HELL-o and welcome kittens! Join me, Captain Cruella of the Carnivorous Cadavers, on my quest for the perfect libation to pair with what every zomBabe desires...BRAINS!

14th February 2012

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Attack the Block with UV drink in hand

I recently had the opportunity to sit down and watch Attack the Block with Brian Solomon of The Vault of Horror and was pleasantly surprised by how much I enjoyed this flick from Shaun of the Dead producers. I really enjoyed the minimal CGI feel that the aliens had and even though at times I had a difficult time understanding what the hell they were saying, my interpreter was on hand to ensure I wouldn’t miss any key moments. ( Thanks b_sol!) One thing I did get a real kick out of was the glowing green teeth which replaced the general tired glowing eyes most evil and ominous creatures typically have. So with this in mind I thought—Cruella, you should totally do a cruellasconcoction blog post with a cocktail that reacts under UV light and what better way than with using tonic water?

Tonic water is made from quinine which is a bitter tasting soda like water and is made from the bark of the Cinchona tree found in the Andes Mountains. It was originally used to treat Malaria as it helped to reduce fevers and leg cramps. The interesting thing about Quinine is that it is also photochemical reactive which means it glows blueish white when exposed to ultraviolet or blacklights. The fluorescent quality is better the more tonic that’s used! Here’s a terrific little concoction that is sweet, simple and yes, kittens—UV reactive! I give you the Alien Fallout.



Here’s how we do it up in the crypt:
in a highball glass filled with ice pour 1 oz. each the following:

1 oz. Blue Curacao
1 oz. Tonic
1 oz. Midori
garnish with a gumdrop or your favorite sweet gummi treat
Serve to your fiends and make sure to turn off the incandescents and turn up the ultraviolets! Bottoms up and viva la liquor, kittens!

Tagged: attack the blockThe Vault of Horroruv reactive drinks

17th January 2012

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What not to do. A ghoul’s guide to perfect bartending.

As of recently I’ve found myself with a whole lot of free time on my rotten little hands. With all this spare time kicking around I often start thinking about things that aggravate me. As this tumblr blog is dedicated to the fine art of drinking and being a veteran of the cocktail concocting craft, I present to you Captain Cruella’s basics for being behind the long wooden counter.

1. Liquor building blocks.

Nothing pisses me off more than bellying up to a bar, putting my order in and having the bartender look at me like I just asked them to explain the theory of Quantum Physics. You should never have to ask what goes into a Highball or a Manhattan. These are the very foundations of all your big-titty-sex-on-the -beach-big-blondie-hand-job cocktails fellow bar folk! Know your liquors and know the basics. If you’re one of those people who forget easily, go buy yourself a bartender’s guidebook and make love to it, live with it, breathe it in and never ever go to work without it.

2. Calling Dr. Bartender.

Let’s play devil’s advocate. It’s been two months, by now nothing should shock you. You’ve seen it all right? Wrong. Your job as master mixologist doesn’t just end as your pour the prefect drink and slide it over to your thirsty customer. To be an exceptional bartender you need to embrace your inner therapist. You must be a superb conversationalist. You must be able to engage every customer that walks through the door. They’re tipping you. Sometimes they’re tipping you big. So unless the person is a weirdo stalker that visits the establishment daily and waits for you in a dark alley every night, then consider that person a golden ticket.

3. Are you wearing pajamas?

These rules are simple to follow. Pajamas are for sleeping and not for working in, especially at a bar. Please cover your ass, take out your obnoxious facial piercings and keep your nails at a reasonable length. Your dragon lady fingernail that’s mingling with my cocktail as you serve it to me is totally disgusting and unsanitary. Looking your best and presenting to the world that you can be sexy without having your tits hanging out and that you’re working at a bar, not a street corner also says much about the establishment. Keep it classy ladies and gents, not trashy. You’ll get more respect and believe it or not, bigger tips.

4. STFU! Being nice to each other in the presence of your clientele.

Screaming profanities and talking shit about the other staff while in front of your patrons makes you look like an asshole and no one thinks it’s funny or cute. There. I said it. Just don’t go there, OK?

Now that I’ve bitched about some bad bar behavior I’d like to end this on a high note by talking about a place that knows how to make an exceptional concoction. The Stockade Tavern located on 313 Fair Street in the beautiful and historic uptown Kingston, NY knows a thing or two about hand crafted beverages. The bar is beautiful, the drinks are superbly hand crafted and the owners and staff always make you feel like you’re part of the family. If you’re ever in the Hudson Valley I highly recommend it. Just be sure to tell ‘em that the zombie Captain sent ya! As always viva la liquor and bottoms up, kittens!

Tagged: stockade tavernhudson valley NYcaptain cruellabad bartending

10th January 2012

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Nosferatu and the VampTini

This time in CruellasConcoctions we’re helping the new year-long series The Vault of Horror is doling out for the 90th anniversary of the classic F.W. Murnau’s Nosferatu.  What better way to celebrate one of the best vampire films of all time but with a concoction as dark as Count Orlock himself. I give you—the VampTini.


How is it that this film still can effect us so profoundly, when so much of horror’s power is drawn from the unexpected? One would think that age would be the death knell of a great horror movie, and yet films like Nosferatu prove this to be dead wrong. Whether you’re discovering it for the first time all these decades later, or watching it for the 90th time, Nosferatu has the power to utterly creep you out. Personally, I credit it to the merits of German Expressionism.-The Vault of Horror.

Be sure to check out the award winning blog, The Vault of Horror, for further ghoulishly good reads in celebration of 90 years of Nosferatu!

Ingredients:

  • 1 1/2 oz Finlandia Vodka
  • 1 1/2 oz Korbel Champagne
  • 3/4 oz Chambord
  • red sugar for rimming

Here’s how we do it up in the crypt; in an ice filled shaker pour vodka, champagne and Chambord. Shake and strain into a pre-chilled, red sugar rimmed martini glass. Guard your neck and enjoy! Viva la liquor and bottoms up, Kittens!

Tagged: The Vault of Horrorcaptain cruellavamptiniNosferatu

19th December 2011

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Gary Busey Decks Your Halls with the Gingerdead Man

Winter brings us the holidays, families gathered around the dinner table, laughter, presents, snowy adventures into winter wonderlands and Gary Busey—as a living gingerbread cookie. If you’ve never seen this highly laughable horror flick I recommend you do. What other film will you get the great Buse-meister portraying a murdering cookie man-thing? Which brings me to my delicious concoction of the day, A gingerbread martini!

Hiram Walker doesn’t always have the gingerbread liqueur as it’s a seasonal item so stock up for those wild parties as this libation will keep your ghouls coming back every year!

Ingredients:

1 1/2 oz citrus vodka

1 1/2 oz Hiram Walker Gingerbread liqueur

1/2 oz dry vermouth

1/4 oz simple syrup

lime juice

gingerbread cookie crumbles

Here’s how we do it up in the Crypt:

Dip a frozen martini glass rim into lime juice then cookie crumbles. Mix vodka, Hiram Walker, vermouth and simple syrup in a shaker filled with ice. Pour into cookie rimmed martini glass and serve.

Be sure to thrill your guests this holiday season with The Gingerdead Man while serving up a gingerbread martini! Viva la liquor and Merry Christmas. Kittens!

Tagged: gary buseythe gingerdead mangingerbread martini

11th November 2011

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Get out the Swiffer-it’s time for a Brain-Duster!

It’s been too long since I’ve posted a new concoction and what better way to come back in full force than with Dead Alive and the Brain-Duster—two classics! The Brain-Duster was first created in 1895 by fellow ace bartender, George J. Kappeler who advised that while drinking the Brain-Duster, you’d have to hold onto your hat. Ample warning for such a potent libation!



As far as Dead Alive goes I’ve heard the gore is plentiful, the zombies awesome, and the dark twisted humor totally killer. Horror fans have told me that this flick reminds them of Evil Dead II and with that, this film is a total must see for me! So while you’re kicking back and enjoying Brain Dead aka Dead Alive, pour yourself a Brain-Duster and enjoy the gore! As always viva la liquor and bottoms up, Kittens!


Here’s how we do it up in the crypt:

INGREDIENTS:

1 oz Rye Whiskey

1 oz Absinthe

1 oz Italian Vermouth

Dash of Angostura bitters

Stir rye, absinthe, vermouth and bitters well with cracked ice, then strain into a chilled cocktail glass. Enjoy!

Tagged: brain-dusterdead alivebrain deadcaptain cruella

21st September 2011

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THEY LIVE while we kick back with a cocktail.

It’s not often one gets to kick back and chat with Rowdy Roddy Piper about his movie role in the classic 1988 flick THEY LIVE, in between him piledriving and hammerlocking his compadres. But he did just that with my Terror Team-mate Brian Solomon from The Vault of Horror. In a rare audio clip, Piper discusses how John Carpenter asked him to play the lead role, and also talks about the legendary fight scene.

You can catch They Live, listen to this clip and hang with The Terror Team this Thursday, September 22 at the historic Avon Theatre in Stamford, Connecticut, where we host the Cult Classics series typically twice a month. It all starts at 9 pm!

What better way to celebrate an evil zomBie-alienesque takeover than with a drink that will bend your mind. This one I’m calling OBEY YOUR THIRST and we do it up in the crypt like this:

OBEY YOUR THIRST!

2 ounces of Midori

1 ounce of apple vodka

1 ounce of Bailey’s

splash of grenadine

Mix all ingredients in a shaker filled with ice, shake like your life depends on it, and then pour into a rocks glass. Enjoy!

I know I’ll be sipping this delightful concoction while comparing the fight scenes from They Live and South Park’s infamous Cripple Fight scene, won’t you join me? Viva la cocktail and bottoms up!

You think they’re people just like you. You’re wrong. Dead wrong.

Tagged: they livevault of horrorMidori cocktailsRowdy Roddy Pipercaptain cruella

7th September 2011

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A drink that’s fit for a Troll Hunter!

This cherry flavored cocktail is just what the Doctor ordered after a hard day of Troll hunting. Imagine, after a day trekking through the fields and woods on a chilly Fall day and returning to camp with a Huntress waiting for you. What a deviously delightful thought!
I’ve heard nothing but good things about this Norwegian made flick and I’m planning on turning in early, settling into the crypt with the Vault Keeper and enjoying a well made Huntress myself. I’ll let you all know how it was and please leave a comment about the concoction OR the movie!

What you’ll need for a well made Huntress cocktail:
  • 1 oz bourbon
  • 1 oz cherry liqueur
  • 1 oz cream or milk
  • dash of Triple Sec

Here’s how we do it up in the crypt. Pour all ingredients into a shaker. Shake vigorously and strain into a chilled old fashioned glass and enjoy as you reminisce on a job well done turning mountain dwelling Ringlefinches into stone. And remember it takes time to catch a Troll just like it does to make a good cocktail!

Tagged: Troll HuntercruellasconcoctionsHuntress cocktailcherry flavored cocktailscruellascryptthe vault of horror

26th July 2011

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Cheers to Fright Night and blood red cocktails

This current concoction I owe mostly to Mr. Solomon from the Vault of Horror who, much to my complete resistance, recently talked me into the notion that getting cable television would actually be sort of fun. Along with our cable television hookup came FEARnet and I’m really not sure how we lived without it. If you don’t have FEARnet, you NEED THIS.

Anyway…we caught the quintessential vampire flick FRIGHT NIGHT last evening and it truly inspired me to concoct for all you ghoulies a frightfully delicious drink to sip while watching Chris Sarandon and Amanda Bearse get their vamp on.

Here’s how we do it up in the crypt:

Dark & Stormy with a Vampiric twist:

  • 2 ounces beet infused rum (recipe follows)
  • 3 ounces ginger beer
  • 1 oz dark rum
  • 1 oz Yazi ginger flavored vodka
  • maraschino cherry for garnish

Combine the beet infused rum, ginger flavored vodka and ginger beer in a tall glass full of ice cubes. Using the back of a spoon float the dark rum on top and stir. Garnish with a cherry. Serve it up!

Beet-Infused Rum:

  • 3 small raw red beets (trimmed, peeled, and cut into quarters)
  • 1 bottle (750 ml) light rum

Put the beets in a wide-mouthed glass jar with a lid. Add the rum and seal the container tightly. The mixture will immediately turn a bright red. Store the rum in a cool dark place for 4 days, rotating the jar to mix at least once a day. After 4 days remove and discard the beets, using a slotted spoon. Replace the lid and store in the refrigerator for up to six months. Bottoms up and viva la liquor!

Tagged: fright nightbloody cocktailsbeet infused cocktailscaptain cruella

15th July 2011

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The Great White Shark Attack

This cocktail was inspired by my recent yet reluctant viewing of the 1975 mechanical fish nightmare known as JAWS. As a small child I was allowed to watch this classic thriller forever scarring me, making Captain Cruella galeophobic. However god awful the thought of sharks are for me, I will admit that when it comes to this kind of thriller, no movie has been able to top this type of horror flick. Many have tried and as the years go by, it seems increasingly unlikely that anything will ever come close. So as my salute to one of the most truly horrifying summer movies of all times I say, Bottoms up! And maybe one day I’ll finally be able to sit through the entire movie without covering my eyes and crying like a little bitch.

Here’s how we do it up in the Crypt:

3 oz light rum
3/4 oz Chambord
3 tbsp coconut milk
3 tbsp crushed pineapple


Pour rum, coconut milk and pineapple into your blender with about two cups of ice. Blend until smooth and pour into a coupe glass. Pour Chambord over top.



Until next time Kittens, make sure you slather on your sunscreen, wait a half an hour after you eat and drink before swimming, and when someone washes up on shore looking like a half devoured turkey on Thanksgiving, STAY THE HELL OUT OF THE WATER.


Tagged: JAWSGreat white shark attack cocktailcaptain cruella

27th June 2011

Photo reblogged from On the periphery with 16 notes

daddahrednaxela:

The classic Vesper, inspired by Ian Fleming’s recipe from Casino Royale (the novel).
Last night’s bourbon/strawberry/basil punch was so good I decided today I wanted to make another unorthodox cocktail. Found Kina Lillet in the store and decided I’d splurge so I could finally try this recipe.
I’ll go ahead and say it: FUCKING DELICIOUS, y’all.
I know there are a lot of different ways of making this, but I made a relatively complex adaptation tonight, because I felt like improvising and I had a lot of ingredients on hand from which to choose. Here’s how I did it.
In a cocktail shaker over a couple ice cubes, combine:
1 and 1/2 measure of London dry gin (I used Sapphire, which is the closest thing to the original recipe for Gordon’s*, which is what James Bond uses in the book)
1/2 measure of vodka (I used Monopolowa; I’d suggest some other potato vodka like Tito’s)
1/4 to 1/2 measure of Lillet blanc (depending on how sweet you want it)
Shake and strain into a cocktail glass with a lemon twist. Add 1-2 drops of Angostura bitters, stir… and you’re golden.
Happy Sunday—
Bartender Al
* I did some research; apparently the original recipe for Gordon’s Dry Gin was quite a bit stronger than the current 37.5% - closer to 45% (Sapphire now clocks in at 43%). Bombay and Gordon’s are very close in taste to each other because they use, although in slightly different ratios, the same combination of botanicals during the distilling process. And now, I’m pretty sure that’s all you ever wanted to know on this subject, so I’ll leave it at that.

I don’t normally reblog but damn… this drink is pretty amazing and it was up on my list of drinks to post in the near future. So enjoy, bottoms up Kittens, and Viva la Liquor!

daddahrednaxela:

The classic Vesper, inspired by Ian Fleming’s recipe from Casino Royale (the novel).

Last night’s bourbon/strawberry/basil punch was so good I decided today I wanted to make another unorthodox cocktail. Found Kina Lillet in the store and decided I’d splurge so I could finally try this recipe.

I’ll go ahead and say it: FUCKING DELICIOUS, y’all.

I know there are a lot of different ways of making this, but I made a relatively complex adaptation tonight, because I felt like improvising and I had a lot of ingredients on hand from which to choose. Here’s how I did it.

In a cocktail shaker over a couple ice cubes, combine:

  • 1 and 1/2 measure of London dry gin (I used Sapphire, which is the closest thing to the original recipe for Gordon’s*, which is what James Bond uses in the book)
  • 1/2 measure of vodka (I used Monopolowa; I’d suggest some other potato vodka like Tito’s)
  • 1/4 to 1/2 measure of Lillet blanc (depending on how sweet you want it)

Shake and strain into a cocktail glass with a lemon twist. Add 1-2 drops of Angostura bitters, stir… and you’re golden.

Happy Sunday—

Bartender Al

* I did some research; apparently the original recipe for Gordon’s Dry Gin was quite a bit stronger than the current 37.5% - closer to 45% (Sapphire now clocks in at 43%). Bombay and Gordon’s are very close in taste to each other because they use, although in slightly different ratios, the same combination of botanicals during the distilling process. And now, I’m pretty sure that’s all you ever wanted to know on this subject, so I’ll leave it at that.

I don’t normally reblog but damn… this drink is pretty amazing and it was up on my list of drinks to post in the near future. So enjoy, bottoms up Kittens, and Viva la Liquor!