Halloween is not my thing—let’s just put that out there. I stopped celebrating it years ago, mainly because the world is scary enough without conjuring spirits from the dark beyond (I’m looking at you, 2020). But I do love a theme for parties, dinners and drinks, so I’m making an exception long enough to present a series of themed cocktails in advance of Halloween this weekend. The first drink of the series is a sweet one, and a payback to my grown-up self for something I was robbed of as a kid. Allow me to explain:
When I was younger, I did enjoy the fun side of Halloween with friends. My small, upstate New York town was perfect for trick-or-treating because everyone knew everyone else, so there was an innate sense of safety—for the kids and for the parents. We even had some neighbors who passed out treats such as homemade cookies and colorful candied popcorn balls, and this was deemed perfectly acceptable. My Halloween costumes were also always homemade (not always in a good way), and usually a last-minute effort. There was the year I went as a “gypsy,” which meant I was wearing a mismatched set of my mom’s clothes and jewelry, plus a wig. There was also the year that my dad made my costume, the one I was kind of embarrassed to wear next to my friend who was dressed like a beautifully detailed box of Kellogg’s corn flakes. I was supposed to be a tree.
Notwithstanding what I feared were lame costumes, we had a big time in those days, even in the years we had ankle deep snow on Halloween (thanks, “lake effect”), and we were willing to walk as far as it took to fill up our candy bags. For me, the big, fat downside to trick-or-treating was the “inspection” that my father insisted must be done on my bag of candy. I was no dummy, and it was no coincidence that my bag was noticeably lighter after the so-called safety check. Specifically, my “fun-sized” bars of Milky Way and Snickers would be wiped out. Yes, my dad stole my favorite candy bars. Why didn’t I catch on to this trick and hide my treats before handing over the bag? —all I can say is that I was a very compliant kid. My bad.
This year, Les and I have purchased the obligatory bags of candy to pass out to the neighbor kids who ring our bell every year—all three of them. Apparently, we don’t have strong participation in our subdivision, and most of the nearby kids don’t bother looking for porch lights over here. But we will stock up on Snickers, all the same, and we will be generous in handing them out. You know, it’ll be kind of nice to have someone come to the door, and we will take all necessary safety precautions (those long handled grilling tongs will surely come in handy).
If the kids do make a strong showing (who knows what 2020 will bring, right?), we’ll give away all the candy and we will still be able to enjoy the flavors of my favorite candy bar in this cocktail, which is equal parts salted caramel whiskey, peanut butter whiskey and dark chocolate liqueur. A little salted caramel on the rim, a fun-sized Snickers garnish. Yes, it’ll do. 😊
1 oz. salted caramel whiskey
1 oz. “Skrewball” peanut butter whiskey
1 oz. Godiva dark chocolate liqueur
Salted caramel and fine sea salt (for the rim), small Snickers candy (optional, for garnish)
To rim the cocktail glass, heat a small amount of salted caramel ice cream topping in a small bowl. Sprinkle a small amount of fine sea salt onto a clean paper towel. Use the back of a small spoon to swipe the caramel around the outer edge of the glass rim. Immediately roll the outside edge of the glass on the salted towel. Use a light touch for the perfect amount of saltiness; you don’t want to salt it like a margarita glass! 🙂 Do this a few minutes ahead to give the caramel time to cool and set.
In a cocktail shaker or mixing glass, combine the salted caramel whiskey, peanut butter whiskey and chocolate liqueur. Add ice and stir vigorously until shaker or glass is frosty. Add a large ice cube to your caramel-rimmed glass, and strain the cocktail into the glass. Garnish with a real Snickers bar, just for fun!