6 Ghoulishly Good Halloween Cocktails

These Halloween cocktails will be your treat for surviving all of the season's tricks and revelry.

It’s the spookiest time of the year, and whether you’re reveling in everything ghoulish or can’t wait for it to be November 1st, you deserve a cocktail. Here are six Halloween cocktail recipes to get through the season. Trick or cheers!

Hi-Chew

Green Apple Toddy (created by Allison Have of New York’s Butter & Scotch)

Ingredients:

  • 3 ounces Hi-Chew Green Apple-Infused Applejack**
  • 1.5 cups apple cider
  • 1 ounce fresh lime juice
  • Lemon wheel and dried apple ring for garnish

**Infusions: The infusion ratio is one piece of candy per ounce of liquor of your choice. (UPTOWN recommends whiskey or bourbon.) Soak the candy until dissolved. *Booze-free option: Leave the booze out, garnish with a skewer of Green Apple HI-CHEW candies.

Method: 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.

Jo Bailon

Nightmare on Orchard St. (available exclusively at New York’s Las’ Lap)

Ingredients:

  • 1.5 parts Bacardí Superior rum
  • .75 part coconut milk
  • .75 part fresh lime juice
  • .5 part grenadine (1:1 brown sugar and pomegranate juice)
  • .25 part pimento dram or allspice liqueur
  • Peychaud’s bitters float, orange peel, and mint sprig for garnish

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

Bacardí

Blood Moon

Ingredients:

  • 2 parts Bacardí Superior Rum
  • 1 part Monin Blood Orange Syrup
  • 1 part fresh lime juice
  • Ginger beer
  • Vampire teeth for garnish

Method: Shake all ingredients, except ginger beer, with ice and strain into glass. Top with ginger beer and garnish with vampire teeth.

Bacardí

The Goblin

Ingredients:

  • 1.5 parts Bacardí Superior Rum
  • .5 part Midori Liqueur
  • .5 part Reál Coco
  • .5 part fresh lime juice
  • 2 parts Dole Pineapple Juice
  • Gummy candy for garnish

Method: Shake all ingredients with ice and strain into a coupe or martini glass. Garnish with bat or ghost gummies.

Bacardí

Tropical Ghost

Ingredients:

  • 1 part Bacardí Limón Flavored Rum
  • .5 part Finest Call Piña Colada Mix
  • 2 parts ginger beer
  • 1 to 3 dashes Bittermans Hellfire Bitters
  • Blueberries and lychee for garnish

Method: Build ingredients in a highball glass over ice and stir to incorporate. Garnish with two blueberry-stuffed lychee fruit.

Bacardí

Cookie Crusher

Ingredients:

  • 1 bottle Bacardí Coconut Flavored Rum
  • 12 to 13 chocolate créme cookies

Method: Pour a bottle of Bacardí Coconut Flavored Rum into a large bowl and add 12-13 crushed chocolate crème cookies. Allow to infuse for three hours. Strain infusion with a cheesecloth, funnel back into the bottle and chill. Serve chilled liquid in a shot glass.

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