10 Creepy Halloween Cocktails to Spook Your Guests
Forget gorging on last year's candy. When it comes to hosting the ultimate Halloween bash, treat your guests to frightfully delightful libations.
Halloween is the perfect excuse to rock your most extravagant ensemble, so sipping on boring old cocktails just won’t do. Like with your costume, your drinks should be just as festive and ready to make heads turn.
READ: 'Brainy' and 'Bloody' Halloween Cocktails
Fortunately, we have an array of creative cocktail ideas that are certain to make your Halloween get-together hotter than Heidi Klum’s. Some require a little more expertise than others, but all pair very nicely with a piece of fun-size chocolate.
Make your grown-up guests green with envy by whipping up some of these strange (but downright delicious) concoctions to celebrate the scary holiday:
The Sleepy Hollow
¾ oz. Louis Royer “Force 53” VSOP Cognac
1 ¾ oz. Santa Teresa “1796” Solera Aged Rum
¼ oz. Allspice Dram
¼ oz. Demarara Syrup
2 oz. pumpkin puree
Shake all ingredients together vigorously to incorporate the egg. Pour into small hollowed-out pumpkin. Garnish with grated cinnamon. Top with a zombie toy.
1.25 pars Courvoisier VSOP
.75 parts DeKuyper Rootbeer Schnapps
1 part pineapple juice
Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with a cherry. For instructions on incorporating dry ice for fog, click here.
(Served a Millesime in New York City.)
1 oz. Santa Teresa “1796” Solera Aged Rum
¾ oz. Louis Royer “Force 53” VSOP Cognac
¾ oz. Santa Teresa Araku Rum and Coffee Liqueur
¾ oz. Drambuie Liqueur
1 cherry or hot pepper
Stir all ingredients in a mixing glass with ice and strain over cubed ice in a hollowed out gourd. Replace top of gourd and affix with a pepper driven through with an unused nail.
2 oz. Pinnacle Atomic Hot Vodka
1 oz. DeKuyper Pucker Sour Apple Schnapps
1 oz. apple juice
1 lime wedge
Add vodka, schnapps and juice into a cocktail shaker with ice and shake. Rim a martini glass with sprinkles, then strain shaker into glass and garnish with a lime wedge.
Bone-Chilling Black Martini
3 ½ oz. black vodka
½ oz. raspberry liqueur
Crushed white rock candy
Mix black vodka with black raspberry liqueur in a cocktail shaker with ice. Rim the glasses with crushed bits of white rock candy. Tie on a single bone with black tulle. Pour drinks from shaker into glass, then serve on an antique-looking tray.
2 oz. SKYY Infusions Pineapple Vodka
1 oz. cream of coconut or coconut milk
1/2 oz. lime juice
2 circular chocolates
Place all ingredients, except chocolate, in a cocktail shaker with ice and shake vigorously. Use chocolate syrup to form the ghost's mouth on the glass. Strain your drink into the cocktail glass. Float chocolate circles on top of the drink for eyes.
5 oz. orange juice
1 oz. black vodka
Fill glass halfway with orange juice. Pour black vodka carefully over juice to layer. Top glasses with skewered “eyeballs” by placing candy eyeballs inside blueberries.
1 oz. Lucid Absinthe
1 oz. Midori Melon Liqueur
1 oz. lemon-lime soda
1.5 oz. pineapple juice
In a cocktail shaker, add absinthe, melon liqueur, pineapple juice and ice. Shake vigorously and strain into a shot glass. Splash lemon-lime soda on top and a drizzle of grenadine.
1 oz. pineapple juice
1 oz. orange juice
½ oz. apple brandy
2 oz. light rum
2 oz. dark rum
1 oz. lime juice
½ oz. grenadine
1 oz. 151 Rum
1 eyeball candy
Chill mixing glasses with ice. Remove the ice and add the juices, brandy, and the light and dark rums. Then add eyeball candy. Prepare glass by pouring grenadine around inside of rim and letting it bleed down along the glass. Carefully pour the contents of the mixer into glass. Float the 151 rum and grenadine. Make sure the candy is floating on the bottom of your glass. Carefully light the cocktail with a wooden match. Extinguish flame before consuming. Never leave a lit cocktail unattended.
2 oz. SKYY Infusions Blood Orange Vodka
1 tsp. passion fruit syrup
. 5 oz. orange juice
.5 oz. pineapple juice
1 tsp. hibiscus syrup
1 hibiscus flower
Shake all ingredients together and pour over ice into a lowball glass. Garnish with a hibiscus flower and a teaspoon of hibiscus flower syrup.