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Terrifyingly Tasty Cocktails
Two fantastic Halloween cocktails to stir up at home from Washington's top bartenders By Anna Spiegel
Comments () | Published October 27, 2010

The Passenger’s Alexandra Bookless concocts a seasonal, spiced brew of Calvados (French apple brandy) and St. Elizabeth Allspice Dram, a Jamaican rum infused with allspice berries, cloves, cinnamon, and nutmeg. Both spirits can be found in local liquor stores; Bookless recommends Ace Beverage in Northwest DC, which has an extensive selection and call-ahead curbside service for Halloween-party hosts in a rush.


Makes one cocktail

1½ ounces Calvados (Bookless uses Daron brand)
½ ounce fresh-squeezed lime juice
½ ounce simple syrup (In a small saucepot set over medium-high heat, combine equal parts sugar and water, and bring to a boil, stirring constantly. Boil for 10 minutes, and cool completely before using.)
¼ ounce St. Elizabeth Allspice Dram
1 cinnamon stick, toasted
1 3-inch twist of lime

In a shaker, combine Calvados, lime juice, simple syrup, and allspice dram with ice. Shake vigorously. Strain twice, the second time into a chilled cocktail glass. Wrap the lime twist around the toasted cinnamon stick, and place in the glass as a garnish.

>> Next: Jackson 20's hibiscus-and-lime Little Shop of Horrors


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Posted at 12:00 AM/ET, 10/27/2010 RSS | Print | Permalink | Comments () | Articles