8 Boo-tiful Cocktails to Try For Halloween 2016: Get the Recipes Here!

With Halloween nearly here and your kids' costumes finally picked out, it's time to relax and enjoy the holiday with a spook-tacularly festive cocktail! What better way to celebrate than with a Cointreau Autumn Shandy or a Vampire Blood Cocktail? Scroll through this list of boo-tiful Halloween-inspired cocktails and test one or two out! 

Kate Hudson's Bloody White Cosmo

Ingredients

1 1/2 oz Absolut Elyx vodka

1 oz white cranberry juice

3/4 oz blood orange liqueur

1/2 oz freshly squeezed lemon juice

Directions

Combine all ingredients in a cocktail shaker with plenty of ice. Shake hard until outside of shaker is frosty and cold. Strain into a chilled cocktail glass. Garnish with 3 red cranberries on a spooky pic. 

EFFEN® Blood Orange Connection

Ingredients

1 1/4 oz EFFEN® Blood Orange vodka

3/4 oz Courvoisier® VS cognac

1/2 oz simple syrup

1/2 oz fresh lemon juice

Orange twist, for garnish

Directions

Combine ingredients in a Boston shaker with ice and shake vigorously. Strain into a chilled martini cocktail glass with sugared rim. Garnish with orange twist. 

Jack Candy Fashioned

Ingredients

2 oz Jack Daniel’s Single Barrel

½ oz candy corn syrup*

2 small dashes of angostura bitters

1 dash of Regan’s orange bitters

Orange peel, for garnish

Candy corn, for garnish

Directions

Add all to a double old-fashioned glass. Add a large ice cube. Stir. Mist an orange peel and garnish. Add candy corn garnish.

*Candy corn syrup: Cut candy corn and measure in a mixing glass. Add to a small saucepan. Add equal parts water. Heat and stir until candy is dissolved in water. Let cool and store in a glass bottle.

Cointreau Autumn Shandy

Ingredients

1 1/2 oz Cointreau

3/4 oz fresh lime juice

4 oz pumpkin ale

Grated nutmeg, for garnish

Directions

Build all ingredients over ice in a cocktail glass. Stir briefly. Garnish with grated nutmeg.

Vampire Blood Cocktail by FreshPreserving.com 

Ingredients

2 oz pomegranate-infused tequila*

1 oz grenadine syrup

1/4 oz triple sec

1/2 oz agave syrup

1 oz freshly squeezed lime juice

Lime wheel, for garnish

Directions

Pour ingredients into a shaker and fill with ice. Shake well and strain into a salt-rimmed old-fashioned glass. Garnish with a lime wheel.

*For the pomegranate-infused tequila:

Ingredients

1 cup pomegranate seeds

1 1/2 to 2 cups El Jimador® Silver Tequila

1 Ball® pint (16 oz.) jar with lid and band

Directions

Combine pomegranate seeds and tequila in Ball® jar and close tightly. Store in a cool dark place for a few days to a few weeks, tasting the tequila after a few days to test the flavor. The longer it is allowed to infuse, the deeper and mellower the flavor will become. When ready to use, strain and store in a tightly sealed Ball® jar. 

Casa Crazy Eye

Ingredients

1 1/2 oz Casamigos Blanco

2 oz lychee liqueur

1/4 oz fresh lemon juice

4 basil leaves

Salt

Sugar

Oreo cookie crumbs

Luxardo cherry, for garnish

Lychee ball, for garnish

Directions

Coat rim of glass with salt, sugar and Oreo cookie crumbs* (equal parts). Combine all ingredients into a tin shaker. Muddle herbs. Add ice. Shake vigorously for 12 to 15 seconds. Fine-strain into a small martini glass. Garnish with the Luxardo cherry inside the lychee ball (as eyeball) through a skewer.

* To add sugar, salt, Oreo rim: Wet rim of glass with lime wedge and agave nectar and roll rim through mixture.

The Naughty St. Clements

Ingredients

1 1/2 oz Solerno

1/2 oz orange juice

1 1/2 oz bitter lemon

Blood orange slice, for garnish

Lemon slice, for garnish

Directions

Build in a stemmed wineglass. Garnish with blood orange and lemon slice.

Cruzan® Dark as Night

Ingredients

1 oz Cruzan® Black Strap rum

1/4 oz Falernum syrup

1/2 oz fresh lime juice

6 oz cider

Nutmeg, for garnish

Lime or orange peel, for garnish

Directions

Combine Black Strap rum, Falernum syrup and fresh lime juice in a mixing glass. Pour cider into a rocks glass and slowly float mixture over top of the cider. Finish with fresh grated nutmeg and a lime or orange peel. 

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