Wondering what pairs well with all of your (ahem, your kids’) trick-or-treating loot? Try these spooky-yet-delicious cocktail recipes creepy enough for any Halloween party.
Basil Hayden’s Pumpkin Bourbon Cider
Created by Larry Piaskowy in San Francisco, Calif.
2 oz Basil Hayden’s Bourbon
3/4 oz fresh lemon juice
1/2 oz sweet vermouth
1/4 tsp superfine sugar
1 1/2 tbsp pumpkin puree
6 dashes Angostura bitters
2 oz dry hard cider
1 piece fresh nutmeg (for garnish)
1 cinnamon stick (for garnish)
In a mixing glass, combine pumpkin puree, superfine sugar, sweet vermouth, bitters and lemon juice. Stir until sugar is nearly dissolved. Add bourbon and ice. Stir well and strain into a cocktail glass. Top with dry hard cider. Garnish with grated nutmeg and cinnamon stick. Serves one.
4 oz Prosecco DOC, chilled
1/2 oz Campari
1 oz white peach puree
1/2 oz grenadine
In a pint glass, gently stir all ingredients. Pour into a chilled flute. Serves one.
Candy Corn Co-Lada
4 oz Owl’s Brew Coco-Lada mixer
2 oz spiced rum
Orange wedges (for garnish)
Red sugar (for garnish)
Rim a flute with juice from an orange wedge and dip into red sugar. In a shaker, shake Coco-Lada, rum and ice. Pour into flute and top with seltzer. Garnish with an orange slice. Serves one.
Maker’s 46 Haunted Old Fashioned
Created by Arley Marks of #ArleyMarksDrinks and Dimes
4 oz Maker’s 46
1 1/2 oz pumpkin syrup*
8 dashes Angostura bitters
8 dashes orange bitters
4 orange peels, squeeze oil from zest into tin
Splash soda water
Candy corn (for garnish)
*Pumpkin syrup: Remove seeds from a whole pumpkin and cut into slices that can be juiced. (A small pumpkin will yield approximately 1 cup juice.) In a saucepan over low heat, combine 1 cup pumpkin juice, 1 cup organic evaporated cane sugar and 2 whole cinnamon sticks. Heat until sugar is dissolved. Let cool.
In a shaker, shake Maker’s 46, pumpkin syrup, Angostura bitters, orange bitters and orange peels. Strain into hollowed-out pumpkins filled with ice. Top with soda water. Garnish with orange peels and candy corn. Serves one.
Jack Candy Corn
Jack Candy Corn
2 oz Jack Daniel’s Single Barrel
1/2 oz candy corn syrup*
2 small dashes Angostura bitters
1 dash Regan’s Orange Bitters
*Candy corn syrup: Cut 1/4 cup candy corn into pieces and add to a small saucepan. Add 1/4 cup water. Heat and stir until candy is dissolved in water. Let cool and store in a glass bottle.
In an old-fashioned glass, combine Jack Daniel’s, candy corn syrup, Angostura bitters and Regan’s Orange Bitters; stir. Add a large ice cube. Garnish with orange peel and candy corn. Serves one.
Skinnygirl Spooky Sipper
1 oz Skinnygirl Tangerine Vodka
1/2 oz grenadine
1 oz orange juice
Splash pineapple juice
Orange slice (for garnish)
In a shaker, shake vodka, grenadine, orange juice, pineapple juice and ice. Pour into a glass over ice. Garnish with orange slice. Serves one.
The Monster Mash
1 oz Hangar 1 Straight Vodka
1 oz fresh grapefruit juice
1 oz Unti Rose
1/2 oz bianco vermouth
1 oz seltzer water
In a shaker, shake all ingredients. Pour into a chilled glass. Serves one.
Blood Orange Sangria
2 bottles HobNob Wicked Red Blend
2 cups sparkling cider
1/2 cup triple sec
1/2 cup sugar
2 cups cut apples
1/2 cup pomegranate seeds
3 blood oranges, cut into wedges
1 lemon, cut into wedges
In a large pitcher, combine sugar, apples, pomegranate seeds, blood oranges and lemon. Add HobNob Wicked Red Blend, sparkling cider and triple sec. Serves 20.
2 oz elit by Stolichnaya
1 oz Apple Cider
1/4 oz fresh lemon juice
3/4 oz Allspice Spiked Agave*
*Allspice agave: Add 1/2 cup allspice powder to 1 cup agave nectar. Mix until blended.
In a shaker, shake Elit by Stolichnaya, apple cider, lemon juice, allspice agave and ice. Strain into a highball glass over ice. Serves one.
1 1/2 oz Cruzan 9 Spiced Rum
1/2 oz Cruzan Vanilla Rum
3 tbsp pumpkin pie filling
Whipped cream (for garnish)
In a mug, combine all ingredients and 4 oz hot water. Stir until fully combined. Garnish with whipped cream and a drizzle of vanilla rum. Serves one.
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