Halloween is almost here, and I couldn't be more excited. It is, hands down, my favorite holiday.
I'd attribute this fondness to my older cousin Melissa, who used to babysit me. She lived on ELM STREET and showed me A Nightmare on Elm Street when I was a kid. Or my Aunt Toni, who'd rent Ghostbusters when she babysat and play Michael Jackson's "Thriller" for me to go to sleep to.
It's funny how our upbringing is built into the fabric of who we are. I still pass up blockbuster horror films to see B-flicks like Zombeavers or Tucker and Dale vs. Evil (both are excellent and on Netflix. Thank me later).
Although I don't really get in to costume parties, I love Halloween-themed get-togethers, especially ones that feature spooky food and drink.
One of my favorites to make, on the best of holidays, is a lychee martini. Lychees are sweet and floral, particularly floral if you find 'em fresh; this cocktail calls for the canned variety, which are usually available at Asian markets. The recipe lists vodka, but I've used Sapphire in the past, and it worked very well. Enjoy!
Evil Eyes Martini
Makes 1
4 canned lychees
Blueberries
2 shots vodka
1 ounce vermouth
3 tablespoons lychee syrup
Drain syrup from canned lychees into a bowl and set aside. Insert a blueberry into the holes of 2 lychees (this means 2 blueberries per drink you're making) and place on a plate lined with parchment paper. Store in the freezer for at least 2 hours.
In a shaker with a good amount of ice, pour in vodka, vermouth, 2 remaining lychees and lychee syrup. Shake well. Strain into martini glass. Garnish with frozen lychees.
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This article appears in Oct 15-21, 2015.