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13 Halloween Drinks for a Fright Night to Remember

Halloween is creeping closer and the excitement that comes with the eerie holiday doesn’t stop with decorations and costumes. After the Halloween decorations are in place, the costumes are adorned and the candy is dispersed, it’s time to bust out the witch’s brew and toast to the ghouls and spirits—responsibly, of course. We’ve gathered 13 wickedly delicious cocktails for your fright night soiree.

The Conjuring

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Photo courtesy of Lucid Absinthe

Your Halloween night won't be complete without summoning up the evil dead. How do you do that? By sipping The Conjuring from Lucid Absinthe. Well, maybe not. But it's fun to pretend. 

The Conjuring

  • 1 oz. Lucid Absinthe
  • 1 oz. White Creme de Cocao
  • 1 oz. coconut milk
  • Drizzle of black sambucca 

Combine Lucid absinthe, white creme de cocao, and coconut milk in a shaker filled with ice. Shake till frothy and strain into a short glass over ice. Drizzle black sambucca down the side of the glass until it floats on the bottom and diffuses through the cocktail.


Pina Ghoul-ada

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Photo courtesy of Skinnygirl

Skinnygirl's Bethenny Frankel knows best when it comes to keeping up the spirits! Try the Skinnygirl Piña Ghoul-ada for a quick and easy Halloween drink. 

Piña Ghoul-ada

  • Skinnygirl Piña Colada
  • 3 tbs. corn syrup
  • 1/4 tsp. red food coloring
  • Optional: gummy eyeball candy for garnish

Pour the corn syrup in a shallow bowl and add a few drops of red food coloring. Stir with a toothpick to combine. Holding a martini glass by the stem, dip the rim into the syrup mixture, and turn the glass, coating the entire rim. Turn the glass upright, allowing mixture to drip down sides. Repeat for desired number of glasses. Pour chilled Skinnygirl Piña Colada into prepared glasses to serve. 

Vampyre Seabreeze Cocktail

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Photo courtesy of Christina's Cucina

No need to be a blood-sucking night walker to enjoy this beverage! Try the Vampyre Seabreeze from Christina's Cucina for a frightful twist on a classic drink! It consists of equal parts cranberry juice, grapefruit juice, and Vampyre brand vodka, which is red—giving your drink an extra touch of spooky. 

Berried Alive

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Photo courtesy Sidney Frank Importing Company

For the sweet nectar of the night, try this wickedly fresh concoction from Todd Richman with Sidney Frank Importing Company

Berried Alive

  • 2 parts vodka like American Harvest Vodka
  • 4 fresh mint leaves
  • 4 blackberries
  • 4 raspberries
  • ¼ part agave nectar
  • Ginger beer
  • Crushed ice

In a cocktail glass combine all ingredients except ginger beer and gently muddle. Add crushed ice and top with ginger beer. Garnish with a blackberry and raspberry on a cocktail pick and fresh mint sprigs.

The Otesaga Spookytini

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Photo courtesy of Otesaga Resort Hotel

Looking for something eye-poppingly tasty? Try this treat from Otesaga Resort Hotel—reportedly haunted by friendly spirits—in Cooperstown, NY. It may have you seeing double! 

The Otesaga Spookytini

  • 2 oz. apple-flavored vodka such as Stoli Gala Apple
  • 1 ½ oz Ginger beer
  • Dash of cherry juice
  • Garnish: cherry-stuffed lychee nut, soaked in ginger brandy

Mix the vodka and ginger beer in a cocktail shaker with ice and serve in a martini glass. Garnish with the lychee nut soaked in ginger brandy. Pour the dash of cherry juice over the lychee nut and watch as the veins in the fruit soak up the juice, turning the nut into an "eyeball!"

Candy Corn Martini

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Photo courtesy of Julie Cohn with A Little Bite of Life

What's a Halloween with alcohol-infused candy corn? The best holiday ever! Soothe your sweet tooth with this candied favorite from Julie Cohn with A Little Bite of Life.

Candy Corn Martini

  • 1/4 c. M&Ms white chocolate candy corn candies
  • 1 c. Vanilla Vodka
  • 1/2 Jigger (1 oz) Banana Schnapps
  • 2 Jiggers (4 oz) Butterscotch Schnapps
  • About 4 oz. Crushed Ice
  • About 1 Tbsp Whipping Cream

The day before you'll be making this cocktail, place the M&Ms and vanilla vodka in a small mason jar and let the candies soak overnight. To make each cocktail, strain 3 oz. of the candy-infused vodka into a cocktail shaker (you need to strain to remove any remaining candy bits). Add the banana schnapps, butterscotch schnapps and crushed ice and shake well. Strain into a martini glass and float whipping cream on the top.

Witch Doctor

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Photo courtesy of Lucid Absinthe

Nothing says Halloween like a spell or curse. Keep your guests enchanted with the Witch Doctor from Lucid Absinthe

Witch Doctor

  • 1 oz. Lucid Absinthe
  • 1 oz. sugared water
  • 1 oz. grenadine
  • 2-3 dashes of Angostura Bitters

Pour 1 oz. of absinthe into a shot glass large enough to hold several more ounces of liquor. Add ice cold water that has been shaken with sugar or simple syrup. Add grenadine, which will sink to the bottom to form the lower “layer." Next, float the dashes of bitters on top to form the top layer.

Ghost in the Mist

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Photo courtesy of Julie Cohn with A Little Bite of Life

Take in the right kind of spirits this Halloween with Julie Cohn's creation, Ghost in the Mist, from A Little Bite of Life

Ghost in the Mist

  • 4 oz. Flip Flop moscato
  • 2 Tbsp. maraschino cherry juice
  • 2 oz.  pineapple soda (I used Wailua Hawaiian brand)
  • 1 large nugget food-grade dry ice

Mix the moscato, cherry juice, and pineapple soda together in a mason jar. Use a mason jar because it has thicker glass, which can withstand the cold temperature of the dry ice. Add a small piece of food-grade dry ice to the jar, being careful not to touch the dry ice with your bare hands. The dry ice will sink to the bottom of the glass and make the cocktail bubble and mist. Sip, don't chug, to avoid swallowing the dry ice!

Ghoul-egranate Punch

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Photo courtesy of Hostess With the Mostess

Keep your ghouls—I mean, guests—happy with this tasty punch from entertaining expert Jennifer Sbranti of Hostess With the Mostess

Ghoul-egranate Punch
Makes 8 servings

  • 16 fl. oz pomegranate juice
  • 48 fl. oz black cherry seltzer
  • 2 Tbsp. (12 packets) sweetener
  • 1 Tbsp. lime juice
  • Canned lychee fruit, drained
  • Red raspberry preserves
  • Blueberries

Combine the pomegranate juice, seltzer, sweetner, and lime juice into a pitcher or punch bowl and stir until blended. Serve over ice. To prepare the garnish, dry the lychee fruit and fill the cavities with preserves. Insert a blueberry, blossom end facing out. Spear with a toothpick or cocktail skewer.

The Black Widow

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Photo courtesy of Sidney Frank Importing Company

Creepy crawling creatures of the night are a staple during the Halloween season, so why wouldn't there be a drink to commerate the venomous spider? Try this concoction from Todd Richman with Sidney Frank Importing Company

The Black Widow

  • 2 parts vodka such as American Harvest vodka
  • ¾ part Averna Amaro
  • ½ part sweet vermouth
  • 3 dashes Angostura orange bitters
  • Orange rind

Stir all ingredients in a cocktail glass filled with ice. Strain into a chilled martini glass and garnish with a strip of orange rind.

Poison Apple

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Photo courtesy of Sidney Frank Importing Company

Snow White didn't know what hit her when she bit into the Queen's poisoned apple. While your Halloween soiree isn't a fairytale, we do suggest Todd Richman's spin on fall's favorite apple cider. 

Poison Apple

  • 1¾ parts vodka such as American Harvest vodka
  • ¾ part Grand Marnier
  • 1 part apple cider
  • Apple slice

Combine all ingredients in a shaker with ice and shake well.  Strain into a chilled cocktail glass and garnish with an apple slice.

UV Sinister Spirit

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Photo courtesy of UV Vodka

Pay homage the things that go bump in the night by sipping on UV's Sinister Spirit. 

UV Sinister Spirit

  • 1.5 oz. peach-flavored vodka like UV Peach
  • 1 oz. orange juice
  • 1 oz. pineapple juice
  • 3/4 oz. amaretto
  • Marashino cherry

Combine the vodka, juices, and amaretto in a cocktail shaker and shake with ice until well blended. Strain and serve with cherry garnish.

Cauldron Coconut Hot Chocolate

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A boiling and bubbling cauldron doesn't necessarily mean something horrible is on the horizon. In fact, Dana Kurth's Cauldron Coconut Hot Chocolate keeps her guests warm and coming back from more. 

Cauldron Coconut Hot Chocolate

  • 2 cans of Amy & Brian 17.5 oz coconut juice without pulp
  • 2/3 cup cocoa powder
  • 4 Tbsp maple syrup
  • 1 tsp vanilla
  • 6 oz dark, spiced rum

Add all the ingredients except the rum to a pot on the stove, and turn heat on medium-low. Whisk ingredients together, quickly, while they warm. Once ingredients have dissolved, turn heat to low. Add spiced rum and stir slowly, do not let contents come to a boil. Heat to desired temperature and serve!

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