Halloween: that haunted holiday we love to celebrate with candy, costumes, and booze. Fortunately, you don’t have to go ghost-hunting to bring home the spirits for a perfect Halloween party. You’ll find them at your local liquor store (and sources say, they’re a lot friendlier than your average ghost, with apologies to Casper).
Intimate gathering? We’ve got a recipe for you. Spooky movie night in? We’ve got you covered. Definitely throwing a Tuesday-night Halloween-rager? Holy crap, good luck man, but yes, we also have recipes for you.
From bartending amateur to home-bar expert, we’ve got your BOOze.
Clase Azul ToKillYa Pumpkin — Clase Azul Tequila
If your favorite Halloween spirits are tequila and pumpkin-headed scarecrows (in that order), this is the cocktail to serve your guests and ghouls. Clase Azul’s smooth, silver tequila goes down a treat, paired with citrus, pumpkin, and and frothy egg white.
Ingredients:
- 1.5 oz of Clase Azul Plata tequila
- 0.5 oz de Strega
- 1 oz grapefruit juice
- 0.5 oz fresh lemon juice
- 1 oz of pumpkin spice syrup
- 0.5 oz egg white
Directions:
Add all ingredients into cocktail shaker and dry shake to emulsify the egg white. Add ice, shake vigorously again, and strain into a coupe.
Sleepy Hollow — by Casey Lyons of Pacific Hideaway — Huntington Beach, CA
From pumpkin-heads, to no heads, meet the Sleepy Hollow, a cocktail that would be sure to please Washington Irving’s spectral horseman, had he a mouth to enjoy it. If your favorite Halloween creatures are of the equestrian variety, this is your cocktail. Bartender Casey Lyons created it with The Legend of Sleepy Hollow in mind. The apple, smoke, and spice flavors combine to create a liquid apple pie that would tantalize the tastebuds of the small town’s local gourmand, Ichabod Crane, and it will certainly do the same for you. If you’re near Huntington Beach this Halloween, visit Pacific Hideaway for a table side presentation of the cocktail, which is smoked inside an antique lantern and garnished with a luxardo cherry.
Ingredients:
- 2 oz. Jim Beam Rye
- 1 oz. House-made Apple Vermouth (Red Apple infused Carpano Antica)
- 2 dashes House-made Mole Bitters (High proof tequila infused with Cinnamon, Ancho, Espresso, Cacao)
- Bar Spoon of Apple-Cinnamon Demerara Syrup
- Applewood Smoke
- Luxardo cherry for garnish
Directions:
Combine rye, vermouth, bitters, and syrup into a mixing glass filled with ice, and stir. Place Luxardo cherry into Manhattan glass, then strain the cocktail into the glass. Place cocktail within antique lantern, and utilize a smoke gun to fill the lantern with smoke. After a moment, the cocktail is ready to serve, and the presentation is dramatic.
Frankenbride Bellini — by Trisha Antonsen for Drizly
Whether your favorite Frankenstine is the monster, the man, or the bride, in 2017, it’s about to be this bellini. The bright green of the kiwi, the deep purple of the berries, the effervescent bubbles: all of the elements add up for a concoction that recalls Mary Shelley’s thrilling gothic tale.
Ingredients:
- 1/2 oz vodka
- 1/2 oz fresh kiwi puree
- Prosecco
- Fresh Blackberries for Garnish
Directions:
Cut and core a fresh kiwi, then blend into a puree using a blender. Combine 1/2 oz of kiwi puree with vodka and stir together. Pour kiwi and vodka mixture into a champagne flute. Top with prosecco. Garnish with 3 blackberries on a pick across the top of the glass.
Ghoulish Gin-ger Ale — by Trisha Antonsen for Drizly
Having a ghoul’s night in this holiday? Treat yourself to a gory and goofy riff on the Dirty Shirley. Trisha Antonsen’s cocktail uses gummy candies frozen in ice cube trays with water, reminding us of the old Bluebeard’s Wives game often played at Halloween parties, haunted houses, and carnivals.
Ingredients:
- 2 oz gin
- 4 oz ginger ale
- 1 oz grenadine syrup
- 2-3 dashes cranberry bitters
Directions:
In a rocks glass with ice, combine gin and ginger ale. Gently pour grenadine around the inside edges of the glass and garnish with scary accessories. Serve with a straw or swizzle stick to stir grenadine before drinking.
Truly Red Potion Punch — Truly Spiked & Sparkling
Playing ghost host to a coven this All Hallow’s Eve? You’ll need to stir up an appropriately bewitching brew. Fortunately, this passion-colored punch doesn’t require much toil and trouble on your part, leaving more time to mingle with your guests.
Ingredients:
- 2 cups pomegranate juice
- 1 cup red wine
- 2 oz blanco tequila
- 1 oz Cointreau
- 2 bottles of Truly Spiked & Sparkling Sicilian Blood Orange
- blood orange slices
Directions:
Mix pomegranate juice, red wine, blanco tequila and Cointreau together in a large punch bowl. Top with Truly Spiked & Sparkling Sicilian Blood Orange. Stir to combine and garnish with blood orange slices.
The Sacrifice — by Stephen Halpin — Patron Tequila
Throwing the perfect Halloween bash requires certain sacrifices. There’s the time it takes to plan the event. There’s the money it takes to decorate and cater it. There’s the pride, because you agreed to that couple’s costume you may now be regretting. Tequila and orange liqueur ensure this sacrifice is a pleasurable one.
Ingredients:
- 2 oz Patrón Extra Anejo
- 1/2 oz Patrón Aged Orange Liquor
- 1/4 oz simple syrup
- 1 1/2 teaspoons orange juice
- 1 teaspoon lemon juice
- 2 dashes Angostura bitters
Directions:
Combine ingredients in a shaker tin with ice and shake until chilled. Strain and serve up into a chilled Nick & Nora or coupe.
Toasty Prost — Samuel Adams
Celebrate the season with traditional harvest flavors in this unique beer-based cocktail. The spicy bite of cinnamon, the richness of whiskey, the notes of apple and smooth, bold caramel combine to create an effervescent drink that can still chase away the fall chill. Cheers!
Ingredients:
- 1 oz Jack Fire
- 1/2 oz apple brandy (ex: Laird’s Applejack)
- 6 oz Samuel Adams Octoberfest
- Dash simple syrup
Directions:
Pour Jack Fire, apple brandy, and & Samuel Adams Octoberfest over ice in pint glass. Pour into shaker & stir. Pour back into pint with cinnamon/sugar rim.
The Darke Daiquiri — by Willy Shine, Brand Meister for Jägermeister
If the last time you had Jäger, it was at a college party, don’t be scared. It’s time for you to give it another shot. mixed in a cocktail that’s all grown up, but still plays dress-up for Halloween. This show-stopping cocktail highlights the famous herbal, licorice-y liqueur in the very best way, pairing it with aged rum, citrus, and a little something wicked. Budding bartenders with a flair for the theatrical should give this one a go.
Ingredients:
- 1 part Jägermeister
- 1 part aged rum
- 3/4 part fresh lime juice
- 3/4 part 1-1 Simple Syrup
- 1/2 part egg white
- 1 capsule activated charcoal
- Orange oil and peel for garnish
- Edible gold for garnish
- Edible ink in green and gold
Directions:
In a cocktail shaker, dry shake all of the ingredients together. Add ice, shake again, and strain into a coupe. Using a skull stencil and edible ink airbrush, decorate the cocktail foam with green and gold, placing the edible gold flakes in the eyes. Alternatively, twist the orange peel over the top, then drop into the cocktail.
Smokey Hollows — by Ivy Mix for Leyenda — Brooklyn, NY
From award-winning mixologist Ivy Mix comes this evocative, signature cocktail. Ripe with the flavors and scents of the season, you’ll utilize a hand torch to pull forth smoky flavors, caramelize sugars, and layers and nuance to this drink. The result is a drink that tastes, smells, and looks like the spirit of fall.
Ingredients:
- 1 oz charred lemon syrup
- 2 tablespoons smoked clove maple syrup
- 1 tablespoon pumpkin puree
- 2 oz.rye whiskey
Directions:
Cut 1 lemon in half and torch the lemon with a Bernzomatic TS4000 High Heat Torch until sugars caramelize and it turns black. Smoke cloves by hitting them with the torch for a few seconds, then add maple syrup. Add ice, shake lemon, cloves and maple syrup, strain into a mug. Invert 1 lemon shell and fill with overproof spirit. Ignite and dust with cinnamon. Finish with smoking cinnamon stick “bones.”
Pumpkin Pie Margarita — The Skylark — Manhattan, NY
On Halloween, even margaritas dress up. This year, a favorite cocktail is disguised as a favorite dessert: pumpkin pie. Have your dessert and drink it too!
Ingredients:
- 2 oz silver tequila
- 1/2 oz lime juice
- 1/2 oz orange juice
- 1/2 oz Faretti Biscotti Liqueur
- Heaping scoop of pumpkin butter
- Orange wheel for garnish
Directions:
Combine ingredients into a shaker with ice. Shake and strain into a rocks glass over fresh ice. Garnish with orange wheel.
Spellbound — Penthouse 808 — Queens, NY
Every witch needs an intoxicating recipe in her spell book. Every wizard needs a magic potion or two up his sleeve. With two kinds of rum, a variety of fruit juices, and tiki bitters, Penthouse 808’s Spellbound cocktail serves them both well. Now it’s your turn; serve it if you dare.
Ingredients:
- 1 oz dark rum
- 1 oz spiced rum
- 1 oz pineapple-raspberry syrup
- 1/2 oz lime juice
- 1/4 oz pineapple juice
- 1/4 oz grapefruit juice
- 3 drops tiki bitters
Directions:
Combine all ingredients in a shaker with ice. Shake and strain over fresh ice into a collins glass.
Adrenaline Shot — Andrea Correale of Elegant Affairs
Doing shots at your Halloween bash? Do them right, with this recipe courtesy of award-winning caterer Andrea Correale. Life is too short to waste a good pun, especially when that pun is laced with rum and vodka.
Ingredients:
- 1 oz white rum
- 1 oz vanilla vodka
- 1 oz chambord
- 1/2 oz cranberry juice
Directions:
Combine all ingredients into shaker. Shake till chilled. Serve in faux syringes.
Chilled Vampire Shooters — Andrea Correale of Elegant Affairs
Less into the lost minds of mad scientists, more into The Lost Boys? Invite your guests across the threshold, and welcome them in with vampire shooters. We’d like to think the Frog Brothers would approve.
Ingredients:
- Citrus vodka
- Grenadine
- Rose’s lime juice
- Lemon for garnish
Directions:
Pour chilled citrus vodka into shot glass. Add splash of grenadine and Rose’s lime. Garnish with lemon.
Day of the Dead Orange Cranberry Sangria — Natalie’s Orchid Island Juice Company
Fortified with fruit and spirits, sangria is a perfect and festive celebratory punch. Oranges, apples and cranberries combine in a luscious, bubbling brew. Now that’s how you bob for apples!
Ingredients:
- 1 750ml bottle dry white wine
- 1 1/2 cups Natalie’s Orange Cranberry Juice
- 1/2 cup apple flavored vodka
- 1 cup fresh cranberries
- 1 navel orange, sliced thinly
- 1/2 green apple, sliced thinly
- 1/2 red apple, sliced thinly
- club soda, optional
Directions:
In a 2 Qt. pitcher, combine all ingredients except club soda. Stir well, and refrigerate for at least 2 hours. When ready to serve, pour sangria into ice-filled glasses. Add fruit and top with club soda, if desired.
Candy Corn Carrot Ginger Sour — Natalie’s Orchid Island Juice Company
If candy corn is the scariest part of your holiday, allow us to make it a little sweeter (and a little sour) with this whimsical sour. In our opinion, whiskey is exactly what the iconic Halloween candy is missing. Leave the sugary little traffic cones for the kids.
Ingredients:
- 1 cup of fresh or canned mango chunks
- 2 oz Natalie’s Carrot Ginger Juice
- 1 oz fresh lemon juice
- 3/4 oz simple syrup
- 1 egg white
- 2 oz rye whiskey
Directions:
Purée mango in a blender or food processor. If using canned mango, be sure to drain it well. Spoon about 3-4 TBSP of mango purée into a rocks glass. In a shaker, combine carrot ginger juice, lemon juice, simple syrup, egg white and bourbon. Do not add ice. Shake well for at least 10 seconds. Then, add ice to shaker and shake again for at least 10 seconds. Strain mixture into the glass, pouring on top of the mango purée.
White Walker — by Hemant Pathak for Junoon NYC — NYC
Game of Thrones is over for the season, and winter is coming. The whitewalkers may be bad news for everyone in Westeros, but this Halloween, they’re good news for you. Whisky, applejack, ancho reyes, and absinthe? This is the kind of whitewalker Tyrion could get behind.
Ingredients:
- 1 oz Dewar’S 12 Blended Scotch Whisky infused with rye and turmeric
- 1 oz applejack
- 1/2 oz fresh lemon juice
- 1/4 oz Ancho Reyes Chile Liqueur
- 1/4 oz simple syrup
- 3/4 oz egg white
- Absinthe</>
Directions:
Dry shake the ingredients in a cocktail shaker. Add ice, shake again, and strain into a coupe rinsed with absinthe.
Smokey Salinger — The Blind Pig — Rancho Santa Margarita, CA
This stirred offering combines fire and ice for a sophisticated holiday sip. If you haven’t had pineapple rum since your Pineapple & Malibu days, allow the Stiggin’s to convince you that there’s a right way to do fruity rum in a cocktail. The mix of spirits over the infused ice creates a subtly shifting cocktail, with flavors that change, deepen, and twist like smoke in the wind.
Ingredients:
- 3/4 oz Dos Maderas PX Rum
- 3/4 oz Plantation Stiggin’s Fancy Pineapple Original Dark
- 1/2 oz Amaro Sibona
- 1/2 oz Amaro Montenegro
- Bar spoon Tempest Fugit Creme de Cacao
- Mister Bitters Cacao & Macadamia Bitters
- Smoked ice
Directions:
In a mixing glass with ice, combine ingredients and stir. Strain, over smoked ice.
BRAAAIIINNNSS!!!!! — The Blind Pig — Rancho Santa Margarita, CA
The Blind Pig’s riff on the Zombie–a beloved tiki classic–includes three rums, liqueur, and a trifecta of fruit juices. It’s a heady concoction that is sure to become one of your favorites as well. Mix one up and settle in for a night of zombie movies…but be forewarned. This libation will more than likely have your guests coming at you, arms outstretched, chanting, “We want BRAAAIIINNNSS!!!!!”
Ingredients:
- 3/4oz Doctor Bird Jamaican Rum
- 3/4 oz Plantation OFTD Rum
- 3/4 oz Hamilton 151 Demerara Rum
- 1/2 oz Gifford Fruit De La Passion Liqueur
- 1 oz pink grapefruit juice
- 1 oz orange juice
- 1/2 oz lime juice
- Bar spoon Herbsaint
- Bittermans Elemakule Tiki BItters
- Peychaud’s Bitters for garnish
- Mint for garnish
- Directions:
- In a cocktail shaker with ice, combine all of the ingredients except for garnishes and shake. Strain over crushed ice into a tiki mug or tall glass. Top with Peychauds bitters, mint top, and cherries.
