Halloween cocktails to get you in the spirit
Halloween marks the beginning of fall festivities in San Diego (well, maybe Oktoberfest too). So, if you’re looking to get into the spirit, we’ve got the spirits to make that happen.
Brought to you by the mix master, Executive Chef Anthony Sinsay from Harney Suchi, is the delicious pumpkin spice cocktail. Try it at home, or find a location near you to induldge your senses. They’ve also got the new Mandarin Press, Thai Sangria, Cilantro Lime Fizz, Basil Kiss and Seasonal Kiss. Even better — head to the Old Town or Oceanside locations on Wednesdays to celebrate for only $5.
Pumpkin Spice Cocktail
PART 1: Pumpkin Puree
- 1 cup diced pumpkin
- 1/2 cup sugar
- 1/4 cup water
- 1 cinnamon stick
- 4 cloves
- 3 juniper berries
- 3 ea allspice berries
- 1/4 tsp fresh grated nutmeg
Instructions: In a sauce pan combine all ingredients and simmer for 20 minutes, or until very soft, and blend on high until smooth. Set aside and cool.
PART 2: Vanilla Soju
- 3 ea vanilla beans
- 1 bottle soju
Instructions: Split the vanilla beans and put the entire beans into the soju bottle. Leave for four days.
PART 3: Creating the Pumpkin Spice Cocktail
- 3 oz vanilla soju
- 1 1/2 oz pumpkin puree
- 1 ea cinnamon stick for garnish
- Add cool whip to garnish
- 4 ea micro edible flowers
Instructions: In a shaker combine soju and pumpkin puree and shake with ice, strain into chilled martini glass and float cool whip over the top. Garnish with cinnamon and flowers.
For additional recipes, join last year’s Chef of the Fest, Anthony Sinsay and celebrity Chef Katsuya Fukushima at “Gourmet From a Can? Absolutely!,” a hands-on cooking class, showcasing canned products with a gourmet twist. Classes will be held at San Diego Bay Wine and Food Festival on November 19 from 3:30 to 5 p.m.
For more information, check out www.harneysushi.com.
Courtesy photo (by taliastudio.com)