I suppose it’s only natural that if one is expecting a visitation from anyone scary or spooky, one might require a good drink to calm the nerves. After all, one of the most predictable symptoms of fear and trepidation is a dry mouth and that tends to heighten the other signs of nervousness in turn. One can quickly devolve into a quivering heap of ghostly dust at the mere thought of being stalked by ghouls and goons. And of course, the arrival of the Halloween crowd is a virtual guarantee that such terrors will appear on the doorstep.
So I recommend that you keep your shelves of glassware well lighted for the occasion, and have a dram or two of life-saving elixirs handy as well. The thirty-first is nearer than you think, and close on its heels, a horrible horde of wandering souls planning to maraud your home and demand a ransom from your candy-related treasury in exchange for safety from their pranks.
For the dedicated defender of the home barricades, it might be apropos to do up one’s home like that belonging to the landlady of Hänsel and Gretel‘s nightmares, the formidable cannibal who lured them in with the decorative delights of her gingerbread cottage. One could sit on the porch of such a candy-dandy place and leer meaningfully at passers-by over the lip of a neat little glass of Hexenblut. While that might be a counterintuitive choice for threatening them, it could also be seen as a warning that you’re so tough you slurp up your own wicked witchy sisters’ veins just as readily as any flimsy little trick-or-treaters’.
Me, I tend to be content to assuage my fears far more moderately and without putting up such a frightful front. I’m more inclined to turn off the front porch light and hole up in the back room to watch a nice double feature of, say, The Innocents and Gaslight or perhaps Bunny Lake is Missing and What Ever Happened to Baby Jane?, all while drinking a nice soothing glass of dry white wine or Scotch. The family label of “dry Riesling” from the Hungarian Count and Countess Károlyi’s estate that we visited this summer is not a bad choice for a light counterpoint to some delightfully creepy movies, or if I want something to warm my chilled heart better, I can opt for a short medicinal snifter of Bushmills 1608 or the Macallan 12 year old single malt.
Naturally, there are times and places and people not requiring the nerve tonic of alcohol. In that case, there’s nothing more quenching and comforting than the old standby of spiced cider. Nothing warms the cockles of the heart better while simultaneously moistening the dry and gibbering lips of a scaredy cat like me than a nice steaming mug of that stuff. I like mine very well when I get some beautifully unfiltered apple cider (happily, I’ve some on hand right now) and mull it well with stick cinnamon, whole cloves, and pieces of ginger root, but this too can be made more festive if one wants to get a little more playful with it or, when necessary, make it a more potent potion for warding off baleful beasts and cryptozoological creeps. One could, for example, add some black peppercorns to the spice blend for a little more bite. (Take that, ye murky monsters!)
Still, there are so many delicious directions to go with a mulled cider it can be hard to choose: add sliced whole [seedless] oranges, especially of course beautiful blood oranges if you can get them in late October; melt in a dollop of dark molasses before adding the spices to create a little liquid gingerbread effect; serve simple hot cider with hard caramel lollipops as stirrers, if you’d like to drink a caramel apple; and of course, you could go for all-out reassurance and flavor the apple brew, instead of with spicy flavors, with dashes of rose-water and almond essence and a steeping quantity of green tea leaves for something much gentler to soothe your quaking spirits. For spirits will, one way or another, abound on this night.
Nothing like mulled cider on a cold winter’s night:)xxx
It’s true! I’m beginning to be very curious about what our winter will be like here; some of the longtime residents are predicting a hard one, and it’s been pretty mild the last couple of years, so we *may* be “due”—but one never quite knows. And a hard Texas winter is seldom remotely like one farther north!!! All the same, I’ll be sure to stock up on cider for any possible emergencies. Or imagined ones. 😉
Ohh, you’ve pulled at my heartstrings with your cider concoctions! My dad used to make glög, w/o rum for us kiddies… I now add extra rum to mine 😉
Best to bring balance back to the universe, no? Save a little for *me*, though. 😉