Virtual History Tour: Haunted New York with Kevin Draper

Virtual History Tour: Haunted New York with Kevin Draper

In its more than 400-year history, New York City has seen its fair share of ghosts, goblins, and other creepy-crawlies—and no corner of the city is safe from paranormal activity, whether it’s a nondescript Soho building or one of the most famous landmarks in the five boroughs. What better time is there than the month of October and Halloween to revisit the haunted histories of some of the city’s many buildings and neighborhoods!

Costumes encouraged! Also, find a few Halloween treat options below.

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Trick-or-Treat Recipes

Halloween Cocktails and Mocktails

Vampire Kiss Martini
The vampire kiss martini is an extremely simple Champagne cocktail that you won’t want to miss.

1 1/2 ounces vodka
3/4 ounce ​raspberry liqueur
1 1/2 ounces ​sparkling wine
Garnish: red sugar

Steps to Make It:

  1. Rim a cocktail glass with red sugar.
  2. Pour the vodka and half of the Chambord into the glass.
  3. Top with Champagne.
  4. Pour the remaining Chambord over the back of a spoon so it floats on top of the drink.

Skeleton Key
Are you ready for a fun, spicy, and rather interesting cocktail?

1 1/4 ounces bourbon
3/4 ounce elderflower liqueur
1/2 ounce fresh lemon juice
3 to 5 ounces ginger beer
8 dashes bitters

Steps to Make It:

  1. Build the bourbon, liqueur, and lemon juice in a Collins glass filled with ice.
  2. Top it off with ginger beer.
  3. Garnish with bitters.
  4. Serve with a straw.

Harvest Moon
For something a bit fresh and citrusy, try the Harvest Moon mocktail!

4 Blackberries, muddled
2oz Grapefruit juice and sliced
1/2 oz Simple Syrup
Club soda

Steps to Make It:

  1. Muddle the blackberries in a glass.
  2. Add ice, simple syrup and grapefruit.
  3. Top with club soda and a grapefruit slice as a garnish!

Other Halloween Treats

Graveyard Gravel
3 cups semisweet chocolate pieces
1 14 ounce can sweetened condensed milk
2 tablespoons butter or margarine
1 ½ teaspoons vanilla
dash of salt
2 cups tiny marshmallows
Unsweetened cocoa powder mixed with an equal amount of powdered sugar
Powdered sugar

Steps to Make It:

  1. Line a 9x9x2-inch or an 8x8x2-inch baking pan with foil; set aside.
  2. In a medium saucepan, heat and stir chocolate pieces, condensed milk, butter, vanilla, and salt over medium heat until melted and smooth. Remove from heat; stir in marshmallows just until combined. Spread mixture evenly in the prepared pan. Using a table knife or thin metal spatula, swirl marshmallows through fudge in pan until marshmallows are mostly melted. Cover and chill about 2 hours or until firm.
  3. Using a small scoop, scoop fudge and shape into rocks (fudge will be sticky). Roll some in cocoa powder mixture and some in powdered sugar. Store in an airtight container for up to 3 days. Makes about 80 pieces (2 1/4 lbs.).

Mad Scientist Mix (Honey-Mustard Snack Mix)
2 cups crispy corn and rice cereal
1 ½ cups bite-size shredded wheat biscuits
¾ cup peanuts
3 tablespoons honey mustard
2 tablespoons butter or margarine, melted
1 teaspoon Worcestershire sauce
¼ teaspoon garlic powder
⅛ teaspoon cayenne pepper
3 cups air-popped popcorn

Steps to Make It:

  1. Line a 13x9x2-inch baking pan with foil. In prepared pan combine cereal, wheat biscuits, and peanuts; set aside. In a small bowl combine honey mustard, butter, Worcestershire sauce, garlic powder, and cayenne pepper. Drizzle over cereal and nut mixture in pan, tossing gently to coat.
  2. Bake in a 300° degree oven for 20 minutes, gently stirring after 10 minutes. Stir in popcorn. Use foil to remove baked mixture from pan; cool completely. Makes 7 cups.