Name your poison! Named after a beautiful but deadly plant, this drink has a dark color that hints at something sinister.

We collaborated with Savvy Housekeeping on another fun Halloween cocktail.  But don’t worry, instead of using poisonous flowers or berries, we used black currant juice and black currant liqueur (also known as creme de cassis).

Deadly Nightshade

1 1/2 oz. bourbon
2 oz. black currant juice
1/2 oz. simple syrup
1/2 oz. creme de cassis
black or red grapes
club soda

Shake bourbon, juice, syrup and liqueur over ice and strain into cocktail or old-fashioned glass containing ice and chilled red or black grapes. Top off with club soda.

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It’s almost Halloween, so bring out the pumpkin cocktails! This one uses cachaca–a spirit similar to rum made from cane sugar.

Pumpkin Caipirinha

2 oz. Leblon cachaça
1 oz. Pumpkin spice syrup
1/4 oz. French vanilla syrup
½ oz. Frangelico
1 tbsp. Pumpkin puree
1 dash Orange juice
1 dash Nutmeg & Cinnamon

In a cocktail shaker, shake all ingredients vigorously with ice. Strain into a frosted cocktail glass. Garnish with a dash of nutmeg and cinnamon.

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Photo and recipe courtesy of Leblon Cachaça

A bit of a spell or a flick of the magic wand - the Sour Witch has just landed on her broomstick. This sophisticated cocktail is no laughing matter because it packs a powerful sour punch. Don’t be fooled by its soft exterior and champagne flute glass, this cocktail features absinthe and sour cherries.

Sour Witch

1 1/2 oz. Lucid absinthe
3/4 oz. Almond Syrup
1/2 oz. fresh lime juice
3 or 4 pitted sour cherries
Sparkling wine or Champagne

In the bottom of a mixing glass, muddle the sour cherries in the lime juice and almond syrup.  Add the Lucid with ice and shake very well.  Strain into a chilled champagne flute.  Top with sparkling wine or champagne.
Garnish: freshly grated nutmeg

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Recipe created by Jonathan Pogash, Cocktail Guru
Recipe & photo courtesy Lucid Absinthe

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Sangue Frio (Cold Blood) by Sandeman

1 part Sandeman Founders Reserve Port
1 1/2 parts ginger ale
1/4 green apple cut in small cubes
1/4 part fresh squeezed orange juice

Combine all ingredients over ice. Mix and strain into an appropriately ghoulish glass.

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recipe & photo courtesy of Sandeman’s

Here’s a Halloween cocktail you’ll want to drink any time of year. Blood oranges give the drink its red color, but this is no novelty cocktail.

So if you want to stay away from the dyes and syrupy red stuff, this is a great choice for Halloween.

We crafted this along with our friends at Savvy Housekeeping, where you can get this simple but delicious recipe.

Blood Orange Margarita

1 1/2 oz tequila
1 oz Grand Marnier (or triple sec)
1 1/2 oz blood orange juice
1 slice of blood orange to garnish

In a shaker, combine the tequila, Grand Marnier, and blood orange juice. Fill the shaker halfway up with ice. Shake thoroughly and strain into a glass. Garnish with a slice of orange

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Blood Orange Margarita recipe
Photo and recipe from Savvy Housekeeping

No Halloween festivity is complete without a pumpkin jack-o-lantern. This year, impress your friends by serving up this delightful rum punch right inside a pumpkin! Make it at home, bring it over, serve it up, it’s as easy as pumpkin pie. Nicaragua’s Flor de Cana rum is slow-aged and highly acclaimed for its flavor profile. Subtle hints of caramel and vanilla mesh perfectly with the fresh lemon juice, cloves and apple juice to make this drink that ultimate party punch.

Jack-o-Lantern Punch

2 oz. Flor De Caña 7-year Grand Reserve
4 sugar cubes
3 oz. club soda
2 whole cloves
1 pinch of fresh nutmeg
1 oz. lemon juice
2 oz. apple juice
Toasted pumpkin seeds (optional)

Dissolve the sugar cubes in 1 oz. of club soda (this generally involves muddling to help process). Muddle the cloves with the sugar cubes. After the sugar cubes and cloves are muddled/dissolved, add the rest of the ingredients one at a time and stir as added. Add ice once all of the ingredients have been added and stirred. Stir the punch until it is chilled

Strain the punch into a glass, punch bowl, or carved out pumpkin depending on the size of the portion, top with 2oz. club soda and garnish with apple slices, cinnamon sticks and pumpkin seeds.

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created by Phil Ward, Mayahuel
recipe & photo courtesy of Flor de Cana

This tasty Halloween cocktail may look a little complicated to make, thanks to the foam top. However, it’s not much of a challenge and the extra texture looks great for Halloween. Spooky!

Berry Scary Sour

2 oz Belvedere IX
4 blueberries
½ oz ginger syrup
Dash lemon juice

Muddle berries with the ginger syrup and add Belvedere IX.  Shake with cubed ice and strain over fresh ice into a rocks glass.  Garnish with Aperol foam - ingredients and recipe below.

Aperol Foam Recipe

500g 100% Pressed Pomegranate juice
230g Aperol
100g cold water
60g simple syrup (1:1)
6.5 sheets gelatine (200 bloom count)
Simple syrup (combine 200g of white sugar with 200g boiling water.  Sitr until sugar is fully dissolved.  Cool in fridge.)

Soak gelatine sheets in cold water for 5 minutes.  In a separate bowl add all remaining ingredients and mix well.  Fine strain out any bits of pith as these will clog up the siphon.  Heat gelatine and 1/3 of the mix on stovetop but do not boil.  Take off heat, combine with remaining mixture.  Mix thoroughly. Pour into soda siphon and charge with NO2.  Chill in fridge.

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Recipe and photo courtesy of Belvedere Vodka

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