21 Scary Good Halloween Cocktail Recipes

October's big holiday gets a grown-up twist with these adults-only treats from mixologist Kim Haasarud. Drink or treat!

October's big holiday gets a grown-up twist with these adults-only treats from mixologist Kim Haasarud. Drink or treat! Via Redbook

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Alexandra Grablewski
Vampire Crush

A deadly concoction of two different rums, crushed strawberries and fresh juices topped with a float of Grand Marnier.

0.5 oz silver rum

0.5 oz Cruzan Mango Rum

0.5 oz Cruzan Strawberry Rum

0.5 oz DeKuyper Triple Sec

1 oz cranberry juice

0.5 oz lemon juice

0.5 oz simple syrup

2 strawberries

Splash of grenadine

Float of Grand Marnier

Simple Syrup: 1 part water; 1 part white sugar. Combine sugar and water. Stir until completely dissolved. You can also heat on stovetop to dissolve faster.

Directions: In a mixing glass, muddle strawberries with lemon juice and simple syrup. Add cranberry juice, grenadine and rum. Top with ice and shake vigorously. Pour contents into a tall glass. Float with Grand Marnier and serve.

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Daiquiri Noir

2 oz Brugal Extra Dry Rum

0.5 oz Ramazzotti Amaro

0.75 oz fresh lime juice

0.75 oz simple syrup

6 chunks pineapple

Dash of Angostura bitters

Garnish: mint leaf

Simple Syrup: 1 part water; 1 part white sugar. Combine sugar and water. Stir until completely dissolved. You can also heat on stovetop to dissolve faster.

Directions: In a mixing glass, muddle pineapple and bitters until pineapple is pulped. Add Brugal Extra Dry rum, fresh lime juice and simple syrup. Top with ice and shake vigorously. Strain into a chilled cocktail glass. Top with Ramazzotti Amaro as a float. Garnish with mint leaf.

Created by Scott Fitzgerald of Mulberry Project in New York City.

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Longrada Lor
Black Bee

2 oz Buffalo Trace Bourbon

0.75 oz fresh lemon juice

0.5 oz wildflower honey water*

2-3 oz oatmeal stout (i.e. Sam Smith)

Garnish: lemon twist

*Wildflower honey water: Mix wildflower honey in a 4:1 ratio of honey to hot water. Stir until dissolved.

Directions: Combine all ingredients in a cocktail shaker. Top with ice and shake vigorously. Strain into an ice-filled Collins glass. Top with the oatmeal stout and stir well. Garnish with lemon twist.

Courtesy of The Parish. Mixologist/Bar Manager: John Coltharp.

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Liquid Architecture LLC
Black Cherry Cosmopolitan

2 oz Effen Black Cherry Vodka

0.5 pomegranate liqueur (i.e. DeKuyper Pomegranate or PAMA)

0.5 oz lime juice

0.5 oz simple syrup

1 oz cranberry juice

Garnish: 3 skewered cherries

Simple Syrup: 1 part water; 1 part white sugar. Combine sugar and water. Stir until completely dissolved. You can also heat on stovetop to dissolve faster.

Directions: Combine all ingredients in a cocktail shaker. Top with ice and shake vigorously. Strain into a chilled cocktail glass. Garnish with three cherries.

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Alexandra Grablewski
Blood Orange Bubbling Elixir

1.5 oz Solerno Blood Orange Liqueur

4 oz blood orange juice

2 oz sparkling wine (or sparkling rose)

Blood orange slices (optional)

Directions: Fill a pilsner glass with ice (and slices of blood oranges, if desired.) Add blood orange liquer and blood orange juice. Top with sparkling wine and stir well.

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Effen Crisp Twilight

1.5 oz Effen Cucumber Vodka

1 oz fresh grapefruit juice

0.75 oz simple syrup

1 dash bitters

3 sage leaves

Garnish: orange twist

Simple Syrup: 1 part water; 1 part white sugar. Combine sugar and water. Stir until completely dissolved. You can also heat on stovetop to dissolve faster.

Directions: With your fingertips, fold and crush two sage leaves and drop into the cocktail shaker. Add Effen Cucumber vodka, fresh grapefruit juice and simple syrup. Top with ice and shake vigorously. Strain into an ice-filled rocks glass. Top with bitters and garnish with remaining sage leaf and orange twist.

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Alexandra Grablewski
Dawn of the Dead

A great cocktail for a late-night Halloween Party!

1.5 oz Cruzan Strawberry Rum

2 strawberries, mulled

4 raspberries

10 mint leaves

0.75 oz lime juice

0.75 oz simple syrup

1 oz cranberry juice

Splash of sparkling rose

Simple Syrup: 1 part water; 1 part white sugar. Combine sugar and water. Stir until completely dissolved. You can also heat on stovetop to dissolve faster.

Directions: In a cocktail glass, muddle berries and mint leaves. Add Cruzan Strawberry Rum and cranberry juice. Top with ice and sparkling wine. Stir well.

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Liquid Architecture LLC
Dead Man's Mai Tai

This variation on the mai tai features a potent combination of three different rums.

1 oz Cruzan Silver Rum

0.5 oz Cruzan Mango Rum

0.5 oz DeKuyper Triple Sec

0.75 oz fresh lime juice

0.75 oz simple syrup

0.25 oz orgeat (almond) syrup (available at most grocery stores in the mixer section)

Dash of Angostura bitters

Float of Cruzan Black Strap Rum

Lime squeeze

Garnish: cherry

Simple Syrup: 1 part water; 1 part white sugar. Combine sugar and water. Stir until completely dissolved. You can also heat on stovetop to dissolve faster.

Directions: Combine all ingredients except Black Strap Rum in a cocktail shaker. Top with ice and shake vigorously. Strain into an ice-filled Collins glass. Float with Cruzan Black Strap rum. Top with a lime squeeze and cherry.

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Black Widow

1.5 oz Don Julio Blanco Tequila

1 oz fresh lime juice

1 tsp agave nectar

4 basil leaves

3 blackberries

Ice

Directions: In a mixing glass, muddle three basil leaves and two blackberries. Add Don Julio Blanco, fresh lime juice and agave nectar. Top with ice and shake vigorously. Strain into a chilled cocktail glass over ice. Garnish with remaining basil leaf and blackberry.

Created by Duggan McDonnell.

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Liquid Architecture LLC
Devil's Meaty Manhattan

2 oz Jim Beam Devil's Cut Bourbon

0.5 oz sweet vermouth

0.25 oz maple syrup

Dash of bitters

Garnish: slice of bacon

Directions: Combine all ingredients in a mixing glass. Fill with ice and stir for 20-25 seconds. Strain into a martini glass. Garnish with slice of cooked bacon.

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Dragon's Heart Martini

1.5 oz SKYY Infusions Dragon Fruit Vodka

0.5 oz Aperol (an Italian aperitif) or 0.25 oz Campari

1 oz lemon juice

1 oz simple syrup

1 strawberry

Garnish: candied Hibiscus flower (available at Whole Foods or at wildhibiscus.com)

Simple Syrup: 1 part water; 1 part white sugar. Combine sugar and water. Stir until completely dissolved. You can also heat on stovetop to dissolve faster.

Directions: In a cocktail shaker, muddle strawberry with lemon juice and simple syrup. Add vodka and Aperol. Top with ice and shake vigorously. Strain into a chilled cocktail glass. Garnish with skewered candied hibiscus flower.

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The Great Pumpkin

1.5 oz Ketel One Oranje Vodka

2 oz pumpkin spice syrup (2 tbsp pumpkin spice mixed with 3 cups simple syrup)

0.25 oz light cream

Garnish: orange twist

Simple Syrup: 1 part water; 1 part white sugar. Combine sugar and water. Stir until completely dissolved. You can also heat on stovetop to dissolve faster.

Directions: Combine Ketel One Oranje, pumpkin spice syrup and light cream. Top with ice and shake vigorously. Strain into an ice-filled rocks glass. Garnish with orange twist.

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Alexandra Grablewski
Grimm's Red Cloak

1.5 oz Solerno Blood Orange Liqueur

0.5 oz Amaro (i.e. Ramazzotti, Averna, Montenegro, etc.)

1 spoonful softened raspberry sorbet

1 oz lemon juice

1 oz simple syrup

Simple Syrup: 1 part water; 1 part white sugar. Combine sugar and water. Stir until completely dissolved. You can also heat on stovetop to dissolve faster.

Directions: Add softened lemon sorbet to a cocktail glass. Combine Blood Orange Liqueur, Amaro, lemon juice and simple syrup. Top with ice and shake vigorously. Strain over lemon sorbet and serve.

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Liquid Architecture LLC
Harvest Moon

1.5 oz Jim Beam Devil's Cut Bourbon

0.5 oz peach liqueur

3 oz lemonade

2 oz Blue Moon beer (or hard cider for more tartness)

Garnish: lemon wedge

Directions: Combine bourbon, peach liqueur and lemonade in a cocktail shaker. Top with ice and shake vigorously. Strain into an ice-filled cocktail glass. Top with beer and stir well. Serve with lemon wedge.

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Basil Hayden's Once Bitten

1.5 oz Basil Hayden's Bourbon

0.75 oz ginger liqueur

0.75 oz lemon juice

0.25 oz agave nectar

0.5 oz tart cherry concentrate (Available in the frozen section of your grocery store. Strawberry works too.)

Directions: Drizzle cherry or strawberry concentrate around the inside of the glass letting it slowly drip down the sides. Combine Basil Hayden Bourbon, ginger liqueur, lemon juice and agave nectar in a cocktail shaker. Top with ice and shake vigorously. Strain into the drizzled glass and serve.

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Fig & Olive
Fig & Walnut Julep

2 oz Four Roses Bourbon

0.75 oz St. Germain Elderflower liqueur

0.5 oz fresh lime juice

0.25 oz Taylor Tawney Port

0.25 oz simple syrup

2 black figs

3 mint leaves

Ice

Garnish: 2 slices of fig, 1/4" thick, grated walnut, mint sprig

Simple Syrup: 1 part water; 1 part white sugar. Combine sugar and water. Stir until completely dissolved. You can also heat on stovetop to dissolve faster.

Directions: In a cocktail shaker, muddle figs, port, simple syrup and fresh lime juice into a paste. Add mint leaves, bourbon and St. Germain Elderflower liqueur. Add the ice and shake hard for 8-10 seconds. Strain contents into an Old Fashioned glass or rocks glass. Garnish with fig slices and grate walnut over the top. Add mint sprig.

Courtesy of Fig & Olive Melrose Place. House Mixologist: Michael Loomis.

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Poison Apple Fizz

2 oz Effen Vodka

1 oz lemon juice

1 oz simple syrup

2 dashes ground cinnamon

2 oz hard cider

Garnish: orange slice

Simple Syrup: 1 part water; 1 part white sugar. Combine sugar and water. Stir until completely dissolved. You can also heat on stovetop to dissolve faster.

Directions: Combine vodka, lemon juice, simple syrup and ground cinnamon. Top with ice and shake vigorously. Strain into a tall Collins glass filled with ice. Top with hard cider and stir well. Garnish with orange slice.

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Liquid Architecture LLC
Bailey's Pumpkin Irish Coffee

2 oz Bailey's Irish Cream

4 oz espresso or strongly brewed coffee

1 tsp of pumpkin pie spice

Whipped cream

Garnish: 3 coffee beans

Directions: Combine Bailey's Irish Cream and pumpkin pie spice in a mug. Pour in coffee and stir well. Top with a dollop of lightly sweetened whipped cream and three coffee beans.

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Cruzan Pumpkin Toddy

1.5 oz Cruzan 9-Spice Rum

0.5 oz Cruzan Vanilla Rum

3 tbsp pumpkin pie filling

4-5 oz hot water

Garnish: whipped cream

Directions: Combine all ingredients in a mug and stir until fully combined. Top with whipped cream and drizzle Cruzan Vanilla Rum on top to finish.

Created by Jesse Card, Cruzan Mixologist.

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Alexandra Grablewski
Witch's Bellini

1/2 cup Effen Black Cherry Vodka

2 cups frozen berries

0.5 cup pomegranate juice

1.5 cups sparkling wine

1.5 cups ice

3 tbsp of sugar (add more, if needed)

Directions: Combine all ingredients in a blender cup. Blend on high until blended smooth. Pour into small glasses.

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Zombie

A classic Tiki drink, this cocktail is very strong. It needs lot of ice! Drink with caution.

1.5 oz Jamaican rum

1.5 oz gold rum (i.e. Bacardi)

1 oz 151-proof rum

Dash of (1/8 tsp) of Pernod, Pastis or Absinthe

0.5 oz John D. Taylor Velvet Falernum (a liqueur sold at liquor stores)

0.5 oz grenadine

0.5 oz Donn's Mix*

1 dash Angostura bitters

Lots of crushed ice

Donn's Mix

1 cup sugar

1 cup water

1/4 tsp ground cinnamon

1/2 cup ruby red grapefruit juice

Combine all ingredients in a saucepan. Heat until sugar and cinnamon are thoroughly dissolved. Take off heat and let cool.

Directions: Combine all ingredients in a blender cup. Add 1.5 cups of ice and blend until smooth.

Recipes by: Kim Haasarud, REDBOOK's Mommy Mixologist

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