Over 60 spooky cocktails that are perfect for Halloween

While some people may think that Halloween is reserved for kids to dress us and to trick or treat, adults can also make the most of the festive holiday!

Thanks to creative treats and beverages, your Halloween evening will be anything but boring. From fruity drinks with festive garnishes to flaming drinks (yes, really), we have rounded up over 60 fun cocktails that will make the perfect addition to your Halloween evening.

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Festive Halloween cocktails
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Festive Halloween cocktails

Pumpkin Spice Margarita
Crafted by Manny Hinojosa, Global Brand Ambassador, Cazadores

Ingredients:

  • 1 ½ oz. Tequila Cazadores Reposado
  • 1 oz. Bols Pumpkin Spice Liqueur 
  • 2 oz. Orange Juice 
  • ½ oz. Lemon Juice 
  • Dash of Cinnamon Powder 

Preparation:

  1. In a cocktail shaker, combine all the ingredients with ice. Shake and serve over the rocks.
  2. Rim glass with cinnamon sugar, and garnish with slices of lime and orange. 

Apple of My Eye
Crafted by Gabe Urrutia, National Brand Ambassador, Bacardi Single Malts

Ingredients:

  • 1 oz. Aberfeldy 12 Year Old
  • ¼ oz. Simple Syrup
  • ¼ oz. Ancho Reyes
  • ¼ oz. Lemon Juice
  • 2 dashes of Regans Orange Bitters
  • Apple Cider

Preparation:

  1. Top with apple cider and serve in a collins glass.
  2. Garnish with an orange twist. 

Blood Orange Spritzer

Ingredients:

  • 1.5 oz. JAJA Blanco
  • 2 oz. Blood Orange puree
  • ½ oz. fresh lime juice
  • Seltzer

Preparation:

  1. Dehydrated (or fresh!) orange slice, round.
  2. Fill to the top of a coupe glass, add a splash of seltzer, and garnish with an orange slice (either dehydrated or fresh).

Le Frog

Ingredients:

  • 1.5oz GV Originale
  • .25oz Green Chartreuse 
  • .5oz Simple Syrup
  • .75oz Lime juice, freshly squeezed
  • 3 fresh cucumber slices
  • 6 fresh thai basil leaves
  • Muddle 2 dashes of celery bitters 
  • Pinch of salt

Preparation:

  1. Shake, double strain and pour into rocks glass
  2. Garnish with fresh Cucumber peel around the inside of the glass 

The Cognac Cauldron

Ingredients:

  • 1 750 ml bottle of D’USSE Cognac
  • 32 oz Cloudy Apple Cider
  • 12 oz Pomegranate Juice
  • 12 oz Cinnamon Simple Syrup

Autumn Sloe Spritz
db Bistro
Moderne * Cocktail created by Sommelier Brittany Villafane

Ingredients:

  • 1 oz Hayman’s Sloe Gin
  • .5 oz Lillet Blanc  
  • 3 oz Sparkling Wine
  • 2 dashes of Orange Bitters

Preparation:

  1. Garnish with an Orange Twist and Blackberry

H. Cortes Cure
Boulud Sud * Cocktail created by head mixologist, Samy Berdai

Ingredients:

  • 1.5 oz. Diplomatico Rum
  • 0.25 oz Myer’s Rum
  • 1.5 oz Pinot Noir Grape Juice
  • 0.5 oz Lime Juice
  • 4 dashes Cinnamon Tincture
  • 5 dashes Angostura Bitters
  • 0.25 oz Demerara Syrup

Preparation:

  1. Shaken, served over ice in Terra Cotta tumbler with short straw No garnish

Vampire's Bloody Mary

Ingredients:

  • 2 oz. tomato juice
  • Spindrift Cucumber
  • 1.5 oz vodka
  • 1 tsp. Worcestershire sauce
  • 3/4 tsp. horseradish
  • Hot sauce, salt and pepper, lemon juice
  • Your fav garnishes
     

Directions:

  1. Combine all ingredients into a glass. Top with Spindrift Cucumber.
  2. Garnish with your favs. Enjoy!

The Unburnt
Created by Mixologist Gabe Orta

Ingredients:

Preparation:

  1. Add all ingredients in a mixing glass. Add ice and stir for 10 seconds.
  2. Strain over an ice block in a rocks glass.
  3. Garnish with freshly burnt sage so that it is smoking upon being served.

Morton's Candy Corn Old Fashioned

Ingredients:

  • 3 dashes of Orange Bitters
  • 1 orange slice
  • .5 ounces of Monin Candy Corn Syrup

Preparation:

  1. Muddle above ingredients in a large old Fashioned glass.
  2. Add ice to top of glass and pour over 2 ounces of Jack Daniels Whiskey.
  3. Garnish with 4-5 Candy Corns placed in a Bamboo Side Car that is clothes pinned onto the top of the glass

BOO!-zy Shake

Ingredients:

  • Jim Beam Bourbon
  • Captain Morgan Dark Rum
  • Creamy Vanilla Ice Cream
  • Rich Dark Chocolate Sauce
  • House-made White Chocolate Whipped Cream
  • Candy Corn for Garnish

Preparation:

  1. Combine and top with candy corn.

Head down to your nearest Hard Rock Cafe location from Oct. 26 – Nov. 3 to sample this hauntingly delicious boozy milkshake!

Voodoo & Tonic 

Ingredients:

  • 1 oz St. Germain Liqueur  
  • 1 oz vodka 
  • .5 oz lemon juice 
  • .5 oz simple syrup 

Preparation:

  1. Combine and top with ORGANICS by Red Bull Tonic Water 

The Blood in Hand
Created by Tullamore D.E.W. Ambassador Tim Herlihy

Ingredients:

  • 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                  

Preparation:

  1. Add all the ingredients to a shaker and fill with ice.  
  2. Shake, and strain into a rocks glass

Anch-u Afraid of the Dark
by Camille Austin, National Ancho Reyes Ambassador

Preparation:

  1. Build in a Collins glass filled with ice.
  2. Garnish with a squeeze of lime.

Scooby Snack Shots
by Ashley Thomas, West Coast Sailor Jerry Ambassador

Ingredients:

Preparation:

  1. Combine all in a shaker with ice, strain into shot glasses and top with whipped cream

Black Sesame Charcoal Collagen Potion

Ingredients:

  • 1 Crushed Tonic (original)
  • 1 tbsp black sesame seeds
  • 1 frozen banana
  • 1 tbsp black sesame paste
  • 1 tbsp activated charcoal
  • ½ cup coconut milk
     

Preparation:

  1. With a mortar and pestle, grind the black sesame seeds, then transfer to a blender.
  2. Add the Crushed Tonic original crush, banana, black sesame paste, activated charcoal, and coconut milk. Blend your potion!
  3. Place in a glass and garnish with your favorite tricks and treats!

Little Devil
by Trevor Schneider, National Reyka Ambassador

Ingredients:

  • 1 ¾ part Reyka Vodka
  • ¾ part fresh lemon juice
  • ¾ part maple syrup B grade
  • ¾ part Ancho Reyes Chile Liqueur
  • Top with soda water

Preparation:

  1. Combine all ingredients together in cocktail shaker and strain and serve in a Collins glass.
  2. Garnish with a lemon wedge.

Carpe Dia Punch
by Jaime Salas, National Milagro Ambassador

Ingredients:

  • 2 Parts Milagro Anejo
  • 1 Part Fresh Lime Juice
  • ¾ Part Blackberry Syrup
  • 1 EA Sage leaf
  • 1 Part Hibiscus Tea
  • 1 Part Ginger Beer
  • Blackberries

Preparation:

  1. Build all ingredients except ginger beer in a punch bowl over a block of ice.
  2. Top with ginger beer right before stirring intermittently.
  3. Garnish with blackberries and sage.

Green Apple Toddy

Ingredients (Serves 2)

  • 3 ounces HI-CHEW Green Apple-Infused Applejack**
  • 1.5 cups apple cider

  • 1 ounce fresh lemon juice

Preparation:

  1. In a small saucepan, heat the cider until hot.
  2. Remove from the heat, stir in the applejack and lemon juice, and divide between two mugs.
  3. 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.

*Booze-free option: Leave the booze out, garnish with a skewer of Green Apple HI-CHEW candies.

Sparkling Pumpkin Pie

Ingredients:

  • 2 oz. honey whiskey
  • ½ oz. lemon juice
  • 1 tbsp. pumpkin puree
  • 4 oz. Sparkling Ice Crisp Apple
  • Whipped cream
  • Pumpkin pie spice

Preparation:

  1. Pour whiskey, lemon juice, and pumpkin puree into a cocktail shaker with the ice and shake.  
  2. Strain into a rocks glass and float with Sparkling Ice Crisp Apple.
  3. Top with whipped cream and a sprinkle of pumpkin pie spice

NOLET’S Silver Corpse Reviver

Ingredients:

  • 1 oz. NOLET’S Silver Gin
  • 1 oz. Lillet Blanc
  • 1 oz. Cointreau
  • 1 oz. Fresh Lemon Juice
  • 1 dash of Absinthe
  • Orange Peel for Garnish

Preparation:

  1. Shake all ingredients together in an ice-filled shaker and strain into a Martini or coupe glass.
  2. Garnish with an orange peel.

Spellbinding Brew

Ingredients (Batch recipe serves 8): 

  • 2 cups RumHaven
  • 1 cup Fresh Lime Juice
  • 1 cup Grenadine
  • Top w/ Ginger Beer
  • 8 Lime wheels

Preparation:

  1. Combine RumHaven, lime juice and grenadine into a pitcher filled with ice and lime wheels.
  2. Top off pitcher with ginger beer and stir gently.
  3. Serve in ice-filled Collins glasses and add a drizzle of grenadine to each cocktail for additional garnish.

White Russian

Ingredients:

  • 1 pint of ice
  • 1 slice of orange
  • 2 tsp. maple sugar
  • 2 oz. coffee liqueur (make-at-home recipe, see below)
  • 1 oz. vodka of your choice
  • 2 oz. Picnik Butter Coffee Creamer

Picnik Coffee Liqueur

Ingredients:

  • 24 oz. vodka
  • 8 tbsp. ground coffee
  • 12 oz. maple syrup
  • 2 oz. vanilla extract

To make:

  1. Shake and steep coffee grounds and vodka for 30 minutes, agitating every 5 minutes
  2. Double strain, first using cheese cloth, then using coffee filter.
  3. Once free of grounds, combine with the maple syrup and vanilla extract.

Preparation:

  1. Fill large mixing glass with ice.
  2. Prepare serving glass: Citrus the rim and roll in maple sugar for glass garnish. For a Halloween version, roll in red or black sugar.
  3. Add coffee liqueur, vodka, and creamer to mixing glass.
  4. Shake it up!
  5. Strain into serving glass.
  6. Enjoy!

Hell Fire
Created by Masa Urushido

Ingredients:

Preparation:

  1. Shake all ingredients with ice and strain into a rocks glass.
  2. Garnish with mint leaves and top off the drink by flaming ground cinnamon.

*Sherbet recipe: Grill 2-3 peaches (or any seasonal fruit) until nicely charred. Mix the peaches in a blender with equal parts white sugar and strain. 

Sugar Skull Punch

Ingredients:

  • 1 part Avión Silver
  • 1 part whole milk or milk substitute
  • 1 part Kahlua 3⁄4 part agave
  • Dash mole bitters

Preparation:

  1. Build in punch bowl.
  2. Add ice and stir briefly to combine.
  3. Use ladle to serve.
  4. Garnish with nutmeg

It's The Great Pumpkin
Courtesy of Greene St. Kitchen at PALMS Casino Resort

Ingredients:

  • 1 OZ JIM BEAM 
  • 1 OZ KAHLUA 
  • 1OZ PUMPKIN SPICE HEAVY CREAM

Preparation:

  1. POUR THE WHISKEY AND KAHLUA OVER FRESH ICE IN A ROCKS GLASS.
  2. FLOAT THE PUMPKIN SPICE CREAM OVER THE TOP.
  3. GARNISH WITH PUMPKIN SPICE SUGAR RIM 

Nightmare on Orchard St. 
Available exclusively at Las’ Lap

Ingredients:

  • 1.5 parts BACARDÍ Superior rum
  • 0.75 part Coconut milk
  • 0.75 part Fresh lime Juice
  • 0.5 part Grenadine (1:1 Brown sugar and Pomegranate juice)
  • 0.25 part Pimento dram or Allspice liqueur

Preparation:

  1. Shake all ingredients and strain into a highball glass.
  2. Fill with crushed or cracked ice.
  3. Garnish with a Peychaud’s bitters float, orange peel and mint sprig.

Wizard Powers

Ingredients:

  • 2 oz. Owney’s Rum
  • 0.5 oz. Salted Pecan Rye Whiskey Syrup
  • 2 dashes Orange Bitters
  • 1 dash Angostura Bitters

Preparation:

  1. Combine ingredients in a mixing glass and stir with ice.
  2. Serve over ice in a rocks glass.
  3. Garnish with a lemon and orange twist. 

Black on Black

Ingredients:

Preparation:

  1. Combine all ingredients with ice and shake vigorously.
  2. Strain into a tall glass over ice and fill with stout beer.
  3. Garnish with a fine dusting of bitter cocoa powder.

The Afterlife

Ingredients:

  • 1 1/2 part Avión Silver
  • 1/2 parts Lime Juice
  • 3 parts Ginger Beer or Ginger Ale
  • Optional: Splash of crème de cassis (1/4 part)

Preparation:

  1. Rim highball glass with salt/colored sugar mix. Build cocktail in glass.
  2. Add ice, garnish with lime wedge of wheel.

Black Cauldron

Ingredients:

  • 1 ½ parts Hornitos® Black Barrel® Tequila
  • ¾ part fresh lemon juice
  • ¼ part sage simple syrup
  • 2 dashes Angostura® bitters
  • 1 capsule activated charcoal*
  • Lemon wedge

Preparation:

  1. Combine equal parts sugar and water with 3-5 sage sprigs and bring to a boil to create sage simple syrup.
  2. Combine all ingredients in a shaker with ice and shake vigorously.
  3. Strain into a coupe glass.
  4. Garnish with a lemon wedge.

Cereal Killer
Pernod Ricard USA and National Mixologist Jane Danger

Ingredients: 

  • Cereal of your choice (we used Fruity Pebbles and Lucky Charms)
  • Vanilla frosting
  • 1 1/2 oz Martell
  • 2 1/2 oz Cereal infused Whole Milk
  • 1 dash Vanilla extract
  • 1/4oz Simple Syrup
  • Glass- Rocks

Preparation:

  1. Build in glass.
  2. Stir.
  3. Ice.
  4. Garnish: frosting rim glass rolled in cereal, dash of peychauds bitters

Stairway to Haven 

Ingredients:

  • 1.5 oz. RumHaven
  • .5 oz. Vanilla Liqueur
  • 1 oz. Coffee Liqueur
  • 2 oz. Cold Pressed Coffee

Preparation:

  1. Add ingredients into a cocktail shaker filled with ice and shake vigorously.
  2. Strain cocktail into a chilled Martini/coupe glass and garnish. 

Harvest Road 
Created by Gabe Orta of Bar Lab + Broken Shaker


Ingredients:

  • 1 bar spoon of Tabasco sauce
  • 1 oz Rye Whiskey 
1/2 oz port wine 
2 bar spoons black berry jam 
1/2 oz lemon juice 
1 sage stalk 
Garnish: 
  • Sage
  • 2 Blackberries 

Preparation: 
  1. Place all ingredients into a cocktail shaker.
  2. Fill with ice and shake for 8-10 seconds.
  3. Strain into a rocks glass filled with ice 

Light My Fire
Created by Rael Petit and available at the Williamsburg Hotel (NYC)

Ingredients:

Preparation:

  1. Shaken & served in a highball topped with champagne.
  2. Garnished with dehydrated lime and rosemary and .25 oz of burned chartreuse

The Blood in Hand
by Tullamore D.E.W. Ambassador Tim Herlihy

Ingredients:

  • 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                   

Preparation:

  1. Add all the ingredients to a shaker and fill with ice.  
  2. Shake, and strain into a rocks glass

El Amor de Julio
Created by NYC Mixologist Michael Timmons

Ingredients:

  • 1 oz Tequila Don Julio Reposado
  • 1/3 oz Chile Liqueur
  • 1/4 oz Italian Apéritif
  • 1/4 oz Pomegranate Liqueur
  • 2 Dashes Mole Bitters
  • 2 Dashes Angostura Bitters
  • Grapefruit Twist for Garnish

Preparation:

  1. Combine Tequila Don Julio Reposado, Chile Liqueur, Italian Apéritif and Pomegranate Liqueur into a mixing glass with ice and stir.
  2. Strain contents into a rocks glass over one large ice cube.
  3. Add 2 dashes each of Mole Bitters and Angostura Bitters.
  4. Garnish with a grapefruit twist.
  5. Ideal Serving Glass: Rocks Glass

Día de Muertos (Day of the Dead) Ofrenda
by Jaime Salas, National Milagro Ambassador

Ingredients:

  • 2 Parts Milagro Reposado
  • 1 Part Fresh Mandarin Juice
  • 1/2 Part Fresh Lemon Juice
  • 1/4 Part Green Cardamom (Orange Blossom) Honey Syrup
  • 1/2 Part Egg White

Preparation:

  1. Put all ingredients into a Boston shaker, add ice and shake until cold.
  2. Double strain into a chilled cocktail glass/coupe. Garnish with Edible Marigold.

Apple Cider Mule

Ingredients:

Preparation:

  1. Combine all ingredients and enjoy in a copper mule mug.

Frankenlime Fizz

Ingredients:

  • 2 oz. limebubly
  • 1.5 oz vodka
  • 2 oz ginger beer

Preparation:

  1. Build in glass over ice.
  2. 2 dashes of green food dye for color.
  3. Garnish with a lime wedge

Vampire Kiss
by Glenfiddich Ambassador Allan Roth

Ingredients:

  • 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

Preparation:

  1. Combine all ingredients except the orange peel in a mixing glass.
  2. Stir and strain into a coupe.  
  3. Express the orange peel over the cocktail and discard.

Vampire Shots
Recipe from Thumbtack Chef and Owner of Let's Eat Sonoma, Michelle Fitzgerald

Ingredients:

  • 4 oz. Rye or Wheat Whiskey
  • 2 oz. Sweet Vermouth
  • Juice of ½ Orange
  • Dash of Cinnamon
  • Dash of Cardamom
  • Dash of Ground Cloves
  • Red Food Coloring

Directions

  1. Combine Whiskey, Sweet Vermouth, Orange Juice, the Spices and one small drop of Red Food Coloring in a large shaker. Add traditional ice and shake for at 30 seconds to chill and evenly disperse color.  
  2. Pour Vampire Shot from shaker into a measuring cup with a good pour spout. Using measuring cup, pour Shots into 4 test tubes. Leave at least 1 cm at the top for the test cube cork. Add cork and serve immediately or set aside upright in a refrigerator. If not serving immediately, gently shake each test tube before serving as the ingredients will settle slightly. 
  3. Design Tips: Tie thin ribbon around each test tube with a food tag denoting “Vampire Shot”. Serve standing upright. 

Virtuous Sin

Ingredients:

Preparation:

  1. Fill a highball glass 1/4 full with ice cubes
  2. Pour cinnamon whiskey and top with cider
  3. Garnish with apple slices

Tequila Pie

  • 2oz 1800 Reposado
  • .75oz Pumpkin Puree
  • .50oz Condensed Milk
  • Dash or Bitters
  • Pinch of Cinnamon

Preparation:

  1. In a mixing tin, combine all ingredients
  2. Ice, shake hard for 15 seconds
  3. Double strain into Martini Glass
  4. Garnish: Mint Sprig

From the Crypt

Ingredients:

  • 1 part SVEDKA Vodka
  • ½ part melon liqueur
  • ½ part pineapple juice

Preparation:

  1. Combine ingredients in cocktail shaker filled with ice.
  2. Shake well and strain into a shot glass.

Orange Cinnamon Blossom 

Ingredients:

Preparation:

  1. Rinse lemon and orange and thinly slice them, discarding seeds; quarter the orange slices.
  2. Put fruit in a 4- to 5-quart pan. Add honey, sugar (use the smaller amount if you prefer drinks on the tart side, the larger if you want a sweeter flavor), cloves and allspice.  
  3. With a knife, cut the cinnamon sticks lengthwise into thinner strips. Add cinnamon and 2 cups water to pan; bring to a boil over high heat, then reduce heat and boil gently for 5 minutes.
  4. Pour Prosecco into hot citrus base and heat until steaming, about 8 minutes. Keep warm over low heat.
  5. Ladle into heatproof cups or wineglasses.

BACARDÍ Zombie

Ingredients:

Preparation:

  1. Pour all ingredients into a shaker full of ice and shake vigorously.
  2. Strain and pour into a highball glass filled with ice.
  3. Garnish with fresh fruit.

Bulleit Be-Dazzle

Ingredients:

  • 2 parts Bulleit Bourbon
  • 1 part Grapefruit Juice
  • Half part Italian bitter aperitif
  • Top with the 2 parts Fanta Strawberry

Preparation:

  1. Shake the all ingredients and top with strawberry soda. Lemon wedge garnish.

After Hours

Ingredients:

  • The Botanist Gin – 1.5 oz.
  • Fresh Lemon Juice – .75 oz.
  • Chai Syrup – .5 oz.
  • Chocolate Bitters – 4 dashes

Preparation:

To make Chai Syrup:

  • Add 1 cup of water and 1 cup of sugar to a sauce pan and bring to a boil; Turn off the heat, add 3 chai tea bags and let steep for 10 minutes; Remove tea bags and let cool

 To make cocktail:

  1. Add all ingredients to a cocktail shaker
  2. Add ice and shake
  3. Fine strain into a coupe glass

Spooky Screwdriver
(Makes 2)

Ingredients:

Preparation:

  1. Fill a glass with ice
  2. In a cocktail shaker, shake together the Smirnoff Ice and Smirnoff No. 21 vodka
  3. Pour in the cocktail
  4. Top with a splash of grenadine
  5. Garnish with rock candy

Sparkling Pumpkin Spice Cocktail

Ingredients: 

Preparation:

  1. Pour whiskey, lemon juice, and pumpkin puree into a cocktail shaker with the ice and shake.
  2. Strain into a rocks glass and float with Sparkling Ice Crisp Apple.
  3. Top with whipped cream and a sprinkle of pumpkin pie spice.
The Pennywise
Created by Keith Larry, Employees Only NY

Ingredients:

  • 1.5 oz Jägermeister
  • .75 oz Fresh Lime Juice
  • .75 oz Coconut Cream
  • .5 oz Orgeat
  • 3 Dashes of Peychaud’s Bitters

Preparation:

  1. Combine and served in a tall glass over crushed ice

Sexy Navel

Ingredients:

  • 1 ½ oz. Crystal Head Vodka
  • 1 ½ oz.fresh orange juice or tangerine juice
  • ½ oz. Galliano
  • splash of soda
  • orange cubes
  • cinnamon

Preparation:

  1. In a highball glass filled with ice, combine Crystal Head Vodka, orange juice and Galliano
  2. Stir well then add a splash of soda.

Garnish:

  • Skewer thick cubes of orange then sprinkle with ground cinnamon.

Black Box Spellbound Sangria

Ingredients:

  • 3L (one full box, equivalent to 4 regular sized bottles of wine) Black Box Sangria
  • 4 sliced oranges
  • 4 sliced apples
  • Cinnamon stick for garnish

Preparation:

  1. Combine sangria, apples and oranges in a carafe / pitcher, pour over ice and garnish with a cinnamon stick for stirring.
  2. Halloween tip: mix sangria in a pumpkin or cauldron for a spooky spirited touch

El Vampiro Margarita
by SweetLifeBake

Ingredients:

  • 1 teaspoon salt
  • 1 teaspoon ground chipotle powder
  • 3 strawberries, hulled and sliced
  • 2 teaspoons fresh lime juice
  • ½ teaspoon ground chipotle powder
  • 2 ounces tequila
  • 1 (8.45 ounces) Perrier Strawberry
  • Lime slices

Preparation:

  1. Combine salt and chipotle powder on a small plate. Run a lime wedge around rim of the glass, dip into chipotle salt mixture to rim glass and fill glass with ice. Set aside.
  2. To a cocktail shaker, add sliced strawberries, fresh lime juice and chipotle powder. Muddle to break down strawberries, fill with ice and add tequila.
  3. Shake until well chilled then strain over rim glass filled with ice and enjoy! For a delicious mocktail, just leave out the tequila.  

Witching Hour
Created by Hendrick’s Gin Ambassador Mattias Horseman

Ingredients:

  • 3 Parts Hendrick’s Gin
  • .5 Part Chambord
  • 1 Part Fresh Lemon Juice
  • 1 Part Lavender Syrup
  • Dry Sparkling Wine (to top off)

Preparation:

  1. Shake all ingredients except the sparkling wine, double strain into flute.
  2. Garnish with a blackberry.

Banfi’s Blood Orange Blackberry Sangria

Ingredients:

  • 1 750ml bottle of Riunite Lambrusco
  • 1 cup fresh blackberries, 1 lemon, 1 blood orange sliced
  • ½ cup blood orange juice
  • ¼ cup Brandy (optional)
  • ¼ cup Triple Sec
  • 1 can of blackberry soda

Preparation:

  1. Combine the sliced fruit, brandy and triple sec in a pitcher.
  2. Add Riunite Lambrusco, blood orange juice and blackberry soda.

Wizard Powers
by Austin Hartman

Ingredients:

  • 2oz Owney’s Rum
  • .5oz salted pecan rye whiskey syrup
  • 2 dashes orange bitters
  • 1 dash angostura 

Preparation:

  1. Stirred and poured into a rocks glass
  2. Garnish: Lemon and orange twist

A Dark & Stormy Death

Ingredients:

  • 2 oz. dark rum
  • 5 oz. Bruce Cost Ginger Ale
  • Skull Ice cubes
  • Brandied Cherry Juice Floater
  • 3 Lychees and 3 blueberries

Preparation:

  1. Place two skull ice cubes in a highball glass.  
  2. Fill shaker with 2 oz rum and ½ oz brandied cherry juice and shake to chill.  
  3. Pour over ice and top with Brooklyn Crafted ginger beer. Garnish with lychee and blueberry “eyeballs.”

Skull Candy Sangria

Ingredients:

  • 3 oz. Stella Rosa Black
  • 1 oz. grapefruit juice
  • 1/2 oz. lime juice
  • 1 tsp. purple sugar (for rim)
  • Orange slice, for garnish

Preparation:

  1. Rim glass with purple sugar, stir sugar, lime juice and grapefruit juice in a pitcher.
  2. Pour over ice into glass, top with Stella Rosso and add orange slice for garnish

Black Velvet

Ingredients:

Preparation:

  1. Combine both ingredients in a flute and enjoy

Veuve Clicquot Rich’s Brew

Ingredients:

Preparation:

  1. Place 5 ice cubes in a large wine glass, add the slices of blood orange, top with chilled Veuve Clicquot Rich, and finish with a candied orange peel

New Amsterdam Apple Orchard Mule

  • 2 oz. New Amsterdam Apple
  • .5 oz. Liqor 43 Vanilla Liqueur
  • 1 oz. Local Apple Cider
  • 2 oz. Ginger Beer

Preparation:

  1. Mix ingredients in shaker or directly in mule mug.
  2. Garnish with an apple slice.

Pumpkin Spice Pie Martini

Ingredients:

  • 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

Preparation:

  1. Smash up the graham crackers, cinnamon and sugar together.
  2. Wet the rim of the glass with maple syrup and dip it into your cinnamon, sugar, cracker mixture.
  3. Combine remaining ingredients into your cocktail shaker and shake for 30-45 seconds.
  4. Pour and strain into your rimmed martini glass.
  5. Garnish with a little bit of grated nutmeg and cinnamon stick.

Paint it Red Paloma
Inspired by first Mexican female artist to exhibit in the U.S. – Maria Izquierdo

Ingredients:

Preparation:

  1. Cut lime wheels. Run one lime wheel around the rim of glass then dip the glass into salt. In glass, add ice, Jose Cuervo Tradicional® Silver tequila, blood orange juice, and superfine sugar
  2. Stir ingredients
  3. Pour in soda and garnish with blood orange

The After Life 

Ingredients:

  • .5 oz. Avion Silver
  • .5 oz Creme de Violette 
  • .5 oz Fresh Squeezed Lime Juice 
  • 3 parts Ginger Beer 

Preparation:

  1. Rim a highball glass with Calavera Salt.
  2. Combine all ingredients except Ginger beer in Shaker, shake with ice.
  3. Strain into rimmed glass, add ginger beer and fresh ice. Garnish with a lime wheel 

Devil Whiskers

Ingredients:

  • ¾ part SVEDKA Clementine
  • ¾ part sweet vermouth
  • ¾ part orange juice
  • ½ part orange Curaçao
  • Dash orange bitters

Fake blood:

  • ½ cup white corn syrup
  • 1 tablespoon cornstarch
  • ¼ cup water
  • 15 drops red food coloring
  • 1-5 drops blue food coloring

Preparation:

  1. Combine ingredients in a cocktail shaker filled with ice, shake, and strain in to a Martini glass.
  2. Garnish with an orange peel.

Fake blood:

  1. In a bowl, mix the corn syrup and the corn starch together.
  2. Add water until the mixture is the consistency of blood.
  3. Mix in food coloring until you achieve the desired color. 

Pumpkin Spice Martini

Ingredients:

Preparation:

  1. Combine ingredients and enjoy in a martini glass. Garnish with pumpkin spice.

Liquid Smoke

Ingredients:

Preparation:

  1. Stir with rocks, strain and garnish with a cherry.

Photo by Mandarin Hide

Crystal Head Smokin’ Head Caesar

Ingredients:

  • 2oz. Crystal Head Vodka
  • 5 oz. Clamato( Caesar) or tomato juice (Bloody Mary)
  • dash of Worcestershire sauce
  • dash of hot sauce
  • tiny dash of liquid smoke
  • garnish of your choice
  • Ingredients for rim garnish:
  • ¼ tsp. salt
  • ¼ tsp pepper
  • ½ tsp smoked paprika

Preparation:

  1. Rub the rim of the glass with a lemon wedge and dip into salt, pepper, and smoked paprika mix.
  2. In a shaker half filled with ice, add in all ingredients and shake well. Strain into the pre-rimmed glass filled with ice.

Optional Garnish Ideas:

  • Celery and lime wheel
  • Bacon wrapped mini meatball with two hot peppers
  • Scallop and hot pepper skewer
  • Spicy halved long bean skewer

Punkin’ Gin Fashioned

Ingredients:

  • The Botanist Gin – 1.5 oz.
  • Dry Vermouth - .25 oz.
  • Maple Syrup - .25 oz.
  • Orange Bitters – 2 dashes
  • Cinnamon Stick – 1 stick 

Preparation:

  1. In a mixing glass, add all ingredients with large ice cubes
  2. Stir then strain into rocks glass over large ice cubes
  3. Garnish with a cinnamon stick
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Scroll through the gallery for all of the recipes that we're currently brewing, andwatch the video above for a breakdown of one of our favorite seasonal drinks!

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