Vintage Halloween Fun - DIY Mash-Up!

Fall is underway, and quite honestly Halloween is sneaking up on me too quickly this year!  While I'm planning a lower key holiday this year, I'm finding myself short on time for any major projects and events.  Anyone else with me?!!  If you just don't have the time, or maybe you are one of those super-together people with large events planned and just need a few more finishing touches (kudos to you), I'm pulling together my favorite vintage DIY halloween projects.  This post is a combo of projects we've done here at Out 2 Lunch, as well as some other fun projects I've found on pinterest and want to try!  Take a Peek!  Get Inspired!  Click on the links to be routed to directions/ instructions, etc.

Fabric Pumpkins!!  These pumpkins were a project Stacy and I did last year.  We had so much fun making them.  And we both constantly get comments on them displayed in our homes, as well as decor at arts shows we attend.  Using vintage fabric, you can tailor them to any decor scheme you have!!  Got some scraps laying around?

Poe Inspired Raven Wreath!! Searching pinterest, I found this Nevermore Fall Raven Wreath Tutorial from 4onemore.com.  As both a reader/book lover and having lived many years in Baltimore during part of my life, I Love THE RAVEN at Halloween!  Naturally, I had to make this one!  Follow the link above to the original post, and create your own adaptation like I did, (pictured left).

Vintage Glass Shade Ghost Lights!!  I have not made these yet, but I really, really want to!  This idea from sadieseasongoods.com from a couple years ago, is adorable!  I can already see these guys lined up along my porch railing.  And of course, anything using vintage materials is a plus in my book!

Vintage Light Fixture Halloween Moon!!  Talk about a fabulous party centerpiece, or decor placed in a window!  Here's another one from sadieseasongoods.com, this time using a round, globe, vintage light fixture.  Such a mood-setter!

DIY Vintage Swizzle Sticks!!  Serving drinks over Halloween?  Here's a perfect Halloween color-combo of our vintage swizzle stick blog post from this past September!  Talk about a fun way to add gothic-glam sparkle to your party drinks, or a just-for-fun mood setter for drinks post trick-or-treating!

And last, but not least, if you're looking for some cute edible ideas?  Stacy pulled together this post of fun Halloween Foods last year.  Check it out for some quick, simple, fun inspirations!!  Kid Tested!

 Happy Fall, Safe Trick-or-Treating for all, and as always,

Cheers!
-Christine and Stacy

Links are also available here on our Out 2 Lunch pinterest board "Blog Sources"

Cocktail of the Month - October: Port Sangaree

As the calendar turned to fall (even if the weather isn't always there...), we began to look for a vintage cocktail that would be perfect for sipping on a crisp evening. We discovered the Port Sangaree, perhaps one of the oldest cocktails around. Although the name is similar (and has the same root) as sangria (circa 1961), the Port Sangaree has been around since at least 1774!

Most reports have this drink originating in the brothels of the Antilles Islands - frequented most certainly by sailors transporting goods along various trade roots. This may explain how such an exotic, for the time, array of flavors became a part of the "house punch" that was served. The Sangaree combines citrus and spices with a rich port. All of which would have been easily accessible along Caribbean trade routes.

There are many variations today, including added sugars, fruits, cordials, and even chilling over ice.  Being fans of straight Port,  we weren't too sure what we'd think of the mixed flavors. We decided to go all the way back to the oldest recipes we could find and work from there.  The basic starting point for Port Sangaree is simply warmed Port wine and nutmeg. After trying the Port Sangaree we give it 2 thumbs up- it's warm, easy to sip and just makes you think of fall!

RECIPE

Start with a decent bottle of Port wine and warm 5-6 oz in a small saucepan with a few sprinkles of nutmeg.  Once warm, pour into a mug and top with a bit more nutmeg.  That's it!  Enjoy!!

Note: There are many different varieties of Port, and many different flavors of Port, so beginning with a Port you like is an important starting point.  We chose Quinta Das Carvalhas Reserva Tawny Porto, and found it reasonably priced, nicely flavored, and an excellent base for spicing into a Sangaree.  As previously mentioned, if you would prefer other spices, fruits, flavors, sweeteners, etc - add away.  We would suggest, however, giving the original a taste before you embellish.  It is so simple and truly delicious!

Cheers! 

Christine and Stacy

Cocktail of the Month-September: Old Fashioned

Labor Day- summer is coming to an end, but it's not quite fall. As we thought about a drink that captured this feeling, we decided to feature the classic Old Fashioned with a few variations.

The Old Fashioned is among the most classic of cocktails.  References to this classic bourbon (or whiskey) drink date back to 1806; it may in fact have been THE original cocktail. What we do know: in the 1800's a cocktail was comprised of bitters, a sugar cube, a dash of water and your spirit of choice- you could order one with most any alcohol as the base. Sometime in the late 1800's the bourbon variety picked up the Old Fashioned moniker- leading to the idea that it may have been the original, or just the one that best stood the test of time.

What we love most about this drink is it's simplicity. Free from the over sweetness of many modern cocktails, you can really enjoy the bourbon you are paying for - which incidentally means you should start with a bourbon you enjoy straight.

Traditional Old Fashioned recipes call for a sugar cube muddled with a few dashes of bitters and a splash of water. Although this is ideal, most agree that a rich simple sugar (2:1 ration sugar to water) is a reasonable replacement. (Use about 1\3 oz of rich simple syrup/drink).

We also tried a few variations on the Old Fashioned- although they are not traditional. We found that using a fruit bourbon- cherry and peach specifically- brought us a flavor profile that reminded us of the summer to fall transition. We omitted the sugar cube, using just a few dashes of bitters and the bourbon - plus ice. as the fruit bourbons are sweeter on their own, Purists would gasp, I am sure, but if you are just experimenting give it a try!


Cheers and Happy Fall!
Christine and Stacy