Forget the candy! Let’s make some cocktails! With Halloween rapidly approaching we have compiled a round-up of spooky yet delicious cocktails for you to imbibe after the little ones head into their sugar-induced slumbers. Happy Halloween and enjoy!


Day of the Dead

(Pomegranate is known as the fruit of the dead in greek mythology)

Courtesy of Summer Jane Bell


  • 2 oz. Suerte Reposado
  • 2 oz. Pomegranate Juice
  • 1/2 oz. Honey Syrup (1:1)
  • 1/2 oz. Lemon Juice
  • 3 Cloves
  • Pomegranate Seeds

Preparation: Muddle 3 cloves with several pomegranate seeds. Shake all ingredients and double strain into a collins glass. Garnish with a lemon peel ‘hat’ with pom seeds inside.


Sleepy Hollow

Courtesy of Josh Mazza, The Gilroy, NYC


  • 1 1/2 oz. Black Grouse Blended Scotch Whiskey
  • 3/4 oz. Bittermans Coffee Liqueur
  • 1/2 oz. Ancho Reyes Chili Liqueur
  • 2 1/2 oz. Almond Milk

Preparation: Build into a Tiki mug. Add 1 pellet dry ice. Garnish with grated chocolate.


Smoke Stack

Courtesy of Josh Mazza, The Gilroy, NYC


  • 2 oz. Black Grouse Blended Scotch Whiskey
  • 1/2 oz. Black Walnut Syrup*
  • 2 dashes Apple Bitters

Preparation: Combine ingredients in a mixing glass with ice and stir until well chilled. Pour over fresh ice into large Old Fashioned glass. Garnish with a smoking Cassia Bark stick.

*Black Walnut Syrup


  • 1/2  oz. Black Walnut Leaves
  • 1/2 oz. Kola Nut
  • 1/2 oz. Star Anise

Preparation: Combine Ingredients in a dry pan and toast over low heat.  Add to 32 oz. of cold water and bring slowly to a boil.  Add 32 oz. of granulated sugar and stir until clear. Cool rapidly then fortify with 2 oz. of grain alcohol. Strain.


Apothic Red Sweet Afterlife


  • 2 oz. Apothic Red
  • 1/2 oz. lemon juice
  • 1 oz. simple syrup
  • 1/2 oz. pomegranate juice
  • Top with Club Soda (about 2 oz.)
  • Blackberries, for garnish

Preparation: Combine the first four ingredients in a glass filled with ice. Top with club soda. Garnish with blackberries




  • 1 1/2 oz. Sobieski Karamel Vodka
  • 1/2 oz. Kerrygold Irish Cream
  • 1/2 oz. Amaretto
  • 1/2 oz. Chocolate Liqueur
  • Splash Cream
  • Crushed Peanuts
  • Simple Syrup for dipping

Preparation: Using a muddler, crush peanuts.  Dip the rim of a chilled martini glass in simple syrup and then dip into crushed peanuts to rim it.   Combine liquid ingredients into a shaker with ice.  Shake and strain into peanut rimmed martini glass and serve. 


Gummy Graveyard


  • 1 oz. Sobieski Cytron Vodka
  • 1 oz. Sobieski Orange Vodka
  • 1 1/2 oz. Pink Lemonade
  • 1/2 oz. Simple Syrup
  • Splash Grenadine
  • Gummy Bears for garnish

Preparation: Pour all ingredients into an iced shaker.  Shake and strain into a freshly iced highball glass.  Send the gummy bears to their final resting place in the glass as garnish.


Witch’s Blood


  • 1 oz. Ungava Gin
  • 1 oz. Campari Apertivo
  • 3 oz.  Sparkling Lemonade
  • 2 oz. Prosecco
  • Liquid Nitrogen*
  • Orange Peel for garnish

Preparation: In an old-fashioned glass, add a small amount of liquid nitrogen. Add the remaining liquid ingredients and stir gently. Garnish with orange peel and serve.

*Available in specialty stores.


Corpse Bride


  • 1 1/2 oz. CAMUS VSOP Elegance Cognac
  • 3/4 oz. Black Raspberry Liqueur
  • 1/2 oz. Sobieski Raspberry Vodka
  • 1/2 oz. Lemon Juice
  • 2 dashes of Orange Bitters
  • Lemon Peel for garnish

Preparation: Shake ingredients together with ice and strain into chilled cocktail glass. For garnish, twist a strip of lemon peel into a rosette on a skeleton pick and serve.


Werewolves of London


  • 3 oz. Broker’s Gin
  • 1/2 oz. Passion Fruit Syrup
  • 5 Blackberries
  • 3 Seedless Red Grapes
  • Dash of Grenadine

Preparation: Muddle the syrup and fruit together in a shaker. Add ice and Broker’s Gin and shake. Strain into a martini glass and garnish with a spider toothpick.


Bloody Fairy


  • 1 1/2 oz. Lucid Absinthe
  • 4 oz. Spicy Bloody Mary Mix
  • 4 dashes of Worcestershire Sauce
  • Horseradish, Ground Pepper, Garlic Salt, Celery Salt
  • Parsley, Lime Wheel, Black and Sea salt for garnish

Preparation: In a small dish, mix black and sea salt. Next, dip glass into lime juice and then into salted dish, garnishing rim. In the garnished glass add ice, Lucid Absinthe, bloody mary mix, Worcestershire Sauce and other spices. Shake and garnish with parsley, lime wheel, and black and sea salt.


Witches Brew

Courtesy of Celebrity Chef Nadia G.


  • 4 oz. Once Upon a Vine® Fairest Chardonnay
  • 2 oz. Pear Nectar
  • 1 oz. Lime Juice
  • 1/2 oz. Simple Syrup
  • 3 Sprigs of Thyme

Preparation: Shake ingredients in a cocktail shaker and strain into a chilled glass. To spook the brew up, celebrity chef Nadia G. recommends freezing a surgical glove.


The Reaping

Courtesy of Owl’s Brew


  • 1 oz. Captain Morgan® Original Spiced Rum
  • 2 oz. Owl’s Brew Coco-Lada
  • 1/2 oz. Ginger Beer

Preparation: Swirl and serve over ice in collins glass. Garnish with fresh ginger.


Haunted Voyage

Courtesy of Owl’s Brew


  • 1 oz. Captain Morgan® White Rum
  • 2 oz. Owl’s Brew The Classic
  • 1/2 oz. Grapefruit Juice

Preparation: Shake and pour over ice into a rocks glass. Garnish with black sugar rim.


Plundering Pumpkin


  • 1 1/2 oz. Captain Morgan® Original Spiced Rum
  • 6 oz. Pumpkin Beer

Preparation: Drop shot of Captain Morgan® Original Spiced Rum in a glass of pumpkin beer and enjoy.


Pumpkin Punch


  • 2 parts Bols Pumpkin Spice
  • 6 parts Unsweetened Iced Tea
  • 3 parts Spiced Rum
  • 1/2 part Lemon Juice

Preparation: Build all ingredients and stir. Garnish with a sprinkle of nutmeg on top and 1″ cube of dry ice. Serve in a hallowed out pumpkin.


Trick & Treat


  • 1 oz. Aged Rum
  • 1 oz. Bols Pumpkin Spice
  • 1/2 oz. Cranberry Juice
  • Ginger Beer

Preparation: Combine all ingredients in a mixing glass, add ice and shake. Pour into a pilsner glass and top with ginger beer.


Zombie Cooler


  • 1 oz. Blanco Tequila
  • 1/2 oz. Bols Pomegranate
  • 1/2 oz. Bols Ginger Brandy
  • Soda Water

Preparation: Build ingredients in a collins glass filled with ice and stir.


Ghost & Goblins


  • 1 oz. Bols Yogurt
  • 1 oz. BrancaMenta

Preparation: Layer the ingredients in a shot glass.


Pumpkin Martini


  • 2 oz. Bols Pumpkin Spice Liqueur
  • 1 oz. Spiced Rum
  • 1/2 oz. Bols Yogurt Liqueur

Preparation: Shake all ingredients together. Strain into a cocktail glass.


The Creepy Clown

Courtesy of Mixologist Eben Klemm, The Living Room Bar & Terrace, W, NY, Downtown


  • 1 1/2 oz. Roast Pear Vodka
  • 1/2 oz. Cointreau
  • 1/2 oz. Lemon
  • 1/4 oz. Calvados or Applejack
  • 1/4 oz. Simple Syrup

Preparation: Add ice and ingredients to a shaker and shake. Strain and serve in a cinnamon sugar rimmed glass.


Harvest of Doom

Courtesy of Mixologist Eben Klemm, The Living Room Bar & Terrace, W, NY, Downtown


  • 1 1/2 oz. Applejack or Bourbon
  • 1/2 oz. Amaretto
  • 1/2 oz. Fresh Lemon Juice
  • 1 oz. Fresh Apple Cider

Preparation: Add ice and ingredients to a shaker and shake. Strain and serve with a thin slice of green apple floating on top.


Green Ghost

Courtesy of Mixologist Eben Klemm, The Living Room Bar & Terrace, W, NY, Downtown


  • 1 1/2 oz. White Tequila
  • 1/2 oz. White Creme de Cacao
  • 1/4 oz. Green Chartreuse
  • 1/2 oz. Fresh Lime Juice
  • Dash Absinthe

Preparation: Add ice and ingredients to shaker and shake. Strain and serve up or strain over crushed ice in a rocks glass.
Garnish with fresh rosemary sprig.


Sparkling Candy Apple


  • 3 oz. VOGA Italia Sparkling Wine
  • 1 1/2 oz. Apple Flavored Rum
  • 1 tbsp. Lime Juice
  • 1 tsp. of Simple Syrup

Preparation: Shake the rum, the juice and the syrup with cracked ice. Strain into a chilled white wine glass and fill with VOGA Italia Sparkling Wine.


Sweet and Spooky Creamsicle


  • 1 1/2 oz. Vanilla Flavored Vodka
  • 3 1/2 oz. Orange Mango Sparkling ICE

Preparation: Combine all ingredients in a shaker with ice. Shake and strain into a chilled martini glass. Serve with candy corn and rock candy swizzle stick.


VOGA’S Scary Sangria


  • 2 bottles VOGA Italia Dolce Rosso
  • 1/2 cup Brandy
  • 1/2 cup Dark Spiced Rum
  • 3-4 Fresh Figs, sliced (or 1 cup dried figs)
  • 1-2 Fresh Gala Apples, sliced
  • 1 cup of Cherries
  • 2-3 Oranges, sliced (not peeled)
  • 1 Lemon, sliced
  • 3 cups Sparkling Apple Cider
  • 1 cup Orange Juice
  • 4 Cinnamon Sticks
  • 5 Whole Cloves

Preparation: Slice apples and insert whole cloves directly into the fruit. Combine all fruit slices in a glass pitcher and slowly pour in brandy, rum, and wine. Cover and chill from 2-24 hours (the longer, the better!) Before serving, add sparkling cider and orange juice. Stir gently and serve over ice.
Makes about 15 servings.



Courtesy of Lead Mixologist Zachary Blair, Whiteface Lodge, Lake Placid, NY


  • 2 oz. Spiced Rum
  • 1 oz. Hickory Syrup
  • Splash of Lemon
  • Bar Spoon of Pumpkin Purée

Preparation: Shake ingredients. Pour in high ball glass with club soda. Garnish with a cinnamon stick.




  • 2 oz. Juniper-infused STILLHOUSE Original Moonshine
  • 1 oz. Pasteurized Egg White
  • 1 oz. Fresh Juiced Granny Smith Apple
  • 3/4 oz. Fresh Lime Juice
  • 3/4 oz. Simple Syrup

Preparation: Shake hard & Hawthorne strain up. Pour into a coupe glass and garnish with a fresh rosemary sprig.


Monster Mash


  • 2 oz. Stillhouse Original
  • 2 oz. Fresh Juiced Squash
  • 3/4 oz. Browned Butter Beer
  • 3/4 oz. Sage Simple Syrup

Preparation: Shake & fine strain. Serve down in a rocks glass and garnish with a whole cinnamon stick.




  • 2 oz. STILLHOUSE® Original Moonshine
  • 3 oz. Tomato Juice
  • 1 tbsp. Lemon Juice
  • Salt & Black Pepper to Taste
  • 3 dashes Worcestershire Sauce
  • 2 Drops Tabasco

Preparation: Build over ice in a pint glass and garnish with a celery stick.


Black Magic

Courtesy of Andrea Correale, Celebrity Caterer and Founder & President of Elegant Affairs


  • 1/4 cup Ice
  • 1/2 cup Orange Juice
  • 1 1/2 oz. Black Vodka
  • 1/2 oz. Triple Sec
  • Orange Wedge for garnish

Preparation: In a cocktail shaker, add orange juice and triple sec over ice. Shake well, and strain into a glass. Using the back of a spoon, pour the black vodka slowly into the glass so that the vodka sits atop the OJ & Triple Sec mix. Carefully dip one edge of the orange wedge into the vodka for a spooky presentation, and sit the wedge on the rim of the glass.


Smoking Skulls

Courtesy of Andrea Correale


  • 1 oz. Bourbon
  • 1/2 oz. lime juice
  • 1/4 oz. grenadine
  • Splash of Mountain Dew
  • Dry Ice Chips

Preparation: Pour bourbon, lime juice and grenadine in a shaker over ice. Shake well and strain into shot glass. Drop dry ice chips into shot glass and top with Mountain Dew. Dry Ice chips will drop to the bottom of the shot glass and are not to be ingested by the drinker!


Bourbon Pumpkin Pie Milkshake

Courtesy of Andrea Correale


  • 2 cups Vanilla Ice Cream
  • 1/2 cup Milk
  • 1/4 cup Cream or Half and Half
  • 1 tbsp. Vanilla Extract
  • 2/3 cup Pureed Pumpkin
  • 1/2 tbsp. Pumpkin Pie Spice
  • 1/3 cup Graham Cracker Crumbs
  • 2-3 oz. of Bourbon
  • Frosting + Sprinkles (or cinnamon sugar) for Glasses

Preparation: Add all ingredients to a blender and mix until combined. Rim glasses with a light coating of frosting then dip in sprinkles. Pour in shake and sprinkle cinnamon on top. Top with whipped cream if desired.

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