The St. Louis Gerber Sandwich – A Cheesy, Toasty Discovery

 

As a St. Louis native, I pride myself on knowing the ins and outs of our city’s food scene—especially when it comes to Provel cheese, the gooey, melty hallmark of St. Louis cuisine. If you don’t love Provel, are you even a true St. Louisan? So, imagine my shock when I stumbled across the Gerber Sandwich, a local specialty I’d never heard of despite my deep roots in the Gateway City. This open-faced, cheesy delight, born in 1973 at Ruma’s Deli and named after customer Dick Gerber, who crafted it in the deli’s kitchen, is a true St. Louis gem. Built on crusty French or Italian bread, slathered with garlic butter, piled with ham and Provel cheese, sprinkled with paprika, and baked until golden and bubbly, it’s the ultimate comfort food. Provel’s unique blend of provolone, Swiss, and cheddar gives it that signature gooey texture, though some jokingly call it the “best use of the worst cheese.”

This Gerber Sandwich is a love letter to St. Louis comfort food—simple, satisfying, and packed with local pride. This sandwich is a regional staple, and I’m kicking myself for missing it all these years! Whether you’re a fellow St. Louisan or just curious about our quirky cuisine, give it a try and join me in celebrating this cheesy delight! Gerber Sandwich

 1 loaf French or Italian bread, sliced into 4 equal sections and halved lengthwise

4 T. unsalted butter, melted

2 cloves garlic, minced (or 1 t. garlic powder)

1 t. Italian seasoning (optional)

¾ lb. deli ham, thinly sliced

8 oz Provel cheese, sliced or shredded (substitute with provolone or a 1:1:1 mix of provolone, Swiss, and mozzarella)

Paprika, for sprinkling

 Preheat oven to 400°F.

Mix melted butter with minced garlic and Italian seasoning (if using) in a small bowl.

 Place bread halves cut-side up on a baking sheet. Brush generously with garlic butter. 

Layer ham slices evenly over the bread. Top with Provel (or substitute cheese) and sprinkle lightly with paprika.

 Bake for 8-15 minutes, until cheese is melted, bubbly, and slightly golden.

 Serve open-faced, hot from the oven for the best texture.

Notes

Cheese Substitutions: Provel is a St. Louis exclusive, but a provolone-Swiss-mozzarella mix works if you can’t find it.

Store leftovers in an airtight container in the fridge for 2-3 days. Reheat at 350°F for best results.

 Add honey Dijon for a tangy twist or try Black Forest ham for extra flavor. 

My Experience

 As a lifelong St. Louisan, I’m no stranger to Provel’s creamy, smoky charm—it’s practically a rite of passage here. But discovering the Gerber Sandwich felt like uncovering a hidden treasure in my own backyard. How had this cheesy, toasty masterpiece escaped me? The first bite was a revelation: the garlicky bread, the savory ham, and that melty Provel created a flavor explosion that was both nostalgic and new. It’s the kind of dish that makes you want to gather friends, crack open a cold one, and savor every bite. If you’re a Provel lover like me, this sandwich is your new go-to. And if you’re not? Well, this might just convert you.

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Mocha Fudge Cake

If you’re (as I was earl last week) craving a dessert that’s rich, indulgent, and bursting with chocolaty goodness, this Mocha Fudge Cake is your answer. It is truly a chocolate lover’s paradise. The combination of dark chocolate chips, Ghirardelli ground chocolate, and espresso powder creates a bold, sophisticated flavor profile. The espresso enhances the chocolate without overpowering it, giving the cake a subtle coffee kick. The texture is perfectly moist thanks to buttermilk and a generous amount of butter, while the warm mocha icing poured over the hot cake ensures every bite is decadently fudgy. Plus, it’s baked in a 10x10-inch pan, making it easy to slice and serve for a crowd (or to keep all to yourself—no judgment here!).

Mocha Fudge Cake

For the Cake:

2 c. granulated sugar
2 c. flour, plus 1 tablespoon (divided)
1 t. baking powder
2 t. baking soda (divided)
½ t. kosher salt
½ t. espresso powder
½ lb. (2 sticks) unsalted butter, room temperature
¼ c. Ghirardelli ground chocolate
1 c. water
½ c. buttermilk, room temperature
2 large eggs, room temperature
1 t. vanilla extract
1½ c. dark chocolate chips

For the Icing:
¼ c. Ghirardelli ground chocolate
½ t. espresso powder
¼ lb. (1 stick) unsalted butter
6 T. heavy cream
1 lb. powdered sugar
¼ t. kosher salt
1 t. vanilla extract

Preheat oven to 375°F. Spray a 9” x 9” pan with Baker’s Joy or a similar baking spray to prevent sticking; set aside.

In a medium bowl, whisk together 2 cups flour, sugar, baking powder, 1 teaspoon baking soda, salt, and espresso powder. This creates the base of your cake’s dry ingredients. Set it aside.

In a small saucepan, combine the butter, ¼ cup ground chocolate, and water. Bring it to a boil over medium heat, stirring occasionally to ensure it’s smooth. Once it’s boiling, pour this rich chocolate mixture into the dry ingredients and mix until fully combined.

In a small bowl, mix the buttermilk with the remaining 1 teaspoon of baking soda—this helps give the cake its tender crumb. In another small bowl, toss the dark chocolate chips with 1 tablespoon of flour to keep them from sinking in the batter. Add the eggs, buttermilk mixture, and vanilla extract to the batter, beating until smooth. Gently fold in the chocolate chips for bursts of chocolate in every bite.

Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. The aroma of chocolate and espresso will fill your kitchen!

About 5 minutes before the cake is done, start the icing. In a large saucepan, bring ¼ cup ground chocolate, espresso powder, butter, and heavy cream to a boil over medium heat, stirring occasionally. Remove from heat and add the powdered sugar, salt, and vanilla. Beat with a mixer until the icing is smooth and glossy.

As soon as the cake comes out of the oven, spread the warm mocha icing over the top. The heat from the cake helps the icing sink in, creating that fudgy texture. Let it cool slightly, then slice and serve. Pair it with a scoop of vanilla ice cream for an extra indulgence!

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Farmhouse Weeknights, Quick and Wholesome Recipes for Dinner by Melissa Bahen, Reviewed

 

I don’t ​know about you, but there’s something about the word “farmhouse” in the title of any cookbook that makes me instinctively know that it’s going to be a good one. I have always felt that way, have never been proven wrong, and I certainly haven’t been with this new book, Farmhouse Weeknights, Quick and Wholesome Recipes for Dinner by Melissa Bahen.

This is my kind of cookbook—packed with comforting, mouthwatering recipes that anyone can whip up, whether you’re a kitchen newbie or a seasoned pro like me. I’ve been cooking my whole life, and let me tell you, getting a meal on the table fast is crucial when you’re feeding a young family. But here’s the kicker: it’s just as important when you’re older. As the years pile on, you’re tired, you’re creaky, maybe you’re cooking for one, and the last thing you want is to fuss over dinner. This book? It’s a lifesaver for the young and the not-so-young. There’s not a single recipe in here I don’t want to dive into. My plan? Start at page one and cook my way through every single dish.The recipes are clear and concise. The photos are gorgeous, I love the commentary by the author ahead of each recipe, and there is an index (I’m doing back flips here, because you all know how I feel about indexes in cookbooks, and how distressed I am at the fact that they’re disappearing, probably as I write).Every recipe lists prep time, cook time, and serving size right at the top, so there’s no guesswork. If you’re strapped for time (who isn’t?), you can zero in on a dish that fits your schedule. Me? I’m gunning for the 10-minutes-or-less crowd-pleasers, starting with the Caprese Grilled Cheese Sandwich—5 minutes prep time, people! Woot woot! Plus, Melissa throws in shortcuts to shave even more time off cooking.I have no doubt that this cookbook will have you as fired up as I am. It’s a must-have, whether you’re gifting it to someone setting up their first home or a seasoned soul who’s been running a kitchen for decades. Pre-order it here —you won’t regret it. This book’s got big thumbs-up energy, and I’m already counting down the days to cook my way through it, starting with the Donut Shortcake. What can I say?

 Many thanks to Gibbs Smith Publishing Company who provided me with a complimentary copy in exchange for an honest review.

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Snickerdoodle Peach Cobbler – A Sweet, Gooey Adventure

 

There’s something magical about a warm, bubbling peach cobbler fresh from the oven, especially when it’s paired with a scoop of vanilla ice cream. This summer, I decided to venture into uncharted territory with a Snickerdoodle Peach Cobbler recipe that promised a delightful twist on the classic dessert. I found it here. As someone who’s made countless cobblers, this recipe was a new experience—and let me tell you, it was a wild ride!

The recipe itself is straightforward, blending the comforting flavors of cinnamon and cream of tartar with juicy, ripe peaches. But what really threw me for a loop was the step where you pour boiling water over the batter. I had a sinking feeling as I watched the liquid flood the pan, certain I’d just ruined my dessert. How could this possibly work? Spoiler alert: it did, and it created the most irresistible gooey bottom layer that made this cobbler unforgettable.

I cut this recipe in half and, as you can see, it turned out beautifully. For your convenience, I have put the halved recipe at the bottom of this post. I will say that I thought it could’ve used a few more peaches. I wasn’t 100% happy with the fruit to batter ratio. That said, I really enjoyed this.

Snickerdoodle Peach Cobbler Recipe

  For the Cobbler:

2 c. flour

4 t. baking powder

1 t. salt

1 t. cinnamon

1 t. cream of tartar

1 c. whole milk

1 c. sugar

4 c. sliced peaches

 For the Topping:

1½ c. water

¾ c. brown sugar, divided

½ c. granulated sugar

 Optional Topping:

¼ c. sugar

½ T. cinnamon (for sprinkling after baking)

Preheat oven to 400°F. Spray a 9”x13” baking pan with a non-stick spray like this one; set aside.

In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and cream of tartar. Set aside.

In a large bowl, whisk milk and sugar until combined. Add the dry ingredients and fold until smooth, whisking out any lumps.

Fold in the sliced peaches until coated, then spread the batter evenly in the prepared pan.

For the topping, bring water, ¼ cup brown sugar, and granulated sugar to a boil in a small pot. Sprinkle the remaining ½ cup brown sugar over the batter in the pan.

 Here’s the nerve-wracking part: pour the boiling water mixture over the batter. Trust the process!

 Bake for 40-45 minutes until golden, bubbling, and mostly set (the bottom stays gooey).

Optionally, sprinkle with cinnamon-sugar and broil briefly to caramelize the top or use a kitchen torch.

Let cool slightly, then serve warm with vanilla ice cream and a pinch of flaky sea salt.

My Experience

This was my first time making a cobbler with this boiling water technique, and I was skeptical. The batter looked perfect—thick, spiced, and studded with peaches—but pouring boiling water over it felt like a culinary crime. I braced for a soggy mess, but 45 minutes later, I was greeted with a golden, bubbling masterpiece. The water creates a luscious, gooey base that pairs perfectly with the tender peaches and snickerdoodle-inspired crust. 

 

 The cinnamon-sugar sprinkle at the end added a delightful crunch, and the optional sea salt elevated the flavors to another level. Serving it with vanilla ice cream was non-negotiable—it’s the perfect creamy contrast to the warm, spiced cobbler.

Peach Cobbler (Halved Recipe)

 Batter:

1 c. flour

2 t. baking powder

½ t. salt

½ t. cinnamon

½ t. cream of tartar

½ c. milk

½ c. sugar

2 c. sliced peaches

Topping:

¾ c. water

 ⅜ c. brown sugar (6 tbsp), divided

¼ c. granulated sugar

 Optional:

2 T. sugar

¼ T. cinnamon, for sprinkling on top after baking

 Preheat the oven to 400°F. Spray an 8”x8” baking pan with PAM; set aside.

 In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and cream of tartar. Set aside.

In a separate large bowl, whisk together the milk and sugar until well combined.

 Add the dry ingredient mixture to the wet, and fold until combined and lump-free (use a whisk to remove any lumps, if needed).

 Add the sliced peaches, and fold until all peaches are coated in the batter.

 Pour the peach batter mixture into the prepared baking dish and spread into an even layer. Set aside.

 Prepare the topping:

In a small pot over high heat, mix together the water, 2 tbsp of the brown sugar, and granulated sugar. Bring to a boil.

 While that’s coming to a boil, sprinkle the remaining ¼ cup brown sugar evenly over the top of the batter in the pan.

Once the water mixture is boiling, gently pour it all over the batter and brown sugar in the pan (this creates the gooey bottom during baking).

Carefully place the pan in the oven. Bake for 35-40 minutes, until golden brown, bubbling, and mostly set (the bottom will remain gooey).

Remove the cobbler from the oven. If desired, sprinkle a cinnamon-sugar mixture (2 tbsp sugar + ¼ tbsp cinnamon) over the top. Optionally, return the pan to the oven under the broiler to lightly toast/caramelize the top, or use a kitchen torch.

Let cool slightly before serving.

Serve warm with vanilla ice cream and a sprinkle of flaky sea salt, if desired.

NOTES:

The baking time is slightly reduced (35-40 minutes) since the smaller volume may cook faster. Check for a golden-brown top and bubbling edges.

 An 8x8” pan is recommended for this halved recipe, but a 9x9” or similar-sized dish will work if you don’t have an 8x8”.  I used a 1½-qt. casserole dish.

 All ingredient measurements (e.g., ⅜ cup brown sugar) are halved precisely; for convenience, ⅜ cup is equivalent to 6 tablespoons.

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Bing Cherry Sauce

 

When summer heat hits the upper nineties or low hundreds, nothing beats a refreshing treat. If you’re an ice cream lover (and who isn’t?), this Bing cherry sauce is your new go-to topping. Made with fresh, juicy Bing cherries, it’s bursting with flavor and feels like a healthy indulgence. Spoon it over a scoop of creamy French vanilla ice cream for a decadent dessert that’s perfect for hot days.Bing Cherry Sauce

½ c. water, divided (plus extra as needed)

2 t. cornstarch

1 T. unsalted butter

2 c. fresh Melissa’s Bing cherries, pitted and halved

1 T. packed golden brown sugar

1 T. fresh lemon juice 

In a small bowl, whisk ¼ cup water with cornstarch until smooth; set aside.

In a medium nonstick skillet, melt butter over medium heat.  Add cherries, remaining ¼ cup water, and brown sugar. Stir until sugar dissolves, about 1-2 minutes.

Increase heat to medium-high, add cornstarch mixture, and stir constantly until sauce thickens and boils, about 1 minute. If sauce becomes too thick, add water 1 tablespoon at a time.

 Remove from heat and stir in lemon juice. Let cool slightly before serving over your favorite ice cream, or over yogurt or pancakes for a versatile treat.

 Store leftover sauce in an airtight container in the refrigerator for up to 3 days.

 Reheat gently before serving, if desired.

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A Sleuth in Miniature: The Jessica Fletcher Action Figure from "Murder, She Wrote"

 

As a lifelong devotee of mystery novels and their on-screen adaptations, I’ve been captivated by sleuths since my childhood days curled up with Sherlock Holmes, Nancy Drew, and Trixie Belden. But as an adult, one detective stole my heart: the inimitable Jessica Fletcher from “Murder, She Wrote.” Her sharp wit, relentless curiosity, and knack for stumbling into (and solving) murders in the quaint town of Cabot Cove made her a timeless icon. So, when I recently grew exasperated with the lackluster offerings on streaming services (I ditched cable long ago), I decided to revisit “Murder, She Wrote” from the very first episode. It’s been a nostalgic joyride, and it reignited my love for Jessica’s world—including her charming, detail-filled home. 

As a miniature enthusiast, I’ve always been fascinated by the set design of Jessica’s cozy Cabot Cove residence. If you pay close attention, you’ll notice delightful quirks, like the Delft coffee grinder in her kitchen, hilariously hung upside down. This got me thinking: why hasn’t anyone created a miniature version of her home? While daydreaming about tiny replicas, I stumbled upon something even more thrilling—a Jessica Fletcher action figure by NECA! I couldn’t resist, and when it arrived, I could not have been more pleased. Let me tell you, this 8-inch figure is a must-have for any “Murder, She Wrote” fan.

This fully articulated 8-inch figure is a love letter to the 1970s-style toy lines, complete with tailored soft goods clothing that captures Jessica’s classic style. From her cozy sweater to her signature scarf and jacket, every detail is meticulously crafted. The figure comes packed with accessories that bring Jessica’s world to life: a handbag, a flashlight (perfect for snooping around dark crime scenes), a typewriter for crafting her mystery novels, and even a copy of her book, The Corpse Danced at Midnight. But the real standout? Interchangeable faceplates that let Jessica express shock and surprise, because let’s be honest, she’s always stumbling across another body in Cabot Cove! 

 The figure’s articulation makes it a delight to pose, whether she’s typing away at her desk or investigating a clue. Packaged in a retro window box, it’s as much a collector’s item as it is a playful nod to the show. The attention to detail is nothing short of amazing, and I’ve had so much fun setting her up in different scenes, imagining her solving mysteries in my own miniature world.

 

As someone who cut her teeth on Basil Rathbone’s Sherlock Holmes films and devoured Nancy Drew as a kid, I can say with confidence that this Jessica Fletcher action figure is a treasure for fans of the genre. It’s not just a toy—it’s a celebration of a character who made mystery-solving accessible, relatable, and endlessly entertaining. Whether you’re a longtime “Murder, She Wrote” devotee or a newcomer revisiting the series (like me, binge-watching from episode one), this figure brings a piece of Cabot Cove into your home. 

 

If you’re a fellow fan, I highly recommend grabbing this NECA figure. It’s a delightful way to honor Jessica Fletcher’s legacy, and who knows? Maybe it’ll inspire someone to create that miniature Cabot Cove home I’ve been dreaming of. Until then, I’ll be posing Jessica with her typewriter, ready to crack the next case—upside-down coffee grinder and all. 

What’s your favorite MSW moment? And fellow miniature enthusiasts, wouldn’t a tiny Jessica Fletcher house be the ultimate addition to your collection? Let me know in the comments. Am I experiencing my second childhood? Yes, I am. Does it bother me? Not on your life! 

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All photos copyright NECA 

Zesty Lemon Pie Bars for a Refreshing Summer Treat

There’s something magical about a dessert that can cut through the sticky heat of summer with a burst of citrusy brightness. These Lemon Pie Bars from The Back in the Day Bakery Cookbook are exactly that—a cool, creamy, tangy delight that’s perfect for hot days when you need a pick-me-up. With a buttery graham cracker crust and a luscious lemon filling, these bars are like a slice of sunshine in every bite. Whether you’re hosting a backyard barbecue or just craving something sweet and refreshing, this recipe is a must-try.The beauty of these lemon pie bars lies in their simplicity. The crust comes together in minutes with just three ingredients: graham cracker crumbs, melted butter, and a touch of sugar. The filling is just as easy, blending heavy cream, fresh lemon juice, and zest with sweetened condensed milk and egg yolks for a silky, custardy texture. Baked in a water bath for a perfectly set filling, these bars are chilled to perfection and can be topped with a dollop of fresh whipped cream for an extra touch of indulgence.

What I love most about this recipe is its versatility. It’s ideal for summer gatherings, picnics, or even a quiet evening at home when you want to treat yourself. The zingy lemon flavor paired with the creamy filling and crunchy crust makes every bite a balance of textures and tastes. Plus, they store beautifully in the fridge for up to three days, so you can make them ahead and enjoy them all weekend long.Lemon Pie Bars 

For the Crust:

3 c. graham cracker crumbs (about 24 crackers)

12 T. (1½ sticks) unsalted butter, melted

2 T. sugar

For the Filling:

1 c. heavy cream

2 t. freshly grated lemon zest

1 c. fresh lemon juice

2 14-oz. cans sweetened condensed milk

6 large egg yolks

Fresh whipped cream (optional, recipe below)

Confectioners’ sugar for dusting (optional)

Position a rack in the middle of the oven and preheat to 350°F. Grease a 9x13-inch baking pan and line with parchment, allowing the ends to hang over two opposite edges. 

In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Blend with a fork until evenly moistened. Press the mixture firmly into the bottom of the prepared pan, using parchment to level it. Bake for 8 minutes until lightly golden. Cool completely, then lower the oven to 325°F. 

In a large bowl, whisk together heavy cream, lemon zest, lemon juice, sweetened condensed milk, and egg yolks. Pour over the cooled crust. 

Place the baking pan inside a larger pan. Pour hot water into the larger pan until it reaches halfway up the sides of the smaller pan. Bake for 20-25 minutes, until the filling is puffed at the edges and set in the center. Remove from the water bath, cool on a rack for 1 hour, then refrigerate until cold.

Cut into squares and serve chilled, topped with whipped cream or sprinkled with confectioners’ sugar, if desired. Store in an airtight container in the fridge for up to 3 days.

Fresh Whipped Cream (Optional):

2 c. heavy cream

¼ c. confectioners’ sugar

Whip cream in a stand mixer with the whisk attachment on medium until it thickens. Add sugar and beat until soft peaks form.

These lemon pie bars are a game-changer for summer desserts. They’re easy to make, refreshing, and guaranteed to impress. Try them for your next gathering or as a sweet treat to brighten your day!

 

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Tequilaberry’s Original Salad – A Legendary Crunchy Delight from Coon Rapids

In the 1980s, Tequilaberry’s Restaurant in Coon Rapids, Minnesota, was a local legend, drawing crowds for two unforgettable offerings: their all-you-can-eat prime rib and the iconic Tequilaberry’s Salad. Served in “The Loft,” the prime rib was a showstopper, but the salad was the real star. Brought to your table on a tray and mixed fresh by the waitress, this salad was served on massive plates, making it a meal in itself. Its creamy, tangy dressing, shrouded in secrecy, was the key to its fame. Rumor has it, a long-time waitress spilled the recipe to a friend after leaving the restaurant, and now having tasted myself and fallen deeply in love, I’m sharing it with you!

This is everything a chopped salad lover like me dreams of: crisp iceberg lettuce, tender cauliflower, smoky bacon, and a pungent Parmesan dressing that ties it all together. It’s simple to make, packed with crunch, and bursting with flavor. Whether you’re hosting a potluck, craving a nostalgic Midwest classic, or just want a hearty side dish, this salad delivers. I switched things up a tiny bit in that I used Melissa’s colorful cauliflower as well as my favorite brand of mayonnaise, Dukes; this is reflected in the recipe. The original, called for any old kind of cauliflower, and Hellmann’s mayonnaise.

Tequilaberry’s Original Salad

Slightly adapted to satisfy my own tastes

1 head iceberg lettuce, chopped into 1" pieces
1 head Melissa’s colorful cauliflower, chopped into bite-size pieces

1 lb. bacon, cooked crispy and chopped
1 c. Duke’s mayonnaise
2½ T. white vinegar
¼ c. granulated sugar
1½ c. shredded Parmesan cheese 
Freshly ground black pepper, to taste (optional) 

In a large mixing bowl, combine chopped iceberg lettuce and cauliflower. 

Fry bacon until crispy, blot with paper towels to remove excess grease, and chop into bite-size pieces. Add to the lettuce and cauliflower mixture. 

In a small bowl, whisk together mayonnaise, white vinegar, granulated sugar, and shredded Parmesan cheese until smooth and fully incorporated. 

Pour the dressing over the salad mixture and toss until evenly coated. Serve immediately for maximum crunch, or chill briefly in the refrigerator. Grind fresh black pepper over the top before serving, if desired.

Pair with grilled meats or prime rib for a nod to Tequilaberry’s classic menu, or serve as a standalone meal for a hearty lunch. As an Amazon Associate I earn from qualifying purchases.

Spooky Cocktails: 100+ Spirited and Wickedly Delicious Drinks by Clair McLafferty, a Review

 

Spooky Cocktails by Clair McLafferty, scheduled for release tomorrow, is a bewitching masterpiece that transforms happy hour into a thrilling witching hour. As someone who once trembled at the thought of Halloween as a shy child, I’ve grown to adore the spooky season, and this book has elevated my love for it to new heights. With over 100 enchanting recipes, this cocktail compendium is a must-have for anyone looking to add a dash of frightful fun to their mixology adventures.

The book is a visual and culinary delight, brimming with creative concoctions like the Witch’s Brew, Black Magic Margarita, Bloody Fang Sangria, Poison Apple Cider, and Crypt Keeper Cooler. Each recipe is thoughtfully crafted, easy to follow, and caters to both novice mixologists and seasoned bartenders. The diversity of drinks is astounding—many of which I’d never encountered before—and every one sounds wickedly delicious and intriguing. From potions to tonics, there’s something for every palate, whether you’re hosting a haunted gathering or sipping solo during a horror movie marathon.

What sets this book apart is its attention to detail. The full-color photography is nothing short of spellbinding, showcasing each drink with eerie elegance. The suggested garnishes, like gummy worms and smoking dry ice cauldrons, add a playful yet macabre flair that’s sure to impress guests. The book’s aesthetic is so captivating that it doubles as a stunning coffee table piece, perfect for year-round display, not just Halloween.

As a seasoned reviewer of cocktail books, including Halloween-specific ones, I can confidently say Spooky Cocktails is unparalleled. Its clever themes, innovative recipes, and gorgeous presentation make it the best in its class. Whether you’re a Halloween enthusiast or simply love a good cocktail, this book will inspire you to dust off your cauldron and shake up something wickedly delightful. Highly recommended for ghouls and mixologists alike—this is one potion you’ll want to sip again and again!

You can get your copy here.

Rating: 5/5 Stars

 I received a complimentary copy of this book from NetGalley. Opinions expressed in this review are completely my own.

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