The Poison Apple: a bright red cinnamon-apple cocktail

The Poison Apple

The Poison Apple

This week’s H.O.A.G.Y (Help Out A Gal/Guy, Yeah?) comes from my friend Sazerac –she’s from Baton Rouge, y’all—who texted me with this request:

 “I’ve decided to be Snow White for Halloween!  I want to make up a ‘poison appletini.’ Can you help me?!” 

Of course, gal!  We’ve got your adorable backside covered.  Sazerac also said it needed to be a simple cocktail, since folks would be mixing up their own at her party.

The result:  With a day or two of prep to start an infusion and freeze up some “poison apple” ice balls, the drinks only had three ingredients and they were both gorgeous and delicious, especially if you like your cocktails on the sweet-spicy side.  If you don’t have the time or equipment to freeze ice balls – which look supah cool, but I’m warning you they are a pain in the ass to remove from the trays, the red food coloring gets EVERYWHERE, and beware the red shits the next day—regular old ice cubes work just fine and the drink is still a beautiful clear red color.

24 hours + in advance:

  • Start your Cinnamon Vodka Infusion:  to a clean glass quart jar, add 25 cinncinnamon candyamon hard candies, and cover completely with not-expensive vodka (about 3 ½ cups).  Store in a cool place out of direct sunlight, and shake the jar a few times a day to dissolve the candies.  After one or two days, strain the vodka through a fine mesh strainer to remove any candy pieces that did not dissolve.  I poured the vodka into an oversized clear liquor bottle and labeled it with a cool sticker label for the party.  This will make about 20-25 cocktails.
  • Make the Poison Apple Ice balls:  I make these in my kitchen sink to trap spills.  Fill up the bottom half of your ice mold almostball ice trays all the way to the rim with water.  For a tray of 4, add about 12 drops of red food coloring and an optional 4-6 drops of cinnamon oil (available at most baking supply stores).  For cripes sake be careful with the cinnamon oil and food coloring: the former is super strong flavored, and the later will stain everyfuckingthing it touches.   Tightly secure the ice mold lid, tip it slightly to remove excess water, and move the ice mold to a flat spot in your freezer.  I put paper towels under the tray to collect the red staining water as the trays froze.
Snow White and Sexy Jesus (aka my gals Sazerac and Saketini) - Halloween 2013

Snow White and Sexy Jesus (aka my gals Sazerac and Saketini) – Halloween 2013

The Poison Apple

1 oz. red hot cinnamon-infused vodka

1 oz. Applejack (such as Laird’s)

1 oz. ginger beer (Sazerac likes using diet ginger ale)

Add all ingredients to a large wine glass or martini glass, stir gently to combine.  Add a couple of ice cubes or a poison apple ice ball.

Happy Halloween, y’all!

The Poison Apple

The Poison Apple

Corny Candy Cocktail

Corny Candy cocktail

Corny Candy cocktail

Now, this is how you make a safety cone orange cocktail, my friends.  One week left until Halloween!  I love this holiday: the weather, the ancient ties to pagan harvest festivals like Samhain, the slutty costumes, the silly-themed food, and especially the outrageous cocktails.  I started a couple of infusions last week in preparation for the festivities.  The one I’m sharing now uses a candy-corn infused vodka that is shockingly hunter-vest orange.  Fabulous!  I’ll post the other one (hint: it’s called The Poison Apple, for my gal Sazerac who is dressing as Snow White) after it premières at her party this weekend.

Corny Candy Cocktail

2 oz. candy corn-infused vodka*

2 oz. blood-orange sparkling soda

Pour both ingredients over ice and stir gently.  Garnish with a couple of candy corns threaded on a toothpick (make sure they are fresh from the bag, if they are dried out they will crack right in half).

*Candy corn vodka:  Fill any sized jar about 1/3 full with candy corns.  Fill the jar up to within ½” of the rim with vodka (use the cheap stuff for this one).  Store in a cool place out of sunlight for 3 days, shaking the jar twice a day or so to encourage the candy disintegration.  After 3 days, strain the vodka through a mesh strainer to remove candy fragments, and decant into a clean glass container.  Shelf stable for about a month, refrigerate for up to one year after that.

I’ve also been writing for SLC’s fabulous City HomeCOLLECTIVE blog recently, and what a freakin’ fun gig that’s been!  To see more on their blog about a fabulous dinner by Pago chefs at Frog Bench Farm, featuring unfiltered totally fab RUTHLewandowski wines, click here.