Hauntingly Good Spirits: New Orleans Cocktails to Die For by Sharon Keating and Christi Keating, Reviewed

  

Considering how anxious I was as a child every year Halloween rolled around, it’s surprising that I now celebrate it with such unbridled gusto. Perhaps that’s because I don’t have to worry about going from house to house, and be pressured to entertain in exchange for a morsel of food, no matter how sweet and delicious that morsel be.

Because I now enjoy celebrating Halloween so much (and the spooky season, in general) I get great pleasure in reading books that help me do that. This recently released volume, Hauntingly Good Spirits: New Orleans Cocktails to Die For by Sharon Keating and Christi Keating is a wonderfully macabre tribute to the drinks culture of New Orleans, and those who make it happen. Here you will find beautifully photographed, unique cocktail recipes, all of which are Gothic, spooky, and hauntingly delicious. The book is divided into five sections:

Reverence and Revelry

Tomb Time

Ghosts & Haunted Libations

Vampire Bars with Killer Cocktails

Voodoo & Witchcraft

Each is fascinating in its own right, and where you will find cocktails like Axeman’s Ball, Ghostly Embrace, Corpse Reviver, and many more. This book has struck me as being as much about exploring New Orleans, as it was about making the cocktails. It did get me quite eager to experiment before the spooky month of October arrives, not to mention lay in a good supply of ingredients. I’d be lying if I said I haven’t tried a good number of these cocktails already. I’d also be lying if I said I didn’t have a good time doing it.Anyone interested in libations, the macabre, New Orleans, or serving something special on a dark and stormy night needs this cookbook. I highly recommend!

Many thanks to NetGalley, the authors, and Wellfleet Press for providing me with a digital advanced copy in exchange for an honest review.

 As an Amazon Associate I earn from qualifying purchases.

Vietnamese Iced Coffee

I am a morning person; I love the freshness of early morning. I am also a night person, because I love the quietude of late night. Essentially, then, it's midday that I don't really care for, when we are stricken with what we like to call around here, “the afternoon blahs.” In the winter, a hot cup of tea and cookies warm from the oven can relieve the “blahs,” but in summer? Well, I recently found the remedy for this dreary time of day while trolling the Sweet Paul website and came across his recipe for Vietnamese Iced Coffee. Generally, I'm a purist when it comes to coffee, and want no part of sweetness or spicy flavor in my hot cuppa joe, but when I tasted this it was love at first sip. This recipe makes four servings. I made a batch of cold brew, and syrup, stored both in the fridge, and when the “blahs” struck, reached for this remedy, pouring a 4:1 ratio of coffee concentrate to syrup, but you can experiment on your own. It is a delightfully exotic way to tackle the dreariness of mid-afternoon.

Vietnamese Iced Coffee

​2 cups water

1 1/2 cups coconut sugar*

4 Melissa's canela (​cinnamon​)​ sticks

​ 4 cloves

5 black peppercorns

10 cardamom pods (I used black pods)

2 cups cold brew concentrate

1 cup ​Half ‘n half

Ice

Make syrup by putting water, sugar, cinnamon, cloves, pepper, and cardamom in a small saucepan, and bringing it to a boil. Let the mixture simmer for 5 minutes. Cool and strain.

When ready to serve, pour coffee concentrate, Half & Half, and 1/2 cup of the syrup into a cocktail shaker. Add ice and shake it baby, shake it. Pour into glasses and enjoy.

*I found this at Trader Joe's.

PRINT RECIPE

 This post is linked to:

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Sangria!

A while ago (This post to be exact.) I promised you a recipe for sangria, and today I am finally making good. This is an easy and deliciously refreshing beverage, best when made ahead of time to allow the flavors to meld. It keeps in the fridge forever (if it lasts that long), and so is perfect for fall parties, tailgating, and warmed up, it makes a smashing replacement for mulled cider. This recipe is a combination of many, so consider it more of a guideline. Sangria is very forgiving, so I don't think you can do a thing to mess it up.

Sangria

1 bottle Zinfandel
1/2 cup brandy
1/4 cup Triple Sec
2 cups freshly squeezed orange juice
1/2 cup freshly squeezed Meyer lemon juice
1/3 cup superfine sugar

1 5-ounce bottle pineapple juice

2 Tablespoons maraschino cherry juice
Ice cubes
1 liter club soda
2 oranges, thinly sliced
1 lemon, thinly sliced

 

Pour the wine, brandy, and Triple Sec into a large pitcher. In a separate bowl, dissolve sugar in citrus juices; add to liquors. Add pineapple and cherry juices, and refrigerate until well chilled, 2-3 hours. Add ice cubes, and soda, and garnish with fruit slices and maraschino cherries.

This post is linked to:

Something to Talk About Monday

Wake up Wednesday

Wow Us Wednesday
Work It Wednesday

What’s It Wednesday