Dracula, The Carterhaugh Grove, & MORE Pumpkin Spice?!
We have SO MUCH good Halloween-esque news to share with you today! Read on for a Carterhaugh
Grove FOREST update, a custom cocktail recipe, and big vampire news!
Y’all. We are stunned, thrilled, and overwhelmed to tell you that our community (including the 300 trees that Sara and Brittany contributed) planted 1515 trees in Romania!!! That’s our own tiny forest! We know that Dracula (and, you know, that local flora and fauna of Romania) is most pleased with our offering. Seriously, this is a project that is near and dear to our hearts, and we are so touched that so many of you feel the same way. Thank you for helping us reforest a really beautiful and folklorically rich part of the world <3
We’ve sent out our promised certificates and custom grimoire pages to everyone who emailed us with their receipt. If for some reason you didn’t receive yours, please email us, and we’ll get them to you ASAP.
Second, we are ecstatic to tell you that our introduction to the first major vampire film Nosferatu is now available to stream on Wondrium! We filmed “Nosferatu Examined: The Dracula Connection” as a one-off when we were in the studio to film our series The Real History of Dracula, which will be available in the spring. If you watch the Nosferatu discussion, you’ll get a peek at the incredible set that Wondrium built for us! You can check it out here (but note that you have to be a member or sign up for their free trial to see it!) And if you watch it and enjoy it, we’d love it if you’d leave us a review!
Finally – AN AUTUMNAL PRESENT. Friend of Carterhaugh and sommelier extraordinaire Michael Bahl has shared a gorgeous custom recipe for a PUMPKIN SPICE COCKTAIL.
1.5 oz rye whiskey
1 oz Five Farms Irish Cream liqueur
1 oz pumpkin spice syrup (recipe below)
Shake over ice, strain into cocktail glass. Optional garnish – grate whole nutmeg (or sprinkle dash of nutmeg) over the glass.
Pumpkin Spice Syrup Recipe
1 15 oz can of pumpkin puree
4 tsp pumpkin spice seasoning
1 tbsp vanilla bean paste
1 cup demerara sugar
15 oz water
Combine ingredients, simmer for 15 minutes on low, stirring every few minutes with a whisk to combine. Strain into a container using fine mesh strainer, using a spatula to push through the mesh, which gives it a smoother texture. Chill after straining before adding to cocktail.
Cheers and happy Halloween and happy November (or, as we like to think of it, October Part Two.)