Here for the Boos? Haunting Halloween Cocktails

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With Halloween right upon us, we wanted to share a few spook-proof cocktail recipes for anyone looking to lift their supernatural spirits this year. Whether throwing a costume extravaganza or keeping it simple with scary movies, these BOOzy beverages are the perfect seasonal sips this October. Some ghostly and others sweet, look no further when treating your guests this All Hallows’ Eve. For thrill-seekers looking to kick-off the celebration early, Friday the 13th is a foolproof occasion to test-out these bewitching libations as well.

Below please find a variety of recipes I think your readers will enjoy recreating at home this October.

D’USSE VSOP Cognac “Flask” 200ml

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About: Launched in October 2017, the D’USSÉ VSOP “Flask” 200mL sized bottle features the perfectly balanced blend of cognac that is aged for a minimum of 4 ½ years in French oak barrels in the Chateau’s unique dry and humid cellars. Halloween lover or not, swapping candy for cognac is the perfect adult treat this season.

SRP: $15 at luxury liquor retailers nationwide

The Jack — O- Lantern

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1 oz. D’USSE VSOP cognac

1 ½ oz. Orange Juice

½ oz. Ginger Ale

½ oz. Triple Sec

Method: Combine all ingredients into shaker and serve in old fashioned glass. Garnish with orange wheel or twist.

Pumpkin Pie Delight

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1 ounce D’USSE VSOP cognac
1 heaping bar spoon of pumpkin pie mix
½ ounce heavy cream
1 whole egg
Method: Place all the ingredients into a mixing glass. Dry Shake the mixture (shake without ice so as to ‘whip’ the Ingredients together). Then shake again with ice. Strain into a rocks glass without any ice. Top with freshly grated Cinnamon.


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2 parts D’USSE VSOP Cognac

1 part hot water

¼ part cane syrup

2 cardamom pods

3 cloves

1” cinnamon stick 3 strips orange zest

Method: Combine all ingredients in a mixing glass. Heat the brandy balloon in a tin of hot water, then double-strain the cocktail into the warmed brandy balloon. Garnish with orange zest and a cinnamon stick.

The Corpse Reviver

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¾ oz Bombay Sapphire Gin

¾ oz Lillet Blanc

¾ oz Cointreau

¾ oz Fresh Lemon Juice

1 dash Absinthe

Method: Shake all ingredients with ice until cold; strain into a chilled cocktail stem. No garnish.

Witches’ Brew

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1 oz Bombay Sapphire Gin

3 oz Merlot

1 oz LBV Port

1 bar spoon sugar

Method: Heat ingredients gently over low flame; do not boil. Serve in glass mug and garnish with lemon and orange slices and a cinnamon stick

BOOzy Spiced Tea Punch

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1.5oz Bombay Sapphire East

2oz mandarin spiced tea (brew 8 bags with 1 liter of water)

3/4oz lemon juice

3/4oz honey syrup

Method: Shake and serve on the rocks. Garnish orange twist and nutmeg dust.

Smokey Pear and Pumpkin Sour

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2 parts Bombay Sapphire East Gin

3/4 part Pumpkin Puree

1/2 part Xante Pear Brandy

1/2 part Simple Syrup

3/4 part Lemon Juice

1/2 part Egg White

Method: Shake hard and serve up or down in glass. Garnish with pear slices and cinnamon.

White Walker Cocktail

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Image: Created by Hemant Pathak from Junoon NYC

1 oz. DEWAR’S 12 Blended Scotch Whisky infused with Rye and turmeric

1 oz. Applejack

½ oz. fresh lemon juice

¼ oz. Ancho Reyes

¼ oz. simple syrup

¾ oz. egg white

Method: Absinthe to rinse the Coupe glass.

Blood & Sand

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2 parts DEWAR’S 12 Blended Scotch Whisky

1-part cherry liqueur

1-part Martini & Rossi Rosso Vermouth

1 part fresh squeezed orange juice

Method: Put all the ingredients into a cocktail shaker and fill with ice. Shake well to mix and chill. Strain into a chilled Martini glass and garnish with a lemon twist.

Dewar’s Spiced Cider

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2 parts DEWAR’S 12 Blended Scotch Whisky

3 parts spiced apple cider

Method: In a pint glass filled with ice, combine Dewar’s 12 and apple cider.

Written by

Tony Bowles is one of the youngest sought out journalists in the media world. He focuses on lifestyle, travel, entertainment, food and more! Based out of NYC.

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