Happy Halloween!  It’s a little early, we know, but that was what the impetus of this week’s show was.  Drinks that you could serve to all your spooky friends at your annual Halloween shindig.

If you listened to the show, congratulations.  We hope you enjoyed the secret drink that we added as a reward for listening.  If you didn’t listen to the show, that’s ok too.  The two main drinks are right here, right now.  In fact, let’s get started.  

The first drink comes from the fall 2014 issue of Taste magazine and was created by Danielle Tatarin whose website is designercocktail.com.  Taste Magazine is the publication that the BC Liquor Board puts out 4 times a year.  Illusions of Grandeur is a neon green drink that is certain to make an impression on your guests.  Or you for that matter.

Illusions of Grandeur
by Danielle Tatarin - Check her out here

1 ounce London Dry Gin (we used Bombay Sapphire)
1 ounce melon liqueur (we used Midori)
1 ounce pineapple juice
1 ounce Green Chartreuse

Shake all ingredients with ice and strain into a cocktail glass

This drink is so well balanced.  You get to taste a little bit of everything in it.  Nothing is hidden and the big surprise for most people is the Green Chartreuse.  Don’t be arfraid of  investing in this delightful liqueur.  You will most definitely find a use for it!


Halloween is harvest time.  Particularly PUMPKIN harvest time.  So why not try a Pumpkin Old Fashioned?  There are a few different recipes out there, but we chose one from Finch in Boston.  It’s like a warm hug from David S. Pumpkins!  Any questions?  No?  Then let’s try it out.

Pumpkin Old-Fashioned
from the Finch in the Boxer Hotel, Boston, 2013

1 1/2 ounces bourbon whiskey
1/2 ounce Grand Marnier
2 tablespoons pumpkin puree
1 ounce maple syrup

Orange peel twist or rosemary sprig for garnish (we used the Rosemary sprig)

Combine pumpkin puree, bourbon, syrup, Grand Marnier and bitters in a cocktail shaker filled with ice.
Shake well and strain through a fine mesh strainer into a chilled old-fashioned glass filled with fresh ice.
Garnish with a rosemary sprig or orange peel.

Dave did not say this was yummy.  He thought it was, but he did not say it.  Instead, he said that he really, really liked it.  He said this because we all really liked it.   You’ll like it too.  If you don’t want it very sweet, cut the maple syrup to 1/2 an ounce.  Also make sure you don’t get pumpkin pie filling, but the actual pumpkin puree.  This could also be a nice after dinner drink for American Thanksgiving!  Think about that.

Happy Halloween everybody!  Be safe out there this year and don’t forget to listen to the podcast for the secret drink from Oscar Haimo!

Fogcutters!  This was the drink of choice for Jason’s dad when he would go to Trader Vic’s back in the 50’s and 60’s in Seattle!  And what a drink it is!  In this episode, the Gentlemen of Elegant Leisure sample two from Ted Haigh’s book “Vintage Spirits and Forgotten Cocktails.  The Gentlemen always assumed the drink was invented by Trader Vic, but Tony Ramos (an old bartender from Don the Beachcombers) says it was actually the signature drink at place called Edna Earle’s Fog Cutters.

In the Trader Vic bartender guide, the drink is called a “Fog Cutter” and is very close to the drink that we make.  The only difference is that TV calls for “brandy” and D the B calls for ‘Pisco Brandy”.  This version of the drink is attributed to Don the Beachcombers and was unearthed by Jeff “Beachbum” Berry.   Since we’ve got Pisco, let’s give it a go!

The Fogcutter (Early)  (note that it’s all one word unlike TV’s "Fog Cutter")
-unearthed by Jeff “Beachbum” Berry and Larry Dunn, from Ted Haigh’s “Vintage Spirits and Forgotten Cocktails”.

1/2 ounce orgeat
2 ounces Gold Rum (we used Havana Club)
1 ounce Pisco Brandy
1/2 ounce Plymouth Gin
1 ounce fresh squeezed orange juice
2 ounces fresh squeezed lemon juice
1/2 ounce cream sherry

Shake all the ingredients except the sherry with ice cubes.  Pour into a large glass and add more ice to fill.  Float the sherry on top.

FANTASTIC!   Make it!  Drink it!

The other recipe we chose was the Tony Ramos version that Ted Haigh managed to wangle out the man himself.  Quite a different drink but one that cuts the fog equally well.

The Fogcutter
-Tony Ramos from Ted Haigh’s “Vintage Spirits and Forgotten Cocktails”.

1 ounce white rum
1/2 ounce gin
1/2 ounce brandy
1/2 ounce sweet and sour mix (equal parts sugar, water, lemon juice, lime juice)
2 dashes of simple syrup

Cherry flavoured brandy for float (we used Kirsch)

Combine with ice and blend.  (We shook because we didn’t read the recipe close enough.  You won’t make the same mistake!)  Pour into a goblet and float the cherry flavoured brandy on top. 

When it says blend, it doesn’t mean to make it slushy.  Just a quick blast with a drink mixer (3 seconds) to blend, mix and chill!

Look at that drink!  Doesn't it look refreshing and yummy.  Make it and put it in your mouth right now!

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Another super drink.  Similar yet so different.  That’s what sampling these drinks is all about.  Who knows, we may even revisit some more Fogcutter recipes in the future.  There’s just that many of ‘em!

We also sampled an Estonian Liqueur called Vana Tallinn.  Fred's heritage is Estonian and this was a gift from his brother.  It's a rum based liqueur and we think it has all sorts of cocktail possibilities.  You can read all about this neat beverage by clicking right here.

Until next time, keep drinking!