It doesn’t matter whether you’ve got an elaborate costume that you’ve spent months crafting or if you’re not even dressing up and going as a “Broke Millennial” this Halloween, chances are that you’re going to be going to — or even hosting — a party.
As we all know, parties are made better with boo-ze (pun intended) and what is more delightful than a well-made cocktail? Answer: two well-made cocktails. Or three or — well, you get the point. No matter what kind of alcohol you gravitate towards, you’ll find plenty of options for cocktails to make for your Halloween party below.
Need more than just cocktails? Here’s how to throw the ultimate Halloween party.
(Created by Federico Avila, Bar Belly, New York City)
- 1.5 oz Aylesbury Duck vodka
- .5 oz Pierre Ferrand Liqueur
- 2 oz Moroccan Blend Coffee Cold Brew
- .25 oz coconut milk
- .5 tsp cream of banana
- 1 dash black walnut bitters
- 1 dash tonka bean tincture
Method: Shake ingredients together with ice. Strain into a coupe glass and garnish with coffee beans.
Boyne Valley Brew
(Created by Julia Momose)
- 6 oz Slane Irish Whiskey
- 1 oz Mandarine Napoléon
- 16 oz cold brew coffee
- 1 oz demerara syrup (2:1)
- Whipping cream, on the side, softly whipped for layering
Method: Measure demerara syrup, Mandarine Napoléon, Slane Irish Whiskey, and cold brew coffee into a serving carafe. Keep chilled until ready to serve. On the side, lightly whip whipping cream so that it is thick enough to layer nicely on top of the Irish-coffee base. When ready to serve, pour the base into glasses, leaving about a quarter inch of space to layer the cream on top.
Caramel Apple Old Fashioned
- 1.5 oz Coopers’ Craft Bourbon
- .75 oz apple brandy or Applejack
- 1 tsp brown sugar
- 3 dashes Angostura or apple bitters
- Garnish suggestions: Caramel apple sucker, apple drizzled in caramel, apple chips
Method: In a mixing glass muddle the brown sugar in the bourbon until dissolved. Add ice and remaining ingredients and stir for 10 seconds to chill and dilute. Strain into ice-filled rocks glass and garnish with caramel apple pop, or apple wedge drizzled in caramel.
Method: Take a cocktail shaker filled with ice. Pour in Chambord, bourbon and a dash of bitters. Strain into a fancy glass. Top with a fancy cherry.
Belvedere Black Tie
- 1.5 oz Belvedere Vodka
- 1 oz Pineapple Juice
- .75 oz Lime Juice
- .5 oz Honey Syrup
- 25 mg Activated coconut charcoal
- 2 dashes Peychaud’s Bitters
Method: Build in shaker strain and fine strain into glass, garnish with Peychaud’s Bitters.
(Created by Patrick Smith, The Modern, NYC)
Method: Stir, strain into Nick and Nora glass, and garnish with an orange twist.
Blood Sucker Punch
(Created by Alexander Hauck & Stephan Berg, The Bitter Truth)
- 2 oz The Bitter Truth Pink Gin
- .5 oz violet liqueur
- 2 oz strawberry juice
- .5 oz lemon juice
- .25 oz sugar syrup
- Small piece of chili, optional
Method: Shake all ingredients, accept violet liqueur with ice and strain into goblet filled with crushed ice. Float Violet liqueur on top and decorate with scary garnish.
(Created by Niccole Trzaska, Drinks by Niccole)
- 5 parts Tres Agaves Blanco Tequila
- 5 parts water
- 5 parts Tres Agaves Margarita Mix
- 1 Packet of Gelatin
- Garnish = Lemon Lime rock candy for “brains”
Method: Mix all ingredients until smooth and no bubbles. Pour into a silicon mold in the shape of your choice (such as skulls). Add 1 Sour Patch kid to each mold set in refrigerator until it becomes a gel (Gelatin is not a solid nor a liquid it is both. So the higher the alcohol the thinner the mixture will be). Makes 12-14 Jell-o shots.
(Created by Masa Urushido)
- 2 parts Maker’s 46 Bourbon
- .75 part lemon juice
- .75 part of grilled peach sherbet*
- 2-3 mint leaves for garnish
Method: Shake all ingredients with ice and strain into a rocks glass. 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.
(Created by Austin Hartman)
- 2 oz Owney’s Rum
- .5 oz salted pecan rye whiskey syrup
- 2 dashes orange bitters
- 1 dash angostura
Method: Stirred and poured into a rocks glass. Garnish with a lemon and orange twist.
Method: 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.
(Created by Thumbtack Bartending Pro Sharpshooter)
- 1 oz mezcal
- 1 oz Barolo Chinato
- 3 Dashes Bitters
- 1 pinch activated charcoal powder*
Method: Combine all in a rocks glass, add ice, stir, garnish with an orange peel.
*Charcoal powder can be messy – you can mix it equal parts with water and put that in a dropper bottle. It won’t add any flavor, but don’t add too much or you can give the drink a chalky consistency.
Don’t Dream It, Be It
(Created at Double Take, Los Angeles, CA)
- 2.5 oz Prosecco
- .5 oz Giffard Peche liqueur
- .25 oz Cointreau
- 1 dropper Angostura bitter
Method: Build in a Champagne flute. Garnish with an orange peel.
(Created by Stephen Halpin)
- 2 oz Patrón Extra Anejo
- .5 oz Patrón Aged Orange Liquor
- .25 oz simple syrup
- 5 tsp orange juice
- 1 tsp lemon juice
- 2 dashes Angostura Bitters
Method: Combine ingredients in a shaker tin with ice and shake until chilled. Strain and serve up into a chilled Nick & Nora or coupe glass with twist of lemon.
(Created at Butchertown Grocery, Louisville, Kentucky)
- 1.5 oz Copper & Kings immature brandy
- .75 oz Amaro Sfumato, Rabarbaro
- .5 oz lemon
- .5 oz honey syrup*
- 2 dash angostura in shake
Method: Build in shaker tin. Add ice and shake hard for about 10 seconds. Strain into rocks glass over ice. Top with bitters and garnish with expressed lemon twist
- 2 cups honey
- 1 cup water
Method: Combine in saucepan. Heat on medium, stirring regularly until honey dissolves. Cool and store in the refrigerator