DEADLY WINES, BLOODY COCKTAILS, & BOO-TIFUL BEERS: Happy Halloween!

Happy Halloween!! Bloody Cocktails, Deadly Wine, and Boo-tiful Beers!

DEADLY WINES

Chateau Du Vampire Wines Bordeaux Style Cabernet Blend (Vampire Vineyards – Paso Robles, California): blend of cabernet sauvignon (60%) with cabernet franc (30%), and 10% malbec to finish it off.

Vampire Cabernet Sauvignon (Vampire vineyards – Paso Robles, California): Vampire Cabernet Sauvignon is sourced from several small-berry clones of this traditional Bordeaux varietal, grown in the Paso Robles region of California’s Central Coast.

Dracula Wines: Zinfandel and Syrah (originally the grapes for this wine were grown on the Transylvanian plateau, now they're made from California grapes).

Trueblood Napa Valley Syrah: This wine will "bruise your soul" with its palate crushing cherry, plum smoke and spice.

Ghost Block: 100% cabernet from Rock Cairn Vineyard in Oakville, next to Yountville's Pioneer Cemetery.

Twisted Oak 2011 River of Skulls in Calaveras County. Limited production vineyard mouvedre (red wine grape). Label has a bright red skull. English translation of calaveras is "skulls."

Ghostly White Chardonnay and Bone Dry Red Cabernet Sauvignon. Elk Creek Vineyards in Kentucky

Poizin from Armida Winery in Healdsburg is a 'wine to die for..". This Zinfandel sold in little wooden coffins

Big Red Monster  Red wine made from Syrah, Zinfandel and Petite Syrah.

Spellbound 2012 Merlot. Full Moon on the label. 

Ravenswood 2013 Besieged Red Blend. Ravens on the label.

Michael David 2012 Freakshow Cab.

Other Wines, Beers and Ales: Witches Brew, Evil (upside down and backwards label), Sinister Hand, Toad Hollow Eye of the Toad, Zeller Schwarz Katz.

Want to give the personal touch to your Halloween wines? Add your own ghoulish labels or rebottle in cool jars with apothecary labels from Pottery Barn (or make them yourself). For a great article, go to Spooky Halloween Bottle & Glass Labels.

BLOODY COCKTAILS

And what about an awesome cocktail? Make Nick and Nora proud! They always loved a good party. Throw in some rubber spiders or eyeballs as garnish. Want to make your own Halloween Cocktail Garnish--some eyeballs and fingers? Click HERE.

Blood Bath
1 Part Tequila Silver
1 Part Strawberry Liqueur

Shake with ice, and strain into shot glass.

Blood Test
1 Part Tequila Reposado
1 Part Grenadine

Shake with ice and strain into shot glass

Blood Shot
1 part Iceberg Vodka
1 part peach schnapps
1 part Jagermeister
1 part cranberry juice

Chill all ingredients. Combine in shaker with ice. Strain into shot glass. shoot!

Bloody-Tini
2 oz VeeV Acai Spirit
1 oz acai juice
1/2 oz fresh lime juice
Top with fresh champagne
lime wedge for garnish

Combine VeeV, Acai juice and fresh lime with fresh ice in a cocktail shaker and shake.
Strain into chilled martini glass and top with champagne.
Serve with fresh lime wedge.

Blood and Sand
3/4 ounce Scotch
3/4 ounce cherry liqueur
3/4 ounce sweet vermouth
3/4 ounce orange juice
1 thin strip orange zest

In cocktail shaker filled with ice, combine the liquids. Strain into martini glass, then garnish with the strip of zest. (recipe from Bank Cafe & Bar in Napa)

Corpse Reviver
1 ounce gin
1 ounce Lillet (blanc)
1 ounce triple sec
Juice of half a lemon
5 drops of absinthe
1 thin slice orange

In cocktail shaker filled with ice, combine the liquids. Strain into martini glass, then garnish with the orange slice.
(Recipe from Epic Roasthouse in San Francisco)
 
Vampire Blood Punch
4 cups cranberry raspberry juice (or cranberry juice cocktail)
2 cups natural pineapple juice (100% juice)
2 cups raspberry-flavored seltzer water
wormy ice cubes (optional)

Mix all ingredients together, and pour into large, decorative punch bowl.
Serve punch with wormy ice cubes, if desired

Corzo Bite
1-1/2 parts Corzo Silver Tequila
1/2 parts Campari
1 part fresh blood orange juice
1/4 parts blood (aka home-made grenadine) **
2 parts Jarritos Tamarindo Soda

Build all ingredients into highball glass filled with ice. Add “blood” at the end.
Garnish: Blood orange wheel and strawberry syrup

** Home-made grenadine: Add equal parts white sugar and POM pomegranate juice together and dissolve sugar over high on stove-top

Midori Eye-Tini (from Rob Husted of Florida)
1-1⁄4 parts Midori Melon liqueur
3⁄4 parts SKYY Infusions Citrus
1⁄2 part Finest Call Agave Syrup
2 parts of Canada Dry Green Tea Ginger Ale
2 parts Finest Call Sweet & Sour Mix
3 Orange Wedges
2 Fresh Ripped Basil Leaves
Strawberry Sundae Syrup

In shaker glass combine Midori Melon liqueur, SKYY infusions Citrus, Finest Call Agave Syrup, 3 Orange Wedges and 2 Fresh Ripped Basil Leaves.
Muddle ingredients together. Add ice and Finest Call Sweet & Sour Mix.
Shake for 10 seconds.
Add Canada Dry Green Tea Ginger Ale and roll drink back and forth between your mixing tin and shaker glass.
Strain into a chilled martini glass drizzled with Strawberry Sundae Syrup to give an effect of a bloodshot eye.

Garnish: Chilled red seedless grape at bottom of glass (to look like an eyeball) and bruised basil leaf floated on top of cocktail for aroma.

Black Martini

The Black Martini replaces vermouth with either blackberry brandy or black raspberry liqueur.

3 1/2 oz gin or vodka
1/2 oz blackberry brandy or black raspberry liqueur
lemon twist or black olive for garnish or gold flakes

Pour the ingredients into cocktail shaker with ice.
Shake vigorously.
Strain into chilled cocktail glass.
Garnish with a lemon twist or black olive or sprinkle in gold flakes.

***

BOO-TIFUL BEERS

Evil Dead Red from AleSmith Brewing Company

Dead Guy Ale from Rogue

Dead 'n' Dead from Rogue

Witch's Wit from Lost Abbey

Cuvee des Trolls from Brasserie Dubuisson

Black Death Chili from Fallen Angel

Black Heart from 3 Floyds Brewing

Monk's Blood from 21st Amendment

Wake Up Dead Imperial Stout from Left Hand Brewing

Zombie Dust from Three Floyds Brewing Company

Krieky Bones from Firestone Walker Brewing

The Fear Imperial Ale from Flying Dog

Voodoo Ranger Atomic Pumpkin from New Belgium

Dead Ringer from Ballast Point

Agatha Christie Festival to host Cooking Demo with Poisonous Twist

I've always wanted to have more cooking demos at mystery conventions.  There have been a few, but in my mind not enough. I've often moderated the 'culinary crime' panels, and one year we handed out recipes with the poisonous ingredients mentioned as optional ingredients. In one of the Culinary Crime classes I taught, each week I prepared the foods mentioned in the book sans the poisonous ingredient.

Mystery Readers Journal has had 4 issues so far on Food Mysteries with another coming out this summer. The mystery genre is rampant with poisoned chocolates, lethal legumes, and murderous mushrooms. But clearly Agatha Christie, the Queen of Crime, is also the Queen of Poisons. She was an apothecary during WWII and so many of her books revolve around poison. So it should not come as a surprise that this year's Agatha Christie Festival will host a cooking demo with a poisonous twist. French writer Anne Martinetti is going to recreate the recipes from Agatha Christie's books at part of the Agatha Christie Festival this September. What fun!

From the Guardian:

A unique cookery demonstration is to be held to celebrate the 125th anniversary of the birth of Agatha Christie, the Queen of Crime. It will be in Christie’s own Devon kitchen, and guests are advised to treat samples with extreme caution.
The French writer Anne Martinetti will be recreating recipes from Christie’s books, singling out those particularly suitable for concealing poison as an extra ingredient. As any devotee of Miss Marple or Hercule Poirot knows, the great detectives only have to show up for a morning coffee, light luncheon or afternoon tea party for one of the guests to topple over the table clutching their throat and turning blue.
Martinetti will be speaking and cooking at Christie’s beloved holiday house, Greenway – the home she called “the most beautiful place in the world” – now in the care of the National Trust.
The event is part of the Agatha Christie festival this September, held in and around Torquay where she was born on 15 September 1890.
Food, not always lethal, figured heavily in Christie’s books and in her real life. Festival director Anna Farthing recalled that Christie often noted after social engagements that the company had been trying but “the eating good”. An archive photograph shows Christie at work in the rather grim kitchen of the beautiful Georgian house on the river Dart, where her grandson Matthew still remembers delicious meals cooked by Granny.
Martinetti has carved out a unique niche in the overcrowded coffee-table cookery books realm: criminal food. Her books, with diabolically punning titles, include Alimentaire Mon Cher Watson!, of Sherlock Holmes recipes, and her Agatha Christie volume, Cremes et Chatiments, or Creams and Punishments.
“I’m very excited and impressed to cook at the same place where Agatha Christie was, especially when I see the photo of her with her apron,” Martinetti said. “It will be a great experience for me, and I hope that the soul (or maybe the ghost) of Dame Agatha will smell the perfumes from the recipes and enjoy.
“I think I will share the cake called Delicious Death cooked in the novel A Murder is Announced – it’s a fabulous chocolate cake. Maybe I will also prepare fish butter, the weapon in Sad Cypress, and let people guess if I have added strychnine.”

Read the rest of the article here.

Poster of the Day: Poison

Love this poster..

 
Hat Tip: Linda Vernon

The Poison Lady Luci Zahray

I happened tacross this great interview with Poison Lady, Luci Zahray. I've met Luci several times, and each time I'm amazed at her knowledge of poisons. Wouldn't want to become her enemy. Thanks to Kate Flora for this interview. Kate's latest Thea Kozak mystery is Stalking Death.