Halloween doesn't fall on a Saturday for nothin'.
Take out your cauldron and show off your mixology skills with these cocktails designed to booze up your Halloween.
Celebrate the month of October with this spooky, sweet and spiked drinks.
You may want to go trick-or-treating with a cocktail shaker this year.
Lemon Lime Sour Critters Shots by Niccole Trzaska of The Liberty NYC
Makes 12 to14 Jell-O shots
5 ounces Ménage à Trois Straight Vodka
5 ounces water
5 ounces Tres Agaves margarita mix
1 packet of gelatin
lemon lime rock candy for garnish
Method: Mix all ingredients until smooth and no bubbles. Pour into a silicon mold in the shape of your choice (such as skulls). Add 1 Sour Patch kid to each mold. Set in refrigerator until it becomes a gel (Gelatin is not a solid nor a liquid it is both. So the higher the alcohol the thinner the mixture will be)
Maker's 46 Haunted Old Fashioned by Arley Marks
4 parts Maker's 46
1 1/2 parts pumpkin syrup*
8 dashes Angostura bitters
8 dashes orange bitters
4 orange peels, squeeze oil from zest into tin
Method: Shake all ingredients with orange peels and then strain into pumpkin filled with fresh ice. Add orange peels for decoration and top with a splash of soda water. Garnish with a handful of candy corn & enjoy as a Halloween snack and a drink in one!
Remove seeds from a whole pumpkin and cut into slices that can be juiced. (A small pumpkin will yield approx. 1 cup of juice.) In a saucepan over low heat, combine 1 cup pumpkin juice and 1 cup organic evaporated cane sugar with 2 whole cinnamon sticks. Heat until sugar is dissolved, let cool before using. Alternatively: Buy natural pumpkin syrup.
Halloweenie Teenie, Niccole Trzaska of The Liberty NYC
1 part Pinnacle Caramel Apple Vodka
1 part apple juice
Method: Shake and pour into glass. Serve as spookily as possible.
Blood Orange Margarita
1 ounce 1800 Añejo Tequila
2 ounces blood orange juice
splash of agave sweetener
chili pepper for garnish
Combine ingredients, serve over ice and garnish with chili pepper.
Sleepy Hollow by Josh Mazza, The Gilroy
1 1/2 oz. Black Grouse Blended Scotch whisky
3/4 oz. Bittermans coffee liqueur
1/2 oz. Ancho Reyes Chili Liqueur
2 1/2 oz. almond milk
Build into a Tiki mug. Add 1 pellet dry ice. Garnish with grated chocolate.
Paloma Negra by Milagro Tequila
2 parts Milagro Silver Tequila
1 part fresh ruby red grapefruit juice
3/4 parts agave nectar
1/2 part fresh lime juice
1 capsule activated charcoal
3 parts club soda
grapefruit peel, charcoal and kosher salt for garnish
Combine all ingredients with ice in Boston shaker and top with club soda. Garnish with grapefruit peel, charcoal and kosher salt rim.
The Bloodsucker by Tom Walker
1 ounce Boodles Mulberry Gin
1 ounce whiskey
Combine ingredients in a rocks glass over ice.
The Monster Mash by Caley Shoemaker
1 ounce Hangar 1 Straight Vodka
1 ounce fresh grapefruit juice
1 ounce Unti Rosé
1/2 ounce Bianco Vermouth
1 ounce seltzer water
Combine ingredients and serve in personalized bottles over ice for on-the-go accessibility.
Otto's 1923 at The Back Room
1 ounce Johnnie Walker Black Label Scotch
1/2 ounce Kahlua
1/4 ounce Cynar
1 spoon peanut butter
1 Butterfinger bar
Dry shake* all ingredients first, then shake with ice and strain over crushed ice. Garnish with Butterfinger crumbles, and half Butterfinger stick.
*Dry shake = shake without ice
Caipi Smoke Ya by Danny Neff, at Extra Fancy
2 oz The Black Grouse whiskey
2 scoops brown sugar
2 lemon wedges
Method: Caramelize sugar and lemon wedges, add the Black Grouse and shake. Strain over ice in a rocks glass.
Smoky Old Black Fashioned by John McCarthy, Bathtub Gin and Cedar Local
2 oz. The Black Grouse whiskey
0.25 oz. honey syrup
2 dashes Peychaud's bitters
2 dashes Angostura bitters
2 dashes orange bitters
Method: Pour 2 oz. serving over ice and garnish with a lemon peel.
The Original Red Snapper by Fernand Petiot in 1934 for King Cole Bar at The St. Regis Hotel
1 oz. Belvedere vodka
2 oz. Tomato juice
1 dash lemon juice
2 dashes celery salt
2 dashes black pepper
2 dashes cayenne pepper
3 dashes of Worcestershire sauce
Method: Combine ingredients in a cocktail shaker. Shake vigorously. Strain over ice cubes. Pour into a highball glass and garnish with a lemon wedge.
El Diablo Coco (The Crazy Devil)
2 ounces 1800 Coconut Tequila
juice of 1 lime
3/4 ounce fresh squeezed grapefruit juice
1/2 ounce simple syrup
lime wedge for garnish
Combine ingredients, serve over ice and garnish with lime wedge.
Candy Corn Martini by Davio's in Manhattan
1 oz. Godiva White Chocolate Liqueur
1/2 oz. pumpkin spice liquor
1 oz. vanilla vodka
splash of cream
Method: Shake over ice and strain into martini glass top with fresh whipped cream. Garnish with candy corn
Green Goblin by STK
2 3/4 ounces Absolut Elyx Vodka
1/5 ounce fresh lime juice
3/4 ounce simple syrup
2 slices of jalapeno peppers
4 basil leaves
Add jalapenos and basil leaves into the mixing glass. Muddle. Add vodka, lime juice, simply syrup, shake and strain into a martini glass. Garnish with a jalapeno slice.
High and Dry by Trevo Schneider of Goldbar
2 oz. Brugal rum
1/2 oz. Velvet Falernum, or make your own
1/2 oz. cane syrup or simple syrup made with Demerara sugar
1 oz. fresh lime juice
1 oz. club soda
3 dashes Angostura bitters
Method: Muddle apple wedge in the bottom of a mixing glass or cocktail shaker. Add all other ingredients (except club soda) and shake with ice. Strain into a highball glass over new ice and top with club soda. Garnish with an apple slice.
Forty Four's Corpse Reviver 2 by Joshua Brandenburg, Royalton
For bottom layer
1 oz. Cointreau
1 oz. Lillet Blanc
1 oz. lemon juice
1 oz. gin
Method: Heat in a pan and add a little gelatin, powder or strips. This can be ordered from any baking store. Pour contents into glass and chill in the fridge until solid.
For middle layer
1 oz. peach liqueur
Raspberry powder or muddle fresh raspberries
Method: Heat in a pan and add a little gelatin. Allow to cool then pour on top of cooled first layer. Put back in fridge and chill.
1/2 cup of heavy cream
1/4 cup sugar
1 oz. prosecco
Method: Combine all ingredients and whip by electric mixer or shake vigorously until a whipped texture is achieved. Add on top of first two layers. Put back in refrigerator.
3 oz. of Isomalt
Method: Take 3 oz. of Isomalt (you can order this from any baking or specialty store online). Moisten with water until the texture of wet sand is achieved. Heat in a pan to 332 degrees Fahrenheit. Add a splash of Pom juice and stir. Make sure you are using a nonstick spatula. Drizzle onto parchment paper in a spider web pattern. Allow to cool and then break into pieces. Decorate the drink.
Rum 'n' Joy, by Arley Marks
1 1/2 parts Sugar Island Spiced Rum
1/2 part Sugar Island Coconut Rum
1/2 part creme de cacao
1/4 part Caffo Amaretto
1/2 part pineapple juice
2 parts unsweetened coconut milk
Method: Shake well with ice, and fine strain over fresh ice into Collins glass. Garnish with chocolate syrup, coconut flakes and almonds.
Strawberry Spider's Web by Niccole Trzaska of The Liberty NYC
1 1/2 parts Cruz Reposado Tequila
3 parts Tres Agaves strawberry margarita mix
1/4 part White Sambuca or generic white sambuca
Halved Strawberry and Red Licorice string or straw for garnish
Method: Add all ingredients over ice shake and strain over fresh ice. Can be made frozen as well.