Tis the season for the annual spate of articles about making ghoulish treats for Halloween, including tasty adult libations. I read one for a Blood Sipper cocktail that was a delicious-sounding vodka infusion of red fruits–frozen strawberries, raspberries, cranberries–and pomegranate juice, the latter of which, at a cup in the full recipe is a bit too carby for a low carb life, though fresh pomegranate seeds could be added to the infusion to flavor it instead. Haven’t tried that yet, but plan to try it sous vide soon. Meanwhile, how about a low carb take on the venerable Corpse Reviver? They say ‘absinthe’ makes the heart grow fonder.
Low Carb Corpse Reviver
Makes 4 cocktail
- 4 teaspoons (20 ml) Absinthe (optional)
- 4 ounces (120 ml) gin
- 4 ounces (120 ml) white Lillet
- 2 ounce (60 ml) sugar free DaVinci Black Cherry Syrup
- Juice of 1/2 lime
- 8 drops orange bitters
- Lychee nut ‘eyeballs’ for garnish (optional) recipe follows
- Dry ice, if desired, for serving
- Prepare the lychee eyeballs and have ready (see how below).
- Chill four rocks or martini glasses.
- When ready to serve, rinse each glass with a teaspoon of the Absinthe, if using.
- In a shaker, combine all remaining ingredients over ice and shake well.
- Divide among the four glasses and garnish each with a skewered ‘eyeball’ and a few small chunks of dry ice for an even spookier feel.
For the lychee eyeballs
Makes 4 eyeballs
- 4 lychee nuts, drained
- 1 teaspoon dark red jam (cherry, raspberry, strawberry)
- 4 fresh blueberries
- Fill the hollow at one end of each lychee fruit with the jam, working carefully as they are somewhat delicate and will tear.
- Press a blueberry gently into the center of each filled hollow allowing the jam beneath it to ooze out to the sides. Spread it out with the tip of a toothpick
- Set aside. Refrigerate or even freeze if not using right away to firm up.