Name: Ghostface’s Grin
Ingredients: 2 ounce [60 ml] whiskey; 3/4 ounce [23 ml] freshly squeezed lemon juice; 1/2 ounce [15 ml] maple syrup; 1 ounce [30 ml] aquafaba (see note); 2 dash of Angostura bitters; Freshly grated nutmeg, for garnish

Ghostface’s Grin

Scream, 1996

By: Kimberley Elizabeth & Jonathan De Haan, excerpted from Cocktails from the Crypt

Ghostfaces Grin

By: Kimberley Elizabeth & Jonathan De Haan, excerpted from Cocktails from the Crypt

Whiskey. Lemon, Maple. Tart.

Indulge in the enigmatic allure of Ghostface’s Grin—a tantalizing cocktail inspired by the iconic, unblinking mask that terrorizes the Scream franchise. This pale, murky elixir won’t reveal what’s lurking underneath until you take a sip. Just like the twisted pleasure Ghostface finds in taunting his victims, this concoction blends the boldness of whiskey with the citrusy zing of lemon, creating a taste that will make a grin of your very own. What’s your favorite scary cocktail?

Movie Morsel: Did you know that Ghostface’s mask was originally inspired by the painting The Scream by Edvard Munch? The artist’s depiction of silent horror served as the perfect visual embodiment of the film’s faceless killer.

Ingredients

2 ounces [60 ml] whiskey
3/4 ounce [23 ml] freshly squeezed lemon juice
1/2 ounce [15 ml] maple syrup
1 ounce [30 ml] aquafaba (see note)
2 dashes of Angostura bitters
Freshly grated nutmeg, for garnish

INSTRUCTIONS

In a cocktail shaker, combine the whiskey, lemon juice, maple syrup, aquafaba, and Angostura bitters.
Dry shake (no ice) vigorously to emulsify the ingredients and create a frothy texture.
Add ice to the shaker and shake again, chilling the mixture to petrifying perfection.
Strain the cocktail into a tulip-shaped rocks glass filled with ice and finish with freshly grated nutmeg.
Savor the enticing blend of flavors as you answer the call of Ghostface’s Grin.

Aquafab—wha? This trendy ingredient is used to add a froth factor to cocktails in lieu of the traditional egg white, without any eggy aroma or flavor. Aquafaba is the water left over from cooking chickpeas, or—even easier—just use the liquid from canned chickpeas. Simply drain a can of chickpeas and reserve the liquid for any recipes calling for aquafaba or egg whites.

Credit Line:

Reprinted with permission from Cocktails from the Crypt by Kimberley Elizabeth & Jonathan De Haan. Page Street Publishing Co. 2024. Photo credit: Reham Baligh