Best DIY Cocktail Recipes for Halloween
Whether handing out candy or hosting your annual “Halloween” movie marathon, you’ll find these cocktails to be the best boo-zy treats you can create in a snap.
No Nightmare on Elm Street (or on your street) this year. We’ve founded up some of the easiest cocktail recipes that are certain to keep the party going long after the candy is gone.
EYE OF THE SPIDER
1.5oz Cutwater Spirits vodka
1oz NOLA coffee liqueur
0.5oz creme de cacao
Whipped topping:
4oz whipped cream
1oz cinnamon syrup
Directions: Combine ingredients in a cocktail stirring glass. Add ice and stir until ice begins to melt and cocktail is properly diluted. Strain into chilled coupe glass. Add heavy cream and cinnamon syrup to cocktail shaker. Shake (without ice) until cream turns light and airy. Float whipped cream on top of cocktail and garnish with a hand-drawn spider web and sugar eyeball.
BETTY BUZZ APPLE CHAI T&G
3 Parts (1/2 Bottle) Betty Buzz Tonic Water
1 Part Aviation Gin
½ Part Apple Chai Syrup
Star Anise Pod
Directions: Fill a highball glass with ice and add the gin and apple chai syrup to glass. Top with Betty Buzz Tonic Water and stir gently to combine. Garnish with a star anise pod.
CROWNBERRY APPLE
1.5 oz Crown Royal Regal Apple
4 oz Cranberry Juice
Directions: Add Crown Royal Regal Apple Flavored Whisky to an ice-filled rocks glass. Top with cranberry juice and stir. Garnish with Apple Wedge.
BELVEDERE HOT TODDY
1 oz Belvedere Vodka
1.5 oz Hot Water
1 oz French Fortified Wine
.5 oz Fresh Lemon Juice
.5 oz ml Honey
1 Cinnamon Stick
Fresh Grated Nutmeg
Orange Wedge
Cloves
Directions: Add hot water to heat glass mug, then honey to melt. Add remaining liquid ingredients. Garnish with a cinnamon stick and orange wedge and top with freshly grated nutmeg. Option to pierce orange wedge with 3 cloves.
VOLCAN FALL MULE
1¾ oz Volcan Blanco Tequila
1 oz fresh lime juice
3 tbsp applesauce
5 oz Ginger Beer
Directions: Stir Volcan Tequila, lime juice and the applesauce briefly in a highball glass/copper mug on ice cubes, then top with Ginger Beer. Garnish with an apple fan. Finally, refine the mule with nutmeg and tonka bean abrasion.
SPICY TAMA-RITA
2 oz Smirnoff Spicy Tamarind
.75 oz Lime Juice
.75 oz Simple Syrup
Tajin Rim
Lime Wheel and Chili Pepper (Garnish)
Directions: Add all ingredients, into a shaker filled with ice and shake for about six to eight seconds. Strain into cocktail glass filled with ice. Add tajin rim and lime wheel and chili pepper garnish.
SMOKED SPECTRA
2 oz. Woodford Reserve Kentucky Straight Bourbon
2 oz. Crème de Cacao
2 dashes Aromatic Bitters
3 drops Woodford Reserve Chocolate Bitters
Directions: Stir & garnish with Niagara dark chocolate
SPELLBOUND by Falling Rabbit restaurant
1 ½ oz Scapegrace Black
½ oz Italicus
½ oz Lavender and Thyme Syrup
Pour over of
1 oz Prosecco
½ oz Lemon Juice
Directions: Mix & enjoy!
HALLOWEEN PUNCH
Serves: 8 people
12 oz. Crystal Head Vodka
24 oz. Red Cranberry Juice
32 oz. Ruby Red Grapefruit Juice
8 oz. Fresh Lemon Juice
27 oz. Ginger Beer
Directions: Add all ingredients into a punch bowl with fresh slices of blood orange, lemon, grapefruit and cranberries. Serve over ice.
PASSIONATE HAUNTED SOULS PALOMA
1 1⁄2 oz. Corralejo Reposado
1⁄4 oz. Simple Syrup
3⁄4 oz. Lemon Juice
1 oz. Passion Fruit Pureé
5 Dashes Cayenne Tincture
3 Drops Angostura Bitters
Top with Grapefruit Soda or Grapefruit Beer
Rim with Tajín
Rocks Ice
Directions: Combine all ingredients except for grapefruit beer into a cocktail shaker, shake thoroughly. Rim the Collins glass with Tajín, then add fresh rocks ice. Hawthorne and fine strain the cocktail over rocks in the glass, then top off the cocktail with grapefruit soda or grapefruit beer. Garnish with a dried blood orange wheel and a torched grapefruit half-moon.
HORNITOS DÍA de los MUERTOS MARGARITA
2 Parts Hornitos Plata or Reposado Tequila
1 Part Orange Juice
½ Part Lime Juice
¾ Part Honey Syrup
Orange Wheel
Edible Marigold
Salt & Chili Powder Rim
Directions: Put equal parts salt and chili powder on a plate. Use an orange or lime wedge to wet the rim of the glass, and gently roll it into the salt/chili powder. Combine cocktail ingredients into a cocktail shaker with ice. Shake and strain into your rimmed rocks glass over fresh ice.
MOCKTAILS
SPICED HONEY SPRITZER with RED BULL FIG APPLE
¾ oz cinnamon rosemary honey syrup
1 oz freshly squeezed lemon juice
1 bar spoon of red currant
(or cranberry) preserves
Red Bull Winter Edition Fig Apple
Garnish: rosemary sprig
Directions: Combine cinnamon rosemary honey syrup, lemon juice, and red currant preserves into a cocktail shaker. Shake with a good amount of ice until chilled. Double strain into a coupe glass and garnish with a fresh rosemary sprig.
Cinnamon Rosemary Honey Syrup
½ cup honey
½ cup water
3 cinnamon sticks
1 large rosemary sprig, or 2 small rosemary sprigs
Directions: Combine honey, water, cinnamon sticks and rosemary sprig into a small saucepan and bring to a simmer. Allow honey to dissolve, remove from heat, and let the flavors steep while the syrup cools completely (about 30 minutes to an hour). Once cooled, strain out the cinnamon sticks and rosemary sprigs, and transfer syrup into an airtight container. Store in the refrigerator for about two weeks.