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9 Spooky Cocktails You Need To Try This Halloween

9 Spooky Cocktails You Need To Try This Halloween

There’s something about Halloween that makes us want to try something unique in our liquor glasses. The possibility of trying some truly different drinks aside, it’s the spooky look and feel of the cocktail itself that most excites us during this time. Keeping that in mind, here are some spookilicious cocktails you can try on the occasion of Halloween. Impress yourself, your friends and your favourite Halloween characters with these drinks.

1 – Bramble Bite


50ml Ardbeg Wee Beastie

20ml Fresh Lemon Juice

10ml Vanilla Syrup

15ml Blackberry Liqueur

Mint Sprig


Directions: Add Ardbeg, lemon juice and syrup to a stemmed water goblet half-filled with crushed ice. Muddle a little before adding more crushed ice. Drizzle with blackberry liqueur and garnish with a mint sprig and blackberry

2 – The Lakeside


40 ml Belvedere Vodka

15 ml Fino Sherry

25 ml Fresh Lemon Juice

25 ml Honey Water

2 chunks Fresh Cucumber

Directions: Add all ingredients to a shaker over cubed ice and shake vigorously. Fine strain into a chilled coupette. Garnish with fresh cucumber.

3 – Cookie Monster Sour


50 ml Glenmorangie Lasanta

10 ml Gingerbread Syrup

10 ml Vanilla Syrup

20 ml Lemon Syrup

2 dashes Angostura Bitters

2 dashes Chocolate Bitters

10 ml Egg White

Directions: Pour all the ingredients into a cocktail shaker. Fill the shaker with cubed ice and shake for 10-15 seconds. Strain into a chilled rocks glass over cubed ice. Garnish with a ginger biscuit dipped in white chocolate.

4 – Trick Or Treat Old Fashioned


45 ml Glenmorangie Lasanta

7.5 ml Sweet Vermouth

5 ml Gingerbread Syrup

2 dashes Angostura Bitters

Directions: Pour everything into a mixing glass, add ice cubes and stir for a few moments. Strain into a chilled rocks glass, over more ice cubes, then set off the rich swirl of flavours with a spiralling lemon twist.

5 – Scottish Potion


60ml Black & White Scotch Whisky

10ml Salted caramel syrup

10ml Blueberry syrup

2 dash of Angostura bitters


Add Black & White Scotch Whisky, salted caramel syrup, blueberry syrup and two dash of angostura bitters to a mixing glass. Add ice and stir until chilled. Garnish with Blueberry and mint

6 – Purple Portion Punch


60ml Singleton of Glendullan 12YO

60ml Blue pea tea

15ml Lime

Grapefruit tonic to top it up

Directions: Add ice, Singleton of Glendullan 12YO, Blue pea tea, lime juice to a shaker and give it a good shake. Pour the mix into a tall cocktail glass over a block of ice and add a of grapefruit tonic. Garnish with edible fruits or flowers

7 – Johnnie Black Magic


60ml Johnnie Walker Black label

60ml Assam tea

30ml orange juice

15ml lime juice

2 dash of Angostura bitters

See Also

Edible charcoal powder

Directions: Add ice to a highball glass. Add Johnnie Walker Black Label, Assam tea, orange juice, 2 dash of Angostura bitters, lime juice and a pinch of edible charcoal powder. Garnish with Orange wheel.

8 – Red Runner


60ml Smirnoff Vodka

60ml Cranberry juice

30 ml lychee juice

15ml Elderflower syrup

20 lime juice


In a shaker, add ice cubes, Smirnoff vodka, cranberry juice, lychee juice, elderflower syrup, lime juice. Shake well and pour it into a martini glass. Garnish with Lychee with any berry.

9 – Twilight by Maka Zai


60 ml Maka Zai White

15 ml Blueberry and rosemary cordial

15 ml Fresh lime juice

1 no. Black plums

Dash of Soda

Sliced plums with Blueberry and rosemary.

Directions: In a shaker, add slices of plum and muddle them. Then add all the ingredients except the soda. Add ice, give it a nice shake and strain it into a chilled highball glass. Add a dash of soda and garnish it with plum slices and blueberry. Don’t forget to smoke the rosemary.

Directions for making the Blueberry and rosemary cordial:


2 cups frozen wild blueberries

1 cup sugar

½ cup water

¼ cup torn fresh rosemary leaves

Directions: Add sugar, water, and blueberries to a saucepan on the stove on medium heat. Stir it until the sugar dissolves and the berries thaw and cook down. It’ll take about 10-15 minutes. Add the torn rosemary leaves, turn the heat to low for 5 minutes. Turn off the heat completely and let the rosemary steep in the syrup until it has cooled to room temperature. Strain and store in the fridge in a clean glass jar.

Which of these would you like to try? Let us know in the comments below.

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