Creepy Cocktails for Your Halloween Party

By  October 25, 2012


WE’RE COUNTING DOWN the days until All Hallow’s Eve, thanks to the slew of slasher films hitting theaters and monster movie marathons on the small screen. If you’re planning a haute Halloween party, you can add a dose of sophistication to your soiree with a few creepy cocktails. Check out the recipes below for drinks that will have your guests saying, “Oooh,” instead of “Boo!”

Bride of Frankenstein Martini

1 ½ parts (Belvedere) RED
½ parts Honey water
Dash of lemon juice
Fresh sage leaves
¾ parts pressed apple juice
Dash of Sauvignon Blanc

Muddle green grapes with honey water. Then add the rest of the ingredients, shake and fine strain into a chilled martini glass and garnish with champagne grapes.

Chandon Blood Orange Marmalade

1 Bar spoon Blood Orange Marmalade
1/3 parts Lemon juice
1/3 parts (Belvedere) RED (optional)
3 parts Chandon Brut Classic

Stir ingredients in Boston Shaker before adding ice to dissolve Marmalade, add some ice once dissolved and shake. Strain into a flute and top off with 3 parts Chandon Brut Classic.


Candy Corn Martini

1 oz. Grenadine
1 oz. Orange Juice
1 oz. Voli Orange Vodka
2 oz. Coconut Vodka
Splash of Cream

Fill the bottom of a martini glass with the grenadine. Mix the Voli Orange Vodka and Orange Juice together and strain into a martini glass. Finally, mix coconut vodka and cream and layer it on top of the orange blend.

Midnight

1 ½ oz. Caliche Rum
¾ oz. Port Wine
½ oz. Lemon Juice
½ oz. Triple Sec
Cinnamon Stick

Combine all the ingredients in a mixing glass and stir until blended. Strain the mixture into an ice-filled tall coupe glass. Grate a dash of cinnamon on top and garnish with a cinnamon stick.

Love Potion #9

1 ½ oz. Cruzan 9 Spiced Rum
¾ oz. DeKuyper Coconut Amaretto
3 oz. Pineapple Juice
1 oz. Cranberry Juice

Combine all ingredients with ice in cocktail shaker and strain into a Hurricane glass. Garnish with a pineapple/cherry stack on the rim.

Stormy Weather

1 ½ oz. EFFEN Vodka
½ oz. Triple Sec
½ oz. Lime Juice
¾ oz. Spiced Syrup
1 dash Sngostura Bitters
Ginger Beer

Spiced Syrup
8 oz. Water
8 oz. White Sugar
1 tsp. Cinnamon
½ tsp. Vanilla Extract
4 whole cloves
1 star anise
1/8 tsp. Ground Allspice or 5 Whole Allspice Pod
*Lasts for up to 2 weeks

For the Syrup Combine all ingredients except sugar, in a stovetop pan and bring to a boil. Turn off heat, add sugar and stir until sugar is dissolved. Allow the syrup to fully cool before straining all particles and refrigerate.

For the cocktail: Combine all the ingredients in a cocktail shaker over ice and shake. Strain and pour into a cocktail glass with ice.

Ichabod Crane

3 oz. BULLDOG Gin
1 oz. Organic Pumpkin Water
1 oz. Simple Syrup
1 oz. Egg White
1 pinch Frontier Pumpkin Pie Spice

For the pumpkin water: Use 2 parts boiling water to 1 part of canned organic pumpkin. Stir vigorously until completely blended with minimal resistance

For the cocktail: Combine the gin, pumpkin water in a cocktail shaker and strain in a tumbler. Beat the egg whites with the simple syrup until frothy and layer it on top. Garnish with a pinch of the pumpkin pie spice.

The Green Goblin

1 oz. Molinari Sambuca Extra
½ oz. Coconut Syrup
½ oz. Pineapple Juice
Blue Curacao (according to taste)

First pour the Sambuca into a shot glass, the layer the coconut syrup, then the curacao, and finally top with the pineapple juice for defined layers.

Caramel Pumpkin Cheesecake Dessert Shots

¼ cup Van Gough Dutch Caramel Vodka
1 can (14 oz.) Pumpkin, chilled
3 oz. Reduced-Fat Cream Cheese
6 oz. Low Fat Vanilla Yogurt
1 cup Low Fat Milk
½ tsp. Vanilla Extract
½ tsp. Cinnamon
1/8 tsp. Nutmeg
6 tsp. Graham Cracker Crumbs (Optional)

Place all ingredients, except for the graham cracker crumbs, in a blender and blend until silky. Pour into shot Glasses and top each serving with a teaspoon of graham cracker crumbs.