#1 Bloody Devil
- ¾ oz. SVEDKA Clementine
- ¾ oz. sweet vermouth
- ¾ oz. orange juice
- ½ oz. orange curaçao
- Dash orange bitters
Fake blood:
- ½ c. white corn syrup
- 1 tbsp. cornstarch
- ⅛ to ¼ c. water
- 15 drops red food coloring
- 5 drops blue food coloring
Combine all ingredients in a cocktail shaker filled with ice. Shake and strain in a glass drizzled with fake blood.
Bloody Devil
#2 Black Widow
- 3 oz. HPNOTIQ Harmonie
- 1 oz. vodka
- 1 oz. grapefruit juice
- 1 oz. grenadine
Garnish: fake spider
Combine all ingredients in a cocktail shaker filled with ice. Shake and strain into a martini glass. Garnish with fake spider.
Black Widow
#3 Hocus Pocus Punch
- 1 bottle Skinnygirl Sangria
- 1 blood orange, sliced into wedges
- 1 red apple, halved and thinly sliced
Garnish: black licorice
Combine all ingredients into a large pitcher. Add ice and chill in a fridge for at least 30 minutes. Serve and garnish with black licorice wand.
Hocus Pocus Punch
#4 Zombie Brains
- 2 oz. UV Salty Watermelon Vodka
- 1 oz. triple sec
- 1 tsp. sugar
- 1 splash lime juice
- 4 large ice cubes
Combine all ingredients in a blender filled with ice. Blend until smooth and pour into a glass filled with more ice.
Zombie Brains
#5 Spidey Senses
- 2 oz. Grand Marnier Raspberry Peach
- 1 oz. peach liqueur
- Splash cranberry juice
Combine ingredients in a cocktail shaker. Shake and strain into a glass.
Spidey Senses
#6 The Haunting
- 2 oz. Santa Teresa “1796” Solera Aged Rum
- ¾ oz. Krogstad Aquavit
- ¾ oz. Pedro Ximenez
- 2 dashes Xocolatl Mole Bitters
Stir all ingredients together and pour into a cocktail glass. Garnish with an orange twist.
The Haunting
#7 Dead Embryonic Cells
- ½ oz. white creme de cocoa
- ½ oz. bourbon
- ½ oz. Irish cream
- 5 drops grenadine
Layer each ingredient in the glass in the order provided below.
Dead Embryonic Cells
#8 Witches Brew
- 2 oz. Midori
- 1 oz. SKYY vodka
- ½ oz. triple sec
- ½ oz. lemon juice
- 3 strawberries
Muddle strawberries and lemon juice in a cocktail shaker. Add vodka and triple sec. Shake vigorously. Pour Midori into a martini glass and layer strawberry cocktail on top.
Witches Brew
#9 Piña Ghoul-ada
- Skinnygirl Piña Colada
- Fake blood
- Gummy eyeball candies
Pour chilled Skinnygirl Piña Colada into a glass drizzled with fake blood. Drop in gummy eyeball candies.
Piña Ghoul-ada
#10 Pumpkin Spice
- 1½ oz. Skinnygirl Bare Naked Vodka
- 1 oz. canned unsweetened pumpkin
- ¾ oz. fat free sweetened condensed milk
- ¾ oz. unsweetened almond milk
- ½ Tbsp. pumpkin pie spice
Garnish: fat-free whipped cream
Combine all ingredients in a cocktail shaker filled with ice. Shake and strain into a glass. Garnish with fat-free whipped cream and a sprinkle of pumpkin pie spice.
Pumpkin Spice
#11 Vampire’s Kiss
- 1½ oz. Midori
- 1 oz. SKYY Infusions Blood Orange
- 2 oz. pineapple
- ½ oz. cream
- Grenadine
Combine all ingredients except grenadine in a cocktail shaker. Shake and strain over ice. Drizzle grenadine in glass.
Vampire’s Kiss
#12 Graveyard Gruel
- 1¼ oz. Courvoisier VSOP
- ¾ oz. DeKuyper Rootbeer Schnapps
- 1 oz. pineapple juice
Combine all ingredients in a cocktail shaker filled with ice. Shake and strain into a glass. Garnish with a cherry.
Graveyard Gruel
#13 Spellbound
- 2 oz. Pinnacle Atomic Hot Vodka
- 1 oz. DeKuyper Pucker Sour Apple Schnapps
- 1 oz. apple juice
Garnish: lime wedge
Rim martini glass with sprinkles. Combine all ingredients in a cocktail shaker filled with ice. Shake and strain into prepared martini glass. Garnish with a lime wedge.
Spellbound
#14 Bloody Bitter
- 2½ oz. Inniskillin Cab Franc
- ¾ oz. rye whiskey
- 2 dashes Angostura bitters
Garnish: marshmallow ghost
Combine all ingredients in a cocktail shaker filled with ice. Shake and strain into a glass. Garnish with marshmallow ghost.
Bloody Bitter
#15 Red Velvet Devil
- 2 oz. ZING Red Velvet Vodka
- 3 oz. cranberry Juice
- ½ oz. club Soda
Combine vodka and juice in a glass filled with ice. Top with club soda.
Red Velvet Devil
#16 The Gravedigger
Stir 1½ parts CRUZ Reposado Tequila, ½ part mezcal, ¾ part fino sherry, ½ part pear liqueur. Strain over a large ice cube (preferably in the shape of a skull) in a glass. Garnish with an edible flower or a lemon twist.
The Gravedigger
#17 Peach Candy Corn Cocktail
Layer ¾ ounce grenadine, 1 ounce pineapple juice, 1½ ounces whipped cream vodka, and 2 ounces IZZE Sparkling Peach in a glass. Top with whipped cream and candy corn pieces.
Peach Candy Corn Cocktail
#18 V-Blood
Make injection syringe shots using 1 ounce of Absolut vodka and ¾ ounce grenadine. Pour 3 ounces 7-Up into an old fashioned glass with an ice cube and a lemon slice. Inject the vodka shot from the syringe into the glass.
V-Blood
#19 Sugarsnake
Reduce 1 cup of Black Raspberry Sparkling Ice with 2 tablespoons of white sugar into a thick syrup. Drizzle syrup over interior and exterior of cocktail glass. Chill with 1 part Wicked White Whiskey and 2 parks Kiwi Strawberry Sparkling Ice. Garnish with two kiwi slices.
Sugarsnake
#20 Spiced Orange Pumpkin Bowl
Hollow out a medium size pumpkin and fill halfway with ice. Depending on the size of your pumpkin, pour in 4 to 8 bottles of Crabbie’s Spiced Orange Alcoholic Ginger Beer. Top with sliced oranges.
To make citrus ice cubes: Take 1 orange and use a peeler to create small orange zest peels to curl up and put in each tray. Take a second orange and cut in quarters, then cut each quarter into small triangle slices that will fit in the ice cube tray. Freeze.
To rim glasses: Mix the 2 tablespoons cinnamon, ¼ cup sugar in the raw, and 1 tablespoon allspice in a small bowl and then pour evenly onto a small plate. Rim each glass with orange slices to create a wet layer for the sugar mixture to stick to. Roll the rim of your glass into the cinnamon sugar mixture, add a few citrus ice cubes to your glass.
Spiced Orange Pumpkin Bowl
#21 Black Cauldron
In a cocktail shaker filled with ice, combine 1½ parts Hornitos Black Barrel Tequila, ¾ part fresh lemon juice, ¼ part agave syrup, ¼ part sage simple syrup, 2 dashes Angostura bitters, and 1 capsule activated charcoal, which adds a jet-black hue and a light smoky flavor to the cocktail. Shake vigorously. Strain into a coupe glass. Garnish with a lemon slice.
Black Cauldron
#22 The Boneyard
In a cocktail shaker filled with ice, combine 1 ounce gin, 1 ounce light run, 1 ounce silver tequila, 1 ounce vodka, 1½ ounces blue Curaçao, and 2 ounces sour mix. Shake and strain into a glass filled with ice. Top with La Croix sparkling water.
The Boneyard
#23 Heat of the Moment
In a cocktail shaker filled with ice, add 2 slices Fresno chile, 2 ounces Espolón reposado tequila, 1 ounce Funkin’ passion fruit puree, ½ ounce fresh lime juice, and ½ ounce agave syrup. Shake vigorously and strain into a rimmed glass with fresh ice. Rim half the glass with cinnamon sugar, Fresno chile “horns,” and a lime spiral.
Heat of the Moment
#24 Smoked Pumpkin
In cocktail shaker filled with ice, add 1 ounce Ketel One Orange, ¼ ounce lime juice, 1 ounce Illegal Mezcal, 2 heaping bar spoons of pumpkin butter, and 2 dashes orange bitters. Shake and strain into a rocks glass with cubes ice. Garnish with an orange twist and a sprinkle of flake smoked salt.
Smoked Pumpkin
#25 Ghoulish Gin-ger Ale
In a rocks glass filled with ice, combine 4 ounces ginger ale and 2 ounces gin (you can also swap with vodka or whiskey). Top with 2 to 3 dashes cranberry bitters. Gently pour 1 ounce grenadine around the inside edge of the glass and garnish with scary accessories.
Ghoulish Gin-ger Ale
Happy Halloween!
