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Hallowe'en and Thanksgiving 

Cocktails Anyone?
by Sheila Swerling-Puritt

If you think you don't have a ghost of a chance coming up with cocktails for Hallowe'en entertaining, just consider the Bloody Mary, a Vampire or a Zombie. Or turn to the Italians – Black Sambuca.

Yes, it tastes of licorice, that love-it-or-hate it flavour. But if you fall into the group who love this flavour, be aware that the black is more sensual and intense than the clear-coloured Sambuca.

Historically, the method of sipping Sambuca is as an after-dinner drink. Traditionally it is served with three roasted coffee beans floating on the top, signifying health, happiness and prosperity. To add pyrotechnics to the evening, the Sambuca is set alight. Woe to those who tried to imbibe before extinguishing the blue flame!

Sambuca is made from distilling anise, wild fennel, herbs and the fruit of the elder bush. By roasting the elder fruit they give the distillate a blue/black hue.

Black Widow Spider

  • 1 oz. Absolute Mandrin Vodka
  • 1 oz. Ramazzotti Black Sambuca
  1. Combine ingredients into a mixing glass with ice cubes.
  2. Shake. Strain into chilled cocktail glass.
  3. Garnish with an orange slice

Pywacket

  1. Pour 1½ oz. of Ramazzotti Black Sambuca into an Old-Fashioned glass over prepared ice cubes containing small pieces of black licorice.
  2. Top up with club soda.
  3. Garnish with a slice of orange

 

What to serve this Thanksgiving, as a pre-dinner drink, was answered when I received a fantastic bottle of Malivoire's Rosemary Wine Syrup. The following recipes match well when either turkey or lamb is on your menu. Here are my recommendations:

For a sweeter cocktail:

  • 1 oz. Rosemary Wine Syrup
  • ¾ oz. Grenadine
  • 4 oz. Ladybug Rose
  • 2 oz. ginger ale (spicier) or tonic (more subtle)

For a drier cocktail:

  • ½ oz. Rosemary Wine Syrup
  • ½ oz. Grenadine
  • 4 oz. Ladybug Rose
  • 2 oz. ginger ale or tonic

You can order Malivoire's products online (www.malivoire.com) or call their toll free number 1 866 644 2244.

 

For more information, you can contact Sheila at spuritt@hotmail.com.

 

 

 

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