Everyone knows that the most important spirits on Halloween are the alcoholic ones. Even if you’re not hosting a party this year, these cocktail recipes pair just as well with Netflix, cozy slippers and giant bags of candy. Yay, adulthood!
Halloween is Oct. 31, and while everyone loves a good costume party, let’s face it: we’re sick of the same old punch bowl. Try one of these scarily good cocktail recipes and take your Halloween bash to the next level!
Smoke & Mirrors, created by Anthony Bohlinger (Maison Premier, Seamstress NYC)
1.5 elit Vodka
.5 Superior Vermouth
.25 creme de violet
2 dashes Lavender Bitters
4 dashes Germain Robin Absinthe Blanche
Place all ingredients in a mixing glass and stir with ice. In a martini chiller glass, place three pieces of culinary dry ice into the bowl section of the glass and add 2 oz of warm water, and give it a quick stir. Top with the martini glass and pour in the cocktail from the mixing glass. Garnish with a sprig of fresh lavender and express a lemon zest over top.
“WITCHES HAT” Cocktail by Blue Ice Vodka
2 oz Blue Ice vodka
1 oz black Chambord
2 oz cherry juice
Black Sugar for garnish
Lightly dampen the rim of a martini glass and dip in black sugar. Set aside. Place vodka, Chambord and cherry juice in a cocktail shaker filled 2/3 with ice. Shake until jet cold (about 20 seconds). Strain the cocktail into your preferred cocktail glass and serve.
Created by Masa Urushido of Saxon + Parole
1 ½ parts Ménage à Trois Berry Vodka
¾ part fresh lemon juice
¼ part crème de cassis
½ part of beet grenadine*
Gooseberries and mint for garnish
For the beet grenadine: ½ cup of concentrated beet juice, 1 ½ cups of pomegranate juice, 2 cups of sugar. Heat and reduce until the mixture becomes a syrup. Shake vodka, lemon juice and crème de cassis with ice and strain into a stemless wine glass filled with crushed ice. Top with beet grenadine. Garnish with gooseberries and mint.
Orange Cafe Flip
1 oz. Hangar 1 Mandarin Blossom Vodka
1 oz. Heavy Cream
1 oz. Espresso
1 whole Egg
Add all ingredients in a cocktail shaker. Shake without any ice to emulsify the egg. Shake again with ice and strain into a chilled coupe glass. Garnish with freshly grated nutmeg.
Wicked Black Forest Punch, available at Bounce Sporting Club in NYC
.25oz Velvet falernum
.5oz Hibiscus tea syrup agave syrup agave syrup (1-1 tea to agave)
.5oz Lemon juice (fresh)
.5oz Passionfruit juice
.25oz Orange juice (fresh)
.75oz Pineapple juice (fresh)
1 dash angostura bitters
2oz Top Ginger beer
Ice: Crushed ice
Garnish: Hibiscus flower
Glass: Clear tall tiki mug 14oz
Shake and strain everything but ginger beer. Add crushed ice or pellet ice, top with ginger beer, garnish & serve.
2 ounces 1800® Coconut
3 slices papaya
¼ ounce honey
Pinch of basil
Add all ingredients to shaker. Shake and strain into highball glass. Garnish with basil sprig.
Clos du Bois Spooky Spice
1 cup Clos du Bois Cabernet Sauvignon
3-4 tablespoons Orangecello
1 cup orange juice, freshly squeezed
Juice of 1 whole lemon, freshly squeezed
Mix all ingredients together as a batch. Shake a singular serving with ice and top off with a cinnamon stick and a maraschino cherry.
Green Monster, available at Paper Factory Hotel in NYC
1.5 oz Tequila
.75 oz Midori
.5 oz Simple Syrup
.5 oz Triple Sec.
Combine ingredients. Add a touch of Lime Juice and serve in a martini glass with a cinnamon stick.
16 oz vodka
32 oz Zevia Ginger Ale
32 oz Zevia Lemon Lime Twist
32 oz lime sherbet
Place ingredients in a punch bowl and stir until mixed. For a ghoulish appeal, pour over a small block of dry ice!
Veuve Clicquot Rich’s Brew
5-6 large ice cubes
2-3 slices of blood orange
Veuve Clicquot Rich Champagne
Place 5 ice cubes in a large wine glass, add the slices of blood orange, and finish with chilled Veuve Clicquot Rich.
Pour all ingredients in a shaker. Dry shake for 15 seconds. Add ice, shake until the drink is foamy. Pour into a fizz glass, top with seltzer. Garnish with Count Chakula cereal and marshmallows over foam.
4 bottles Angry Orchard Crisp Apple
8 oz Vodka, Gin or White Rum
1.5 oz Grand Marnier
3 oz Lemon Juice
6 oz Cranberry Syrup**
3 oz Raspberry Puree (Can also use strawberries)
Add ingredients to a punch bowl except the cider. Stir to combine and then top with Angry Orchard Crisp Apple. Garnish with zombie hand ice cubes and spider ice.
2 cups Cranberry Juice
1 cup sugar
Add all ingredients to the pot and simmer over low heat until sugar is dissolved. Allow to cool and keep refrigerated.
El Infierno, created by Casa Neta, NYC
4oz Del Amigo Mezcal
2oz Plantation Pineapple Rum
2oz Passionfruit Syrup
1.5oz Fresh Lime Juice
.1oz Agave Syrup
.25oz Housemade Grenadine
4 dashes Vieux Pontarlier Absinthe
Combine ingredients. Serves 2-3 people.
Virginia Black’s Don Cornelius
2 oz Virginia Black Decadent American Whiskey
1/2 oz Cinnamon Syrup
2 dashes Jerry Thomas Own Decanter Bitters
7 drops Jamaican Jerk Bitters
Stir all ingredients together in mixing glass. Strain over large ice cube in rocks glass, add dry ice. When glass starts smoking, shave fresh nutmeg over drink. Garnish with fresh nutmeg.
SVEDKA’s Orange Scream Spritz
1 part SVEDKA Orange Cream Pop
½ part Campari
½ part orange juice
Splash sparkling wine
Combine all ingredients, except for sparkling wine, in a cocktail shaker filled with ice. Shake and strain into a flute glass. Top with sparkling wine. Garnish with a coil of black licorice.
Vampire’s Kiss, created by Bagatelle’s Head Mixologist Michele Papa
1.5 oz Tanteo Chocolate Tequila
0.75 oz ginger syrup
0.75 oz lemon juice
Red wine float
Combine tequila, ginger syrup, and lemon juice, shake with ice, strain into rocks glass over crushed ice, delicately top with Malbec float and dried lemon slice.
HollywoodLifers, are you going to try one of these recipes this Halloween? Tell us!