Drink To The Dead With Heather Noel

Even though Halloween has passed for the year, we're still in the holiday spirit! We are joined once again by Heather Noel for another crossover with Open Graves! We celebrate the spooky (or spoopy) season with a look at the history of celebrating the dead, or the supernatural, with some festive libations! 

Cocktails Discussed:

Vestal Sour:

1 1/2 oz. Grappa

1 oz. lemon juice

1/4 oz. Tempus Fugit Créme de Violette

1/2 oz. honey syrup

1 dash Angostura bitters

3/4 oz. aquafaba

1/2 oz. Red wine, preferably Nebbiolo

Combine all ingredients except for the wine in a cocktail shaker, and dry shake for 5-10 seconds to emulsify. Add ice to the shaker, and shake again for another 15 seconds to chill. Strain into an old fashioned glass, and slowly pour the red wine over the top of a bar spoon to create a float. 

Samhain Julip:

8-10 mint leaves

1/2 oz. anCnoc Single Malt Scotch Whisky

1/4 oz. Celtic Honey

3 oz. 101 Cider House Scrumpy

Muddle the mint leaves and Celtic Honey in the bottom of a julip cup or collins glass. Add the scotch, fill halfway with crushed ice, and stir. Pour the cider on top, and fill the glass to the top with more crushed ice. Garnish with a mint sprig, and serve with a sustainable straw.