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!

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 HorrorĀ 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

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