At 1313 Mockingbird Lane, drinks are double shaken and triple strained.
The mesmerizing glow of the black and white film, gentle roar of studio laughter, and the corny comedy of The Munsters transformed after-school snack time into a soothing ritual.
Sitting cross-legged, back against the couch, I studied Yvonne De Carlo’s every graceful move. The way her gown flowed behind her as she floated around the set, the striking streak in her hair, and her ultra-feminine spunk were absolutely spellbinding. Oh, and I couldn’t take my eyes off her makeup! Those eyes– and cheek bones! (Come to think of it, it was Lily who first introduced me to the concept of cosmetic contouring and bold beauty.) This stunning Lily was certainly no wall flower!
In retrospect, I realize, now, that I had a slight crush on Herman. And, for good reason! What’s not to love? He’s tall, dark, and oh, so handsome — with his broad shoulders and chiseled jaw. He’s strong, has a voice as smooth and buttery as a concert cello, has a great sense of humor, and he’s devoted to his doting family.
And, after all these years, I still long to be as captivating as Lily, and still swoon over Herman. The Munsters continue to be a comforting way to unwind after work. Only instead of sitting cross-legged on the floor, snacking on apple slices slathered in peanut butter, I’ve graduated to the sofa, and sip grown-up concoctions.
Inspired by my favorite TV couple, and straight from Grandpa’s dungeon laboratory, these spooky sippers are perfect for lingering in the parlor on any lovely, stormy afternoon.
The Herman concoction is smooth, strong, and a little sweet, just like Hermy, himself. Green Chartreuse, an indescribable, sweet, yet powerful, herbal elixir, enhances the velvety notes in Creme de Cocoa. Fresh lemon juice turns up the volume on all the flavors, and the addition of egg white mellows any acidity, which ties together all of the flavors with a texture as silky as coffin lining. It’s a got a ghastly green pallor, and flavors as complex as an explanation of the afterlife, making The Herman a truly lovable libation that will have you exclaiming. “Oh, goody!”, too.
Arguably, there’s no better match for Herman, than Lily. And, nothing goes better with chocolate than fresh raspberries. The Lily elixir, is as high-spirited, potent, and enigmatic as the haunting beauty, herself. Pleasantly perplexing, Green Chartreuse, with its gossamer glow, has an everlasting romance with Creme de Cocoa. Levitating in a creamy essence of egg white, and coupled with luscious lemon, ripe raspberry, adds just the right bite of zesty zip. Bewitching in blush, The Lily cocktail is no shrinking violet!
Especially if you’ve got an early shift down at Gateman, Goodbury, and Graves the next day, it’s important not to wolf down more than one. At 110 proof, Green Chartreuse is nothing to cackle at! Don’t be tempted by the deceptive brew; imbibe too much and you’ll feel like you were hit by lightning.
There are a few tricks to creating these tasty treats:
1. Stemmed glassware should be cooled to a morgue-like chill.
2. Fresh juice is a must — but leave the pulp for your fiction. Straining the lemon juice, raspberry puree, and egg whites will produce a texture as silken as Lily’s flowing gown.
3. Garnishes first tell a visual tale before tantalizing the anticipating partaker with scents of the expectant flavors to follow.
4. When making shaken cocktails, ghost stories help to increase your trembling. Egg whites need to be emulsified and combined with other ingredients via the “dry shake” (sans ice) method, first. Ice is added, last, and shaken until the shaker walls are good and frosty.
5. Use a Hawthorne strainer to pour the cocktail over a mesh sieve, suspended just above a frosted glass, to further refine the cocktail’s consistency.
6. Any mad scientist would attest, exact measurements are vital to making a concoction come alive with balanced flavor. Use a measuring jigger, test tubes, or laboratory beakers to yield a potion that’s precise.
Even Igor, who has been known to swoop down for a swig or two, goes batty for both these brews. Fortunately, Grandpa was willing to share his list of enchanted ingredients and instructions, which he flew in from Transylvania, for both of these spirited amalgamations.
The Herman
1.75 ounces Green Chartreuse
1.25 ounce Creme de Cocoa
1 ounce fresh lemon juice (strained)
1 egg white (strained)
Pour all ingredients into an empty cocktail shaker and use the “dry shake” method (without ice) to emulsify the egg white.
Add ice and shake until the sides of the shaker form frost.
Dip one side of a chilled glass in lemon juice and roll in cocoa powder.
Use a Hawthorne strainer to pour the drink over a mesh sieve, and into chilled stemware.
Garnish with a lemon twist and a sprig of mint.
The Lily
1.5 ounces Green Chartreuse
1 ounce Creme de Cocoa
.75 ounce fresh lemon juice (strained)
.75 ounce raspberry puree (strained)
1 egg white (strained)
Pour all ingredients into an empty cocktail shaker and use the “dry shake” method (without ice) to emulsify the egg white.
Add ice and shake until the sides of the shaker form frost.
Dip one side of a chilled glass in lemon juice and roll in cocoa powder.
Use a Hawthorne strainer to pour the drink over a mesh sieve, and into chilled stemware.
Garnish with a lemon twist, skewer of fresh raspberries and a sprig of mint.
Once you try them, you’ll be walking right through your door after work (literally, in Herman’s case) yelling, “Honey, I’m home!”, switching on The Musters, and enjoying one of these haunting spirits. Cheers!
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