Monster Movie Happy Hour

From their secret cocktail lounge, buried deep in the frozen Land of 10,000 Lakes, Scott, Mary and Dave watch a wide range of horror movies, test out unique "theme" drinks, and discuss their thoughts on the genre. For even more info, visit their website, "monstermoviehappyhour.com" They ask you to join them . . . at your peril!

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Monster Movie Happy Hour

Monster Movie Happy Hour, Ep. 18, "Equinox"

April 28, 2020 • Ghost Farmer Productions • Episode 18

The crew hunker down in their isolated chambers but still manage to watch 1970's "Equinox", a low - budget movie that brought us special effects wizards Dennis Muren, Dave Allen and Jim Danforth. It also brought us Frank Bonner, the man who played Herb on "WKRP in Cincinnati." What's there not to love????

Mary and Scott foolishly allow Dave to create another cocktail - guess what? This one ALSO has a hint of anise flavor in it. Surprised?

The Equinox cocktail

3 ounces Calvados (French apple brandy)
1 1/2 ounces fresh lemon juice, from about 2 lemons
1 1/2 ounces spiced syrup - see below.
2 dashes Angostura bitters
Garnish: 2 lemon twists

For the cocktail: fill a cocktail shaker with ice. Add Calvados, lemon juice, spiced syrup, and bitters into shaker and shake until well chilled, about 15 seconds. Strain into two cocktail glasses, dividing evenly. Garnish each glass with a lemon twist.

For the spiced syrup: Measure the water and sugar into a pot and stir together. Add cloves, star anise, and cinnamon sticks. Cook over medium heat, stirring frequently, until the sugar dissolves completely. Reduce heat and let simmer 15 minutes, stirring frequently. Remove from heat and let cool. Pour into a sealable container and refrigerate for 24 hours. Finely strain and use immediately or store in the refrigerator for up to 7 days.

Note - Dave used ready made mulling spices instead of cloves, star anise and cinnamon sticks, as the ingredients were all there.

This recipe was taken from the Serious Eats website -
"Kevin Martin's Equinox has become a favorite at Boston's Eastern Standard—it offers an autumnal twist on the classic sour. With apple-based Calvados, a savory spiced syrup, and that lemony kick, it's sure to be a home standard, too."

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Music created by Kevin MacLeod.
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