Spooky season is here and guests don’t need to wait until Oct. 31 to enjoy some creative Halloween-themed cocktails. Day of the Dead, which falls on the weekend this year, is another reason to serve up some spirited sips. Here are seven festive recipes that we like for this year. (For more, here’s a few more from our sister brand Cheers@Home and our Halloween roundup from 2023.)
Lydia Deets
Ingredients
- 2 oz. Sugarfield Butterfly Pea Flower Vodka
- ½ oz. Orange liqueur
- ½ oz. Toasted marshmallow liqueur
- ½ oz. Fresh lemon juice
- 1 drop Black food coloring
Instructions
- Add all ingredients except the food coloring to a cocktail shaker with cubed ice and shake well.
- Strain into a stemmed cocktail glass and add one drop of black food coloring.
- Gently swirl with a toothpick.
- Garnish with a toasted marshmallow.
Notes
The mixologists at Sugarfield Spirits created this recipe.
Boo Berries & Scream
Ingredients
- 1 ½ oz. Remy Martin VSOP Cognac
- ¼ oz. Blueberry gomme syrup 2:1 ratio
- ¼ oz. Allspice dram
- 1 oz. Heavy cream
Instructions
- Combine ingredients and shake.
- Strain into coupe or Martini glass.
- Garnish with blueberries on a skewer and grated nutmeg.
Notes
The mixologists at Morimoto Asia at Disney Springs in Orlando, FL, created this recipe.
Crystal Cranberry Skull
Ingredients
- 1½ oz. Crystal Head vodka
- 1 oz. Cranberry syrup
- ½ oz. Lime juice
- 2 slices Cucumber
- 3-4 Mint leaves
- 4-5 Cranberries
- Sparkling wine
Instructions
- In a cocktail shaker, muddle cucumber, mint and cranberries.
- Add vodka, cranberry syrup, lime juice and plenty of ice.
- Shake vigorously for 10-15 seconds.
- Double strain into a chilled coupe glass.
- Top with sparkling wine.
- Garnish with a mint and cranberry skewer.
Notes
The mixologists at Crystal Head created this recipe.
The Conjuror
Ingredients
- 1 ½ oz. Bulleit bourbon
- ½ oz. Luxardo Maraschino liqueur
- Bar spoon of Maraschino cherry juice
- 1 oz. Fresh lemon juice
- ¾ oz. Agave
- ¾ oz. Aquafaba
- ½ barspoon Squid ink
Instructions
- Add all ingredients to a shaker (squid ink last).
- Dry shake, then wet shake.
- Double strain over ice.
- Garnish with a dehydrated lemon wheel, purple flower, and three speared Luxardo cherries.
Notes
The mixologists at Princess Cruises created this recipe for the Spellbound by Magic Castle experience aboard the Sun Princess.
Frankenstein’s Monster-tini
Ingredients
- 2 oz. Broken Shed vodka
- 1 oz. ChocoLat triple chocolate liqueur
- ½ oz. Creme de menthe
Instructions
- Rim a coupe or Martini glass in dark chocolate syrup so that it drips into glass.
- Add all ingredients into a shaker tin.
- Shake and strain into chocolate-rimmed glass.
Notes
Sarah Kornegay, bar supervisor at The Katharine Brasserie & Bar inside the Kimpton Cardinal Hotel in Winston-Salem, NC, created this recipe.
Black Magic-Rita
Ingredients
- 1 ½ oz. Patrón El Alto tequila
- 1 oz. Blackberry syrup
- 1 oz. Fresh lime juice
- 1 drop of Scrappy’s fire water tincture
- Black lava salt and sugar spider web garnish
Instructions
- In a shaker combine tequila, blackberry syrup, lime juice, and ice and shake.
- Strain and pour over ice in a rocks glass with a black salt rim.
- Top with two drops of fire water tincture and a sugar spider web garnish.
Notes
The mixologists at Patron created this recipe.
Tipsy Vampire
Ingredients
- 1 ½ oz. Vodka
- ½ oz. Peach Schnapps
- 2 oz. Red wine
- ¼ oz. Lime juice
- 1 oz. Dragon Fruit
- ½ oz. Strawberry syrup
Instructions
- Slowly combine the ingredients with ice.
- Stir and pour into rocks cocktail glass.
- Garnish with dehydrated dragon fruit and black olives.
Notes
The mixologists at Victoria House Resort & Spa in Belize created this recipe.
