Both tiki drinks and zombies have been, um, on the brain lately. Tiki cocktails because I’m writing about their resurgence in my Calgary Herald column next week; zombies because season 5 of The Walking Dead just started (also, zombies have taken over our neighbourhood in the run up to Oct. 31). So, today being Halloween and all, I thought I would combine the two forces. Behold: a tiki zombie cocktail made with tequila (not rum). Hence the name.
Drink this Halloween cocktail too fast and you might get a brain freeze.
Really, this drink is just a glorified tequila sunrise (it’s actually tastier than that, with bonus lime and mint, and agave syrup instead of grenadine). I chose it because it came up as a “Day of the Dead” cocktail in a Google search and it’s the right colour (orange). Oddly, it didn’t have a name, but when I put it in the awesome $1.50 Dollarama skeleton mug and added the garnish, it took on the appearance of a tequila tiki drink. So, Tiki-la Zombie.
Wanted: a mini umbrella and a swirly straw.
- 2 oz Cazadores tequila
- 2 oz blood orange juice
- 1/2 oz lime juice
- 1/2 oz agave syrup
- 8 mint leaves
Method: Combine ingredients in a cocktail shaker, shake with ice and then strain into a skeleton mug. Garnish with a mint sprig atop an orange wheel.
Bar C in Calgary makes great cocktails and this week they’re shaking them for charity. Since Tuesday, the 17th Avenue eatery and cocktail lounge has been donating the proceeds from sales of a daily featured cocktail to a local charity chosen by the customer from six options: Making Changes, The Mustard Seed, Inn from the Cold, Calgary Humane Society, CUPS, and Big Brothers & Big Sisters Calgary.
Why the generous heart? It’s Bar C’s second anniversary and the restaurant wants to thank Calgarians for their patronage while at the same time giving back to the community. Cocktails for Charity is the result.
Today’s featured cocktail is a French 68, a bubbly sip rendered delicious by the mingling of sweet blood orange syrup with bitter Campari and savoury Hendricks Gin. Three dashes of lavender bitters finish the drink with a floral flourish. Enjoy, and remember to savour this one as you toast the weekend and — if you’re imbibing at Bar C — the charity of your choice.
Today’s Cocktails for Charity featured drink at Bar C is the bubbly French 68.
- 100 mL prosecco
- 1 oz blood orange syrup*
- 1/2 oz Campari
- 1 oz Hendricks Gin
- 3 dashes Scrappy’s lavender bitters
Method: Chill martini glass. Pour syrup, Campari, and Hendricks gin into shaker over ice. Shake and strain into glass. Top with prosecco. Finish with Scrappy’s bitters. Garnish with a lemon twist.
*Blood Orange Syrup
- 1/3 L of blood orange purée
- 1-1/4 cups sugar
- 1-1/4 cups water
- 8 sprigs rosemary
Method: Remove rosemary leaves from stalk and chop finely. Bring sugar and water to a boil. Add rosemary. Simmer until sugar well dissolved. Remove from heat and add blood orange purée.
— Recipes courtesy Bar C