Skip the creepy (and not in a good way) punch bowl recipes and make these fun, and actually delicious, Halloween cocktails for your party.
Heavy on the Tequila, lighter on the Mezcal, equal parts eerie and life-giving.
Created by Masa Urushido
1 ½ parts Tres Agaves Reposado Tequila
½ part Mezcal
3/4 part Fino Sherry
½ part pear liqueur
Stir ingredients and strain over large ice cube. Garnish with a lemon twist and edible flower (optional).
Image by Andrew Kist
The theatric addition of the blazing cinnamon would give Beelzebub himself a run for his money
Created by Masa Urushido
2 parts Maker’s 46 Bourbon
3/4 part lemon juice
3/4 part of grilled peach sherbet*
2-3 mint leaves for garnish
Shake all ingredients with ice and strain into a rocks glass. Garnish with mint leaves and top off the drink by flaming ground cinnamon.
*Sherbet recipe: Grill 2-3 peaches (or any seasonal fruit) until nicely charred. Mix the peaches in a blender with equal parts white sugar and strain.
A sweet, red elixir that’s easy to suck up.
1 ½ parts Trois Rivieres Blanc Rum
1 part lime juice
½ part Simple syrup
In a rocks glass, muddle 1 strawberry and top with ice. In a shaker tin, muddle one strawberry and add liquid ingredients. Dry shake for 30 seconds and add ice. Shake with ice for 1 minute. Strain into rocks glass and serve.
Like witches’ magic, this cocktail will transform before your eyes as the blood-red Campari ice block melts
Created by Casa Luca in D.C.
3 oz Maker’s Mark Bourbon
1 1/2 oz Cocchi Vermouth
2 Dashes Orange Bitters
1 Campari rock*
Place Campari rock in old fashioned glass. Add liquid ingredients and stir with a barspoon. Garnish with an orange twist.
*Campari Rock, 3/4 part Campari, 2 parts Water, Mix Campari and water and freeze in ice mold.
Davey Jones’ Fashioned
A rum old fashioned, fit for the damned pirate captain of the deep sea… or your friend that prefers their drinks on the boozy side
2 parts New Grove Spiced Rum
1/8 part orange simple syrup*
2 dashes Bittermans Burlesque Bitters
Add ingredients in an Old Fashioned glass with ice. Stir and serve.
*Orange Simple Syrup: Add equal parts sugar and water in a pot with orange peel. Heat until sugar has dissolved. Remove peel and allow to cool.
Mounds of Treats
Coconut and chocolate, overlooked candy bar, fantastic cocktail combination. Trick or Treat!
Created by Niccole Trzaska of Drinks by Niccole
1 ½ parts Sugar Island Coconut Rum
1/4 part white crème de menthe
2 1/4 parts milk hot chocolate
Stir all ingredients while hot, top with whipped cream.
The Honest Cooking editorial team handpicks inspiring culinary stories to share with you that we think are beautiful. We strive to create an inspiring place for culinary exploration, salivating recipes, interesting personalities and stories.