Alcoholic Boston Restaurants Drinks/Cocktails Featured Recipes Holidays Recipe Sources

Smoking Cinnamon Halloween Cocktail

Here is a phenomenal Halloween cocktail created by Todd Maul at Clio using Brugal Añejo, a Dominican-style rum. Make sure to prepare this with friends around, as you will certainly impress them and maybe even convince them that you are some sort of skilled mixologist. 


  • 1.5 oz Brugal Añejo
  • 1.5 oz Fresh Pineapple Juice
  • .5 oz Punt e Mes
  • .5oz Batavia Arrack
  • .4 oz simple syrup (2-1, sugar-water)
  • cinnamon stick
  • lighter


Shake all ingredients, minus the cinnamon stick, with ice in a shaker. Set Shaker aside

Catch a cinnamon stick on fire.






Place a coupe cocktail glass over it to smother as it fills the glass with smoke.






Flip glass over and watch cloud of smoke rise.






Fill glass with shaken cocktail and enjoy!


Appetizers Featured Recipes Healthy Options Salad

Garden of Spring

The artistic home cook will enjoy creating a collage of color, texture and flavor, not to mention the fact that this salad contains scads of fiber and nutrients.  Add depth by placing a glob of goat cheese (or feta) on top if desired, but flavor also comes from a drizzling of vinaigrette. Proper blanching of each vegetable is critical, so note how long each should be dunked in boiling water, then shock them in ice water. Three tips:  BIG POT, LOTS OF HEAVILY SALTED WATER, BIG BOWLS OF ICE WATER.


Lower layer: Beet Tartare

Take one large beet, trimmed and peeled, and roast it in a 350 degree oven for about 30 minutes. Finely chop it into tiny squares and season with salt and pepper to taste,  then add a  tiny splash each of EVOO and balsamic vinegar, plus ½ tsp. Dijon mustard

Upper layer: Spring Vegetables

Boil water in a large pot, and drop veggies in one by one, using an egg timer to make sure none get too thoroughly cooked.

  • 1 radish, raw, sliced thin
  • 4 whole stalks asparagus, raw, peeled then shaved
  • 4 Snow peas- blanched 50 seconds
  • 4 Fava beans- blanched 70 seconds
  • 4 Sugar snaps- blanched 60 seconds
  • 4 asparagus tips- blanched 75 seconds
  • 4 Pearl onions – peeled and blanched 80 seconds

Allow vegetables to drain and cool on a paper towel, then toss them in the dressing.

Caper-Mustard-Honey Vinaigrette: Place 1 tbsp. each capers, Dijon mustard and honey into a food processor, adding 2 tbsp. lemon juice and EVOO as needed until smooth and emulsified.

To plate: Shape beet tartare in an 8”x 1” high rectangle on the plate, then top that with the vegetables in whatever design you choose.  Top with cheese if desired, and/or garnish with chives, lemon zest and fleur de sel.