story and cocktail recipe by Shelby Hinte

With Halloween in just a few days, you may find yourself asking what you’re going to dress up as, if you’re going to get into costume at all. Maybe you’re thinking about staying home and handing out treats to the candy-crazed kiddos, or turning off all the lights in your house in hopes it will deter relentless ringing from the doorbell. While you go about finalizing your plans for this spirited holiday, don’t forget to plan your drinking wisely — a spirited holiday deserves a summoning of serious spirits. For whatever you plan on doing, I suggest trying a cocktail that will summon the spookier side of this Halloween weekend and Son-of-Satan’s Whiskers will certainly satiate your need for spook.

pumpkin-additionalA spirit-driven take on the classic Satan’s Whiskers, this cocktail will keep you warm late into the chilly evening. Replacing the gin with whiskey and Gran Classico for the more traditional Gran Marnier, Son-of-Satan’s Whiskers is a modern take on a sinful cocktail that will have you cozying up to the darker side of spirits. An orange juice reduction (recipe below) makes for a beautiful orange glow reminiscent of pumpkins and full moons. Incorporating orange peel to the reduction and shaking in equal parts dry and sweet vermouth makes for a devilishly bitter complexity that balances the sweetness of the bourbon and orange. This wicked cocktail will have you feeling ceremonious over the Halloween weekend, even if you choose to sip it in the dark.

Son-of-Satan’s Whiskers

  • 1 1/2 ounces Bourbon (I used Maker’s Mark)
  • 1/2 ounces Gran Classico
  • ½ ounces Dry Vermouth
  • ½ ounces Sweet Vermouth
  • ½ ounces Orange Juice Reduction

Combine all ingredients and shake. Double strain and serve up with an orange twist for garnish.

Orange Juice Reduction

  • 6 Oranges

With a vegetable peeler, peel a long strip of rind from each orange. Set these aside and halve oranges. Juice orange halves. Strain out pulp and seeds. In a saucepan, bring orange juice to a boil. Reduce liquid to 3/4. Add orange peel. Simmer for 2-3 minutes. Remove from heat and let cool. Refrigerate.

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