Sally’s Revenge - Sally’s tale of longing for Jack, escaping Dr. Finkelstein, and inspiring the absinthe- and nightshade-themed “Sally’s Revenge” cocktail is distilled into a drink that blends story elements—her poisons, ingredients, and Halloween Town imagery—into a silky, autumnal concoction. (Recipe Below)
Sally is a creation of Dr. Finkelstein and admirer of Jack Skellington made evident by her stalking Jack while foraging for Deadly Nightshade near the Halloween Town hill that Jack laments in song on. Held captive by Dr. Finkelstein, she is regularly looking for ways to escape him, including poisoning his food. That is the inspiration for out first cocktail "Sally's Revenge". The base of this cocktail is made with Absinthe which is a high-proof sweet liquor flavored with fennel, anise, and worm wood- likened to the "Worm's Wort" that Sally puts in her soup to offset bitterness. The second main component is the "Deadly Nightshade" we went with the nightshade, but ditched the deadly by using a tomato saccharum. The vegetal flavor is a perfect pair with the flavors of absinthe and the fresher the tomatoes, the better the cocktail. Bring it all together in a shaker with lime juice and aquafaba; a vigorous shake will give you a silky texture that looks like Frog's Breath Soup and tastes like summer slipping into fall. Serve this cocktail in a coupe glass and garnish it with a salt and pepper Fibonacci swirl to give it the Halloween Town hillside look. As Sally tries to distance herself from Dr. Finklestein, she tries to get closer to Jack Skellington, and she does not think that Jack's plan is a good one.
Sally’s Revenge
1.5 oz (45mL)Absinthe
.5 oz (15mL)Lime Juice
1 oz (30mL) Tomato Saccharum
1 oz (30mL)Aquafaba
Fine Sea Salt and Fine Black Pepper Mix
Chill a coupe glass. In a shaker tin, combine 1.5 oz Absinthe, .5 oz Lime Juice, 1 oz Tomato Saccharum, and 1 oz prepared aqua faba. Add ice, a spring and more ice. Cover, shake for 30 seconds, and double strain into coupe glass. Sprinkle black sea salt on top bonus if you do it in a Fibonacci swirl.
Cocktails and Videos created by Boozy Movies
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Absinthe
Grande Absente
138 Proof/ 69% ABV
This anise and sweet fennel flavored spirit has a long history of popularity and lore surrounding its ban largely due to French Bohemian culture. Made from a number of medicinal and culinary herbs, but most notable is wormwood. Absinthe is characterized by having high alcohol content and no added sweeteners.
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Lime Juice
6% - 8.5% Acidity
Lime juice is generally the most acidic of the citrus fruit juices used cocktails. The high acidity can help balance flavors and smooth bitterness as well as astringent flavors of high-spirited or unfiltered alcohol. Limes that have had more time to ripen will render a more concentrated and sweeter flavor with floral notes adding complexity to a cocktail. It is advisable to taste your fresh-pressed juice and adjust added sweeteners accordingly.
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Tomato Saccharum
Made with equal parts diced tomato and granulated sugar. Tomato saccharum has the slight acidity of tomatoes and a lot of sweetness. A great way to bring sweet garden flavors to a cocktail.
To Make It:
1/2 cup (118 g) Diced Fresh Tomato
1/4 cup (59 g) Sugar
Mix diced tomatoes and sugar together being careful not to crush the tomatoes. Let it macerate for 30 minutes. Strain out tomato solids and pour into a syrup bottle. Store in the refrigerator.
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Aquafaba
An Egg White Substitute for cocktails
1- 15 oz can Garbanzo Beans/Chickpeas 1
barspoon Cream of Tartar
Strain out the chickpeas using a fine mesh strainer. Pour chickpea brine in a clean and dry condiment bottle, add 1 tsp cream of tartar and stir gently to combine. Seal and store in the refrigerator for 2-3 weeks. * A note on using aquafaba for cocktails: Gently swirl prepared aquafaba before use to redistribute the settled cream of tartar; acid such as citrus juice will be necessary for frothing emulsion.
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Salt
Salt/Saline is a great flavor booster. It can balance sweetness and bitterness, smoothing out a cocktail. It can also enhance citrus flavor and acidity without the need for more acid.
A pinch of salt can be added to the cocktail, but for consistency, saline is easy to make and allows more control.
To Make It:
2 oz (60mL) Distilled or Purified Water
1 Tbsp (15g) Fine Sea Salt
Combine in a jar and shake vigorously. Once salt is dissolved, pour into a dropper bottle.
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Pepper
Peppercorn spiciness comes from the compound piperine rather than the spiciness of capsicin from chili peppers. Peppercorn pepper adds a slight dustiness of flavor with a hint of savor.
Raising Spirits in Halloween Town: Two Cocktails Worthy of Jack Skellington's Holiday Takeover
In Tim Burton’s cult classic The Nightmare Before Christmas, Jack Skellington (voiced by Danny Elfman and Chris Sarandon) grows weary of ruling Halloween and becomes obsessed with reinventing himself after discovering Christmas Town, leading him and the residents of Halloween Town to kidnap Santa Claus and stage their own delightfully misguided version of Christmas. Inspired by Sally's struggle to escape her creator, Dr. Finkelstein, our first cocktail, "Sally's Revenge," combines absinthe, tomato saccharum, lime juice, and aquafaba into a silky, herbaceous drink that channels the spirit of her poisonous concoctions while delivering bright late-summer flavors. As Sally watches Jack's Christmas ambitions spiral out of control, she becomes the emotional center of the story—and the inspiration for a cocktail that's equal parts elegant and rebellious. Our second drink, "Sandy Claws and the Pumpkin King," mirrors Jack's holiday takeover with layered candy-cane and pumpkin-pie flavors, blending crème de menthe, crème de cacao, Rumple Minze, grenadine, spiced rum, butterscotch schnapps, Fireball, and pumpkin purée into a festive collision of Halloween and Christmas. Like the film itself, both cocktails celebrate the strange magic of "Spookmas," ending on a note of holiday cheer, redemption, and the sweet realization that sometimes the best version of yourself is the one you were all along.
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