Courtesy Bryan Galligos, bartender, Bacchus Bar, Portland, OR
According to bartender Bryan Galligos, this cocktail—aptly called Beetlejuice, Beetlejuice, Beetlejuice—was inspired by the diet of a beetle, namely fruit, leaves and wood. That translated to using apple, basil and rosemary to create what’s not only a fall-appropriate cocktail, but a perfect Halloween drink. It has a green hue and sports an edible beetle garnish that’s supplied by Newport Jerky Company, which offers an array of preserved insects. A waft of smoke from charred rosemary adds a full-on spooky effect.
- 1 rosemary sprig (for charring)
- 1½ ounces Calvados (apple brandy)
- 1 ounce apple cider
- ½ ounce simple syrup
- ½ ounce lemon juice
- 5–7 basil leaves
- Beetle from Newport Jerky Company, for garnish
Carefully char rosemary with a match or lighter and place overturned martini glass over it as it smokes. In a cocktail shaker filled with ice, combine next five ingredients. Shake well, and strain into martini glass. Garnish with beetle, if desired.