We know Halloween is not just for kids: It’s a major occasion for adults to cut loose, dress up and enjoy an adult beverage or two. Bars with costume contests or parties are a huge draw. Even if your bar doesn’t host a Halloween bash, you can still get in on the action by offering some festive cocktails. Here are a few ideas.
1 ½ oz. Three Olives vodka
1 oz. Amaretto
1 oz. Orange juice
Syringe of raspberry puree
Build ingredients in a bucket glass. Squirt raspberry puree into glass and include syringe with drink.
The mixologists at Pechanga Resort & Casino in Temecula, CA, created this recipe.
Shake all ingredients with ice and strain over fresh ice in rocks glass. Garnish rim with lava salt and add dried chili pepper.
*For Smoky simple syrup: Pour equal parts sugar and water into a saucepan with one dried chili pepper. Simmer until sugar is dissolved. Remove from heat and let the mixture cool. Remove chili pepper and set syrup aside.
Masa Urushido of Saxon + Parole in New York created this recipe.
1 oz. Vodka
½ oz. Melon liqueur
½ oz. Blue curacao
½ oz. Raspberry schnapps
½ oz. Sweet and sour mix
½ oz. Cranberry juice
Shake ingredients with ice and strain into a Collins glass filled with ice. Garnish with gummy worm ice.
The mixologists at Flavorman and Moonshine University created this recipe.
1 oz. Buffalo Trace bourbon
1 oz. Rhum Clement Blue rum
¼ oz. Tempus Fugit Crème de Cacao
¼ oz. Cinnamon syrup
¾ oz. Fresh lime juice
3 dashes Fee Brothers Old Fashioned bitters
Shake all ingredients and serve in a skull glass over crushed ice.
Bartender Jess Keene at Sable Kitchen & Bar in Chicago created this recipe.
The White Walker
1 oz. Dewar’s 12 blended Scotch whisky infused with rye and turmeric
1 oz. Applejack
½ oz. Fresh lemon juice
¼ oz. Ancho Reyes chile liqueur
¼ oz. Simple syrup
¾ oz. Egg white
Rinse a coupe glass with the absinth. Combine the rest of the ingredients in a shaker full of ice and shake vigorously. Strain into coupe.
Mixologist Hemant Pathak from Junoon NYC created this recipe.
1 oz. Vodka
1 ½ oz. Blackberry concentrate
1 oz. Grapefruit juice
1 oz. Sour orange juice
½ oz. Simple syrup
Add all the ingredients except the club soda to a shaker and fill with ice. Shake, and strain into a glass filled with fresh ice cubes. Fill with club soda and garnish with a brochette of fresh berries.
The mixologists at Panama Jack Resorts created this recipe.
2 parts Bacardí Superior rum
1 ¾ parts Bacardí Gold rum
1 part Triple sec
2 parts Orange juice
1 part Lime juice
1 part Simple syrup
¼ part Grenadine
Pour all ingredients into a shaker full of ice and shake vigorously. Strain and pour into a highball glass filled with ice. Stir with a bar spoon and garnish with a cherry and orange slice.
The mixologists at Bacardí created this recipe.
The Blood in Hand (Blood in Sand)
1 part Tullamore D.E.W. Irish whiskey
1 part Cherry liqueur (preferably Cherry Heering)
1 part Sweet vermouth
1 part Orange juice, freshly squeezed
Add all the ingredients to a shaker and fill with ice. Shake, and strain into a rocks glass
The mixologists at Tullamore D.E.W. created this recipe.
2 oz. Absolut Vodka
1 oz. Pineapple chili syrup*
1 oz. Lime juice
Combine ingredients and shake. Strain into Collins glass over Black Ice shard.** Top with Kalena sparkling coconut water.
* For Pineapple chili syrup
½ liter Water
½ liter White sugar
½ Pineapple, skinned and cubed
1 Jalapeño, cut into wheels
Mix water and sugar to create syrup and let soak with pineapple and peppers overnight in the fridge. Press fruit and pepper when straining the following day.
**For Black Ice shard:
1 liter of water
200 ml. of sugar
2 caps of activated charcoal
Blend everything together and freeze in molds overnight.
Mixologist Freddie Sarkis at Chicago hotel The Gwen created this recipe.
1 oz. D’Usse VSOP Cognac
1 ½ oz. Orange juice
½ oz. Ginger ale
½ oz. Triple sec
Combine all ingredients into shaker and serve in Old Fashioned glass. Garnish with orange wheel or twist.
The mixologists at D’Usse created this recipe.