Halloween drinks are, for the most part, novelty items.
Fake eyeballs, candy corn and even dry ice are all unfortunately used to dramatic effect this time of year. I have never been a fan of silly or gimmicky drink accessories. It makes me think that the bartender has something to hide.
What's behind the cuteness winds up being an overly sweet or sour weak drink that I just wasted good money on. Luckily, the good people at Jack's Bistro are here to save us from such garish garnishes.
Ash's Apple gives fall flair with a slight touch of creepiness. It looks like the drink of an ax murderer but more Patrick Bateman than Jack Torrance. The result of trying to make a cold version of mulled cider, it's named after the bartender who created it (he has recently moved out of state).
"Ash's Apple is the fall season in a glass," said Jack's general manager Christie Smertycha. "It's apples and ginger and baking spices — an alternative to a spiked apple cider or mom's apple pie."
Reminiscent of childhood trips to the apple orchard, Ash's Apple is a great seasonal drink. The apple adds crispness while the ginger liqueur gives it fangs for a little bite. The allspice dram is the key flavor and when the whole thing is mixed with the cinnamon stick garnish it tastes like a cold fall night. The red pooled at the bottom of the glass is a subtle reminder that not everything is apples, spice and everything nice.
After trying this drink I can promise that you won't become an ax murderer. You just might want to take a hack at the next bartender who severs you a smoking and bubbling drink with eyeballs in it.
How to make Ash's Apples
1 1/2 oz. Stoli Apple vodka
1/4 oz. Domaine de Canton ginger liqueur
St. Elizabeth Allspice Dram
Cinnamon stick (garnish)
Coat the inside of a 12 oz. lowball glass with the grenadine. Add ice, Stoli Apple, ginger liqueur and a tiny splash of the allspice dram. Top with ginger ale, mix with cinnamon stick and enjoy. .
Where to get it
3123 Elliot St., Canton
$9 ($7 at happy hour 5-7 p.m. and 10 p.m.-1am)Copyright © 2015, The Baltimore Sun