The Tasting Panel magazine

Oct 09

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Page 32 of 92

Casket Cooler 1½ oz. RedRum 2 oz. 7-Up splash cranberry juice Mix the RedRum and 7-Up over ice in a tumbler. Add a splash of cranberry juice. Gar- nish with lemon wedge. Gangrene 2 oz. RedRum 4 oz. pineapple juice Mix the RedRum with the pineapple juice over ice in a tall glass. Float ½ oz. of melon liqueur. Garnish with a cherry. Jonestown Cool-Aid 2 oz. RedRum pineapple juice cranberry juice Add RedRum to a tumbler with ice and equal parts pineapple and cranberry juice. Serve as a cocktail or shot. Blood Drop 1½ oz. RedRum ½ oz. simple syrup or sugar ½ lemon, cut into wedges Smash lemon and sugar sep- arately in the bottom of the shaker. Add ice and RedRum to the mixture and shake vigorously. Strain and serve in a sugar-rimmed Martini glass. Dead Elvis 2 oz. RedRum ½ oz. 151 rum (fl oat) ½ oz. apricot brandy 1 oz. pineapple juice ½ oz. lime juice 2 oz. orange juice 1 cup ice 1 tsp. superfi ne sugar Blend all ingredients but the 151 rum. Strain into a cock- tail glass; fl oat the 151 rum. Garnish with cherry, orange slices and mint sprig. Serve with a straw. Blood- Thirsty PHOTO: CATHY TWIGG-BLUMEL It  would be ghastly if THE TASTING PANEL didn't supply its readers with a series of spooktacular Halloween cocktails for this issue. With the help from our friends at RedRum, a spirits-raising prod- uct that ties in perfectly with the dramatic theme of this holiday, we present them below. Don't let them creep up on you! 32 / the tasting panel / october 2009

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