The Drunken Skull


With Halloween fast upon us, I’ve conjured up the recipe for Drunken Skull, from the Death and Co themed cocktail book for your libation. The bar Death and Co, located in the East Village of NYC, is known for the popular and oh so dangerous art of mixology.

So mix up a batch of Drunken Skull, before the Goblins, Ghouls and Fairies come trick or treating at your house. Trust me, while it may not knock your socks off, it will definitely put you in a festive mood for one of my favorite holidays.

For Halloween, San Francisco transforms itself into a Hocus Pocus World. This is not an only children’s affair. Adults dress up, as do their pets. Then there are the houses, which are decorated to the max, with every kind of spooky and otherworldly props that you can image.

So here goes the Recipe. Remember to proceed with caution!

¾ ounce El Dorado 12-Year Rum

¾ ounce Appleton Estate V/X Rum

½ ounce of Fresh Lime Juice

½ ounce of Grenadine

Dry Champagne

(Optional for me is the 2 dashes of Pontarlier Absinthe, because I’m not wild about the taste of black licorice)

Shake all the ingredients (except the champagne) with ice, then strain into a flute. Top with a generous amount of champagne.

Brian Miller, 2009

Bring it on! Happy Halloween to one and all!



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