10 Creepy Halloween Cocktails to Spook Your Guests
{{#rendered}} {{/rendered}}Ingredients ¾ oz. Louis Royer “Force 53” VSOP Cognac 1 ¾ oz. Santa Teresa “1796” Solera Aged Rum ¼ oz. Allspice Dram ¼ oz. Demarara Syrup 2 oz. pumpkin puree 1 egg Grated cinnamon Preparation Shake all ingredients together vigorously to incorporate the egg. Pour into small hollowed-out pumpkin. Garnish with grated cinnamon. Top with a zombie toy. (Edixon Caridad)
Ingredients 1.25 pars Courvoisier VSOP .75 parts DeKuyper Rootbeer Schnapps 1 part pineapple juice Preparation Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with a cherry. For instructions on incorporating dry ice for fog, click here. (Served a Millesime in New York City.)
Ingredients 1 oz. Santa Teresa “1796” Solera Aged Rum ¾ oz. Louis Royer “Force 53” VSOP Cognac ¾ oz. Santa Teresa Araku Rum and Coffee Liqueur ¾ oz. Drambuie Liqueur 1 cherry or hot pepper Preparation Stir all ingredients in a mixing glass with ice and strain over cubed ice in a hollowed out gourd. Replace top of gourd and affix with a pepper driven through with an unused nail. (Edixon Caridad)
Ingredients 2 oz. Pinnacle Atomic Hot Vodka 1 oz. DeKuyper Pucker Sour Apple Schnapps 1 oz. apple juice Sprinkles 1 lime wedge Preparation Add vodka, schnapps and juice into a cocktail shaker with ice and shake. Rim a martini glass with sprinkles, then strain shaker into glass and garnish with a lime wedge. (Pinnacle Vodka)
Ingredients 3 ½ oz. black vodka ½ oz. raspberry liqueur Crushed white rock candy Preparation Mix black vodka with black raspberry liqueur in a cocktail shaker with ice. Rim the glasses with crushed bits of white rock candy. Tie on a single bone with black tulle. Pour drinks from shaker into glass, then serve on an antique-looking tray. (Party City)
Ingredients 2 oz. SKYY Infusions Pineapple Vodka 1 oz. cream of coconut or coconut milk 1/2 oz. lime juice 2 circular chocolates Chocolate syrup Preparation Place all ingredients, except chocolate, in a cocktail shaker with ice and shake vigorously. Use chocolate syrup to form the ghost's mouth on the glass. Strain your drink into the cocktail glass. Float chocolate circles on top of the drink for eyes. (SKYY Vodka)
Ingredients 5 oz. orange juice 1 oz. black vodka Blueberries Candy eyeballs Preparation Fill glass halfway with orange juice. Pour black vodka carefully over juice to layer. Top glasses with skewered “eyeballs” by placing candy eyeballs inside blueberries. (Party City)
Ingredients 1 oz. Lucid Absinthe 1 oz. Midori Melon Liqueur 1 oz. lemon-lime soda 1.5 oz. pineapple juice Preparation In a cocktail shaker, add absinthe, melon liqueur, pineapple juice and ice. Shake vigorously and strain into a shot glass. Splash lemon-lime soda on top and a drizzle of grenadine. (Lucid Absinthe)
Ingredients 1 oz. pineapple juice 1 oz. orange juice ½ oz. apple brandy 2 oz. light rum 2 oz. dark rum 1 oz. lime juice ½ oz. grenadine 1 oz. 151 Rum 1 eyeball candy Preparation Chill mixing glasses with ice. Remove the ice and add the juices, brandy, and the light and dark rums. Then add eyeball candy. Prepare glass by pouring grenadine around inside of rim and letting it bleed down along the glass. Carefully pour the contents of the mixer into glass. Float the 151 rum and grenadine. Make sure the candy is floating on the bottom of your glass. Carefully light the cocktail with a wooden match. Extinguish flame before consuming. Never leave a lit cocktail unattended. (Andrea Correale)
Ingredients 2 oz. SKYY Infusions Blood Orange Vodka 1 tsp. passion fruit syrup . 5 oz. orange juice .5 oz. pineapple juice 1 tsp. hibiscus syrup 1 hibiscus flower Preparation Shake all ingredients together and pour over ice into a lowball glass. Garnish with a hibiscus flower and a teaspoon of hibiscus flower syrup. (SKYY Vodka)