With Halloween just around the corner, it’s time to start thinking about what cocktails are going to be served at the parties.

Keep an eye out for part two of this Halloween cocktail series!

This beverage list is from the team at FireLake Grill House & Cocktail Bar and BLVD Steakhouse in Chicago. Perfect for some at-home Halloween inspiration.

Churchill Breakfast cocktail being poured

Churchill Breakfast

Churchill Breakfast

Recipe from BLVD Steakhouse

Ingredients:

  • 2 oz. blended scotch
  • 1 oz. sweet vermouth
  • 2 dashes coffee-infused Angostura bitters
  • Pinch of a pistachio shell, Palo Santo and cinnamon to smoke and capture in glass
  • Smoked Amarena Cherry with Celtic Salt for garnish

Preparation: Top the glass with a smoked Amarena cherry to keep the smokey sensation going.


Lost Somewhere at Sea, cocktail with garnishes

Lost Somewhere at Sea

Lost Somewhere at Sea

Recipe from FireLake

Ingredients: 

  • 1 oz. DonQ Spice
  • 1/2 oz. Diplomatico 12
  • 1/2 oz. Plantation Pineapple
  • 1/2 oz. Espresso Bean Infused Cointreau
  • 2 dashes Angostura Bitters
  • Smoke
  • Stirred and hot box smoked in a treasure chest

Smoke and Cure cocktail and pine plank torched

Smoke and Cure

Smoke and Cure

Recipe from FireLake

Ingredients: 

  • 1 1/2 oz. Few Rye
  • 1/4 oz. Laphroaig 10
  • 1/2 oz. China China Amer
  • 3/4 oz. cinnamon syrup
  • 3/4 oz. lemon juice
  • Shaken then served in smoked glass

Creating Smoke 

  • Small piece of wood (pine is suggested; larger than the diameter of glass)
  • Lighter
  • Glass of choice

How to: Light the center of the pinewood until it begins to burn and create smoke. Place the glass upside down on the wood until it fills with smoke (the flames will go out once the glass is placed over it).


The Ectoplasm Grimlet is from Paul Feig, director of Ghostbusters, who uses his recently launched gin to create this cocktail.

Ectoplasm Grimlet, cocktail, bottle and Halloween decor

Ectoplasm Grimlet

Ectoplasm Grimlet

Ingredients:

  • 1 1/2 oz. Artingstall’s Brilliant London Dry Gin
  • 1 oz. elderflower liqueur (St. Germain)
  • 1/2 oz. fresh lime juice
  • 1/2 oz. Midori
  • Candy corn

Preparation: Shake the gin, elderflower, lime juice and Midori with ice, then strain into a chilled cocktail glass. Take two pieces of candy corn and melt the back of one with a match. Press the melted side onto the other piece and once they fuse, put them onto the rim of the glass as a garnish. Sip and enjoy it!


Rockstar Sammy Hagger and award-winning chef, Guy Fieri have some Spooktacular cocktails that include their tequila from Santo Spirits.

Fiery Fieri 

Ingredients: 

  • 2 oz. Santo Mezquila
  • 1 oz. agave nectar
  • 1 1/2 oz. fresh-squeezed lime juice
  • 1/2 oz. Guy Fieri’s Bourbon Brown Sugar BBQ Australian Aromatic Bitters

Preparation: Rim 10 oz. glass with chipotle chili sugar blend, fill with ice, and set aside. Fill mixing glass 2/3 with ice and add Mezquila, agave nectar, lime juice, BBQ sauce, and Australian bitters. Cap mixing glass with shaker tin and shake vigorously for 10-15 seconds. Strain contents from shaker tin into rimmed 10 oz. glass and serve.


Higher Spirit cocktail on napkin, dark background

Higher Spirit

Higher Spirit 

Ingredients: 

  • 1 oz. Santo Mezquila
  • 3/4 oz. Aperol
  • 1/2 oz. Yellow Chartreuse
  • 3/4 oz. Fresh Lime Juice
  • 1/4 oz. Agave Nectar

Preparation: Add ingredients to a shaker with ice, shake and double strain into a chilled coupe glass. Garnish with a long thin grapefruit peel.


The Ritual cocktail with limes and salt, dark background

The Ritual

The Ritual

Ingredients: 

  • 1 1/2 oz. Santo Blanco Tequila
  • Fresh lime slice (cut as shown)
  • Sea Salt

Santo Bloody Orange Margarita, cocktail and bottle

Santo Bloody Orange Margarita

Santo Bloody Orange Margarita

Ingredients:

  • 1 1/2 oz. Santo Blanco Tequila
  • 3 oz. sparkling blood orange juice
  • 1 oz. freshly squeezed lime juice
  • 2 oz. Cointreau

Preparation: Shake Santo Blanco, freshly squeezed lime juice, and Cointreau in a shaker with ice. Strain over ice and top with sparkling blood orange juice. Serve in a rocks glass. Garnish with an orange slice and lime wheel.