Shaker & Spoon, a DIY cocktail subscription box, has released the spoilers for their October 2023 box! Shaker & Spoon Cocktail Club is a monthly cocktail mixers, recipes, tools, and ingredients subscription box!
DEAL: Save 15% off on 1 & 3 month subscriptions! Use coupon code HELLO15. Cannot be combined with any other deal, only for first-time subscribers.
The theme is MEZCALLOWEEN III: A SHOCKER IN OAXACA!
It’s alive! IT’S ALIVE!! It was a recent dark and stormy night when the beakers bubbled over and the comically oversized switch was flipped, shooting sparks everywhere and slowly reanimating the most magical and monstrous occasion of all: Mezcalloween.
So far we’ve somehow survived two eerie installments, but we offer no guarantees when three more thrilling concoctions arrive on your doorstep to stalk your cocktail hours all October long—especially with an eye-opening spirit like mezcal playing puppet master to a wide range of savory, spiced, and fruity flavors.
But we must admit, it wasn’t just the holiday-hybrid pun that led to such a strong annual and seasonal showcase for mezcal. Over time, as awareness and curiosity grew among those adventurous souls brave enough to push through early gimmicks like worms or even scorpions in bottles, the reward and enjoyment of a spirit that has as much bold flavor as it does versatility became clear for all to see. There’s the freedom to tamp down the roasted, smoky edge with brightness, lean into it to create something fierce, or simply sub it into countless recipes and bring a pronounced agave flavor to a classic of your choice.
Blessed be the three bartenders who join our coven each year to create such deliciously bone-chilling blends—a mission that’s now taken on a new imposing form as a terrifying trilogy. And if you prefer your treats to have a few tricks up their sleeves (read to the end to see the not-so-nefarious-news regarding Golden Tickets!), sign up to receive your Mezcalloween III: A Shocker in Oaxaca Box and see all the many satisfying ways that mezcal suits these quite-spooky times. Subscribe now through September 30th(while supplies last!) to get yours—it’s slated to ship the week of October 2nd.
Here’s a sneak peek:
Only by killing the Paloma as we know it could agave-spirits expert Sam Jimenez bring it back to life—bigger and bolder than before! With the amplifying addition of hibiscus, plus additional flavors he knows to be the perfect uplifting counters to mezcal’s depth, Sam works his dark magic on the citrus synergy of orange, lime, and Betty Buzz Sparkling Grapefruit. Thankfully revived to roam free with a dusky-black rim of charred tortilla salt, the lively but lumbering Paloma Muerta might become an all-too common sight around your household going forward.
Sam is a 28-year veteran of the food and beverage industry, a crafter of cocktails, an agave spirits educator, and a connoisseur of Mexico’s agave-based spirits. He currently represents small-batch craft distilleries that are working to keep Mexico’s unique liquid culture alive.
One major benefit of putting on a big brunch bash in the month of October? No threat of vampires or other nocturnal nuisances showing up and making your guests quiver over their quiches. Stacey Swenson’s Red-Handed Ripper—featuring Longbottom & Co. Virgin Mary mix, dill pickle shrub, super lime juice, optional jalapeño essence, and a smoked salt-chili blend—is a perfect choice for such carefree midday celebration. But the turned-up volume on the traditional Bloody Mary formula from mezcal’s roasted qualities and such bracing, refreshing flavors will summon you to sneak a taste elsewhere around the clock.
Formerly the head bartender at NYC’s Dante and bar manager at Bar Pisellino, Stacey leads creative drinks strategies for Simple Serve and was named StarChefs Rising Star bartender in 2019.
No longer lurking in the dark where nobody outside of proud Mexican mezcal-making towns could see, the spirit’s enormous growth over just a couple short decades has been a shocker to many. “The Modern Mixologist” Tony Abou-Ganim has been charting this rise from the beginning and his Big BOO lays out a test to see what happens when mezcal teams up with a host of flavors traditionally reserved for old fashioneds centered on barrel-aged brown spirits: vanilla, cinnamon, clove, a hint of cherry, and chicory pecan bitters. The results? Big, boo-tiful, and not a fright in sight!
Tony is widely regarded as one of the pioneering and leading bar professionals in the world. In 2010 he wrote The Modern Mixologist: Contemporary Classic Cocktails, which took readers from the early stages of the cocktail to what Abou-Ganim has come to deem “Modern Mixology.” His follow-up book, Vodka Distilled, was released in 2013. As one of the national ambassadors of the United States Bartenders’ Guild and associate member of the Museum of the American Cocktail, Tony continues to educate the public about the history and lore of cocktails.
Each month you’ll get 3 unique recipes by top bartenders + everything you need to make 12 drinks (4 from each recipe) other than the liquor—syrups, bitters, mixers, garnishes & more. You’ll be exposed to new flavors & combos, and look at your liquor cabinet in a whole new way. Subscribe today & be your own bartender + the tastemaker in your circle!
Comments