Hallowe’en used to be kid stuff but these days it’s become an entire industry of food and costumes for both children and grownups, in a “season” that lasts for weeks and only culminates on Hallowe’en, which is this weekend in case you’ve been visiting outer space and had no clue.
I don’t know about anyone else but when my kids were young we took them trick-or-treating and somehow Hallowe’en was always the night when then weather broke and it was suddenly cold and often rainy so the costumes were hidden below heavy sweaters and raincoats and no one really saw the princess, ballerina, vampire or witch underneath. By the time we got home everyone was cold and shivering and needed something hot to drink. Hot chocolate the way my Dad used to make it (recipe elsewhere on www.ronniefein.com) or hot mulled cider (a recipe also on the site).
Occasionally something stronger would be needed after the kids were asleep. I’m sure things like this are no different today, so for those of you who are in need of a tasty libation to warm you up when Hallowe’en moves into the later hours, here’s a recipe for a Zombie, a fitting drink for the occasion.
2 ounces dark rum
1 ounce light rum
1/2 ounce apricot brandy
1/4 cup orange juice
1/4 cup pineapple juice
2 tablespoons lime juice
1 teaspoon confectioner’ sugar
Place all the ingredients in a cocktail shaker or blender, shake until well blended and pour into a tall glass filled with ice cubes. Makes one