Halloween is one of the best holidays and while you can’t go trick-or-treating anymore, and won’t be getting so far into a sugar rush that you start to taste colors, it will still be okay. Why? Because Booze. (If you ever have to ask why something will be okay, we’re going to give you a hint—the answer is going to be booze.)
This year, whether you’re going to that awkward co-workers Halloween party because you think the hot girl down the hall will be there, throwing a party yourself to meet your future wife while you wear a hanging Chad costume, or you just need an excuse to get a little tipsy while handing out candy to children, we’ve got you covered. From spirited takes on classics like the Boulevardier to a punch recipe that’ll raise the dead, there’s something for everyone on Ultimate Halloween Cocktails list.
- 2 oz Blue Nectar Reposado Special Craft Tequila
- ¼ oz honey syrup
- ¼ oz mezcal
- 2 dashes Angostura bitters
Method: Combine all ingredients, add ice and stir until cold – around one to two minutes. Strain into a rocks glass.
Method: 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.
Method: Stir with ice & strain. Serve in a coupe glass and garnish with an orange peel.
*Beet infused El Silencio Espadin
- 9 Beets(rough chopped)
- 1 bottle ES Espadin (750 ml)
Method: Combine ingredients and let sit for 48 hours. Fine strain and bottle.
Wicked Black Forest Punch
(Created by Willy Shine, Brand Meister)
- 15 oz Jägermeister
- 5 oz Kirschwasser
- 2.5 oz velvet falernum
- 5 oz Hibiscus tea syrup agave syrup
- 5 oz Fresh Lemon juice
- 2.5 oz Passionfruit juice
- 2.5 oz Fresh Orange juice
- 7.5 oz Fresh pineapple juice
- 10 oz filtered water
- 10 dashes Angostura bitters
- 20 oz Ginger beer
Method: Combine all ingredients into a gallon container except the ginger beer and refrigerate. When time to serve pour into a punch bowl with big ice cube garnish with orange wheels, lemon wheels & hibiscus flowers couple of chips of food grade dry ice. Serves 15.
Pumpkin Spice Negroni
(Created by Mia Mastroianni, Soho House West Hollywood + Bar Rescue)
- 1 oz Campari
- 1 oz Bulldog Gin
- 3/4 oz Frangelico
- 1/2 oz Pumpkin Puree Infused Syrup
- Egg White
Method: Combine all ingredients and dry shake. Reshake with ice and strain into a small pumpkin (or coupe). Garnish with a light dusting of cinnamon and pumpkin seeds.
- 2 parts Sailor Jerry Spiced Rum
- ½ part fresh lemon juice
- 1 part Grade-A Vermont maple syrup
- 1 ½ parts fresh orange juice
- Seasonal pilsner (to taste)
Method: Build ingredients in empty shaker, add ice, shake and strain into chilled pint glass or desired beer mug (no ice). Top with a seasonal pilsner of your choosing.
- 2 oz Crystal Head Vodka
- 1 oz *Blackberry shrub
- .75 oz lemon juice
- .75 oz **molasses simple syrup
Method: Pour all of the ingredients in a shaker. Add ice. Shake vigorously for about 10 seconds. Use cocktail strainer and pour cocktail in a hurricane glass. Fill glass with crushed ice. Garnish to your liking, have fun!
*Blackberry Shrub (Makes about 4 cups)
- 2 3/4 cups of blackberries
- 1 1/2 cups granulated white sugar
- 1 1/2 cups of water
- 3/4 cup of aged balsamic vinegar
Method: Put the blackberries and sugar to a medium saucepan. Mix and crush the berries with a muddler to release the juices. Add water and cook on low heat until the berries are soft (about 10 – 15 minutes). Stir occasionally with a wooden spoon and keep lightly mashing the berries each time you stir. Strain the mixture through a fine mesh basket strainer and return to the saucepan. You may discard the solids. Add the aged balsamic vinegar. Increase the heat to medium-low and bring the mixture to a slow boil. Take the mixture off of the heat and let cool. Transfer to a pitcher or bottle. Chill shrub in the refrigerator before using.
**Molasses simple syrup (Makes about 3 cups)
- 2 cups of granulated white sugar
- 1 cup of very hot water
- 2 tbsp of molasses
Method: Stir and let cool.
- 2 oz Jose Cuervo Tradicional infused with dried coconut flakes
- 1/2 oz Agave nectar
- 1/2 oz Corn purée
- 3/4 oz Fresh Lime juice
- 5 drops Habanero-infused tequila
Method: Mix ingredients together in a shaker with ice. Shake well and strain into coupe glass.
(Made by Jane Danger, Mother of Pearl, NYC)
- 1 oz Novo Fogo Chameleon Cachaça
- 1 oz Novo Fogo Tanager Cachaça
- .25 oz Giffard Triple Sec
- .75 oz lime juice
- .5 oz orange juice
- .5 oz passionfruit syrup
- 1 dash Scrappy’s Aromatic Bitters
- 1 dash absinthe
Method: Shake, pour over crushed ice into a tiki mug
EFFEN Blood Orange Connection
- 1 1/4 parts EFFEN Blood Orange Vodka
- 3/4 part Courvoisier VS Cognac
- 1/2 part Simple Syrup
- 1/2 part Fresh Lemon Juice
- Orange Twist, for Garnish
Method: Combine ingredients in Boston Shaker with ice and shake vigorously. Strain into a chilled martini cocktail glass with sugared rum. Garnish with orange twist.
The Caramel Apple
(Created for the Art Bar at The Sonesta Hotel Philadelphia)
- 1 ½ oz. Vodka
- 1 oz. Apple Schnapps
- 1 oz. Dekuyper Sour Apple Pucker
- ½ oz. Caramel Syrup
Method: Stir ingredients together and serve in a martini glass. Garnish will orange peel.
Bacardí Bat Magic
- 1.5 parts Bacardí Black
- 0.5 part Fresh Lime Juice
- 0.5 part Simple Syrup
- Dark Beer
- 2 Dashes Orange Bitters
Method: Combine Bacardí Black, lime juice, simple syrup and bitters in a shaker filled with ice, shake, strain into an ice filled pint glass, then fill with dark beer. Garnish with an Orange Slice.
- 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
Method: Put all ingredients into a Boston shaker, add ice and shake until cold. Double strain into a chilled cocktail glass/coupe. Garnish with Edible Marigold.
- 1.5 Parts Absolut Mandrin
- .5 Parts Malibu
- 1 Part Passion Fruit Puree
- .5 Parts White Grapefruit Juice
- .75 Parts Cinnamon Schnapps
- 2 Dashes Pernod Absinthe
- .5 Parts Cappalletti
Method: Combine ingredients except Cappalletti in a mixing glass. Pour over crushed ice in a clear skull glass. Top with Cappalletti. Garnish with plastic spiders and bloody fingers for added Halloween effect.
New Amsterdam Blood Punch
- 1.5 oz. New Amsterdam Vodka
- 2 oz. Blood Orange Soda
- 1 oz. Pomegranate Juice
- .5 oz. Lime juice
Method: Add ingredients (except Blood Orange Soda) into a cocktail shaker filled with ice, and shake together. Uncap shaker and add Blood Orange Soda. Strain into Collins glass filled with fresh ice, and garnish with blood orange slices.