When the crisp autumn air begins to settle in and the eerie allure of Halloween approaches, there’s no better way to celebrate than with a lineup of spooky cocktails. Whether you’re hosting a haunted house party or simply looking to add some magic to your night, Halloween cocktails can be the perfect potion to set the mood.
From wickedly fun to downright ghoulish, these drinks are not only delicious but designed to thrill with their eerie presentations. Ready to stir up some mischief? Here are some hauntingly good cocktails to conjure up this Halloween!
Pumpkin Pie Martini
- 60ml Five Farms Irish Cream Liqueur
- 45ml Vanilla Flavoured Vodka
- 15ml Pumpkin Spice Syrup
Method: Add Five Farms Irish Cream Liqueur, vanilla flavoured vodka, pumpkin spice syrup, and ice to a shaker. Shake for 20 – 30 seconds until chilled. Strain into a chilled martini glass. Top with whipped cream and a sprinkle of cinnamon
Pumpkin Spice Espresso Martini
- 50ml Teremana Reposado
- 25ml Espresso
- 15ml Coffee Liqueur
- 10ml Pumpkin Spice Syrup
Method: Shake with ice and strain into a cocktail glass. Garnish with pumpkin spice dusted on top.
Pumpkin Pie Latte
- 90ml Five Farms Irish Cream Liqueur
- 60ml Espresso (freshly brewed)
- 30ml Pumpkin Pie Syrup
- 30ml Single Cream
- 2-3 Digestive Biscuits (Optional)
- Ground Cinnamon (Optional)
Method: Rim a coffee mug with digestive biscuit crumbs. Add Five Farms Irish Cream Liqueur, fresh hot espresso, pumpkin pie syrup, and single cream to the coffee mug. Mix thoroughly until fully blended. Top with whipped cream and sprinkle with ground cinnamon.
Bloody Maria
- 50ml Teremana Blanco
- 100ml Tomato Juice
- 15ml Fresh Lemon Juice
- 4 dashes of Worcestershire
- 3 to 4 dashes of Mexican Hot Sauce
- Pinch of Celery Salt
- Pinch of Ground Pepper
Method: Build in a collins glass with ice & stir. Garnish with a lemon & lime wedge. Add olives, celery, and anything else desired.
Dwayne ‘The Rock’ Johnson’s Black Turtleneck Margarita
- 50ml Teremana Blanco
- 20ml Freshly Squeezed Lime Juice
- 20ml Monin Black Simple Syrup
Method: Add all ingredients to a cocktail shaker and shake. Strain into a rocks glass over fresh ice and a black lava salt rim. Garnish with a lime.
Pumpkin Spice Espresso Martini
- 60ml Project #173 Pumpkin Spiced Rum
- 30ml Mr Black Cold Brew Coffee Liqueur
- 30ml Espresso
- 15ml agave
Method
Add all ingredients to a shaker with ice then strain into a chilled martini glass.
Spiced Orange Highball
Method
Build in a Highball glass with ice and garnish with orange slices.
Green Buffalo Cocktail
Method
Shake Bourbon Cream and Cream de Menthe with ice and strain into a coupe glass. Whip heavy cream with one ice cube. Pour cream over back of barspoon into glass to create top layer. Garnish with sprinkles or other decoration of your choice.
Conker Pumpkin-Spiced Espresso Martini
- 70ml Conker Cold Brew Coffee Liqueur
- 30ml pumpkin spice syrup
- 2 tsp pumpkin puree
- 30ml chilled water
- 3 coffee beans, to garnish
Method
Add the pumpkin puree to a glass with the chilled water and stir. Pour into a cocktail shaker with the Conker Cold Brew Coffee Liqueur, pumpkin spice syrup and ice. Shake vigorously and strain into a martini glass. Garnish with coffee beans.
Damson & Bay Autumn Spritz
Method
Either batch up for a jug build in a glass. Combine all ingredients over ice and stir well then garnish with frozen damsons and bay leaves
Red Devil Cocktail
- 90ml White Rum
- 90ml Vodka
- 140ml Cranberry Juice
- 140ml Tropical Juice
- 2 tbsp Lime Juice
- ½ tsp Red Chilli Flakes, crushed
- 2-3 drops Red Food Colouring
Garnish
- 4 Red Chillies
- 2 tbsp Strawberry Sauce
- ½ tsp Red Chilli Flakes, crushed
Method
Garnish the Martini glasses with the 2 red chilies to form Devil horns. Place all the ingredients for the drink into a cocktail shaker with ice and shake for 30 seconds. Pour through a strainer into the Martini glasses and sprinkle the extra chili flakes on top. Drizzle the strawberry sauce around the rim of the glass as drops of blood and serve.
Darkness Rob Roy
Method
Add all ingredients to a mixing glass with ice and stir until optimum temperature and dilution are achieved. Garnish with a cherry.
Dark ‘n’ Spicy Rum Cocktail Recipe
- Chilli & Ginger Syrup (Add 1 cup of peeled and sliced fresh ginger, 1 jalapeno chilli -whole but pierced with a skewer several times, 1 cup of dark brown sugar, 1 cup of water to a pan and simmer for around 30 mins. Strain well, let it cool and store in a bottle in the fridge.)
- 15ml lime juice
- 15ml soda
- Garnish: wheel of lime and slice of ginger
- Glass: single rocks glass
Method
Add ice to a single rocks cocktail glass. Pour over the rum, chilli & ginger syrup and lime juice. Top with soda and stir to combine.
- 50ml Jaffa Cake Gin
- 75ml Prosecco
- 25ml Soda
- Jaffa cake
- Halloween stencil
- Edible spray paint
Method
Spray your edible spray paint onto a jaffa cake and set aside. Fill a stemmed glass with ice and pour over all ingredients and stir well to chill. Garnish with your spooky jaffa cake!
The Zombie
- 30ml BACARDÍ Carta Blanca Rum
- 20ml BACARDÍ Spiced Rum
- 15ml Triple Sec
- 30ml Orange Juice
- 15ml Lime Juice
- 15ml Simple Syrup
- 5ml Grenadine
Method
Pour everything into a shaker with ice and shake. Strain into a highball glass with crushed ice and stir. Garnish with a cherry and an orange slice
The Blood Moon
-
40ml BACARDÍ Superior Rum
- 15ml Monin Blood Orange Syrup
- 15ml Lime Juice
- 60ml Ginger Beer
- Blood Orange Slice
- Amarena Cherry
Method
Combine BACARDÍ Superior, Blood Orange Syrup and lime juice. Shake vigorously with ice. Strain into a highball glass and top with ginger beer. Garnish with a blood orange slice and a cherry.
Smoked Skull Sour
-
50ml Smokehead Unfiltered
- 25ml Fresh Lemon Juice
- 3 dashes Vegan Egg White
- 12.5ml Demerara Syrup
Method
Shake and double strain into a chilled rocks glass. Float Ruby port on top with bar spoon.
Gin-ger Elder
- slices of fresh ginger – each approx. the size of a 10p piece
- fresh mint leaves
- 15ml simple syrup
-
50ml Conker Dorset Gin
- 15ml elderflower liqueur
- 15ml lemon juice
- 15ml soda
- Garnish: Mint sprig
- Glass: Single rocks glass
Method
Muddle the ginger, mint and simple syrup. Add the gin and elderflower cordial, fill with ice and shake well. Double strain into a single rocks glass filled with one large lump of ice. Add soda and garnish with mint leaves.
Halloween Punch (serve 30)
- 64 ounces cranberry 100% juice blend (with grape, apple, and pear)
- 64 ounces apple juice or apple cider
- 1 litre of ginger ale
- 750ml of dark rum
- 2 medium dry ice cubes
- Optional garnishes: candy eyeballs, plastic spiders, gummy worms, etc
Method
Chill all the ingredients before serving. In a punch bowl, combine the cranberry juice blend, apple juice/cider, ginger ale and rum. Stir well. Garnish the punch bowl with dry ice for a spooky smoking effect (use gloves and tongs for handling dry ice). Optional: Decorate with creepy garnishes like candy eyeballs, plastic spiders, or gummy worms for extra Halloween flair.
Back from the Ashes
- 22.5ml Smokehead Tequila Cask Terminado
- 22.5ml Fresh Lemon Juice
- 22.5ml Dry Vermouth
- 22.5ml Triple Sec
Method
Fill a coupe with ice and High Strength Absinthe, to rinse the glass and strain out, then shake all other ingredients and double strain into chilled coupe. Garnish with Lemon Peel.
Cherry Bomb
- 25ml shot of Depth Charge Black Cherry
- 100ml Premium Cola
- 1 x teaspoon of Cherry Popping Candy
Method
Add popping candy to a rocks glass or highball, before slowly pouring in premium cola. Take your shot of Depth Charge Black Cherry and drop it into your glass.
Witches’ Brew Lemonade
- Ice
- 2 oz gin
- 2 oz sparkling lemonade
- 2 oz blue curacao
- 1 rosemary sprig
Method
Fill a tall glass with ice. Pour in the gin and top with sparkling lemonade. Slowly and carefully pour blue curacao into the glass, allowing it to settle at the bottom. Garnish with a rosemary sprig.
Cherry Bakewell Sour
- 40ml Depth Charge Black Cherry
- 15ml Amaretto
- 25ml Fresh Lemon Juice
- 10ml Sugar syrup (2:1)
- 1 x Egg white
Method
Add all ingredients to a cocktail shaker and dry shake without ice to emulsify the egg white. Add ice and shake vigorously before fine straining over ice in a rocksglass. Garnish with a cherry.
Zignum Mezcal Hot Chocolate
- 30ml Zignum Anejo Mezcal
- 250ml milk
- 1 tbsp cocoa powder
- Zest of ½ orange
- 1 tbsp toasted marshmallow syrup (alternatively use simple syrup)
- 1/8 tsp ground cinnamon
- 1/8 tsp chilli flakes
- Pinch sea salt
- Miniature marshmallows, to garnish
For the marshmallow syrup
- 250ml water
- 200g sugar
- 60g miniature marshmallows
- 1 tsp vanilla extract
- Pinch salt
Method
To make the toasted marshmallow syrup, place the marshmallows on a foil-lined baking tray and place under a hot grill until well toasted. Remove from the grill and set aside. Add the water and sugar to a pan, bring to a boil then simmer, whisking occasionally, until the sugar dissolves and the liquid begins to thicken. Once thickened, add the marshmallows to the pan and stir until the marshmallows are melted and smooth. Leave to cool slightly and avoid stirring, to prevent separating the mixture. Once cooled, strain through a fine mesh sieve, whisk in the vanilla extract and a small pinch of salt, then store in an airtight container, in the fridge, for up to 2 weeks.
To make Zignum Mezcal Hot Chocolate., add the milk, cocoa powder, cinnamon, chilli flakes, salt and orange zest to a saucepan. Whisk to combine and heat on low until the mixture comes to a gentle boil. Remove from the heat and froth the milk mixture until foamy. Add the Mezcal and toasted marshmallow syrup to a heatproof glass, then pour over the frothed hot chocolate. Stir gently to avoid aerating the drink, then garnish with miniature marshmallows.
Pumpgin Spiced Cocktail
- 50ml Silent Pool Gin
- 25ml Lemon Juice
- 15ml Pumpkin Spice Syrup
- 10ml Sugar Syrup
Method
Shake and double strain into a Nick and Nora Glass.
Nightmare on Whisky Street
- 1 oz cinnamon whiskey
- 1 oz spiced rum
- 0.25 oz Laphroaig Scotch Whiskey
- 1.5 oz apple cider
- 1 barspoon fresh lemon juice
- Mini meringues
Method
In a shaker filled with ice, combine the cinnamon whiskey, spiced rum, Scotch, apple cider, and fresh lemon juice. Shake vigorously until well-chilled. Strain the cocktail into a glass of your choice. Garnish with one or more of your spooky Ghost Meringues on the rim of the glass. Use black food colouring and a toothpick to paint on eyes and mouths for the ghostly expressions. Let them dry. Serve immediately and enjoy!
Cherry Highball
- 50ml Depth Charge Black Cherry
- 10ml Maraschino Liqueur
- 150ml Premium Cherry Soda
Method
Build in a Highball glass over ice, stir briefly to mix and garnish with a cherry.
Slimeade
- 100ml White Rum
- 1 litre Lemonade
- 2 Limes
- 4 Kiwi Fruit
Method
Add 100 ml of rum. Juice the limes and add to the lemonade. Slice the kiwis and scoop out the flesh. Blend the kiwi fruit and add to the lemonade.
Patron Anejo Old Fashioned
- 60ml Patrón Añejo
- 7.5ml Simple Syrup
- 1 dash Bitters
- + Orange Zest
Method
Over a double old fashioned glass, use a vegetable peeler to take off two strips of orange zest, making sure to express the oil into the glass. Add Patrón Añejo, simple syrup and bitters. Add ice – the biggest cubes you can find – and stir. Adjust sweetness to taste.
Hernö Old Tom Beetroot Martini
- 50ml Hernö Old Tom Gin
- 50ml beetroot juice
- 25ml lemon juice
- 1 tbsp ginger syrup (alternatively use simple syrup)
- 2 cocktail onions, to garnish
- 1cm dice kielbasa (or other smoked sausage), to garnish
- Black pepper, to garnish
For the Ginger Syrup
- 250ml water
- 200g white sugar
- 200g fresh ginger, sliced
Method
To make the ginger syrup: Add the water, sugar and ginger to a saucepan and bring to a boil, stirring occasionally to dissolve the sugar. Once the liquid boils and the sugar dissolves, remove the pan from the heat and steep for 15 minutes. Strain and allow to cool. Store in an airtight container for up to 2 weeks in the fridge.
To make the Hernö Old Tom Beetroot Martini: Add the Hernö Old Tom Gin, beetroot juice, ginger syrup and lemon juice to a cocktail shaker with ice. Shake vigorously then strain into a chilled coupe glass. Garnish with a crack of black pepper and a cocktail stick containing two cocktail onions and a small cube of kielbasa (or other smoked sausage).
Pan De Muertos
- 50ml Patrón Reposado
- 15ml Orgeat
- 20ml Lime juice
- 15ml Orange liqueur
- 25ml Pineapple juice
- Caramelised orange wedge
- Three pineapple leaves
Method
Add all ingredients to shaker. Shake and strain. Serve in a highball or skull mug with crushed ice.