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Halloweendini Negroni

October 30, 2018

This past weekend my genius friend Ryan (@booft) threw a spectacular Halloweendini party to celebrate magic and his own Halloween birthday - and to honor the 92nd anniversary of Harry Houdini’s death on Halloween. There were cool costumes, great drinks, and some of us performed magic tricks. My own trick was pretty questionable but I did manage to make a few cocktails disappear 🍸🍸🍸💨 A couple of days previously I had made Toffee Negronis for friends and one of my besties commented that they didn’t taste very rich and toffee-ey. I LOVE it when friends critique my drinks! So I fat washed the aged rum with butter, and yum/wow. Butterscotch candy goodness. However, when I batched these and brought them to the party I didn’t let the butter separate enough. The butter clogged the Amontillado bottle I brought them in and they were unable to escape. Houdini would have been horrified 😆 But I fixed the sitch at home and “treated” myself! Happy Halloween and Happy Birthday to Ryan from this little skeleton dude. I love the story in this picture and all the magics surrounding this season 🌟🌙🔮
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HALLOWEENDINI NEGRONI
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1 part aged rum, butter-washed @cruzanrum
1 part Amontillado sherry
1 part Aperol @aperolusa
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If you're not familiar with fat washing, here's how I did the "wash."  Melted about 1/4 cup of butter, and shook it up with about a cup of aged rum then left it in the freezer.  Now, I only left it in for about 6 hours, but it really should be left in at least 8.  The fat separates from the alcohol, leaving it with a smooth, rich flavor.

 

You can fat wash with almost any fat!  I've seen and done washes with sesame oil, peanut butter, avocado, and bacon.  The possibilities are endless, boos!

 

 

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