Mike Sacks joins us in the haunted cocktail dungeon to talk about the time he egged the wrong house on Halloween, Chris talks about ducking out of the festivities and Ben reveals that he has developed a fear of the dark.
Dry shake all ingredients and then add ice and shake vigorously. Fine strain into an empty, chilled rocks glass. Garnish with the peel.
Fill syringe with raspberry syrup. Add vodka and Licor43 to a shaker with ice, shake until very cold (about 20 seconds). Add Orangina and stir. Pour into ice filled glasses, garnish with the orange wedge and place filled syringes in drinks.
Puree 2 cups of fresh raspberries in a food processor. Press the puree through a fine mesh strainer to extract the pulp, then discard the seeds. Place the puree in a small saucepan with 1/4 cup of sugar. Heat over medium-low heat, stirring frequently until thick and dark (about 10 minutes) and let cool.
Stir ingredients with ice until well chilled and strain into a chilled cocktail glass.
2 oz rye whiskey
.5 oz Punt e Mes or other sweet vermouth
.25 to .5 ounce maraschino liqueur
Pour ingredients into a shaker with a generous handful of ice. Stir briskly until well chilled. Strain into a cocktail glass and serve.