« Worlds Collide: Too much restraint for a true thriller hero | Main | Worlds Collide: Martin Cruz Smith and the killer vodka »
You can follow this conversation by subscribing to the comment feed for this post.
The comments to this entry are closed.
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.
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?
Posted by: Robert Montgomery | 09/27/2011 at 12:44 PM
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.
Posted by: Professor Cocktail | 09/27/2011 at 12:55 PM
I like the way it looks. Especially as it's rather orange, which is a Halloween color.
Posted by: Susan | 10/02/2011 at 04:00 PM
It does look Halloween-ish, doesn't it. I didn't even think of that.
Posted by: Professor Cocktail | 10/03/2011 at 12:39 PM