Halloween is here again, and holiday drink recipes have been creeping up on us. We’ve picked out 10 new libations perfect for this year’s night of fright and fun.
Repellent to Vampires
¾ oz. The Bitter Truth pink gin
¾ oz. The Bitter Truth elderflower liqueur
¾ oz. Campari
2 dashes The Bitter Truth olive bitters
Build in a fancy Halloween glass filled with ice and top with tonic water. Garnish with orange slice and rosemary sprig with olives.
Alexander Hauck and Stephan Berg of The Bitter Truth created this recipe.
½ oz. Bombay gin
½ oz. Melon liqueur
¼ oz. Lime juice
1 oz. Egg white
2 oz. Mint & algae kombucha
Empress gin float
Add all ingredients except Empress gin to shaker and shake. Double strain and dry shake. Coat half rim in honey and dip in sprinkles (works best with cold glass.) Pour all ingredients in and float Empress on top.
The mixologists at Honey Salt at Parq Vancouver created this recipe.
Grave Digger Cocktail
2 oz. House blend of rum
2 Muddled strawberries
1 oz. Pineapple juice
½ oz. Lime juice
½ oz. Orgeat
½ oz. Grenadine
¼ oz. Orange juice
Combine ingredients and shake. Strain into glass. Float of activated charcoal black rum and garnish with strawberry.
The mixologists at BANKERS HILL BAR + Restaurant in San Diego created this recipe.
Chasing Monsters Off the Map
1 ½ oz. Mad March Hare Poitín
¼ oz. Creme de banana
½ oz. Port
2-3 Dashes The Bitter Truth Chocolate Bitters
Build all ingredients in a glass and stir. Serve on a large rock with a grapefruit twist.
Megan Coyle of Fancy Radish in Washington, D.C., created this recipe.
2 oz. Blue Ice potato vodka
1 oz. Lemon juice
5 Basil leaves
1 tsp. Maple syrup
Dash orange bitters
Garnish with basil leaves and blackberries.
Muddle blackberries and basil together in a cocktail shaker until fragrant. Pour vodka, lemon juice, bitters and maple syrup into shaker. Shake until perfection and pour over cubes of ice.
The mixologists at Blue Ice created this recipe.
Franken Berry Martini
¼ oz. Crème de Violette
½ oz. White Godiva liqueur
1 ½ oz. Vanilla vodka
Top with a splash of pomegranate juice.
Shake with dry ice and serve in a Martini glass with a blackberry garnish.
The mixologists at Primavera Ristorante in San Diegeo created this recipe.
Morton’s Candy Corn Old Fashioned
2 oz. Jack Daniel’s Whiskey
½ oz. Monin Candy Corn syrup
3 dashes Orange bitters
1 Orange slice
Muddle orange, bitters and syrup in a large Old Fashioned glass. Add ice to top of glass and pour whiskey over. Garnish with 4-5 candy corns placed in a Bamboo Side Car clothespinned onto the top of the glass
The mixologists at Morton’s in New York created this recipe.
Bloody White Russian
2 oz. Humboldt organic vodka
1 oz. White chocolate liqueur (can also sub with Bailey’s Irish Cream or Kahlua)
1 oz. Half & half
Splash of Chambord
Combine first three ingredients in a shaker with ice. Shake until combined, about 30 seconds. Strain into a rocks glass filled with fresh ice. Pour Chambord over a bar spoon onto the top of the drink to create a “bloody” marbling effect.
The mixologists at Humboldt Distillery created this recipe.
The Bone Shaker
2 oz. Bone-marrow-infused Pierre Ferrand 1840 Cognac
½ oz. Carpano Antica
½ oz. Cocchi Americano
2 dashes Angostura bitters
Combine all ingredients in a mixing glass, add ice, and stir. Strain into rocks glass with large format ice cube. Garnish with small wish bone.
Lead bartender John Walter of Outlier in Seattle created this recipe.
The Nightmare on 27th Street
1 ½ oz. Ilegal Joven
¾ oz. Chinola passion fruit/guava syrup batch
2 Orange wheels in tin with liquids
2 Sprays of orange blossom water from an atomizer
Combine ingredients and shake. Strain over fresh ice into rocks glass with half rim black lava salt. Allow mist to fall naturally over the top of the glass. Garnish with marigold.
The mixologists at The Wilson in New York created this recipe.