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09/27/2011

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Robert Montgomery

Anise liqueurs get cloudy with cold water. That might be a starting point. You could also try something like a pousse cafe kind of thing with a dense, white liqueur, maybe use a straw to get it to bubble up.

How about Godiva white chocolate with peppermint schnapps layered on top, then experiment with getting the white layer to look ghostly?

Professor Cocktail

That sounds too sweet, even for me.

I thought about something pousse cafe-ish, but I wanted something that would be easy to make -- the drink is supposed to be served at a book signing.

Susan

I like the way it looks. Especially as it's rather orange, which is a Halloween color.

Professor Cocktail

It does look Halloween-ish, doesn't it. I didn't even think of that.

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About the Professor

David J. Montgomery (aka Professor Cocktail) is a writer and critic specializing in books, publishing, spirits, and cocktails. He is an emeritus columnist for the Chicago Sun-Times and The Daily Beast, and has also written for USA Today, the Washington Post, and other fine publications. A former professor of History, he lives in Northern Virginia with his wife and two daughters.

Read the long-form version of About the Professor.

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