‘Tis the season to get spooky! And what better way to get in the Halloween spirit than by brewing up some witch-worthy cocktails? We’ve rounded up some of the spookiest drinks you can create this holiday…read on if you dare.
Autumn Old Fashioned (Courtesy of Monkey 47)
2.5oz Monkey 47
.25oz Autumn Spice Syrup
1d Angostura Bitters
Add all ingredients to a mixing glass, add ice, stir for 7 seconds, pour over fresh ice (or giant ice cube) in a rocks glass and garnish with an orange twist. Note: grab a seasonal cookie cutter from a kitchen store and make a pumpkin, cat or leaf shape out of the orange twist and put it on top of the ice cube.*Autumn Spice Syrup: Steep 3 chai tea bags in 1 cup of boiling water for 5 min. Remove tea bags add 1 cup sugar. Stir until all the sugar has dissolved, let cool completely, store in an airtight container in the fridge for up to 4 weeks.
Belvedere Black Tie (Courtesy of Belvedere Vodka)
1.5 oz Belvedere Vodka
1 oz Pineapple Juice
.75 oz Lime Juice
.5 oz Honey Syrup
25 mg Activated Coconut Charcoal
2 dashes Phychuad Bitters
Build in shaker strain and fine strain into glass, garnish with Peychaud Bitter
Vampire Kiss (Courtesy of Glenfiddich Ambassador Allan Roth)
2 parts Glenfiddich Project XX
½ part sweet vermouth
¼ part olosoro sherry
¼ part tawny port
2 dashes whisky barrel aged bitters
Orange peel, to garnish
Combine all ingredients except the orange peel in a mixing glass.Stir and strain into a coupe. Express the orange peel over the cocktail and discard.
The Blood in Hand (Courtesy of Tullamore D.E.W. Ambassador Tim Herlihy)
1 part Tullamore D.E.W. Irish Whiskey
1 part Cherry Liqueur (preferably Cherry Heering)
1 part Sweet Vermouth
1 part Orange juice, freshly squeezed
Add all the ingredients to a shaker and fill with ice. Shake, and strain into a rocks glass.
Vampire’s Weakness (Courtesy of Tullamore D.E.W. Ambassador Tim Herlihy)
1 ¼ parts Tullamore D.E.W. Irish Whiskey
1 part Campari
1 part Sweet Vermouth
Add all the ingredients to a mixing glass and fill with ice. Stir to chill and dilute cocktail, then strain into a cocktail glass. Garnish with 1 Bloodied Eyeball.
Black Magic Punch (Courtesy of Andrea Correale)
1/4 cup ice
1/2 cup orange juice
1 ½ ounces black vodka
½ ounce triple sec
Orange wedge, for garnish
In a cocktail shaker, add orange juice and triple sec over ice. Shake well, and strain into a glass. Using the back of a spoon, pour the black vodka slowly into the glass so that the vodka sits atop the OJ & Triple Sec mix. Carefully dip one edge of the orange wedge into the vodka for a spooky presentation, and sit the wedge on the rim of the glass. Serve!
Zombie Slime Martini (Courtesy of Andrea Correale)
1 oz. vodka
1 oz. peach schnapps
1 oz. sour apple schnapps
1 oz. coconut rum
1 oz. sweet and sour mix
Ingredients for Blood Slime:
3 tablespoons corn starch
½ teaspoon red food coloring
Directions for Blood Slime Rim: Mix three tablespoons of corn syrup with ¼ teaspoon of red food coloring. Dip the rim of each cocktail glass into the mixture, and slowly spin the glass to coat it. Turn the glass upright and the blood will begin to drip slightly. Set Aside. Directions for Martini: Pour all ingredients into a cocktail shaker half-filled with ice cubes. Shake well and pour over ice cubes into a martini glass.
Pumpkin Spice Pie Martini (Courtesy of Deep Eddy Vodka)
2 oz. Deep Eddy Original Vodka
1 oz. Dark rum
1 oz. Half n half
2 tbsp. Canned pumpkin puree
1 oz. Maple syrup
¼ tsp Pumpkin pie spice
¼ tsp Vanilla extract
Graham crackers
Cinnamon
Sugar
Smash up the graham crackers, cinnamon and sugar together. Wet the rim of the glass with maple syrup and dip it into your cinnamon, sugar, cracker mixture. Combine remaining ingredients into your cocktail shaker and shake for 30-45 seconds. Pour and strain into your rimmed martini glass. Garnish with a little bit of grated nutmeg and cinnamon stick.
Caramel Apple Toddy (Courtesy of Allison Kave of Butter & Scotch for Hi-Chew)
3 ounces Caramel Apple HI-CHEW Infused Applejack **
1.5 cups apple cider
1 ounce fresh lemon juice
In a small saucepan, heat the cider until hot. Remove from the heat, stir in the applejack and lemon juice, and divide between two mugs. Garnish with a lemon wheel and dried apple ring.**INFUSIONS: The infusion ratio is one piece of candy per ounce of liquor. Soak the candy until dissolved.
Ketel One Family-Made Vodka Pumpkin Spice (Courtesy of Jaspers)
Pumpkin Ale
Baileys
Garnish with Pumpkin Spice and serve in a martini glass.
Cruzan Midnight Potion (Courtesy of Cruzan Rum)
1 part Cruzan® Aged Light Rum
1 part Cruzan® Aged Dark Rum
1 part Cruzan® Black Strap Rum
1 parts Apricot Liqueur
3 parts Orange Juice
1 dashes Lime Bitters
Orange Peel
Cherries
Combine Cruzan Aged Light Rum, Cruzan Aged Dark Rum, apricot liqueur, orange juice and lime bitters in a cocktail shaker with ice. Strain into a large glass filled with ice. Float one part Cruzan® Black Strap Rum on top of each glass, then garnish with the orange peel and a cocktail pick of cherries. For Skeleton Garnish: Peel orange rind and lay flat on surface. Take circle cookie cutter and cut circle space out of the peel. Use paring knife to cut mini circles for eyes, nose and jaw of skeleton garnish.
The Spirited Specter (Courtesy of Ravo Vodka)
2 oz. Ravo Vodka
1 oz. Lemon Lime Soda
Splash of lemon juice
Crystal candy on stick
In a cocktail shaker filled with ice, pour the three ingredients. Shake well. Strain into a chilled martini glass. Garnish with crystal candy.
Vampire’s Bubbly (Courtesy of Benham’s Gin)
3 oz. Benham’s Gin
1/2 oz. lemon juice
1 tsp. grenadine
Castello del Poggio Prosecco
Black Licorice
Place licorice and 1-2 ice cubes into a wine glass. Fill with the gin, lemon juice and grenadine. Top the glass with Castello del Poggio Prosecco.
Spooky Peach Punch (Courtesy of Diplomatico Rum)
3 cups ice
1 cup Diplomatico Planas rum
1/2 cups peach liqueur (Alizé)
1/4 cup lime juice
500 ml ginger ale
1 bottle Castello del Poggio Moscato
Candy corn
Lemon and lime slices for garnish
In a large punch bowl, combine Diplomatico Planas rum, peach liqueur, lime juice and ginger ale. When ready to serve, add bottle of Castello del Poggio Moscato to the bowl and stir. Garnish with lime, lemons and candy corn.
