Looking for the perfect Halloween pregame cocktail? Look no further.
In a glass over ice, pour 1½ oz. Tito’s Handmade Vodka and 3 oz. lemonade. Stir in ¼ tsp. activated charcoal and serve.
Combine 4 oz. gin, 2 oz. pomegranate juice, and 1 oz. simple syrup in a large shaker. Add ice to the shaker, and shake for at least 30 seconds, and serve. For an added stormy effect, add a small cube of dry ice to each glass.
Serving size: 2
Recipe courtesy of Thumbtack.
In a mixing glass, add 1½ oz. Absolut, 2 oz. black currant juice, and ½ oz. Chartreuse. Stir ingredients with ice, and strain into a chilled martini glass.
In a mixing glass, combine 1½ parts Absolut Madrin, ½ part Malibu, 1 part passion fruit puree, ½ part white grapefruit juice, ¾ part cinnamon schnapps, and 2 dashes Perno Absinthe. Pour over crushed ice in a clear glass. Top with ½ part Cappalletti. Garnish with plastic spiders and bloody fingers for added effect.
In a cocktail shaker filled with ice, combine 1 ounce vodka (like Loft & Bear), ½ ounce Galliano, ½ ounce pür•likör spice, 1 ounce blood orange juice, and ½ ounce Bittermens Speed Craft Grapefruit Cream Soda Syrup. Shake and strain over fresh ice in a double old fashioned glass. Garnish with blood orange wheels.
Courtesy of E.P.&L.P in West Hollywood, California.
Stir 1½ parts CRUZ Reposado Tequila, ½ part mezcal, ¾ part fino sherry, ½ part pear liqueur. Strain over a large ice cube (preferably in the shape of a skull, muahaha) in a glass. Garnish with an edible flower or a lemon twist.
Created by Masa Urushido of Saxon + Parole.
Layer ¾ ounce grenadine, 1 ounce pineapple juice, 1½ ounces whipped cream vodka, and 2 ounces IZZE Sparkling Peach in a glass. Top with whipped cream and candy corn pieces.
Make injection syringe shots using 1 ounce of Absolut vodka and ¾ ounce grenadine. Pour 3 ounces 7-Up into an old fashioned glass with an ice cube and a lemon slice. Inject the vodka shot from the syringe into the glass.
Courtesy of Grand Hyatt Tokyo’s The Oak Door Bar.
Reduce 1 cup of Black Raspberry Sparkling Ice with 2 tablespoons of white sugar into a thick syrup. Drizzle syrup over interior and exterior of cocktail glass. Chill with 1 part Wicked White Whiskey and 2 parks Kiwi Strawberry Sparkling Ice. Garnish with two kiwi slices.
Hollow out a medium size pumpkin and fill halfway with ice. Depending on the size of your pumpkin, pour in 4 to 8 bottles of Crabbie’s Spiced Orange Alcoholic Ginger Beer. Top with sliced oranges.
To make citrus ice cubes: Take 1 orange and use a peeler to create small orange zest peels to curl up and put in each tray. Take a second orange and cut in quarters, then cut each quarter into small triangle slices that will fit in the ice cube tray. Freeze.
To rim glasses: Mix the 2 tablespoons cinnamon, ¼ cup sugar in the raw, and 1 tablespoon allspice in a small bowl and then pour evenly onto a small plate. Rim each glass with orange slices to create a wet layer for the sugar mixture to stick to. Roll the rim of your glass into the cinnamon sugar mixture, add a few citrus ice cubes to your glass.
In a cocktail shaker filled with ice, combine 1½ parts Hornitos Black Barrel Tequila, ¾ part fresh lemon juice, ¼ part agave syrup, ¼ part sage simple syrup, 2 dashes Angostura bitters, and 1 capsule activated charcoal, which adds a jet-black hue and a light smoky flavor to the cocktail. Shake vigorously. Strain into a coupe glass. Garnish with a lemon slice.
In a cocktail shaker filled with ice, combine 1 ounce gin, 1 ounce light run, 1 ounce silver tequila, 1 ounce vodka, 1½ ounces blue Curaçao, and 2 ounces sour mix. Shake and strain into a glass filled with ice. Top with La Croix sparkling water.
Courtesy of Party City.
In a cocktail shaker filled with ice, add 2 slices Fresno chile, 2 ounces Espolón reposado tequila, 1 ounce Funkin’ passion fruit puree, ½ ounce fresh lime juice, and ½ ounce agave syrup. Shake vigorously and strain into a rimmed glass with fresh ice. Rim half the glass with cinnamon sugar, Fresno chile “horns,” and a lime spiral.
Courtesy of Borracha in Las Vegas.
In cocktail shaker filled with ice, add 1 ounce Ketel One Orange, ¼ ounce lime juice, 1 ounce Illegal Mezcal, 2 heaping bar spoons of pumpkin butter, and 2 dashes orange bitters. Shake and strain into a rocks glass with cubes ice. Garnish with an orange twist and a sprinkle of flake smoked salt.
Courtesy of The Rickey at Dream Midtown.
Infuse Sugar Island Spiced Rum with espresso by mixing ¼ cup of ground espresso or coffee with Sugar Island Spice Rum at room temperature. Let the mixture soak for 30 minutes. Strain.
In a cocktail shaker filled with ice, add 2 parts espresso-infused rum and ½ part fresh lime juice. Shake and strain into a Collins glass. Top with ½ part ginger beer. Garnish with a lime wheel and candied ginger.
Created by Masa Urushido of Saxon + Parole.
In a rocks glass filled with ice, combine 4 ounces ginger ale and 2 ounces gin (you can also swap with vodka or whiskey). Top with 2 to 3 dashes cranberry bitters. Gently pour 1 ounce grenadine around the inside edge of the glass and garnish with scary accessories.
Created by Trisha Antonsen, chief cocktail officer at Drizly.com.
Stir together 2 ounces Santa Teresa “1796” Solera Aged Rum, ¾ ounce Krogstad Aquavit, ¾ ounce Pedro Ximenez, and 2 dashes Xocolatl Mole Bitters. Pour into a cocktail glass. Garnish with an orange twist.
Created by mixologist Edixon Caridad.
In a cocktail shaker filled with ice, combine 1¼ ounces Courvoisier VSOP, ¾ ounces DeKuyper Rootbeer Schnapps, and 1 ounces pineapple juice. Shake and strain into a glass. Garnish with a cherry.
Rim martini glass with sprinkles. In a cocktail shaker filled with ice, combine 2 ounces Pinnacle Atomic Hot Vodka, 1 ounce DeKuyper Pucker Sour Apple Schnapps, and 1 ounce apple juice. Shake and strain into prepared martini glass. Garnish with a lime wedge.
In a cocktail shaker filled with ice, combine 2½ ounces Inniskillin Cab Franc, ¾ ounce rye whiskey, and 2 dashes Angostura bitters. Shake and strain into a glass. Garnish with marshmallow ghost.
Place five to six large ice cubes in a large wine glass. Add two to three slices of blood orange. Finish with chilled Veuve Clicquot Rich.
Add 1¼ parts Tullamore D.E.W. Irish Whiskey, 1 part Campari, and 1 part sweet vermouth to a mixing glass and fill with ice. Stir to chill and dilute cocktail, then strain into a cocktail glass. Garnish with a bloodied eyeball.
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