Welcome to the dark side: Halloween Cocktails for you to enjoy

Since Halloween is not only for kids and it’s right around the corner, we wanted to share some fun and spooky recipes that is sure to scare you and all the guests you may be trying to spook. Whether you’re throwing a monster mash bash or spending the night at home treating yourself, these cocktails are sure to make your evening a little spookier and a lot tastier.

“Who doesn’t love an extra bloody bloody?” The zippy SVEDKA Citron compliments our bold bloody recipe with muddled banana peppers and fun savory garnishes like salami, olives and eyeballs!” — Cody Goldstein, Mixologist

Bloody Carrie “Mix”

  • 2 oz Tomato Juice
  • 1 oz Red bell pepper juice
  • 2 tbl Horseradish
  • 2 dashes Worchester
  • Pinch of sea salt & white pepper
  • Pinch of celery salt
  • 5 dashes Tabasco
  • Few sprigs of Cilantro
  • Muddled Banana Peppers
  • 2 oz Svedka Citron
  • .50 oz Lemon Juice

Combine 6 ounces of Bloody Mary “mix”, 1/2 oz of lemon juice and 2 ounces of vodka into shaker tin. Dry shake and strain into Collins glass with fresh ice. Garnish with Celery Stalk, Banana Peppers, Cilantro Sprig, and olives stuffed with salami. Eyeballs can be made with Lychee stuffed with a blueberry.

“Not your basic fall cocktail — we used SVEDKA Clementine to brighten up the fall flavors of the black tea and cinnamon. We doubled down on layers not just with the flavors, but visually with the frothy pineapple cinnamon foam.” — Cody Goldstein, Mixologist
  • 2 oz Svedka Clementine Vodka
  • 2 oz Black Tea
  • 1 oz Caramelized Pineapple-Vanilla Syrup
  • 2 dashes Angostura Bitters

Add all ingredients into a shaker with ice and shake vigorously for 10 seconds. Strain into a collins glass over fresh ice. Garnish with cinnamon foam.


2 oz Casa Noble Crystal Tequila

1 oz agave nectar

1 oz lime juice

Lime wedge


Place ingredients, except lime wedge, into shaker with ice.

Shake until chilled.

Strain into glass (salt rim optional).

Garnish with lime wedge.


2 oz Casa Noble Reposado Tequila

2 thin slices jalapeño

1 Tbsp sliced ginger

1 oz lemon juice

0.75 oz simple syrup

Ginger ale or ginger beer

Dash bitters

Lemon wedge


Muddle jalapeño, ginger, lemon juice, and simple syrup in a shaker; add ice.

Shake until chilled.

Strain into glass over ice, top with ginger ale or ginger beer; add bitters.

Garnish with lemon wedge.


2oz Casa Noble Crystal Tequila

0.75 oz orange-chamomile simple syrup (see recipe below)

0.5 oz lemon juice

0.25 oz spiced rum

2 dashes bitters

Orange zest

Tarragon sprig

Combine sugar and water in saucepan over medium heat, stirring occasionally until sugar dissolves and water begins to boil.

Remove from heat; add tea bags.

Let steep for 1 hour, then cool.


Combine all ingredients, except orange zest and tarragon, into mixing glass and stir.

Strain into glass over ice.

Squeeze orange zest; rub around rim and drop into glass.

Garnish with tarragon.


0.75 Parts SVEDKA Clementine

0.75 Parts Lillet Blanc

0.75 Parts Triple Sec

0.75 Parts Fresh Lemon Juice


Combine all ingredients in a cocktail shaker filled with ice.

Shake well.

Strain into chilled Martini glass.

Garnish with an orange swirl.

By Jaime Salas, National Milagro Ambassador

2 Parts Milagro Anejo
1 Part Fresh Lime Juice
¾ Part Blackberry Syrup
1 EA Sage leaf
1 Part Hibiscus Tea

1 Part Ginger Beer

Method: Build all ingredients except ginger beer in a punch bowl over a block of ice. Top with ginger beer right before stirring intermittently. Garnish with blackberries and sage.

By Ashley Thomas, West Coast Sailor Jerry Ambassador

1 part Sailor Jerry

1 part Savage Apple

1 part Melon Liqueur

1 part Pineapple Juice

1 part Whipped Cream

Method: Combine all in a shaker with ice, strain into shot glasses and top with whipped cream

By Camille Austin, National Ancho Reyes Ambassador

1½ part Ancho Reyes Verde

4 part Q Grapefruit Soda

Method: Build in a Collins glass filled with ice. Garnish with a squeeze of lime.

By Trevor Schneider, National Reyka Ambassador

1 ¾ part Reyka Vodka

¾ part fresh lemon juice

¾ part maple syrup B grade

¾ part Ancho Reyes Chile Liqueur

Top with soda water

Method: Combine all ingredients together in cocktail shaker and strain and serve in a Collins glass. Garnish with a lemon wedge.

By Camille Austin, National Ancho Reyes Ambassador

1 part Ancho Reyes Original

1 part Ancho Reyes Verde

3 lemon wedges

½ part simple syrup

6 mint leaves

Method: Muddled. Shaken. Double Old Fashioned glass and garnish with a mint sprig.

By Camille Austin, National Ancho Reyes Ambassador

2 part Ancho Reyes Verde

1 part lime juice

½ part simple syrup

4 cucumber slices

6 mint leaves

Method: Shaken. Double Old Fashioned glass and garnish with a mint and cucumber.

by Camille Austin, National Ancho Reyes Ambassador

2 parts Ancho Reyes

1 part fresh lime juice

½ part simple syrup

Method: Shake. Up. Garnish with a lime wheel.

Yields one serving


  • 1.5oz. Smirnoff Green Apple
  • 3 oz. Grape juice
  • Purple sanding sugar
  • Grapes threaded on spider cocktail picks for garnish

Directions: Chill Smirnoff Green Apple and grape juice at least 2 hours. Pour Concord grape juice over ice in a glass rimmed with purple sanding sugar. Pour Smirnoff Green Apple over grape juice. Add the grape cocktail pick garnish and serve. Drink responsibly!

Yields 6 servings


  • 24 oz. Smirnoff Ice Screwdriver
  • 20 oz. orange Juice
  • 6 oz. grenadine
  • Whipped cream and candy corn for garnish

Directions: Chill Smirnoff Ice Screwdriver and orange juice at least 2 hours, then pour into a large pitcher and stir together. Add 1 oz. grenadine to the bottom of each of 6 cocktail glasses. Pour the Smirnoff Ice Screwdriver mixture on top, leaving about a half inch from top of glass. Garnish each glass with whipped cream and candy corn before serving. Drink responsibly!

Yields one serving


  • 4 oz. Smirnoff Ice Grape
  • 1 oz. Smirnoff №21
  • 2 oz. black cherry juice
  • 1/2 oz. club soda
  • 1 teaspoon activated charcoal powder
  • Dry ice pellets (optional)

Directions: Chill Smirnoff Ice Grape, Smirnoff №21 black cherry juice and club soda at least 2 hours. Mix well in a small pitcher with the charcoal powder. Pour into a glass and serve. Drink responsibly!

Optional: For extra magic, add three or four dry ice pellets with tongs just before serving. Drink can be consumed after the dry ice has completely melted and bubbling subsides.


  • 3 ounces Barefoot Bubbly Pink Moscato
  • 3/4 ounce Pomegranate Juice
  • 1/4 ounce Pineapple Juice
  • 1/4 ounce Black Cherry Soda
  • 1 Orange Slice
  • 2 Pineapple Slices


  1. Place juices and soda in wine glass over ice
  2. Add orange slice and pineapple slices
  3. Top with Barefoot Bubbly Pink Moscato
  4. Stir and garnish with fruit.


  • 3 ounces Barefoot Bubbly Moscato Spumante
  • Fresh or canned diced pears, diced pineapples and mandarin orange segments — chilled
  • 1/2 ounce Shellback Rum


  1. Layer pears in the bottom of a glass.
  2. Add a layer of pineapple on top of the pears.
  3. Add a layer of mandarin oranges to top of pineapple layer.
  4. Pour rum over the top of the fruit.
  5. Top with Bubbly Moscato Spumante.
  6. Serve with cocktail pick.


  • 2 ounces Barefoot Pinot Grigio
  • 1/2 ounce Chocolate Vodka
  • 1/4 ounce Hazelnut Liqueur
  • 1/4 ounce Chocolate Syrup
  • Caramel Sauce
  • Chopped Peanuts


  1. Rim a chilled cocktail glass with caramel syrup
  2. Dip caramel covered rim into chopped peanuts and set glass aside
  3. Add Barefoot Pinot Grigio, vodka, liqueur and chocolate syrup into a cocktail shaker with ice
  4. Shake until well chilled then strain into prepared cocktail glass


  • 2 ounces Corralejo Reposado
  • 1 ounce grapefruit juice
  • 1 ounce lime juice
  • ½ ounce jalapeño simple syrup
  • 1 egg white


  1. Add all ingredients to a cocktail shaker with ice
  2. Shake hard to chill and combine ingredients
  3. Strain out ice and shake hard again
  4. Strain into your glass
  5. Garnish & Enjoy!


  • 1.25 oz limited-edition The Walking Dead Kentucky Straight Bourbon Whiskey
  • 2 oz lemonade
  • 2 oz peach tea (sweetened or untweeted to your taste)
  • mint and grilled peaches


  • pint glass


  • Add 1.25 oz limited-edition The Walking Dead Kentucky Straight Bourbon Whiskey
  • Pour 2 oz lemonade and 2 oz peach tea (sweetened or untweeted to your taste) — into a pint glass filled with ice
  • Gently stir and garnish with a bundle of mint and 3 grilled peaches


  • 1.25 oz limited-edition The Walking Dead Kentucky Straight Bourbon Whiskey
  • 1 dash aromatic bitters
  • 1/2 tsp simple syrup
  • lemon and an orange twist


  • rocks glass


  • Add 1.25 oz limited-edition The Walking Dead Kentucky Straight Bourbon Whiskey
  • Pour 1 dash of aromatic bitters, 1/2 tsp simple syrup into a rocks glass and add 3 ice cubes
  • Stir for 20 seconds to chill cocktail and dilute the whiskey
  • Lastly add 2 more ice cubes and garnish with lemon and an orange twist


  • 1oz Belvedere Vodka
  • 1oz Aperol
  • .75oz Fresh Lemon Juice
  • .75oz Simple Syrup
  • 1 Egg White

Add all ingredients to a shaker without ice and dry shake to froth egg white. Add ice and shake for a second time. Strain into a coupe glass and garnish with a brandied cherry.

Glass: Coupe


  • 2oz Belvedere Vodka
  • .5oz Sweet Vermouth

Combine Belvedere Vodka and Sweet Vermouth in a mixing glass with ice. Stir for 25 seconds, strain into a chilled martini glass and garnish with a cherry.



Available exclusively at Las’ Lap


  • 1.5 parts BACARDÍ Superior rum
  • 0.75 part Coconut milk
  • 0.75 part Fresh lime Juice
  • 0.5 part Grenadine (1:1 Brown sugar and Pomegranate juice)
  • 0.25 part Pimento dram or Allspice liqueur

Method: Shake all ingredients and strain into a highball glass. Fill with crushed or cracked ice. Garnish with a Peychaud’s bitters float, orange peel and mint sprig.


2 oz. dark rum

5 oz. Bruce Cost Ginger Ale

Skull Ice cubes

Brandied Cherry Juice Floater

3 Lychees and 3 blueberries


Place two skull ice cubes in a highball glass. Fill shaker with 2 oz rum and ½ oz brandied cherry juice and shake to chill. Pour over ice and top with Bruce Cost Ginger Ale. Garnish with lychee and blueberry “eyeballs.”



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Tony Bowles, Contributing Columnist

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