The Bar

In the times after the apocalypse, the landscape has become bitter and desperate, a scorched earth of barbaric lifestyle, of bikes, bullets and blades. After a day of struggle, the wandering peoples brew this concoction to prepare for another day.

Shake wet ingredients over ice and serve in shot glasses. Sprinkle a pinch of the salt into each.

Created by David and Bianca for a Hallowe'en contest, 2016. Won the contest.

In a shaker combine ice and ingredients. Shake until ice cold and strain into a highball glass with a single ice cube.

Created by Bianca for a Hallowe'en contest, 2017. Won the contest. Also whenever we get our hands on a bottle of Campfire.

Because a cruel infectious disease has us isolated in our dens, and we're not going to a Hallowe'en potion contest, Bianca created a critically curative concoction.

This thing does not look nor taste like its ingredients. It looks and bites like a whiskey drink with legs, with a sweetly subtle caress on the tongue.

Pour all ingredients in a large shot glass or a small old-fashioned glass and swirl.

Created by Bianca during the dark times of 2020.

Shake until ice cold and strain into a highball glass with some of the broken ice. The effect is a rusty amber hue, with a subtle but perilous kick. I was thinking of the name "Rusted Anchor" but after some suggestions by friends, we went with this nautical title ("Red skies at night, sailor's delight...").

Created by Bianca when I asked for something with rum. Name courtesy of Andi Forster.

Combine and shake with broken ice that has lost its faith. The result is a cloudy alabaster, and will make you question things.

Created by Bianca for the darker times.

Combine all ingredients and shake until dizzy and pour into a tall glass. The absinth listed isn't quite the real wormwood deal, but the truer absinthe you acquire, the dreamier you get.

Rhum Barbancourt is from one of Haiti's oldest companies, Société du Rhum Barbancourt.

Created and named by Bianca.

Stir tequila and cassis over ice in a chilled Collins glass. Top with ginger ale and garnish with a wedge of lime.

Shake with cracked ice and strain into chilled cocktail glass. Comb your new whiskers.

Add the poteen, blackcurrant and lime juice over ice in a tumbler glass and stir a bit, then finish with Sprite or lemon-lime soda of your choice. Made best (and perhaps only) by the insane minds of Enchanted Mountain Spirits Distillery in Jamestown, New York.

Mad Molly is apparently the name of the still in which they make the Knockboy Poteen, and which seemed cursed to act strangely. How strangely? We cannot say. You'll have to visit. I hear they make a "Smoked Mad Molly," too.

Submitted by respected DeadLounge denizen D. Rickman. Thank you, sir.

Pour the Schnapps into a lowball glass. Pour Bailey's into the center, then the grenadine (merely a dash of color to resemble blood; myself, I bypass the grenadine and go for Type 0 Positive). If poured correctly, the Bailey's collects together at the bottom, granting the desired forensic imagery. Actually rather tasty once you get over looking at it.

Bianca walked in here, gave me a full glass, and told me with a grin to try it. It's dangerous and smooth, like a panther. On a hot day one could slurp this down with great relish, and then wonder why the ceiling has become the wall. I mean, it's moonshine, vodka and white rum all ganging up on you.

"Mazel tov, motherfucker! I take no responsibility!" she cried, then walked out.

Created by Bianca, who is good at this sort of thing but for which she deserves no forgiveness.

Mix gin and wine together. Add crushed ice with red food coloring (some of our patrons have a special brand; we don't inquire too closely about whether it's FD&C Red or not), then a few drops of fresh lime and lemon. Shake side to side for a minute and serve. Grin maniacally.

Submitted to the Dead Lounge by Shannon (Blessed Be She) from way up North. Thanks, Shanmonster!

Shake well with cracked ice, and strain into a 3-ounce cocktail glass. Grab some Old Mr. Boston Wild Cherry Flavored Brandy if you can.

Shake well with cracked ice. Strain into a 3 ounce cocktail glass. The maraschino refers to the cherry liquour, not the cherries. This one may be a bit hard to make since Creme d'Yvette is made from parma violet petals, several berries, honey, orange peel, vanilla, and cassis, and may not be available where you are.

Combine all ingredients except the mint sprigs with ice; shake well. Strain and add ice and mint.

We have a lot of devils around here. Stir and strain into cocktail glass; toss in a black olive. If you have a black toothpick, you're demoniacally fabulous.

Shake over ice and serve either in a tallish shot glass or 1/4 of an old-fashioned. You can replace the sloe gin with vodka if you want less of a plummy experience. Not too distant from mixing a Kamikazi with an Alabama Slammer, so take care if you plan to down a couple of these.

Submitted to the Dead Lounge by Manook aka Arthur. My Thanks!

In & out swirl stir. Strain into a cocktail glass. The vermouth can vary depending upon taste:

• Regular: 3/4 ounces
• Dry: 1/2 ounce
• Extra Dry: 1/4 ounce

It's basically a vodka martini, but we're not adding any twist of lemming or olive or onion garnishes. Just add a drop (or more) of the barkeeper's blood. It's no surprise that this drink isn't very popular today, nor recommended due to health reasons...unless of course you're already on intimate terms with said barkeeper. The Lounge itself will never part with its blood, and will probably boil yours for asking, but it might add just enough to bond the drinker to its will. Order this at your peril.

Recipe and much of the wiser commentary graciously submitted to the Dead Lounge by D.M. Fratz. My Thanks!

Serve straight up in a tall glass, possibly a champagne flute. Drop the candy to the bottom. Hurt yourself.

As you might expect, this is one of the older cocktails, created before we had such a thing as Fireball. Now? We should probably come up with something new.

Combine all ingredients straight up in a goblet or wine glass. Prick or slice the patron's finger, squeeze blood until dizzy or nauseated, and don't forget to expect a bigger tip! As with the Bloody Sunday, practice caution and wisdom when dealing with semi-drinkable fluids normally meant to reside in arteries.

Created by the fabulous Sprinkles out of Houston, Texas, and submitted to the Dead Lounge by the lovely and deadly Necrophilia of the Necro Tonz, the only Lounge Goth band I ever enjoyed.

Pour the tequila over ice into an old-fashioned glass. Add the lemon or lime juice, fill with tonic water and stir with a zombie-like stare. Bianca and I have this on occasion, but with soda, which I suppose makes it a... Tequoda? We just ask for Tequila & Soda so as to avoid bartenders' confusion. Garnish with two slices of lime.

Submitted to the Dead Lounge by Thug, who discovered this deadly little creation whilst in Mexico. My Thanks!

Serve in a tall glass. It's basically a Long Island Iced Tea, but with a frenetic kick. After a pair of these, the zombies mulling about in the corner begin to look good.

Submitted to the Dead Lounge by Maenad, a bartender by trade and goth by lifestyle. My deepest gratitude.

Spanish for vampire (could you tell?), this diabolic mixture is made by pouring the tequila into a tall glass, filling 3/4 full with sangria, and topping off with the grapefruit juice. ¡Madre de dios!

Submitted quietly to the Dead Lounge by Don Garza, owner of the Half Cost Quality Casket Company. He found this drink in the red light district of a Mexican border town and fell in love with it. My respectful condolences for this lost soul.

Cut the lime into slices. Open the mineral water and pour into glass. Add the ice cubes, then add two slices of lime. Drink slowly, oh so very, very slowly.

Submitted irreverently to the Dead Lounge by Solemn Grimoire, whose dark exploits and level of evil must surely overshadow mine.