Delicious Horror: StokerCon 2021 Bonus Drinks!

I recently had the fun opportunity to chat with my friends Cynthia Pelayo, Gaby Triana, and Nicholas Diak about making a few drinks worthy of a horror-filled weekend for virtual StokerCon. See what we mixed up below!

The wonderful Gaby Triana has contributed the tasty Bourbon Sour Blood Orange seen below. You can find the recipe she used here! Gaby also put everything together in a video over on her channel The Witch Haunt, you can find it here!

Ingredients:

  • 1 oz blood orange juice
  • 2 1/4 oz bourbon
  • 1 oz simple syrup
  • 1 oz lemon juice
  • 1/2 oz lime juice
  • 1 maraschino cherry

The lovely Cina Pelayo has mixed together two of my favorite things, vodka and coffee. I definitely need to try this! Enjoy the recipe below from Cina:

Unofficial StokerCon Coffee Martini Recipe 
2oz vodka of your choice, I used Kettle One
2oz coffee liqueur of your choice, I used Kahlua blonde roast style, rum & coffee liqueur
2-3 oz of chilled espresso
Add ingredients to shaker (with ice)
Add to chilled martini glass”

And next we have the King of Cocktails, Nick Diak! Nick makes some seriously creative drinks, and it’s always so fun to see what he’s up to.

From Nick: “This is, hands down, my favourite tiki drink.

.75 oz Lemon Hart 151 Rum
2 oz Lime Juice
1 teaspoon of lemon juice
1.5 oz of Passion fruit syrup
.25 oz of Demerara Sugar Syrup
*.25 oz Luxardo Maraschino Liqueur
1.5 of Denizen 8 Rum

*Demerara Sugar Syrup is a simple syrup made with Demerara Sugar. Simply dissolve 1 part sugar into 1 part water. Do 2 parts sugar to 1 part water to make Rich Demerara Sugar Syrup. 

Put all ingredients except the Lemon Hart 151 into a cocktail shaker. Add a few pebbles/bits of crushed ice. Shake until ice dissolves. Pour into a double rocks glass. Fill with crushed/pebble ice. Float the 151 rum on top. 
MOST AMAZING DRINK EVER. Dangerous and delicious.”

Oh, and me! I made what I’m calling the Sloe Bleed due to the Sloe Gin + if you spill this, it certainly bleeds everywhere. Not that I know that from experience…

Ingredients for the Sloe Bleed:

1.5 ounces Sloe Gin
.5 ounces Heering Cherry Liqueur
1 tsp lemon juice
1 dash Peychaud’s bitters

Shake together and then add on club soda and any desired ice — it should be nice and foamy!

If none of these float your boat down into Pennywise’s sewer, check out the other contributions over on Delicious Horror for some more drink and snack ideas that would be perfect for StokerCon weekend!

Delicious Horror: Gaby Triana

For our second “Sleepy Hollow” feature on Delicious Horror, check out this gorgeous creation by the fiercely talented Gaby Triana! She recently launched a very fun YouTube channel, The Witch Haunt! Gaby is a great writer, friend, and baker, and I was so thrilled when she agreed to do a post for this! Enjoy!

GABY TRIANA is the author of the Haunted Florida series (Island of Bones, River of Ghosts, City of Spells), Wake the HollowCakespellSummer of Yesterday, and more novels, as well as a contributor in DON’T TURN OUT THE LIGHTS: A Tribute to Alvin Schwartz’s Scary Stories to Tell in the Dark and co-author of PARADISE ISLAND: A Sam and Colby Story.  

Published with HarperCollins, Simon & Schuster, Entangled, and Alienhead Press, Gaby writes about witchy powers, ghosts, haunted places, and abandoned locations for adults, teens, and kids alike. She has ghostwritten 50+ novels for bestselling authors, won an IRA Teen Choice Award, ALA Best Paperback, and Hispanic Magazine’s Good Reads Award. Gaby also runs the boutique writing services agency BookwitcheryYouTube Channel The Witch Haunt, and lives in Miami with her family and gaggle of four-legged aliens. She is currently working on her next YA novel, Moon Child

Tell us what horror book you chose to highlight and why it’s a favorite of yours:

Not necessarily a horror book, “The Legend of Sleepy Hollow” by Washington Irving is a favorite Fall short story of mine. I chose it because, growing up a little Cuban-American girl in Miami, Florida, a place with only two seasons—dry and rainy—“The Legend of Sleepy Hollow” showed me what an American autumn could be like. With its apple pies, pumpkin soups, bite of crisp, cool weather, a love triangle, a clash between the classes, and a legendary ghost riding over the hills and rivers (I didn’t even have hills and rivers), this short story is a colossal dose of atmospheric moodiness to make my gothic heart happy.

I love this story so much, I make my whole family sit down every September to watch Disney’s Adventures of Ichabod and Mr. Toad. My kids cringe now but they’ll appreciate it when they’re older (ha ha). I used to play the movie in my classroom years ago when I was an elementary school teacher after we read the story together, and it’s even the backdrop for my YA novel, WAKE THE HOLLOW, about a Latina 18-year-old who learns that her estranged mother has passed away in Sleepy Hollow under mysterious circumstances. What follows is a paranormal thriller set in Irving’s homeland of Tarrytown, NY with “The Legend of Sleepy Hollow” serving as the subplot to a fresh main plot at its core.

What did you decide to make to pair with the book, and what from the book inspired your delicious treat?

I am pairing the short story with “Heads Will Roll Apple Cider,” a lovely macabre drink for a brisk Fall day. Although “The Legend of Sleepy Hollow” is mostly the story about schoolteacher Ichabod Crane meeting the coquette merchant’s daughter Katrina VanTassel, and being cockblocked (can I say that?) by the town hero Brom Bones, we can’t think of this tale without the iconic Headless Horseman coming to mind. This ghost of a Hessian trooper rides over the Pocantico River in search of his head and has been known to lob off a few for his collection. So I’ve made an apple cider punch, infused with cinnamon sticks and anise pods, throwing in a few bobbing shrunken heads as well. Enjoy!

Can you share the recipe or a link to the recipe?

  • 1 gallon of your favorite brand apple cider
  • 4 cinnamon sticks
  • 3 star anise pods
  • 5-6 whole cloves
  • 3 round apples, such as Braeburn or Gala variety
  •  Chunks of dry ice, optional
  1. Preheat oven to 250 degrees.
  2. Peel 3 apples, then slice off 2 sides of each apple to create 6 “faces.”
  3. Using a melon baller, ¼ teaspoon, or a paring knife, core out eyes, nose, and mouth on each face. Try to make each face different. Get as creative as you want here. The more detail, the more lifelike and spooky the final result.
  4. Place cut side down on a baking dish and bake for about 2 hours, or when heads are dried, shriveled, and lightly brown on the outside. When done, cool on baking rack.
  5. Warm the apple cider in a large pot on medium-high. Throw in cinnamon sticks, anise pods, and whole cloves. Once the cider comes to a light boil, turn off the heat and remove the cider. Let cool. 
  6. Transfer the cider to a punch bowl (remove the cloves but leave the cinnamon sticks and star anise pods) and float the shrunken head apple faces on the surface.
  7. Add a chunk of dry ice to the punch, if you wish to create a spooky effect, and serve!

Check out this video of the drink bubbling with dry ice that Gaby sent! And you can also now catch the whole process on her YouTube channel here!