Halloween night is only days away, and if your bar hasn’t added some scary good sippers to its menu, now is the time! Find some Halloween cocktail recipe inspiration in our latest roundup.
The Halloween Cocktail
Ingredients:
50ml Silent Pool Gin
25ml Lemon juice
20ml Toasted pumpkin seed orgeat
Directions:
Shake all ingredients together with cubed ice and double strain into a chilled cocktail glass. Garnish with some scary stuff.
Recipe by Silent Pool Gin.
Bloody Dutch Sour
Ingredients:
1 oz. Ketel One® Vodka
½ oz. Aperol
½ oz. Lillet Blanc
½ oz. blood orange reduction simple syrup*
¾ oz. fresh lemon juice
Egg white
*Blood Orange Reduction Simple Syrup
Zest and juice 4 blood oranges.
Combine and bring to a low boil, reduce heat and add 1 cup water and 1 cup white sugar.
Stir and remove from heat.
Cool and double fine strain.
Garnish:
Fresh thyme sprig
Directions:
Combine ingredients in a mixing glass. Dry shake for 10 seconds. Add ice and shake well again. Double fine strain into a chilled coupe glass. Garnish with fresh thyme sprig,
Recipe courtesy of Ketel One.
1800 Calabaza Cobbler
Ingredients:
1 ½ oz. 1800 Añejo
½ oz. pumpkin butter
½ oz. orange juice
½ oz. cinnamon syrup (cinnamon syrup can be replaced with ½ oz. of simple syrup and a heavy shake of grated cinnamon)
¼ oz. lemon juice
Orange slice, for garnish
Directions:
Combine all ingredients in a cocktail shaker with ice and shake vigorously. Strain into a snifter glass over fresh ice and garnish with an orange slice.
Recipe courtesy of 1800 Tequila.
Witch’s Brew
Ingredients:
Twang-A-Rita Nectarberry
2 oz Cinnamon liqueur
3/4 pomegranate syrup
3 oz Apple cider
Top with champagne
Directions:
Combine all ingredients.
Recipe courtesy of Aaron Peña, Owner of Amor Eterno and Squeezebox in San Antonio, TX. Photo by Mario Maldonado.
Pumpkinhead Sour
Ingredients:
1.5 oz Fresh Victor Lemon Sour
1.5 oz ounces rye whiskey
.5 oz Jamaican rum (or any aged rum)
1 tablespoon pumpkin butter
2 dashes Dale DeGroff’s Pimento Bitters or Angostura Bitters
Garnish: Nutmeg
Garnish: Lemon Twist
Ice: cube
Glass: Double Old Fashioned
Directions:
Add all ingredients in a mixing glass. Add ice to the brim. Shake vigorously for 10-15
seconds. Add ice in a rocks glass. Strain mixture over ice. Garnish with lemon twist and
grated nutmeg.
Recipe courtesy of Fresh Victor Chief Mixology Officer H. Joseph Ehrmann. Photo by Karina Finch.
Devil’s Currantcy
Ingredients:
1 1/4 oz. Charbay R5 Lot 5 Whiskey
1/4 oz. St. George Bruto Americano
1 1/2 oz. Marzen style bier
1/2 oz. The Perfect Purée Black Currant Puree, thawed
1/4 oz. spiced syrup
1/2 oz. lemon juice
Directions:
Add all ingredients to a cocktail shaker, fill with ice, and shake until exterior of tin is frosting. Double strain into glass of choice. Top with 1.5 oz bier, fill with ice and garnish with fresh berries.
Recipe by Miles Merrell, Mixologist, Ramen Gaijin.
Bunnicula’s Brew
Ingredients:
1 oz. Charbay R5 Lot 5 Whiskey
1 oz. Bear Republic Racer 5 IPA
1/2 oz. The Perfect Purée Blackberry Puree, thawed
1 oz. Long Meadow Ranch carrot juice
1/2 oz. Caraway infused Long Meadow Ranch honey
1/4 oz. lemon juice
1/4 oz. lime juice
Directions:
Add all to shaker, fill halfway with ice, and shake vigorously. Strain into coup and garnish with carrot twist.
Recipe by Casey Bruce of Farmstead at Long Meadow Ranch.
Bloody Alchemist
Ingredients:
2 oz. tequila – Casamigos blanco
1 oz. triple sec
½ oz. simple syrup
1 oz. lime juice
Ice
Directions:
Combine ingredients in a blender. Pour into a glass drizzled with grenadine. Garnish with Halloween decoration.
Recipe by Estuary at ONE°15 Brooklyn Marina.
Piero’s Italian Cuisine Witch’s Re-Treat
Ingredients:
1.5 oz Calvados Boulard
2.0 oz Mozart Pumpkin Spice Liqueur
1 small scoop homemade vanilla gelato
1 barspoon pomegranate molasses
Lime zest
A pinch of ground nutmeg
Rinse Strega
Recipe by Piero’s Italian Cuisine.
Zombie Recuerdo
Ingredients:
1.5oz Recuerdo Mezcal Abocado con Gusano
1.5 oz pineapple juice
1 oz dry vermouth
Dash of grenadine
Directions:
Mix all ingredients except the grenadine in a shaker filled with ice and serve in a martini glass. Add a dash of grenadine, garnish with a small slice of pineapple, and serve!
Recipe courtesy of Recuerdo Mezcal.
Death In The Afternoon
Ingredients:
2 oz Dahlia
2 oz sparkling white wine
.5 oz Orgeat Liqueur
dash of absinthe
.75 fresh lemon juice
Directions:
Combine Dahlia, Orgeat Liqueur, Absinthe in a shaker tin with ice. Shake vigorously for 15 seconds. Pour in sparkling white wine and stir gently. Pour into a glassware. Garnish with lemon twist & basil leaf.
Recipe courtesy of Tequila Dahlia.
Children of the Candy Corn
Ingredients:
1 oz. Mezcal El Silencio Espadin
1 oz. Smucker’s Butterscotch Syrup
1 oz. Pumpkin Puree
3/4 oz. Maple Syrup
1 oz. Pineapple Juice
1 Whole Organic Egg
Directions:
Place all ingredients except the egg inside a shaker tin. Stir all of the ingredients together until they are incorporated evenly. Add the whole egg to the shaker tin. Place a spring or protein shaker ball inside the shaker tin. Dry shake the ingredients (don’t add ice) vigorously for 30 seconds. Fill the shaker with ice and shake vigorously for another 30 seconds. Fine strain into a chilled coupe glass. Garnish with a flamed orange slice.
Recipe by El Silencio.
Frankenlime Collins
Ingredients:
1.5 oz gin
0.25 oz Midori
0.5 oz lime juice
5 oz Q Mixers Classic Tonic
Directions:
In a shaker, add all ingredients except the Q Spectacular Tonic and strain into a large glass mug. Top with chilled Q Spectacular Tonic Water and garnish with a lime peel.
Recipe courtesy of Q Mixers.
EFFEN Blood Orange Crush
Ingredients:
1 Part EFFEN Blood Orange Vodka
1 Medium-sized orange cut into halves
1 part DeKuyper Triple Sec
Splash of Lemon Lime Soda
Directions:
Hand crush orange halves into glass of vodka. Fill glass with ice to the top and add the remaining ingredients – triple sec and lemon lime soda – to the glass. Garnish with an orange wedge.
Recipe courtesy of EFFEN.
Brujeria
Ingredients:
2 parts HAVANA CLUB Añejo Clásico
1/2 House Made Black Sesame Orgeat
Activated Charcoal
Directions:
Stir all ingredients vigorously with plenty ice until very cold. Strain into a rocks glass with an ice sphere.
Recipe courtesy of HAVANA CLUB.
Sinners + Saints
Ingredients:
2 oz of LS Cream Liqueur
1 oz of mango flavored rum
1 oz of milk
¼ oz of coconut flavored rum
Crushed Thai chili beans
Directions:
Add all ingredients to a shaker. Fill with ice and shake vigorously. Strain into an old fashioned glass filled with crushed ice. Add grated coconut and sprinkle some ground chili on top. Add a red Thai chili pepper on top for decoration.
