17 Spooky Cocktail Recipes for Halloween

Looking for something special to serve this Halloweekend? These libations are reminiscent of ghosts, blood and eerie full moons.

Casa Crazy Eye

1.5 oz. Casamigos Blanco
2 oz. Lychee liqueur
1/4 oz. Lemon juice
4 Basil leaves
Rim glass with salt, sugar, oreo cookie crumbs*
Garnish with eyeball skewer

Rim glass. Combine all ingredients in a shaker, muddle herbs and shake with ice. Fine strain into a small martini glass and garnish with a Luxardo cherry inside lychee ball (as eye ball) through skewer.

*To add sugar, salt, oreo rim: Wet rim of glass with lime wedge and agave nectar and roll rim through mixture.


Angry Cauldron Punch

4 Bottles Angry Orchard Crisp Apple
8 oz. Vodka, gin or white rum
1.5 oz. Grand Marnier
3 oz. Lemon juice
6 oz. Cranberry syrup*
3 oz. Raspberry or strawberry puree

Add ingredients to a punch bowl except the cider. Stir to combine and then top with Angry Orchard Crisp Apple and ice cubes.

*To make cranberry syrup: Combine two cups cranberry juice and one cup of sugar.

Angry Orchard

Cachaça Zombie

1 oz. Novo Fogo Chameleon Cachaça
1 oz. Novo Fogo Tanager Cachaça
1/4 oz. Triple sec
3/4 oz. Lime juice
1/2 oz. Orange juice
1/2 oz. Passionfruit syrup
1 Dash Scrappy’s Aromatic Bitters
1 Dash absinthe

Shake and pour over crushed ice into a tiki mug.

Novo Fogo

Wicked Black Forest Punch

Serves 15 people

15 oz. Jägermeister
5 oz. Kirschwasser
2.5 oz. Velvet falernum
20 oz. Ginger beer
5 oz. Hibiscus tea syrup agave syrup
5 oz. Lemon juice
2.5 oz. Passionfruit juice
2.5 oz. Orange juice
7.5 oz. Pineapple juice
10 oz. Filtered water
10 Dash Angostura bitters
Garnish with orange wheels, lemon wheels, hibiscus flowers and a couple chips of food grade dry ice

Combine all ingredients into a gallon container except the ginger beer and refrigerate.Pour into a punch bowl and garnish to serve.

Created by Willy Shine, Brand Meister


Pumpkin Old Fashioned

2 oz. Afrohead XO (15 year)
1/2 oz. Pumpkin syrup+
3-6 Dashes hazelnut (or any nut bitters)
Garnish with spicy pumpkin seeds

Stir all ingredients and serve over ice or in small frozen gourd or pumpkin.

To make pumpkin syrup: Simmer two cups pumpkin chunks in four cups of water for about 30 minutes until tender. Blend, strain and add equal cups sugar to the remaining liquid.

Recipe Courtesy of Isaac Grillo


Perla Negra

2 oz. Santa Teresa 1796
1 oz. Kalamansi
1 oz. Orange juice
1/2 oz. Honey
1/2 oz. Ginger
1 oz. Arrack
2 oz. Sorrel
1/2 tsp. Activated charcoal
Garnish with andle and orchids

Shake all ingredients except the Sorrel with ice. Strain over crushed ice into vessel and pack a lit votive candle into the crushed ice on top of the cocktail. Measure and pour the sorrel around the candle.

Created by Jim Kearns for Slowly Shirley

Nick Voderman

Cloud 18

1.5 elit Vodka
1/2 oz. Superior vermouth (blend of noilly prat and Dolin dry)
1/4 oz. Creme de violet
2 Dashes lavender bitters
4 Dashes Germain Robin Absinthe Blanche
Garnish with dry ice

Created by Anthony Bohlinger (Maison Premier, Seamstress NYC)


Ginger Towers

1.5 oz. Grey Goose
3/4 oz. Simple syrup
3/4 oz. Lime juice
4 Slices ginger root
10 Mint leaves
Garnish with candied ginger

The Electric Room at Dream Downtown NYC

Milky Way

1.5 oz. Patrón XO Cafe Incendio
3/4 oz. Milk
5 Brandy-soaked sour cherries
Garnish with 3 Brandy-soaked sour cherries

Muddle cherries in a shaker, add remaining ingredients and shake with ice. Strain into a rocks glass filled with a fresh ice and garnish.


Blood Orange Connection

1.25 oz. Effen Blood Orange vodka
3/4 oz. Courvoisier VS Cognac
1/2 oz. Simple jyrup
1/2 oz. Lemon juice
Rim with sugar
Garnish with an orange twist

Shake ingredients, strain into a chilled martini cocktail glass with sugared rum and garniash.


Blue Moon Over Manhattan

2 oz. Apothic Red
1/2 oz. Bourbon
1/2 oz. Simple syrup
1 large round ice sphere
Rim glass with orange peel
Garnish with three maraschino cherries

Shake all ingredients with ice and rub the orange peel around the rim of the glass. add the ice sphere to the glass and strain the cocktail over the sphere. Scoop one cherry to place inside the drink and add two more on a twig or cocktail stirrer to garnish the glass.


Bat Magic

1.5 oz. Bacardi Black
1/2 oz. Lime juice
1/2 oz. Simple syrup
Dark beer
2 Dashes orange bitters
Garnish with and orange slice

Shaked all ingredients except the beer. Strain into an ice-filled pint glass, top with dark beer and garnish.


El Vampiro

1 oz. Beet-infused El Silencio Espadin*
1 oz. Carpano Antica Formula vermouth
1 oz. Campari
Garnish with an orange peel

Stir with ice & Strain in a coupe glass.

*To make beet-infused El Silencio Espadin: Combine nine roughly chopped beets and one bottle of ES Espadin (750 ml). Let sit for 48 hours, fine strain and bottle.

El Silencio

Blood Orange Morgue-a-Rita

1 oz. 1800 Añejo tequila
2 oz Blood orange juice
Splash of agave
Garnish with chili

Combine ingredients, serve over ice and garnish.


Los Muertos

1 oz. Santera Reposado
1 oz. American Amaro
1 oz. Cocchi Rosato
Bittermens Xocolatl Mole bitters
Rim glass with cayenne and paprika salt

Rinse cocktail glass with the bitters. Combine ingredients and ice and stir until very cold. Serve up in a glass half rimmed with cayenne and paprika salt.

Belle Reve

Candy Corn Cosmo

3 oz. Candy corn-infused vodka*
1/2 oz. orange liqueur
1/4 oz. Lemon Juice
Garnish with candy corn skewer

*To make infused-vodka: Add one cup of candy corn to 750ml vodka. Soak for five hours and strain to a clean bottle.

Michael Jordan’s The Steak House N.Y.C.

Lurid Lemonade

1.5 oz. Tito’s Handmade Vodka
3 oz. Lemonade
1/4 tsp. Activated charcoal

Pour vodka in a glass over ice and add lemonade. Stir in the activated charcoal.



2 oz. Reposado tequila
1/2 oz. Lime juice
2 Dashes Angostura Bitters
3 oz. Ginger beer
Garnish with mint sprigs and lime wheel

Place 2-3 ice cubes in a tall glass. Add fresh squeezed lime juice, tequila, ginger beer and bitters. Stir and garnish with mint sprigs and a lime wheel.

Served at GAUC Tacos + Tequila

GAUC Tacos + Tequila

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