oh, you guys. i love you to death, but i swear some of you are going to drive me to drink!
how did you spend your weekend?
i spent mine watching the comments section of my last post like a hawk…you know, moderating. like a boss.
why, you ask? well, things got a little…R-rated.
is it that i’m naive and silly and didn’t really think my last post through well enough? or perhaps some of you just have very dirty minds? either way, a number of you seemed to think that those meringue bones looked a little…phallic.
hilarious? absolutely. though i did have to delete a number of comments, i hope you won’t be terribly offended. i was just trying to keep the comments section from reading like a Saw script or something.
so i love you all. even those of you who thought my meringue bones looked like meringue…boners. tee hee.
suffice it to say that i worked on cocktail recipes this weekend…
this hemlock cocktail is crazy delicious. herbal, slightly floral, sweet, and complex. this cocktail is named for the herbaceous poison that was formerly used for executions, most notably that of Socrates. pretty gruesome, huh?
i promise this cocktail won’t kill you, though.
hemlock also makes me think of storybook witches wearing black pointy hats, standing over an enormous bubbling cauldron, reciting incantations and cackling. spooky!
hemlock was also used in ancient Greece and Persia as a sedative and a cure for arthritis…it seems they stopped using it for medicinal purposes because they couldn’t determine the proper dosage to prescribe. apparently, the difference between a therapeutic amount of hemlock and a toxic amount is teeny tiny, as ancient doctors found out due to the massive amounts of people dying from hemlock poisoning. oops.
hemlock is pretty spooky stuff, guys.
which makes my hemlock cocktail a perfect libation for halloween! in order to maximize the creepy quotient, i would definitely recommend making a big batch and serving it as a punch out of a cauldron. if you can get someone to dress up as a witch and serve your guests their hemlock cocktails while cackling ominously, even better!
Prep Time: 5 minutes
this recipe can easily be doubled or tripled to serve a crowd!
2 sprigs fresh mint, whole leaves removed (about 30-40 mint leaves)
6 sprigs fresh thyme
the peel of one fresh orange (just use a vegetable peeler to remove the peel, be careful not to press too hard, otherwise you'll get the white pith as well, which you definitely don't want!)
1/4 cup rosemary simple syrup (get the recipe here!)
4 ounces gin (i like Bombay Sapphire)
4 ounces melon liqueur (i like Midori)
juice of 1/2 orange
1.5 ounces orange liqueur (i like Grand Marnier)
3 dashes bitters (i love blood orange bitters)
champagne, chilled, for topping off each glass
green sanding sugar, for lining the rim of each glass (optional)
2 tablespoons fresh orange juice, for rimming each glass (optional)
place the mint leaves in between your hands and lightly roll them back and forth to bruise them ever so slightly. this will help the mint to release its' essential oils and flavor!
in a large pitcher, combine the mint leaves, whole sprigs of thyme, orange peel, rosemary simple syrup, gin, melon liqueur, orange juice, orange liqueur and bitters. stir to combine.
you can prepare the cocktail up to this point a few hours ahead of time, just cover and store in the fridge.
when ready to serve, give the cocktail a good stir to re-mix.
if rimming the glasses, pour the remaining orange juice onto a shallow plate.
pour the green sanding sugar onto a second shallow plate.
dip the rim of each glass into the orange juice first, then into the sanding sugar to coat the rim completely.
strain the chilled cocktail mix into a large bowl (or cauldron!) using a fine-mesh sieve.
fill each glass about halfway up the side with the cocktail mix, and fill the rest of the way with champagne.
serve and enjoy!
a food + words original