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Halloween Cocktail Recipes

You’ve got the food, the decorations, the guests are invited, it’s time for your Halloween party. You’re not just going to have the boring bowl of punch are you? Try out these cool cocktails designed especially for the season from


This is one of the best cocktails for a Halloween party. This Black Martini replaces vermouth with either blackberry brandy or black raspberry liqueur (Chambord being a good choice). The drink will be dark, but not black-black so another option is to make a Vodka Martini with Blavod, a black colored vodka.For another variation on the Black Martini, check out this video.


  • 3 1/2 oz gin or vodka
  • 1/2 oz blackberry brandy or black raspberry liqueur
  • lemon twist for garnish


  1. Pour the ingredients into a cocktail shaker with ice.
  2. Shake well.
  3. Strain into a chilled cocktail glass or serve on the rocks in an old-fashioned glass.
  4. Garnish with a lemon twist.



This Candy Corn cocktail is far different than the popular layered shooter. It’s an extremely creative drink that features kettle corn-infused gin – yes, that’s right, kettle corn. The method for creating this unique infusion is below, and you will want to take the extra time to make it as it is the key to bringing together this sweet Halloween-worthy drink.


  • 1 1/2 oz. Kettle Corn-infused Bombay Sapphire Gin (recipe below)
  • 1/2 oz. Moscato wine (sweet dessert wine)
  • 3/4 oz. home-made citrus peel grenadine syrup (recipe below)
  • 3 candy corns for garnish
  • Additional ingredients needed:
  • kettle corn
  • sugar
  • orange and lemon skins


  1. Add all ingredients to a cocktail shaker with ice.
  2. Shake very well.
  3. Strain into a chilled cocktail glass.
  4. Garnish with 3 candy corns.



This pairs well in a dark cocktail menu with the Black Martini for a little scare with some class. The story of the Corpse Reviver is that of a drink “taken before 11 a.m., or whenever steam and energy are needed,” according to The Savoy Cocktail Book(Harry Craddock, 1930).Also, you may want to try the Corpse Reviver #2, which has a gin base and is an equal in its classic origins, or its modern rendition, the Corpse Reviver #2011.


  • 2 oz apple brandy
  • 3/4 oz brandy
  • 1/2 oz sweet vermouth


  1. Pour the ingredients into a cocktail shaker with ice.
  2. Stir well.
  3. Strain into a chilled cocktail glass.



Here is an interesting mixed drink that is perfect for any season, The simple drink is a  mix of Jack Daniel’s and Lucid absinthe with a touch of sweet and bitter. The absinthe rinse – a technique used often, i.e. Monkey Gland– adds just enough flavor to the Tennessee whiskey taste so that it is neither overpowering nor transparent. You can find this drink at The Lobby Bar at New York City’s Empire Hotel during the 2011 Halloween season. It’s creation is due to the innovative mind of Damon Dunay, the hotel’s Regional Beverage Director.The carved orange garnish is a fun little trick that you can take into any other drink where an orange is appropriate. Just as carving a pumpkin takes a bit of skill and finesse, an orange does as well. The good news, however, is that carving orange peels take far less time and expense so you can experiment and have fun with your pumpkin-esque faces. Make these up ahead of time or let guests create their own.

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 1 Cocktail


  • 2 ounces Jack Daniels Tennessee Whiskey
  • 1/2 ounce Lucid Absinthe
  • Orange Bitters
  • 2 Sugar Cubes
  • Carved orange for garnish


For the garnish:

  1. Using a paring knife or peeler, carve a Jack O’ Lantern face into the peel of an orange, leaving the white pith intact while removing the orange skin.
  2. Cut a circle into the pith around the face.
  3. Carefully remove the peel circle from the orange.
  4. Make a small slit in the bottom of the circle so it may rest on the glass rim.

For the drink:

  1. Pour absinthe into an old-fashioned glass and swirl it around to coat the inside of the glass.
  2. Place the two sugar cubes into a mixing glass and saturate with a few drops of orange bitters.
  3. Muddle the cubes until crushed.
  4. Add whiskey and ice and stir well.
  5. Strain into the absinthe-rinsed glass over fresh ice cubes.
  6. Place the garnish on the rim and serve.

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