Toil & Trouble

By: The Local Palate
Toil & Trouble Halloween Cocktail

Toil & trouble comes from beverage director Brandi Carter of Elvie’s in Jackson, Mississippi. “Toil & Trouble came about as a collaborative effort of the Elvie’s bar staff. I wanted to incorporate Hoodoo chicory liqueur—a local product from Cathead in Jackson—on our witchy themed October menu. The liqueur’s dark color tied in both with our spooky aspirations, and a previous concept for a glittery black cocktail. Fellow bartenders suggested scotch in this Manhattan riff, to imply a smoking cauldron, and the toasted black sesame infusion to further deepen the color, as well as lend a subtle nuttiness to the drink profile.”

recipe heading-plus-icon


1 cocktail

  • 1½ ounces black sesame-infused scotch (Glenmorangie single malt or Tomatin)
  • ½ ounce Cocchi Storico sweet vermouth
  • ½ ounce Hoodoo chicory liqueur
  • 2 dashes blood orange bitters
  • ¼ ounce Laphroaig
  • Garnish: Amethyst and Black Onyx Fancy Sprinkles edible glitter
  1. Add black sesame scotch, vermouth, Hoodoo, and bitters to a cocktail tin.
  2. Add Laphroaig to a nick and nora or coupe glass, and swirl to coat the inside, discarding any excess.
  3. Fill cocktail tin with ice and stir approximately 20 to 25 times to dilute.
  4. Sprinkle a pinch of each glitter color in bottom of glass, strain cocktail into glass, and enjoy!
  • Recipe From
    Brandi Carter of Elvie's in Jackson, Mississippi
  • Contributing Restaurant

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