El Guapo’s Bitter Buttermilk Skulls: A Halloween Recipe

Directions

• Bitter Buttermilk Skulls with Lime Icing
• Preheat oven to 325°F.
• Cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add Chicory Pecan Bitters and scrape the bowl.
• Whisk the flour and baking soda in a separate bowl. Add the dry ingredients to the butter mixture, alternating with the buttermilk, until smooth.
• Pour into a greased and floured mini-skull bundt pan or a muffin tin. Fill each cavity two-thirds full. Bake for 35 to 40 minutes, or until a toothpick comes out clean.
• Cool in the pan for fifteen minutes. Move to a rack and cool completely before icing.
• Lime Icing
• Combine powdered sugar, three tablespoons of milk, Lime Cordial and Chicory Pecan Bitters until smooth. Add the remaining milk and cordial slowly until the icing reaches outline consistency.
• Set half the icing aside, then stir in the lime zest. Thin, if necessary, with additional milk for easy coating.
• Divide the remaining icing into small jars. Tint each with gel food coloring.
• Use piping bags, zip-top bags, or a paintbrush to decorate the cooled cakes.
• Let the icing harden for a full day before serving.
• Corpse Reviver No. 2: El Guapo Lime Cordial
• In a clean shaker filled with ice, pour the gin, Lillet Blanc, Cointreau, and El Guapo Lime Cordial.
• Shake vigorously until the mixture is very well chilled.
• Strain the cocktail into a chilled martini glass. Top the drink with 4 dashes of El Guapo Love Potion #9 Bitters. Garnish with a fresh lemon peel, taking care to express its natural oils over the drink before serving.