Peril in the Old Country, by Sam Hooker
OK, so it’s supposed to be black, but you’ll have to give me a little artistic license on this one. Carpathian blood brandy is made from bear’s blood and fermented in a hollowed out oak tree – you know it’s ready when the tree slumps over and dies. It oozes in sickly glops and has the sort of flavor you would expect from rat poison, but only if the poison really wanted the rats to suffer. Clearly this one was calling to me, so I needed to pick up some of its characteristics while still making it pleasant to drink. Gelatin to the rescue!
You will need:
- Cocktail Shaker
- Cocktail Strainer
- Martini Glass
- Measuring Cup
- 2 Saucers
- Gelatin Packet (0.25 oz)
- 1 oz Dark Chocolate Syrup
- 1 tsp Cocoa Powder
- 2 oz Ruby Port
- 2 oz Brandy
- 1 Sprig Mint for Garnish
Take your martini glass and saucers – in one saucer pour a dot of dark chocolate syrup, and in the other 1 tsp cocoa powder. Coat the rim of the glass first in the syrup, then the powder. Tap to dislodge any loose powder, and set the glass to one side.
Add 6-8 ice cubes to your cocktail shaker, then add brandy and dark chocolate syrup. Set aside.
Pour 2 oz Port into a measuring cup, and sprinkle the gelatin powder over the top. Leave to stand for 2 minutes, then put in the microwave for 40 seconds and stir until thoroughly mixed. Pour into the cocktail shaker and shake for 10-15 seconds.
By now your drink will have taken on a pudding-like consistency. Take your cocktail strainer and pour into the martini glass. Add a sprig of mint for garnish. Be aware that if you take longer than a few minutes to start drinking, you’re going to need a spoon.
Enjoy, and raise your glass to the Domnitor (long may he reign)!