Halloween Cocktail Recipes

Halloween may not be the biggest drinking day of the year (although that night, Thanksgiving Eve, is just a few weeks away), but it is on a Friday this year! So whether your bar is hosting a Monster Mash or just highlighting some spooky sips on the menu, we've got you covered. 

Check out this collection of Halloween cocktail recipes featuring creepy colors, fiendish flavors, and ghoulish garnishes, and give your guests an engaging, seasonal experience.

Bumbu Witches Brew

Ingredients:

2 oz Bumbu XO

2 oz Belaire Gold

2.5 oz Apple Cider

0.5 oz Freshly Squeezed Orange Juice

0.5 oz Cranberry Juice

Small Fruit Chunks

Garnish: Cinnamon stick + light dusting of cinnamon

Directions:

1. Add Bumbu XO, apple cider, orange juice and cranberry juice into a shaker with ice
2. Shake lightly and strain into a wine glass or large rocks glass over ice
3. Top with Belaire Gold
4. Add fresh fruit chunks and garnish with a cinnamon stick or light dusting of cinnamon

Blood Moon

Ingredients:

1 1/2 oz BACARDÍ Superior Rum

1/2 oz Monin Blood Orange Syrup

1/2 oz Fresh Lime Juice

2 oz Ginger Beer

Blood Orange Slice

Amarena Cherry

Directions:

1. Combine BACARDÍ Superior, Monin Blood Orange Syrup, and Lime Juice.
2. Shake the ingredients vigorously with ice.
3. Strain into a Collins, highball or pint glass.
4. Top with Ginger Beer.
5. Garnish with Blood Orange Slice and an Amarena Cherry on a cocktail pick. 

Jack's Elixir

Ingredients:

1.5 oz Casa Dragones Blanco Tequila

1 oz Aperol

1 oz Fresh Grapefruit

1 oz Fresh Pineapple

0.5 oz Fresh Lime

0.25 oz Agave 

Directions: 

1. Rim glass with black sugar and add ice.
2. Add ingredients to mixing glass and shake.
3. Pour over fresh ice.
4. Add a spooky garnish of choice.

Tangerine Guaro

Ingredients:

2 oz. Bacan Guaro 29

2 oz. Tangerine juice

1 oz. Vanilla syrup

0.75 oz. Lime juice

Tangerine or mandarin segments (for garnish)

Directions:

1. Add ingredients to a mixing glass with ice and shake very well.
2. Strain into a chilled martini glass.
3. Garnish with tangerine or mandarin segments.
4. Optional: caramelize the segments with a kitchen torch, and coat a portion of the glass with a spicy black volcanic salt.

Horror Hotel

Ingredients:

1 oz Mezcal
1/2 oz Aged Apple Brandy (such as Laird's Bonded or Calvados)
1/2 oz Punt e Mes
1/2 oz Apricot Liqueur
1/2 oz Cynar
2 dash Fee's Whiskey Barrel-Aged Bitters (or other aromatic
bitters)

Directions:

1. Stir with ice.
2. Strain into a cocktail coupe.
3. Garnish with an orange twist.

Vampire Kiss Spritz

Ingredients:

1 bottle Francis Ford Coppola Diamond Prosecco

1/4 cup cranberry juice

1 oz vodka

1 tablespoon grenadine

Fresh raspberries or pomegranate seeds (for garnish)

Ice

Black sanding sugar (for rimming the glass, optional)

Directions:

1. Rim a cocktail glass in water or simple syrup and then coat it with black sanding sugar.
2. Fill a cocktail shaker halfway with ice. Pour in the vodka, grenadine, and cranberry juice.
3. Cover the shaker and shake vigorously for about 30 seconds, or until the outside of the shaker is frosty cold.
4. Strain the chilled mixture into your prepared glass.
5. Gently top off the drink with Coppola Diamond Rosé Prosecco.
6. Add fresh raspberries and pomegranate seeds to garnish.

Blood Moon Spritz

Ingredients:

Dry sparkling wine

2 oz. The Perfect Purée El Corazon blend, thawed

2 oz. orange juice

2 oz. water

Directions:

1. In a cocktail shaker, combine El Corazon, orange juice and water with ice and shake.
2. Serve in a wine glass and top with sparkling wine.

Black Widow Martini

Ingredients: 
2 oz NOLET’S Silver Gin
2 Fresh Blackberries plus more for Garnish
1 oz Blackberry Liqueur (or Elderflower)
0.75 oz Fresh Lime Juice
1/4 tsp Activated Charcoal Powder (optional)*

Directions:

1. In a cocktail shaker muddle 2 fresh blackberries and add NOLET’S Silver, liqueur, lime juice, charcoal (if using), and ice.
2. Shake until well-chilled.
3. Strain into a Martini or Coupe glass and garnish.
    

El Dracula

Ingredients: 

1 oz Hibiscus infused Mezcal

.50 oz Giffard Cacao Liquor

.50 oz Campari 

.25 oz Salers

.75 oz Oloroso Sherry 

Hibiscus allspice foam (hibiscus, allspice, cloves, orange, cinnamon, star anise, egg powder, xanthan gum)

Orange zest, for garnish

Ice (rocks glass, preferably 3 Kold Draft)

Directions: 

1. Stir hibiscus-infused mezcal, Giffard cacao liqueur, Campari, Salers, and Oloroso sherry with ice and strain into a rocks glass over fresh ice. 

2. Top with hibiscus allspice foam and garnish with a twist of orange zest.

 

Trick or Treat

Ingredients:

1 1/2 oz silver tequila

1/2 oz triple sec

1 oz Monin Candy Corn Syrup

2 oz sweet & sour mix

2 oz orange juice

Directions:

1. Fill serving glass full of ice.
2. Pour ingredients into serving glass in order listed.
3. Pour mixture into mixing tin and back into serving glass to mix.
4. Add garnish and serve.

La Muerte Mezcalita

Ingredients:

1.5 oz Racho Mezcal

0.5 oz Nixta Corn Liquer

0.75oz Lime Juice

0.5 oz Agave Syrup

0.5oz Beet Juice

2 dashes of Scrappy's Fire Tinctures

Frito Salt on the rim; lime Wedge squeeze dropped

Directions:

1. Shake ingredients.
2. Strain into a double rocks glass with frito salt rim.
3. Garnish with lime wedge.

Casa Teal Candy

Ingredients:

2 oz. Casamigos Blanco Tequila 

1 oz. Fresh Pineapple Juice 

1 oz. Fresh Lemon Juice 

.5 oz. Simple Syrup 

.25 oz. Blue Curaçao 

Garnish 2 Butterfly Pea Ice Cubes and Casa Teal Rock Candy 

Directions: 

For butterly pea ice cubes:

1. Bring 4.5 cups of water to a boil in a medium sized pot.
2. Then put on simmer, add ½ cup of dried butterfly pea leaves and let steep for 7 minutes, stirring occasionally.
3. Then fine strain contents into another medium sized pot, pressing down on the leaves to extract all the liquid and let cool.
4. Once cool, pour into a glass container with lid and store in refrigerator. Good for 2-3 weeks if stored properly. 

For cocktail:

1. Combine all ingredients into tin shaker.
2. Add ice, shake vigorously and strain into martini glass.
3. Add 2 butterfly pea ice cubes and garnish. 

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