Pickle Salami Bats
•Miniature circle cookie cutter
•Red food coloring
At the deli counter, ask the personnel to cut 1/4-inch-thick slices of salami. Cut the salami slice in half. You will be able to cut two wings from each slice.
Using a metal miniature circle cookie cutter (or the head portion of a small gingerbread-man cookie cutter), press half circles along the curved edge of the salami.
Use a tiny gherkin for the bat body.
Press the stems of wholes cloves into the wide end of the gherkin for eyes. Push the wings and then the body onto a wooden skewer.
If desired, tint the top of the skewer with red food coloring and let it flow onto the gherkin.
•1 jigger (1.5 oz or 3 tablespoons) vodka (nutritional analysis uses 80 proof)
•6 oz tomato juice (or see note)
•1 teaspoon lemon juice (fresh preferred)
•1/8 teaspoon celery salt
•2 to 3 drops hot sauce such as Tobasco
•2 to 3 drops Worcestershire sauce
•dash pepper (fresh ground preferred)
•dash horseradish (optional)
In a tallish glass, mix vodka, tomato juice, and lemon juice. Mix in the flavorings, adjusting to taste. Add ice cubes, and garnish with a celery stalk and/or lemon wedge (additional half a gram of carb each).