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If you love the undead, throw one of these apocalyptic parties
Check out these "horrifying" zombie parties.
As a culture we have a fascination with the undead. Not only do we clamor to see them in films and shows, but we also erect monuments to them via pumpkin carvings and dress up like them for Halloween. Some of us are so obsessed, we have an apocalyptic plan in place, just in case a breakout occurs. Admittedly, it is a fascinating concept that proves to not only be a fun, challenging costume, but a great reason to party.
The idea of the undead is actually a really flexible platform to build a party off of. You can literally take any costume or theme and "zombify" it to your liking. Really into fairies?
Slap some circles around your eyes and suddenly you’re the creepiest thing with wings. Have a thing for medieval times? The Black Night would look even more threatening as a zombie. With Halloween just around the corner, you can coordinate a fast and easy party with a little dead inspiration.
Check out our ideas for a perfect zombie soirée that will be a surefire way to wake the dead!
11 Savory Recipes for Your Halloween Party
For me, one of the hardest parts of planning a Halloween party has been pulling together a solid menu.
I usually take the party snacks approach but want something a bit more clever than the spiderweb seven-layer dip or mummy dogs, y’know? Savory recipes, in particular, seem to be a hard one to come up with.
Over the years, I’ve made a few fun recipes, like my take on this graveyard dip, my spooky spuds and sprouts or even this salsa I made with the guts of my summer jack-o-lantern. Today, I’ve rounded up a few more unique ones you might want to try at your Halloween party this year!
11 Savory Recipes for Your Halloween Party
Roasted Garlic Cheeseball
We’ll kick off the list with this uber gothic roasted garlic cheeseball. I love that it’s coated in black poppy seeds to give it a darker vibe. SEE THE RECIPE
I’m a sucker for a good charcuterie board, and prosciutto rolled in mozzarella is always my weakness. If you need something a little on the gruesome side, check out this three cheese hand! SEE THE RECIPE
Marinated Mozzarella Skulls
One more cheesy recipe! My ghoul Hellen over at The Necro-nom-nom-nom-icon is always whipping up amazingly creepy creations. Learn how to make your own skull-shaped mozzarella (it’s easier than you think!). SEE THE RECIPE
Shrimp on the Brain
Sometimes you just need to eat brains. This dip shaped like a brain would be great for a Halloween party as well for a zombie movie night. SEE THE RECIPE
I eat halal food on a pretty regular basis and have become obsessed with falafel. I love this savory take on witch fingers and absolutely want to try this! SEE THE RECIPE
Killer Jalapeno Hummus
Another thing I eat on a regular basis? Hummus! So I love finding creepy recipes for new takes on one of my favorite snacks, like this killer jalapeno hummus. SEE THE RECIPE
And as long as we’re talking about favorite foods, sushi is way up on the list too. I was tickled when I found these Halloweenified sushi balls! SEE THE RECIPE
Pumpkin Stuffed Shells
Looking for a more hearty recipe? I tested out these pumpkin stuffed shells earlier this year, and they were pretty delicious! SEE THE RECIPE
Candy Corn Veggie Tray
Need something quick and easy to take to a party? Make your own candy corn veggie tray using cauliflower, carrots and yellow bell peppers! SEE THE RECIPE
Making a cheese board for your party? Why not turn it into a graveyard? SEE THE RECIPE
Tortilla Bats with Tomato Salsa
When it doubt, keep it simple! Make your own fresh salsa (so easy and SO much better than the premade stuff!) and bat chips. SEE THE RECIPE
Which savory recipe will you make for your Halloween party?
Share it in the comments or feel free to drop a link to a recipe you’d add to the list!
Looking for more savory Halloween recipes? Check out my Halloween Food board on Pinterest for more than 200 recipe ideas.
In a cocktail shaker with ice, pour the light and dark rums, curaçao, passion fruit purée, citrus juices, grenadine, and bitters. Add the high-proof rum now, reserve it for a float, or skip it entirely.
Strain into a tall glass filled with fresh ice.
Optionally, float the high-proof rum on top of the drink by slowly pouring it over the back of a bar spoon.
Garnish with mint and seasonal fruits. Serve and enjoy.
Ice, Tall Glasses, and Bar Spoons
- The ice and glassware are yet another point of contention with the zombie. Some recipes clearly indicate crushed ice while others simply say "ice-filled glass" and others mention no ice. To marry the drink flavors, it is best to include some ice—whether you choose cubes or crushed is a personal preference.
- The zombie is always served in a tall glass. The "zombie glass" is a 12-ounce version of the average highball or collins glasses. Though, if you're looking for a more tropical look and feel, serve it in a hurricane glass.
- To float the rum, a bar spoon is preferred. It has a thinner bowl that can fit into most glasses, and the long handle helps with balance for a smoother pour. A regular spoon will work if that's all you have on hand.
- Try Gary (Gaz) Regan's Zombie No. 2 from "The Joy of Mixology," which he notes was adapted from Jeff Berry's "Beachbum Berry's Grog Log" (2003): Combine 1 ounce dark rum, 1 1/2 ounces each of añejo rum and light rum, 3/4 ounce each of applejack, papaya nectar, and pineapple juice, 1 ounce fresh lime juice, and 1/2 ounce simple syrup and shake with ice. Strain into a tall glass over fresh ice, then float 1/2 ounce of 151-proof rum on top. Garnish with a maraschino cherry, pineapple spear, and mint sprig.
- There is also a classic cocktail called the zombie punch. It can be blended or shaken, uses grapefruit and lime juices, and adds cinnamon syrup, falernum, and an anise liqueur for extra flavor.
Who Created the Zombie Cocktail?
The story of the boozy zombie drinks began in the first days of America's tiki bar scene. It was a time of fierce competition between two leaders of these new tropical-themed bars. Both Don the Beachcomber and Victor Bergeron (of Trader Vic's fame) kept their recipes tightly guarded, even encrypting their bar stock with top-secret codes.
The array of fruit juices and other flavors place zombie cocktails in the classic definition of a punch (rather than the large-batch drinks served at parties). It is believed that Don created the zombie punch around 1934. Gary Regan notes in "The Joy of Mixology" that it was first served at the Hurricane Bar during the 1939 World's Fair in New York.
The tiki bar secrecy may have been great for business at the time, but it poses a problem for modern bartenders who want to recreate the famous recipes. Imagine trying to pinpoint every fruit and the precise amount of rum poured into a cocktail that can have nine ingredients or more. This explains why there are so many recipes for the same drink and accounts for the similarities between the zombie "cocktail" and the "punch." In every case, zombies are complex, and you need to have a well-stocked bar if you want to take on any of them.
How Strong Is the Zombie Cocktail?
The zombie is a rum-filled, notoriously boozy drink, but how strong is it? The recipe you choose is going to make a world of difference. For instance, DeGroff's zombie uses just 3 1/2 ounces of liquor, but if the two main rums are 80 proof, it mixes up to 18 percent ABV (36 proof). On the other hand, Regan's zombie uses 4 ounces of rum plus applejack, so it's a little heavier at 25 percent ABV (50 proof).
Tips From Roleplaying Tips Game Masters
Have a roleplaying tip you’d like to share? E-mail it to [email protected] – thanks!
Modern and Sci-Fi City Encounters
The recent city encounters contest generated mostly fantasy entries. However, there were a number of modern and sci-fi encounters. Today, all these entries are available to you below for your contemporary GMing pleasure.
If you missed out on the fantasy encounters in ebook form, you can download it here: City Encounter Generator.
31 Best Halloween Cocktails for a Killer Party
Poisoned apple cider cocktail
This cocktail has a sweet, seasonal taste with apple cider, spiced rum, grenadine, and pomegranate juice.
Edible Gold Luster Dust gives the drink shimmering red and golden swirls for cool-looking, eerie, magical effect.
Poisoned apple [salted caramel apple] cocktail
This salted caramel apple cocktail has the awesome neon green color and seasonal flavors of apple and salted caramel to fit your Halloween party theme perfectly!
This drink is more tart than sweet and is super easy to make – just combine Jones Green Apple Soda, Salted Caramel Vodka, and Apple Vodka.
Zombie brain shot
This shot is super creepy looking, but surprisingly tasty with peach schnapps, creme de menthe, Bailey’s Irish Cream, and grenadine.
Magic cotton candy martini [kid-friendly recipe, too]
This drink is all about the presentation.
The cotton candy dissolves as soon as you pour the drink over it and adds a nice, light sweetness to this pretty reddish purple cocktail.
Just leave out the vodka to let the kiddos join in on the fun.
The eel charmer
Check out the eel skin on the side of that glass! So gross!
Luckily, it’s a perfectly harmless dyed orange peel (it’s just been colored with safe and edible black spray food coloring) but doesn’t it look so spooky?!
I can imagine this drink being a witch’s favorite cocktail – with real eel, of course.
Gory, “blood” filled syringes (really filled with a tasty, homemade sweet raspberry puree) take this simple drink to the next level!
Black magic shimmering cocktail
This eerie Halloween cocktail looks so cool with glowing edible shimmer dust!
Black vodka gives this drink its scary black coloring, and cherry juice, orange juice, and maraschino cherry juice makes it super sweet and tasty.
Candy corn cocktail
Candy corn is one of the most popular Halloween candies, and this cocktail is a gorgeous replica in drink form with Whipped Cream Vodka, sour mix, pineapple juice, grenadine, and whipped cream. Yum!
Pumpkin pie shots
Can you celebrate Halloween without pumpkin?? I don’t think so. Jack-o’-lanterns are mandatory, at least.
Enjoy one of the best tastes of the season – pumpkin pie! – with this delicious drink made with Caramel Vodka, Pumpkin Spice Liquor, and RumChata.
Caramel apple sangria
Make a pitcher of this amazing Caramel Apple Sangria infused with apple cider, caramel vodka, apple, and white wine flavors.
Your friends are sure love this drink!
The devil’s margarita
Classic margaritas are easily my very favorite adult beverage!
The original delicious, refreshing Mexican drink gets a super cool, slightly sweet Halloween makeover with simple syrup and red wine to create that devilish red topping.
Blood and brains cranberry martini
What’s Halloween without plenty of blood and gore? Get your daily dose of “brain” food with this creative martini that looks as gross as it is delicious!
This drink is great for the whole family – no, really! – with adjustments, of course.
The base of this drink consists of apple cider, orange juice, and lemon juice (dry ice is optional and gives this drink its creepy smoky effect).
For the kids, add sparkling cider or grape juice. To turn it into a fun adult beverage, just add your favorite sparkling wine!
Ooh, so ghostly! If you like creamy drinks, this white chocolate cocktail with half and half and hazelnut liquor is definitely for you! So decadent!
The ghostly faces on these glasses are drawn with dry erase marker for a fun and creative decoration that wipes off easily when the party is over.
Glow in the dark jello shots
Just combine tonic water, powdered jello mix, and any sweet alcohol to achieve this cool glow in the dark effect.
Green and blue jello placed under a black light will glow the brightest!
Here’s another seasonal punch featuring pumpkin puree, spiced rum, orange and lemon juices, and spiced syrup.
This drink is perfect Halloween or really any fall celebration.
Black magic sangria
This gorgeous, customizable purple punch contains blackberries, black grapes, and black plums and can be made sweeter or more tart depending on your preferences.
Here’s a classic drink to give you a break from all the sweet cocktails on this list – complete with a fitting name.
If you’re tired of all the gross, gory drinks that come around this time of year and want something a little more grown up and glam, this one’s for you!
Witches’ brew cocktail
This drink takes just 3 ingredients to make – orange juice, lemon lime soda, and Midori melon liquor, which gives it a cool, eerie yellowish-green glow perfect for a spooky Halloween cocktail.
Swamp swill martini
Head to the swamp with this dirty martini with a nice, salty flavor to simulate real swamp water.
Complete the theme with “swamp grass” and edible Palmetto bug garnishes for an authentic, creepy effect.
Purple people eater cocktail
Of course, we all sang the Purple People Eater song when we were kids!
Celebrate your favorite scary monster with this beautiful purple hued cocktail that gets its rich color from blue curaçao, grenadine, and cranberry juice.
Check out Count Dracula’s favorite drink – a lemon martini with “blood” rim, made here with red sparkle gel frosting – though Dracula’s would surely be the real thing.
Candy corn jello shots
Jello shots are a fun way to enjoy your booze – and your candy corn – with this cool recipe!
Here’s another take on the candy corn shot theme with a creative presentation.
Black widow venom
Could this black widow venom kill you? There’s only one way to find out!
Actually, this shot is seriously sweet and tasty with only 2 ingredients – whipped cream vodka and grenadine.
This serving idea is so awesome, channeling Alice in Wonderland with the potion vial.
Booger beer cocktail
I guess this was what I was talking about when I mentioned gross, gory drinks under the Bloody Rosemary cocktail, but I love it!
Despite the disgusting concept – check out the “booger peas” – this drink is actually really tasty, pairing Guinness with overflowing marshmallow cream.
Liquified ghost martini
Don’t worry – no ghosts are harmed in making this drink.
A seriously sinful concoction of whipped cream vodka, Godiva White Chocolate Liquor, and cream (though you can use regular milk or a plant based milk to lighten it up).
This drink may have one of the creepiest names around, but it’s actually a nice, sweet and tart cocktail your guests will love.
Sweet mandarin vodka and ginger ale soda combine with tart sour apple mix and lime juice for a refreshing cocktail you may actually like to serve all year round!
This drink might be too much – what are those things in the bottom of the glass, worms.
Actually, they’re brains (oh, that’s better). This shot may look gross – really, really gross – but that makes it perfect for a creepy Halloween celebration!
Blood and guts cocktail
Speaking of creepy, what could be more disgusting than drinking bright red blood and guts? Brains? I think it’s a draw.
This cocktail gets its thick consistency from Jell-o, which might make your guests wonder if they’re really drinking the real thing. What a horrifying thought!
Black licorice delight
My gram loved black licorice and always had the old fashioned gum around for us to chew.
Here’s a grown up take on that same taste, a cocktail made of licorice liquor, blackcurrant cordial, and sugar with eerie iridescent black ice cubes.
Halloween is yet another great excuse to get together with friends and family and celebrate.
Make your party even more eerie and fun with these 31 Best Halloween Cocktails for the ultimate grown-up party!
What do you think of these Fun + Creative Halloween Cocktails?
Please share your thoughts in the comments below, and, if you try any of these amazing drink recipes, I would love to know how they turned out!
More killer cocktails:
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Ghoulishly Good! Halloween Party Recipes and Ideas
Get your spook on this Halloween! Check out our collection of charmingly frightful foods that will make your holiday a chilling success!
Whether you are entertaining a small gathering of trick-or-treaters, or you host the most raucous party in the neighborhood, Halloween themed food will make the night more special. From cute foods for the kids to devilishly divine adult fare, this list is sure to excite your imagination!
15 Cool and Creepy Halloween Party Foods
Every party has to have drinks and here are a few perfect brews for O Hallows’ Eve, including one virgin punch that is perfect for kid’s parties.
Perhaps the most beautiful Halloween cocktail is this Morphing Martini that changes colors from blue to fuchsia and has an impressive layer of fog over the top thanks to the addition of dry ice.
Alcoholic brain Jell-O is one of my own concoctions that involved the wonderful brain mold from the Neatorama shop. It’s delightfully sweet, looks creepy and the addition of Knox made it sturdy enough that guests were able to take slices from the brain a mess on their hands. If you replace the alcohol with water, this could also be a great kid-friendly dessert.
Swamp Juice is a fun, kid-friendly cocktail made with gummies, tapioca pearls, seltzer water, lemonade and some food coloring. Aside from the spooky look, the strange texture is sure to be a hit with kids too.
If you’re throwing a full dinner party, many of these can be repurposed as side dishes to round out your main course, but these snack-sized treats are also perfect creepy canapés.
While the potential messiness of roast tentacle au jus makes it a little intimidating for a party setting, the pure awesomeness of an alien tentacle complete with bones makes it worth buying a few party plates and forks.
For the more sophisticated monsters, these marinated mozzarella eyeballs with olive irises are both creepy looking and delicious.
These devilish eyes were actually just featured on Neatorama, but they do look awesome and would make an excellent party dish, so I couldn’t leave them out from this article.
Eyes are a particularly popular body part for these treats because they can be made from so many things. These edible zombie eyeballs are one of my favorites on the list because the sweet fruits paired with yogurt are delicious as well as gross looking.
This one may not be as spooky as the rest, but this cute spider cheese ball is a good way to sneak a traditional party favorite in. Plus, its adorability makes it perfect for kid’s parties.
Now that you’ve selected your appetizers and sides, it’s time for the main course. These three dishes are great because they offer quite a bit of variety and each looks gross in its own, special way.
This recipe for roasted fleshworm offers instructions for making the creature in two ways, with either bacon of prosciutto. The best thing about fleshworms is the impressive level of detail you can put in them, including spiky teeth and spilling guts.
If you’re throwing a kid’s party, fleshworms might be a little too spooky, but these rats in blood provide the perfect balance of ickyness with cuteness. Best of all, most little monsters will love the basic spaghetti and meatballs recipe it takes to give birth to such creatures.
For something a little more party-friendly, but still filling, the Kentucky Fried WTF on a stick is an easy-to-eat main course that is both creepy and funny.
If you’re like me, then dessert is probably your favorite part of any dinner party and Halloween-themes provide you ample opportunity to reward your twisted sweet tooth.
These Dexter-inspired blood slide suckers are a good treat for any party and certainly look awesome. Kids are sure to love them too, but hopefully they won’t have actually seen Dexter to get the reference.
These Frankenstien finger cookies are another great treat for non-dinner parties and for kids. The coconut cookies with almond fingernails are probably pretty delicious too.
This thorax cake is a marvel of disgusting dessert engineering. While it looks cool and is probably pretty tasty as it five flavors of cake with six different sauces, it requires a pretty advanced knowledge of baking, so if you have any reservations about trying to make it, you probably shouldn’t.
For something a little more simple that is still suitable for a sit-down dinner party, this gelatin heart is sure to impress as you cut into the juicy artery and blood starts spilling out. If presentation is everything than this dessert is certain to be the highlight of the evening.
If you are interested in reading more Halloween food ideas, be sure to check out these Mental Floss articles by Miss Cellania.
Legend has it that Donn Beach originally concocted the Zombie to help a hung-over customer get through a business meeting.   The customer returned several days later to complain that he had been turned into a zombie for his entire trip. Its smooth, fruity taste works to conceal its extremely high alcoholic content. Don the Beachcomber restaurants limit their customers to two Zombies apiece because of their potency, which Beach said could make one "like the walking dead."  
According to the original recipe, the Zombie cocktail included three different kinds of rum, lime juice, falernum, Angostura bitters, Pernod, grenadine, and "Don's Mix", a combination of cinnamon syrup and grapefruit juice. 
Beach was very cautious with the recipes of his original cocktails. His instructions for his bartenders contained coded references to ingredients, the contents of which were only known to him.  Beach had reason to worry a copy of the Zombie was served at the 1939 New York World's Fair by a man trying to take credit for it named Monte Proser (later of the mob-tied Copacabana).   
Beach's original recipes for the Zombie and other Tiki drinks have been published in Sippin' Safari by Jeff "Beachbum" Berry. Berry researched the origins of many Tiki cocktails, interviewing bartenders from Don the Beachcomber's and other original Tiki places and digging up other original sources. Mostly notably, Sippin' Safari details Beach's development of the Zombie with three different recipes dating from 1934 to 1956.
The Zombie was occasionally served heated (a drink more commonly known today as the I.B.A. Hot Zombie), as outlined by the Catering Industry Employee (CIE) journal: "Juice of 1 lime, unsweetened pineapple juice, bitters, 1 ounce heavily bodied rum, 2 ounces of Gold Label rum, 1 ounce of White Label rum, 1 ounce of apricot-flavored brandy, 1 ounce of papaya juice" 
Due to the popularity of the cocktail during the Tiki craze and the fact that Beach kept his recipe secret and occasionally altered it, there are many variations of the Zombie served at other restaurants and bars (some tasting nothing like the original cocktail). The word zombie also began to be used at other tiki themed establishments, such as at the Zombie Hut and Zombie Village.  
Trader Vic also listed a recipe for the Zombie in his 1947 Bartender's Guide.  Other competitors created drinks linked to the zombie. At Stephen Crane's Chicago Kon-Tiki Ports restaurant they featured a drink on the menu called The Walking Dead: "Makes the dead walk and talk. For those who want immediate action - meet the first cousin to the famous 'Zombie'. Demerara 151 rum. 90¢." 
30 Amazing Appetizers That Will Rock Your Party!
June brings us warmer, longer days, which draw us outdoors to celebrate with cocktail parties, graduations, weddings, birthday parties and easy get-togethers with friends. Delicious appetizers are a must to satisfy your guests&rsquo appetites before the main course. Finger foods, dippity dips, small bites and nibbles are the perfect starters for any social gathering.
Dazzle your guests with this array of tempting bites of goodness. These mouth-watering morsels will be the hit of the party.
They&rsquore just enough to warrant a cool, refreshing drink. Something salty, something savory, something just to nibble as fun, light conversation drifts throughout the party. Choose these delectable appetizers for your next cocktail gathering!
From dips to pull apart cheesy bread to marinated olives, grab your glass of wine and browse these wonderful appetizers that will get your party started!
Bacon-Wrapped Dates. These bacon-wrapped dates are a popular wine bar delicacy. Find the Recipe Here from Chindeep
Hot Pepperoni Muffuletta Dip. A favorite cajun sandwich turned into a hot dip. Find the Recipe Here from Renee&rsquos Kitchen Adventures.
Marinated Olives. Munch on marinated olives with herbs & a red wine vinaigrette at your next get-together. Find the Recipe here from A Dish of Daily Life.
Creole Drumettes with Herbs & Smoky Chipotle Sour Cream Sauce. March to the beat of your own drumette! Find the recipe here from Ally&rsquos Kitchen.
Garlic Roast Beef Pinwheels. It only takes 5-10 minutes to put these together, and they can be rolled up ahead of time! Find the Recipe Here from Life Tastes Good.
Crockpot Chicken Taco Dip. Get the fiesta going with this popular dip! Find the Recipe Here from Ari&rsquos Menu.
Irish Nachos. Seasoned, sliced potatoes are covered in melted cheese and bacon for the perfect appetizer! Find Recipe Here from Cooking With Curls.
Guacamole with Feta, Pistachios and Pomegranate Seeds. Amped up guacamole! Find the Recipe Here from My Sequined Life.
Succulent Salmon Dip. This is enough to make at least 8 hungry people very happy. Find the Recipe here from The Rowdy Baker.
Thousand Island Meatballs. The perfect bite-size appetizer! Find the RecipeHere from The Bitter Side of Sweet.
Prosciutto Artichoke Spinach Dip. Fontina cheese and prosciutto bump this Artichoke Spinach Dip up a notch! Find the Recipe Here from Crumbs in My Mustachio.
Chipotle Shrimp Jalapeño Poppers. A spicy Chipotle Shrimp Jalapeño Popper stuffed with blended cheeses, spicy chipotle sauce and jumbo shrimp pieces. Find the Recipe Here from Mariah&rsquos Pleasing Plates.
Buffalo Chicken & Blue Cheese Stuffed Mushrooms. Buffalo sauce, chicken and blue cheese packed into fresh mushroom caps, then baked to make an oh-so-fabulously good and juicy flavor explosion in your mouth! Find the Recipe Here from Sumptuous Spoonfuls.
Green Chile Chicken Salad. Green Chile Chicken Salad is full of tender chicken, savory green chilies and crunchy radishes in a tangy sour cream lime dressing. Find Recipe Here from Thyme for Cocktails.
Bacon, Asiago & Caramelized Onion Dip. Bacon, cheese and onions! Oh my! Find the Recipe Here Moore or Less Cooking Food Blog.
Easy Green Onion Dip. This dip is full of flavor and a quick fix for boring party food! Find the Recipe Here from Honey and Birch.
Roasted Strawberry Caprese Crostini. Roasted Strawberry Caprese Crostini is a fruity twist on the classic caprese salad. These small bites are perfect for spring and summer entertaining! Find the Recipe Here from Flavor The Moments.
Enchilada Dip. Cheesy enchiladas in a dip! Find the Recipe here from Life with the Crust Cut Off.
Jalapeno Popper Dip. This dip is ooey, gooey, cheesy and spicy with a gorgeous crumb topping. Find the Recipe Here from Moore or Less Cooking Food Blog.
Cheesy Bacon Pull Apart Bread. The cheese is oozy, the bacon is smoky and the bread is crunchy. What more can you ask for? Perfect for feeding a crowd since each person can &ldquopull apart&rdquo his or her individual bite. Find the Recipe Here Living Sweet Moments.
Buffalo Chicken Dip. This robust creamy dip tastes like Buffalo Chicken Wings without the mess! Serve it hot with celery sticks or veggies. Find the Recipe Here from Moore or Less Cooking Food Blog.
Pesto Cheesy Bites. Only four ingredients are needed for this zesty appetizer! Find the Recipe Here Moore or Less Cooking Food Blog.
Spinach Feta Wonton Cups. These easy and flavorful wonton cups are perfect for a crowd! Find the Recipe Here Basilmomma.
Cheddar Pecan Dip. Roasted pecans give this dip a delicious crunch. Sharp white cheddar cheese and freshly grated Parmesan add a zesty bite. Find the Recipe Here Moore or Less Cooking Food Blog.
Pizza Tarts. Puff pastry Pizza Tarts are quick, easy and delicious, plus they look impressive! Find the Recipe Here from Life Currents.
Baked Seafood Dip. Cheesy Baked Seafood Dip with crab, shrimp and veggies! Find the Recipe Here from Peas and Crayons.
Spinach Artichoke Cream Cheese Dip. Always a popular dip! Find the Recipe Here from Moore or Less Cooking Food Blog.
Pizza Puffs. Stuff store-bought pizza dough with goat cheese and pesto, plus your favorite ingredients! Find the recipe Here from Moore or Less Cooking Food Blog.
Cheesy Sweet Potato Coins with Chipotle Crema. Sweet potatoes are sliced into coins, roasted in the oven and topped with melted cheddar cheese and chipotle crema. They&rsquore the perfect, healthy finger food for entertaining! Find the Recipe Here from The Foodie Physician.
Swiss Cheese Fondue. Bring back the fondue parties! Find the Recipe Here from Tampa Cake Girl.
This post originally aired on Parade Community Table. Thank you for visiting Moore or Less Cooking Food Blog!
Rise of the Zombie: A Killer Cocktail
During my recent trip to New Orleans, I was fortunate enough to attend a lecture by renowned cocktail historian Jeff “Beachbum” Berry on the fascinating history of the rise and fall of tiki culture, and the rediscovery of tiki drink recipes once lost to time. The epicenter of this tiki rebirth is the legendary Zombie, a cocktail so strong bartenders were once forbidden from serving more than two per patron. While that policy may have been more about creating a sense of demand than protecting incautious imbibers, with 3-4 ounces of rum per glass, a few too many could leave you shambling about like the eponymous living dead. So what could be better then using one of the classic Zombie recipes below for your next Walking Dead premiere party, this year’s Halloween soirée, or just an evening in watching Night of the Living Dead?
In the early 1930’s, Ernest Raymond Beaumont Gantt (aka Donn Beach or Don the Beachcomber), created the tiki scene nearly single-handedly from a little Los Angeles restaurant serving Cantonese-inspired food and strong rum-and-fruit juice drinks in a island-themed setting. Taking advantage of a newly-available gadget (the now quotidian blender), the alcoholic bite of his cocktails were mellowed by a quick icy whirl and the restaurant named Don the Beachcomber soon became the talk of Hollywood. Orsen Wells, Marlene Dietrich, Charlie Chaplin and other silver screen luminaries were frequent visitors, as were scads of tourists eager for a little rum-soaked tropical pastiche.
As the popularity grew, Donn began implementing a series of obfuscation techniques to protect his recipes from the surge of imitators cashing in on the tiki craze, a move quickly adopted by other tiki restaurateurs. While the attempts to control the tiki diaspora were futile, the careful encoding of recipes ultimately resulted in a loss of the original drinks as tiki started to die out in the 1970’s. By the 1990’s, most people knew only imitation recipes, sweet and syrupy ghosts of their former selves.
Enter Beachbum Berry, who began a quest to rediscover these lost recipes, with an emphasis on the Zombie, the drink that got tiki started. You can read the whole saga in his book, Sippin’ Safari, but after much painstaking research (and – I’m sure – sampling), tiki tipplers can once again indulge in a Zombie the way it was meant to be enjoyed. The recipe below is the Don the Beachcomber recipe from the 1950’s, as rediscovered by Berry. Don’t be intimidated by the length of the ingredient list – complexity is a hallmark of the tiki drink, but it is well worth it.
1956 Zombie Recipe
- 3/4 oz. fresh lime juice
- 1/2 oz. grapefruit juice
- 1 1/2 oz. unsweetened pineapple juice
- 1/4 oz. falernum
- 1 1/4 oz. Puerto Rican gold rum
- 1 oz. Jamaican dark rum
- 1 oz. 151 proof Demerara rum
- 3/4 oz. Maraschino liqueur
- 1/4 tsp. Grenadine
- 2 dashes Angostura bitters
- 6 drops Pernod
Combine all ingredients with ice in blender and pulse for 5 seconds. Serve in a tall glass and garnish with mint. Rediscovered by Beachbum Berry, originally printed in a 1956 edition of “Cabaret Quarterly” gentleman’s magazine.
For my advanced class, I’ve also added this slightly more challenging recipe, the one that started it all: the original 1934 Zombie cocktail. Before being replaced by pineapple and grapefruit juice, Zombies required a secret ingredient – the mysterious “Don’s Mix,” which Berry decoded as a 2:1 mix of grapefruit juice and cinnamon-infused simple syrup, giving this version of the cocktail a wicked little hint of spice.
- 3/4 oz. lime juice
- 1/2 oz. “Don’s Mix” (2 parts grapefruit juice, 1 part cinnamon syrup)
- 1/2 oz. falernum
- 1 1/2 oz. aged Jamaican rum (such as Lowndes)
- 1 1/2 oz. gold Puerto Rican rum
- 1 oz. 151 proof Demerara rum
- 1 tsp. Grenadine
- Dash of Angostura bitters
- 6 drops Hersaint or Pernod
- 6 oz. crushed ice
Whichever recipe you decide to use, this is one Zombie that would be most welcome at any spooky gathering. Or say farewell to summer by throwing a tiki costume party with a luau theme – next week marks the 54th anniversary of Hawaii becoming a state! (Any excuse for a cocktail and a costume, am I right, kittens?) And if this all seems like too much effort, you can take advantage of the resurgence of tiki culture with events like The Hukilau and this weekend’s Tiki Oasis to let someone else do the work. All you’ll need to do is shuffle up to the bar and give them your best zombie moan. They’ll know just what to do.
For more on the history of the zombie and other tiki drinks, check out any of Beachbum Berry’s books. Wikitender has more historic Zombie recipes and, for all things tiki (including lovely vintage art and photos), visit Humuhummu’s Critiki or Tiki Central.