Oh, dear! Is that the blood of some poor, innocent heroine dripping down the sides of this glass? What fiendish murderer has poured this gruesome drink?
Relax, Miss Morland. It sounds like you’ve been reading too many Gothic novels. That “blood” is just grenadine, and quite tasty.
Presenting Catherine Morland’s Blood of the Innocent, a sweet vanilla concoction with a little pop of fruity grenadine that has sunk to the bottom.
- 2 oz. vodka
- 1 oz. vanilla simple syrup
- 1 oz. light cream
- 2 oz. club soda
- 1/2 to 1 oz. grenadine liqueur (or high-quality, thick grenadine syrup – this can be homemade, or high-end store-bought syrup made from actual pomegranate juice. I do NOT recommend Rosie’s, which is just corn syrup and red dye.)
- Make vanilla simple syrup (recipes here and here). It is best to do this the day before.
- In a cocktail shaker full of ice cubes, mix vanilla simple syrup, cream, vodka and soda together. Then pour into a chilled martini glass.
- For the blood effect, drizzle grenadine along the inside edge of the glass. The grenadine is heavier and will slide down along the side, creating a streak, before settling at the bottom of the glass. Streaks are temporary and will fade, so drink fast!
The second scary yet delicious cocktail is the striking Isabella Thorpe, aka What Lurks Beneath the Surface. Isn’t she pretty? Tall and elegant, and sweet too. She could be your best friend and confidante. When you sip this drink, the taste is creamy and chocolatey. You get lulled into thinking you know Isabella well.
But, alas, you mustn’t trust fair Isabella. Under the light surface you find the dark sweetness of black currant. Also delicious, of course; this is still a cocktail you have to drink!
- 1 oz. vodka
- 1 oz. white crème de cacao
- 3 oz. light cream
- 1 oz. blackcurrant liqueur (Crème de cassis)
- Pour Crème de cassis into tall champagne flute.
- Fill cocktail shaker with ice and add vodka, white crème de cocao and cream. Shake well, then strain into champagne glass, pouring slowly and gently over a spoon so the milky mixture floats on top of the Crème de cassis.
This drink is very tasty, It was my favorite one so far. I haven’t mastered my layering technique yet, as you can see. Both layers taste good separately, but I thought it tasted even better all mixed up (although it doesn’t look very good that way.) You can also use grenadine for a red bottom layer, instead of the blackcurrant. But I wanted something darker, and blackcurrant is very British.
That’s it for this round of #JaneWithATwist! Thanks for joining us, and Happy Halloween! Here are the previous posts:
The General’s Order – General Tilney, by Linda Gonschior
More Meryton Press authors will join the fun in November. Mr. Bingley cordially invites you to his ball!