November 14, 2014 9:47 pm
WASHINGTON – Candy gets all the credit when it comes to Halloween, but one Arlington bar and restaurant is working to change that.
Fuego Cocina y Tequileria will feature a Dia de los Muertos menu Oct. 30 through Nov. 2, proving to adults that it’s not about what’s in your trick-or-treat bag, it’s about what’s in your glass.
The Clarendon establishment, known for its extensive tequila list, held its first Day of the Dead celebration last year, and is bringing the holiday-inspired cocktail menu back for another round.
Drinks — such as The Devil’s Apple and Blood in, Blood Out — will take center stage for four days.
If you have trick-or-treaters to tend to, or are hosting your own celebration, don’t worry about missing out on the flavors.
Scott Clime, beverage and purchasing food director for Fuego Cocina y Tequileria, shares tips and recipes for making spooky (and spiked) beverages at home.
To maximize your time with guests and minimize your time bartending, Clime says to plan your beverage menu ahead of time, and keep it simple.
“When you’re planning a party or a celebration at home, it’s best to choose some (beverages) that are easy to reproduce, that you can make most of the ingredients ahead of time,” Clime says.
As for adding that spooky element to a themed drink’s presentation, Clime says some of the most common ingredients, such as grenadine, can give your beverage that edge.
“You can buy your own grenadine, but making your own is also fairly easy to do