So I confess, I’ve struggled with Halloween the moment I stepped into the US. I didn’t grow up with Holiday and I’m extremely bad at dressing up. (I’m even a bit clueless as to what we’re even celebrating… Ghosts ‘n’ Cobwebs?)
My son— though, loves Halloween, so I’ve rallied to the cause every year. When he was one of the three little pigs, I was the brick house. When he was a Policeman, I was his car. (Complete with rotating red siren, that was duct taped to my head). This year—he wants to be a conductor, and guess who’s going to be the train? For some reason, I’m always the inanimate object.
Once the kids are tucked away in bed though, (albeit— jacked up on candy), it’s good to bring out the adult sweets. Put down the candy corn and back away from the costume parents, it’s time to enjoy some hard-hitting drinks, Halloween style!
NOTE: The drinks (above) were originally shot for Jen Smith, who did a story on my blog for eBay’s ‘Inside Source’. (eBay’s Digital Shopping Magazine).
Check out Inside Source story here.
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THE RECIPES:
GREEN EYED BLOODY MARY with OLD BAY SEA SALT: Place into a food processor; 1.5 stalks of Celery, 2 tablespoons of Bottled Horseradish, 3 tablespoons of juice from a jar of Green Olives, 1 lemon, (juiced), 1 tablespoon of freshly ground pepper, 1 tablespoon of Worcestershire sauce, 1 teaspoon of celery salt, 1 teaspoon of kosher salt, and 2 tablespoons of Tabasco. Add about a quarter of a tin of 36 oz Tomato Juice. Then mix everything in the food processor until finely pulped. Pour the contents of the food processor into a pitcher or jug, then and add the rest of the tin of Tomato juice, and Vodka to taste. Stir, and chill. Smear the leftover squeezed Lemon around the rim of desired glasses and roll the empty glass in a dish of Old Bay Seasoning. Fill the glasses with the mixed tomato mixture and throw in a few green olives for fun. I like my Bloody Mary served chilled, with no ice. (The ice, as it melts, waters down the flavor).
DARK and SCARY: Take a few bottles of the best Ginger Beer you can find. Fill a glass with ice cubes, pour over Ginger Beer till 3/4’s full. Add a squeeze of a quarter Lime. Pour over the top some Dark Jamaican Rum slowly, and watch it seep down. Stir and drink.
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Thanks to Andrew Purcell (Photo) and Carrie Purcell (Food styling)
(Art Direction; Dimity Jones)
Jen Smith‘s amazing work can be seen here.
Three to One 