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.
Prepared 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 redistrubute the settled cream of tartar; acid such as citrus juice will be necessary for frothing emulsion.
Tomato Saccharum
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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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.
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Aquafaba
An Egg White Substitute for cocktails
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Salt
Salt is a great flavor changer. It can balance sweetness and bitterness, smoothing out a cocktail. It can also enhance citrus flavor and acidity without the need for more acid. It is most commonly used in rimming cocktail glasses, but a sprinkle in the cocktail shaker can really impact a cocktail. Make it into a saline solution to enhance stirred cocktails.
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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.
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