Yesterday we suggested a cocktail game plan that even Michael Meyers at his psychotic rageiest could pull off to put together a great Halloween bash. Today we have a few recipes to get the party started. Whether you’re planning a blowout for the ages or just looking for something to sip on while you tend to the trick-or-treaters coming to your door, here are some great cocktails that, while on-theme, can be enjoyed throughout the Fall.
They’re arranged in rough order from least to most involved to make at home. All are delicious. Choose your potion wisely.
Pop bottles of Freixenet Cordon Negro Brut. Distribute the empties, plus some unopened and party favor-size mini bottles to your guests along with some gold or glow-in-the-dark paint pens. Deck out the distinctive black bottles in Halloween fashion (mummies, witches, pirates). Done.
The Plundering Pumpkin
1 oz Captain Morgan Original Spiced Rum
3 oz pumpkin beer
1 oz ginger ale
Combine ingredients in a tall glass filled with ice, garnish with a tangerine carved like a pumpkin, and stir.
Bloody Bellini
4 oz Prosecco DOC, chilled
½ oz Campari
1 oz white peach puree
½ oz grenadine
In a pint glass, gently stir all of the ingredients. Pour the drink into a chilled flute.
Blood Orange Margarita
1½ parts Milagro Silver Tequila
1 part fresh lime juice
¾ part agave nectar
¾ part Solerno Blood Orange Liqueur
Pour all ingredients in a cocktail shaker filled halfway with ice. Shake and strain over fresh ice in a salt-rimmed rocks glass. Garnish with orange and lime wheels.
The Captain’s Cider
1 oz Captain Morgan Original Spiced Rum
1 ½ oz cranberry juice
1 ½ oz hard cider
Combine all ingredients in a rocks glass filled with ice, garnish with apple wedges and cranberry.
El Diablo (a.k.a ‘the devil’)
1¾ oz Partida Reposado tequila
¾ oz fresh lime juice
½ oz Agave Nectar
¼ oz Crème de Cassis
Ginger Beer
Shake all ingredients except for ginger beer with ice and strain into a highball glass. Top with ginger beer and stir.
The Devil’s Beso
1½ oz DeLeon Platinum Tequila
¾ oz lemon juice
¾ oz simple syrup
Red wine
Orange peel for garnish
First, dry shake ingredients in a cocktail shaker. Then, add ice and shake. Strain into rocks glass over ice. Float red wine on top.
Spooky Smoked Maple Cakes
1 part Laphroaig 10 Year Old Single Malt Scotch Whisky
½ part Jim Beam Maple
½ part DeKuyper Buttershots
2 parts fresh pressed apple juice
Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with a flamed orange peel.
Midori Spider’s Kiss
1 part Midori Melon Liqueur
1 part Pinnacle Vodka
Splash of fresh lemon juice
A few dashes of Grenadine
Chocolate fudge
Pipe a chocolate web into a martini glass and place in the refrigerator to chill. Combine Midori, vodka and lemon juice in a shaker and strain into glass. For a blood effect, gently pour grenadine into glass using a spoon. Garnish with a chocolate dipped orange slice.
Basil Hayden’s Pumpkin Bourbon Cider
Created by Larry Piaskowy (San Francisco, CA)
2 parts Basil Hayden’s Bourbon
¾ part fresh lemon juice
½ part sweet vermouth
¼ tsp. superfine sugar
¾ part pumpkin puree
6 dashes Angostura bitters
2 parts dry hard cider
1 piece of fresh nutmeg (for garnish)
1 cinnamon stick (for garnish)
Combine pumpkin puree, superfine sugar, sweet vermouth, bitters and lemon juice into a mixing glass. Stir until sugar is nearly dissolved. Add bourbon and ice. Stir well and strain into a cocktail glass. Top with dry hard cider. Garnish with grated nutmeg and a cinnamon stick.
