Halloween drinks: Mix these festive cocktails at home

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Take out your cauldron and show off your mixology skills with these Halloween cocktails.

The Plundering Pumpkin

INGREDIENTS: 1 oz. Captain Morgan Original Spiced Rum
(Credit: Captain Morgan)

INGREDIENTS:

1 oz. Captain Morgan Original Spiced Rum
3 oz. Pumpkin Beer
1 oz. Ginger Ale

Combine ingredients in a tall glass filled with ice, garnish and stir.

Halloweenie Teenie

INGREDIENTS 1 part Pinnacle® Caramel Apple Vodka
(Credit: Created by Niccole Trzaska, The Liberty NYC)


INGREDIENTS

1 part Pinnacle® Caramel Apple Vodka
1 part apple juice

Shake and pour into glass. Serve as spookily as possible.

Shimmer & Spice

INGREDIENTS: 1/2 oz. Viniq Glow Shimmery Liqueur 1/2
(Credit: Viniq Glow)

INGREDIENTS:

1/2 oz. Viniq Glow Shimmery Liqueur
1/2 oz. Shellback Spiced Rum
1/4 oz. New Amsterdam Orange Vodka
1/4 oz. New Amsterdam Gin
1/4 oz. fresh lemon juice
Float of orange soda
Dry ice

Combine all spirits and juice in shaker and shake with ice, then strain into a Collins glass and top off with orange soda, leaving room to add dry ice. Add 3 small chunks of dry ice, stack ice on top of dry ice (do not consume dry ice), and garnish with a Peeps Ghost Marshmallow Candy.

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Candy Corn Martini

INGREDIENTS: 1 oz. Godiva White 1/2 oz.
(Credit: Created by Davio's Manhattan)


INGREDIENTS:

1 oz. Godiva White
1/2 oz. pumpkin spice liquor
1 oz. vanilla vodka
splash of cream

Shake over ice and strain into martini glass top with fresh whipped cream.

Not just any potion

INGREDIENTS: 1 1/2 parts Hornitos Plata Tequila
(Credit: Hornitos)


INGREDIENTS:
1 1/2 parts Hornitos Plata Tequila
2 parts lime juice
1 part simple syrup
1/2 part raspberry puree
1 part vanilla liqueur
Black lava salt
2 to 3 chocolate- or salt-covered raspberries

In a shaker with ice, combine tequila, lime juice, simple syrup, raspberry puree and vanilla liqueur. Shake, then pour into a cocktail glass rimmed with a thick layer of black lava salt. Garnish with chocolate or salt-covered raspberries.

Smoky Old Black Fashioned

INGREDIENTS: 2 oz. The Black Grouse 1/4
(Credit: Carlos Detres / Recipe by John McCarthy, Bathtu)


INGREDIENTS:

2 oz. The Black Grouse
1/4 oz. honey syrup
2 dashes Peychaud's bitters
2 dashes Angostura bitters
2 dashes orange bitters

Pour 2 oz. serving over ice and garnish with a lemon peel.

Blood orange sparkler

INGREDIENTS: 1/2 ounce Martini Rosso Vermouth 1/2
(Credit: Martini)


INGREDIENTS:
1/2 ounce Martini Rosso Vermouth
1/2 ounce simple syrup
1 blood orange peeled and diced
1 ounce of blood orange juice
4 ounces Martini Prosecco or Asti

In a flute, mix the Martini Rosso Vermouth, simple syrup, blood orange, and blood orange juice. Stir well. Top with Martini Prosecco or Asti.

Sleepy Hollow

INGREDIENTS: 1 1/2 oz. Black Grouse Blended
(Credit: Created by Josh Mazza, The Gilroy)


INGREDIENTS:

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

Build into a Tiki mug, add 1 pellet dry ice, garnish with grated chocolate.

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Witches Brew

INGREDIENTS: 1.25 parts Courvoisier VSOP .75 parts
(Credit: Courvoisier)


INGREDIENTS:

1.25 parts Courvoisier VSOP
.75 parts DeKuyper Sour Apple Pucker
Splash of orange juice
Splash of grenadine

Build cocktail in order in an ice filled highball glass. Garnish with a cherry.

The Apricot Haunt

INGREDIENTS: 1 part Courvoisier VS 1 part
(Credit: Courvoisier)


INGREDIENTS:

1 part Courvoisier VS
1 part Fresh Lemon Sour
.5 part DeKuyper Apricot Brandy
4 parts Apple Cider

Shake all ingredients with ice and strain into a cocktail glass. Garnish with a lemon spiral twist and a dash of fresh ground cinnamon.

Forty Four’s Corpse Reviver 2

INGREDIENTS: Bottom layer: 1 oz. cointreau 1
(Credit: Created by Joshua Brandenburg, Royalton New York)


INGREDIENTS:

Bottom layer:
1 oz. cointreau
1 oz. lillet blanc
1 oz. lemon juice
1 oz. gin

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.

Middle layer:
1 oz. peach liquor
Add raspberry powder or muddle fresh raspberries.

Heat in a pan and add a little gelatin. Allow to cool the pour on top of cooled first layer. Put back in fridge and chill.

Whipped topping:
1/2 cup of heavy cream
1/4 sugar
1 oz. prosecco

Combine all ingredients and whip by electric mixer or shake vigorously until a whipped texture is achieved. Add on top of first two layers, replace in fridge.

Garnish:
3 oz. of isomalt
Water
Pom juice

Take 3 oz. of isomalt (you can order this from any baking or specialty store online) and moisten with water until the texture of wet sand is achieved. Heat in a pan until 332 degrees. Add a splash of pom juice and stir. Make sure you are using a non-stick spatula. Drizzle onto parchment paper in a spider web pattern. Allow to cool and then break into pieces. Add to drink.

Haunted Cinn

INGREDIENTS: 1 1/2 parts Cruzan Velvet Cinn
(Credit: Cruzan)


INGREDIENTS:
1 1/2 parts Cruzan Velvet Cinn
1 part Cruzan Aged Dark Rum
1/2 part DeKuyper Blood Orange Liqueur
DeKuyper Hot Damn! Liqueur
Orange zest

Combine Cruzan Velvet Cinn, Cruzan Aged Dark Rum and DeKuyper Blood Orange Liqueur in a tumbler over ice and stir for 15 seconds. Strain into a chilled martini glass. Float a small amount of DeKuyper Hot Damn! Liqueur on top and finish with a flamed orange zest.

Caipi’Smoke’Ya

INGREDIENTS: 2 oz. The Black Grouse 2
(Credit: Created by Danny Neff, Extra Fancy)


INGREDIENTS:

2 oz. The Black Grouse
2 scoops brown sugar
2 lemon wedges

Light fire to caramelize sugar and wedges, add The Black Grouse and shake. Strain over ice in a rocks glass.

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