151-proof Demerara rum (Hamilton Overproof 151)
3/4 ounce freshly squeezed Lime juice
2 teaspoons white Grapefruit juice
1 teaspoon Cinnamon syrup (homemade*)
1 teaspoon Grenadine (homemade**)
1/2 ounce Falernum (Velvet Falernum)
1/8 teaspoon Pernod (Pernod Absinthe Superieure)
1 dash aromatic bitters (Scrappy’s)
3/4 cup crushed ice
1 mint sprig, for garnish
Blend everything but the Mint in a Blender for a couple of seconds (no more than 5 just to get it frothy) and pour into a tall, thin glass, a H.P. Lovecraft 2018 Film Festival Tiki if you have one. Fill with more ice and garnish with Mint.
*Cinnamon syrup
3 (3-inch) Cinnamon Sticks
1 cup granulated Sugar
1 cup Water
Break the cinnamon sticks into several smaller pieces. Place the cinnamon, sugar, and water in a small saucepan and stir to combine. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Reduce heat to low, cover, and simmer for 2 minutes. Remove the saucepan from heat and let it sit covered at room temperature for at least 2 hours. Strain the syrup into a container with a tightfitting lid and refrigerate for up to a month.
**Grenadine
1 cup Pomegranate Juice
1 cup granulated Sugar
1/4 teaspoon freshly squeezed Lemon Juice
2 to 3 drops Orange-Flower Water
Heat pomegranate juice in a small saucepan over medium heat until steam rises from the surface and a few bubbles have formed around the perimeter of the pan, about 5 minutes. (Do not boil.) Remove from heat.
Add sugar in stages and stir until it has completely dissolved. Stir in lemon juice and orange-flower water. Let the syrup cool to room temperature, about an hour. Transfer to a container with a tightfitting lid and refrigerate for up to a month.
