Halloween Drinks

The Conjuring

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.


Photo: Photo courtesy of Lucid Absinthe

Pina Ghoul-ada

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.

Photo: Photo courtesy of Skinnygirl

Berried Alive

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.

Photo: Photo courtesy Sidney Frank Importing Company

Ghost in the Mist

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!

Photo: Photo courtesy of Julie Cohn with A Little Bite of Life

Ghoul-egranate Punch

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.

Photo: Photo courtesy of Hostess With the Mostess

Cauldron Coconut Hot Chocolate

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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