Horrifyingly Good Halloween Cocktail Recipes
Add punch to your Halloween party with one of these bright and bold DIY cocktail recipes.
At some point Halloween morphed from a kiddie treat-fest into an opportunity for adults to tap into their own inner-child with fun costumes, haunted houses (or in Walking Dead-crazy Atlanta, zombie-houses), with the added incentive of cocktails in the mix.
We love the imagination that goes into the array of Halloween cocktails shown here, from their blood-red hues (like the El Vampiro featuring the seasonally appropriate, smoky El Silencio mezcal) to their inventive names, tagged after fictional and historic killers at the Atlanta restaurant One Eared Stag.
Stir up one, or two, or a whole batch for all the grown-up Halloween fans in your life.
Courtesy of El Silencio Espadin Mezcal
- 1 ounce beet-infused El Silencio Espadin Mezcal*
- 1 ounce Carpano Antica Formula Vermouth
- 1 ounce Campari
Stir with ice & strain. Serve in a cocktail coupe glass garnished with an orange peel.
*Beet-Infused El Silencio Espadin
- 9 beets (rough chopped)
- 1 bottle El Silencio Mezcal Espadin (750 ml)
Combine ingredients and let sit for 48 hours. Fine strain and bottle.
Courtesy of Parish sommelier Peter Poulos
If you're in Atlanta and longing for a great locavore experience, you couldn't do much better than Parish, a stylish restaurant situated on the city's popular walking and biking trail, the Atlanta BeltLine. A great brunch location, but also known for its cocktail program, Parish offers up this easy recipe from Parish's sommelier Peter Poulos for a seasonal apple mimosa you can pull together in a snap.
- 3 ounces cold pressed apple cider
- 4 ounces prosecco
- 1 ounce cinnamon simple syrup*
- 3 dashes orange bitters
*Cinnamon simple syrup:
Stir on low 2 cups of sugar and 1 cup water in pan with four cinnamon sticks for an hour. Stir frequently.
Pour a small amount of simple syrup on a plate to dip rim of wine glass in. On a separate plate have a mixture of cinnamon and sugar to coat the rim of wine glass after steeping into the simple syrup. The simple syrup will allow the sugar mixture to stick to the rim of the wine glass.
Take wine glass with sugar/cinnamon rim and add cold pressed apple cider. Add the cinnamon simple syrup and top with prosecco. Add 3 dashes of orange bitters and stir. Garnish with a thinly sliced apple on the edge of the glass.
Courtesy of Patricia Smith, mixologist at Atlanta's 5Church
Brand new on the Atlanta restaurant scene, 5Church has a hip atmosphere but, considering the cool-factor, surprisingly bankable food, including a memorable cave aged cheddar agnolotti, ahi tuna poke and cocktails like the Smashing Pumpkin, that celebrates this season of spicy fall flavors and Halloween fun.
For the pumpkin and persimmon puree*
- 1/8 cup pumpkin puree
- 3 very ripe persimmons
- 1 ounce Fireball Cinnamon whiskey
Puree all ingredients together in a Vitamix or blender.
For the bitters**
- 4 cinnamon sticks
- 2 cloves nutmeg
- 1/2 cup dark chocolate
Combine all ingredients in container and cover with Everclear. These will need to steep for a few days until the flavors pull out. After they have infused they need to be strained out.
For the cocktail:
- 1/2 ounce Angel's Envy bourbon
- 1/2 ounce Knob Creek rye
- 1/2 ounce satsuma juice
- 1/4 ounce lime juice
- 1/4 ounce triple sec
- 2 ounces pumpkin and persimmon puree*
- 2 dashes bitters**
Shake with ice and strain into a martini glass. Rim the glass with brûlée sugar. This is done by brûléeing sugar on a wax mat and then crumbling it into very fine pieces. Then dip the glass into simple syrup and brûlée sugar.
Mixologist's note: Satsuma and persimmon are both very seasonal fruits. Satsuma is in the orange family but taste almost like a nectarine. Persimmons are very lush and round in flavor. They must be very ripe to make this cocktail a success. Unripe persimmons cause a chemical reaction that dries out your mouth.
I am using two different whiskeys in this cocktail because they have such vastly different flavor profiles. Angel's Envy is aged in port barrels and has a sweet finish. Knob Creek rye has a nice spicy finish.
The inventive beverage manager at Atlanta's Inman Park restaurant One Eared Stag, Mikey Kilbourne, is featuring an array of recipes this Halloween centered on famous real and fictional killers.
Jack the Ripper
Courtesy of One Eared Stag
- 1 ounce gin
- .5 ounce maraschino liqueur
- .5 ounce cynar
- .5 ounce lime juice
- splash simple syrup
- 1 dash aromatic bitters
Add all ingredients to a cocktail shaker filled with ice and shake for 20-30 seconds. Pour into a tall glass, such as a Collins glass, filled with ice and add a skewered cherry garnish (wrap orange peel around cherry and skewer).
Courtesy of One Eared Stag
- 1 ounce rye
- .5 ounce lemon juice
- .25 ounce simple syrup
- half of one egg white
- .5 ounce favorite Chianti
Pour all ingredients into a cocktail shaker filled with ice and shake for 20-30 seconds. Pour mixture directly into a rocks glass with no ice (you can use a bar spoon to block the ice from the shaker). Allow the drink to settle for about 30 seconds or more, creating a foamy head of egg white on top. Drizzle .5 ounce of your favorite Chianti over the drink by slowly pouring the wine over the back of a bar spoon.