In Montreal, Halloween’s a very big deal. Like NO-SCHOOL-THE-DAY-AFTER! big (candy hangover NOMMMMM…).

We’ll be spending tonight seated in front of our duplex with one of our upstairs neighbors, treats at the ready. (Smarties, the world’s greatest candy, am I right?) He informed us that this is tradition around here, because it prevents us all from going crazy hearing our doorbells go off 300 times in one night. I swear to you, in my 15 1/2 years of postcollegiate adulthood, spent in 13 previous apartments, I have never had a single Halloween customer come to my door! I’m so excited!

Yes it is cold here in Canada on the day before November — although, jeez, nothing like y’all are getting in the NYC <–> DC Eastern corridor; say hello to balmy Quebec! — so after telling myself I must wear my Under Armour tonight, the second thing I told myself was to concoct a hot cocktail, something sippable from a Thermos.

When I worked at Redbook ages ago, I once edited a piece on healthy winter snacks. (Ask your Grandma if you’re not sure what Redbook is.) One of them was to heat up a glass of cranberry juice in the microwave and sprinkle some cinnamon in it. It’s actually quite good and for some reason I’ve always remembered that, so that’s what came to mind for the Hot Cha! The rest pretty much wrote itself, almost as if I were possessed… by ghosts… OOOOoooooOOOOO!

The Hot Cha!

1 1/4 ounces Busnel Fine Calvados

3/4 ounces The Arran Malt Single Malt Scotch Whiskey

4 ounces cranberry juice

1/2 ounce honey lemon water

3 dashes Fee Brothers Whiskey Barrel-Aged Bitters

1 cinnamon stick

1 orange peel

Heat the cranberry juice, orange peel and cinnamon stick in the microwave together for a minute-ish. While that’s nuking, mix the Scotch, Calvados, bitters and honey lemon water in a separate vessel and stir vigorously without ice. Combine the two in a Thermos, or a baby bottle if you want to go as a drunk baby this Halloween.

Tasting Notes

We’re fans of the Arran Scotch around here; we also don’t keep many other Scotches in the house. Sean recommends Dewar’s as a great pick for this recipe because of its bite.

To make honey lemon water, just stir honey, water and a couple lemon slices in a small saucepan over medium-high heat until it’s cooked down to a consistency somewhere between the honey and the water. I use two parts water to one part honey.

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