Halloween is right around the corner. And while we grownups no longer get to raid the neighborhood for candy, there’s no reason we can’t scare up some adult treats of our own. Here are six spooky cocktails that will thrill at your Halloween party this year.
Image and recipe credit: Ho-Ho-Kus Inn & Tavern
1.5 oz. Appleton Signature Blend Rum
?1/2 oz. simple syrup?
1.5 oz. apple cider?
1.5 oz. ginger beer
Lime and apple slices
Directions: ?Shake ingredients with ice, and strain over ice into highball or Collins glass. Garnish with lime wedge and slice of apple. ?
Recipe via G’Vine
1 oz. G’Vine Nouaison Gin?
1/2 oz. blue curacao liqueur?
1/2 oz. white creme de cacao liqueur
?1.5 oz. freshly squeezed orange juice?1 egg white?
Directions: Add all ingredients to a cocktail shaker and dry shake (without ice) vigorously for one minute. Add a few cubes of ice, and shake again for 30 seconds. Strain into cocktail or coupe glass.
Created by Tad Carducci, The Tippling Bros.
2 oz. Diplomatico Reserva rum
1/2 oz. Amaro Lucano?
1/2 oz. honey syrup*?
2 dashes Angostura bitters
- Honey syrup recipe: In a small pot over medium heat, combine one cup honey and one cup water. Stir lightly until dissolved.
Directions: Combine all ingredients in a glass and stir. Strain into a chilled cocktail or coupe glass. Garnish with an orange peel and grated allspice.
Recipe courtesy Ben Lohnes, The Tides Beach Club, Kennebunkport; image credit: Jim Sabataso
2.5 oz. jalapeno infused tequila*
1 oz. Domaine de Canton
1 oz. sour mix
3/4 oz. blood orange puree
Splash lemon/lime juice
Jalapeno pepper wheels (deseeded)
- Jalapeno infused tequila recipe: Add 1 deseeded jalapeno pepper to a 750mL bottle of tequila. Let stand for 24 hours then remove pepper.
Directions: Combine all ingredients and shake vigorously. Strain into a chilled cocktail or coupe glass. Garnish with three jalapeno wheels.
Image credit: Amanti Vino
1 oz. Plymouth gin
1 oz. Cointreau?
1 oz. Lillet Blanc?
1 oz. lemon juice
Directions: Rinse a cocktail or coupe glass with absinthe, and discard excess. Combine ingredients and shake. Strain into the glass. Garnish with a lemon peel.?
Note: This cocktail is a classic hangover remedy, so you may want to save it for your All Saint’s Day brunch.
Recipe ?courtesy of Andrew Johnston? The Ryland Inn, Whitehouse Station, NJ; Image credit: The Ryland Inn
12 oz. Overproof rum?
12 oz. dark spiced rum?
12 oz. cinnamon syrup*?
6 oz. fresh squeezed lime juice
?6 oz. fresh pressed pineapple juice
?20-25 dashes Angostura bitters
Lemon and orange slices??
- Cinnamon syrup recipe: In a small pot over medium heat, combine two cups sugar, two cups water, and two cinnamon sticks. Stir lightly until dissolved.
Directions: Mix ingredients and serve in punch bowl garnished with half-moons of lemon and orange. Serves 20-25.
Jim Sabataso is a writer, part-time bartender, and full-time cocktail enthusiast living in Vermont. Follow him on Twitter ">@JimSabataso