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4 Spooky Halloween Cocktails for Grown-ups

Here are four you can make at home for your upcoming costume party, or to sip on as a distraction from the ghost and ghouls outside (actually I’d suggest consulting some ghost-busting professionals if that really is the case).

Halloween is upon us! So today I’m making some sophisticated and delicious drinks for grown-ups (kids can’t have all the fun). No smoke and mirrors here – just good cocktails. Here are four you can make at home for your upcoming costume party, or to sip on as a distraction from the ghost and ghouls outside (actually I’d suggest consulting some ghost-busting professionals if that really is the case). Of course enjoy responsibly, and enjoy the spooky season! Cheers, everyone!

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THE HAUNTED HOUSE RECIPE 0:30

  • 1 oz. (30 ml) Appleton Estate Signature Jamaican Rum
  • 1 oz. (30 ml) Rittenhouse 100 proof Rye
  • 1/2 oz. (15 ml) Kronan Swedish Punsch
  • 1/4 oz. (7.5 ml) ginger syrup
  • 2 dashes Angostura Bitters
  • Expressed orange oil and cherry for garnish
  • 👉 This recipe’s found in Robert Simonson’s The Old Fashioned: https://amzn.to/2VmB60v

 

THE PSYCO KILLER RECIPE 1:38

  • 2 oz. (60 ml) Red Breast 12 year Irish Whiskey
  • 3/4 oz. (22.5 ml) cocoa nib infused Campari*
  • 1/2 oz. (15 ml) Marie Brizard White Crème de Cacao
  • 1/2 oz. (15 ml) Giffard Banane du Brésil
  • 2 dashes Absinthe
  • – Created by Jillian Vose in 2014 (I misspoke and said “Rose” in the video – sorry, Jillian)

 

*COCOA NIB INFUSED CAMPARI 1:51

  • Combine 1 Tbs cocoa nibs with 1 cup (~240 ml) Campari.
  • Seal and shake.
  • Allow to infuse for 1-2 hours (I like a longer infusion).
  • Strain off cocoa nibs.

 

THE EL DIABLO RECIPE 3:03

  • 1.5 oz. (45 ml) Siete Leguas Reposado Tequila
  • 1/2 oz. (15 ml) Jules Theuriet Crème de Cassis de Dijon
  • 1/2 oz. (15 ml) fresh lime juice
  • 3 oz. (90 ml) ginger beer
  • Inverted lime rind filled with the crème de cassis for “interactive” garnish

 

THE BLACK DRAGON No 13 RECIPE 4:51

  • 1 oz. (30 ml) Pierre Ferrand 1840 Cognac
  • 1/2 oz. (15 ml) Amaro Averna
  • 1 oz. (30 ml) cold brew concentrate**
  • 1/4 oz. (7.5 ml) rich Demerara syrup (2:1 sugar:water)
  • ~4 oz. (~120 ml) New Holland Brewing Dragon’s Milk (or your favorite dark beer)

 

**COLD BREW CONCENTRATE

  • Combine 1 part by weight coarsely ground coffee with 8 parts by weight cold water.
  • Stir to combine.
  • Seal and store in fridge for 12-14 hours.
  • Strain off coffee grounds.
  • 👉 Check out my coffee blend! ☕️ https://www.thatbarcoffee.com/

THE TOOLS

My workhorse double jigger: https://amzn.to/3lmmKrK
My go-to large shaking tin:
https://amzn.to/33vnMLJ
My go-to small cheater tin:
https://amzn.to/3qecbe5
Hawthorne strainer:
https://amzn.to/2VBUSWh
My favorite mixing glass:
https://amzn.to/3qoVgai
Bar spoon:
https://amzn.to/3wkkDhg
Julep strainer:
https://amzn.to/3mymEyA
Zester:
https://amzn.to/2VCLDF0
Hand juicer:
https://amzn.to/3ioOwFeRubber
My syrup carafe:
https://amzn.to/3iezKkZ
Rubber bar mat (6″x12″):
https://amzn.to/3h2IJER
Lowball glass:
https://libbeyglass.pxf.io/9WEyoE (Use code ANDERS10 to get 10% off!)
The Nick & Nora Glass:
https://amzn.to/3nZCuWC
The collins glass:
https://amzn.to/3BVcy2U

MORE FOOD & DRINKS
Holiday Eggnog Crème Brûlée - Chef Jean-Pierre

Holiday Eggnog Crème Brûlée – Chef Jean-Pierre

Hello Friends, In preparation for the holidays I thought I would bring you at least one recipe that could join you at your Christmas feast! Eggnog Crème Brûlée, DELICIOUS! Many of you may think thaat this is a Crème Brûlée is difficult to make, although it is not at all, come learn some cool tricks with me to make the perfect Crème Brûlée!

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