Add These Halloween Cocktails to Your Bar's Menu

Halloween is Thursday, October 31st, and if your bar is looking to add some spooky selections to your cocktail menu, check out the Halloween cocktail recipes below for inspiration.

Witch’s Potion

Ingredients:

Honey (for preparing the glass)

Chia seeds (for preparing the glass)

Generous pinch of blue spirulina

Barspoon of hot water

Handful of raspberries

2 oz Kōloa Kaua’i Gold Rum

1 oz fresh-squeezed lime juice

½ oz simple syrup

Directions:

1. Using a kitchen brush, paint one side of a small, vintage glass with honey, then dip the side of the glass into chia seeds. 

2. Place the glass in the freezer to chill and so that the honey sets. 

3. In a cocktail shaker, dissolve the blue spirulina in a dash of hot water and stir well, then add the raspberries and muddle thoroughly. 

4. Add the rum, lime juice, and simple syrup, then shake well with ice. 

5. Strain the cocktail into the chilled serving glass through a fine-mesh strainer to remove the raspberry seeds and pulp.

Vamp's Kiss

Ingredients:

1 1/2 oz Vanilla Vodka 

1/2 oz Rum Cream Liqueur 

1/2 oz Monin® Dark Chocolate Sauce 

1 oz Half & Half

Garnish: Red gel rim and vampire teeth

Directions:

1. Chill serving glass. 
2. Pour ingredients into mixing glass with 2/3 ice in order listed. 
3. Cap, shake and strain into chilled serving glass. 
4. Add garnish and serve.

Bloody Negroni

IIngredients:

1 oz. Martini & Rossi Riserva Speciale Rubino

1 oz. Martini & Rossi Riserva Speciale Bitter

1 oz. Bombay Sapphire gin

Orange Peel

Directions:

1. Mix ingredients together and pour into a rocks glass, over ice. 
2. Garnish with an orange peel. 

Flecha Apple Cider Margarita

Ingredients:

2oz Flecha Azul Anejo Tequila

2oz apple cider

1oz lime juice

1oz Triple sec

½ oz agave syrup

Rim

1 teaspoon white granulated sugar

¼ teaspoon cinnamon

½ teaspoon sea salt

Directions: 

1. Rim the glass by running a lime wedge over the lip. 
2. On a separate shallow plate, combine cinnamon sugar and salt. 
3. Dip glass. 
4. Fill the glass with ice. 
5. In a cocktail shaker, add cocktail ingredients. 
6. Shake well. 
7. Garnish and serve. 

Banfi Rosa Regale Vampire’s Delight

Ingredients:

1 oz white crème de cacao

1 oz chocolate vodka

Directions: 

1. Shake over ice, strain into a glass rimmed with chocolate sauce and dipped in cacao nibs. 

2. Top with 2 oz of Rosa Regale Red.

Graveyard Smash

Ingredients:

2 oz Empress 1908 Cucumber Lemon Gin

¾ oz Fresh Lemon Juice

¾ oz Simple Syrup

4 Mint Leaves

3 Cantaloupe Cubes

Garnishes: Mint Leaves and Cantaloupe Cubes

Directions: 

1. In a shaker tin, muddle cantaloupe cubes with the liquid ingredients. 
2. Add mint leaves and lightly press to express oils. 
3. Shake over ice and strain over crushed ice. 
4. Garnish with mint sprig and cantaloupe balls. ​

Nocturnal Nightcap

Nocturnal Nightcap

Recipe courtesy of Javelle Taft

Ingredients:

1.5 oz Ketel One Vodka

.5 oz Crown Royal Blackberry

.5 oz Mr. Black

.5 oz Cold Brew Concentrate

.5 oz Vanilla Syrup*

Top with Guinness

Directions:

Vanilla Syrup:

1. Combine 1000 grams of simple syrup and 5 grams of vanilla extract in a container, mix well.
2. Cover and keep refrigerated.

Cocktail:

1. In a shaker, combine all ingredients (except Guinness) with ice and shake vigorously for 7 -10 seconds
2. Strain over ice into a highball glass, top with Guinness and garnish with a cocktail pick of blackberries

Pad-a-Juan

Ingredients:

1.5 oz. Tequila Tapatío Blanco

¼ oz. Geijer Glogg Liqueur

¼ oz. The Perfect Purée of Napa Valley Passion Fruit Concentrate

3 dash Peychaud’s Bitters

¼ oz. lime juice

¼ oz. piloncillo

¾ Oaxacan shrub

lemon twist, garnish

Directions:

1. Mix all ingredients excluding garnish in shaker. Hard shake then double strain into a coup.
2. Garnish with a lemon twist.

Green Monster Punch

Ingredients:

10 ½ cups Hpnotiq

5 cups Deep Eddy Peach Vodka

5 ½ cups Pineapple juice 

Directions:

1. Batch mix chilled ingredients into a pitcher, add plenty of ice. 

2. Serve over ice in a double rocks glass. 

I’m The Ghost with the Most Babe!

Ingredients:

2 oz Mi Campo Blanco

1 ½ Tbsp cherry compote

1 oz Coconut cream

½ oz Fresh squeezed

lime juice

¼ oz Agave nectar

Directions:

1. Add all of your ingredients to a shaker along with ice and shake well.
2. Dip your glass rim into the cherry compote and dip into sugar charcoal rim mix.
3. Add ice to your glass and strain the cocktail over your fresh ice. 
4. Garnish with a dehydrated lime wheel.

Candy Corn

Ingredients:

1 oz Sunshine Punch

1 oz Vodka

2.5 oz Pineapple Juice

1 Tbsp Grenadine (sinks to the bottom)

Whipped cream

Candy corn

Directions:

1. Mix Sunshine Punch, Vodka, and Pineapple juice in a shaker with ice.  Pour in martini glass. 
2. Add 1 Tbsp grenadine (sinks to bottom).
3. Ring top with whipped cream.
4. Garnish with candy corn.

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