TGIF: 10 Ghoulishly Awesome Recipes for Halloween Fun
Getting ready to host a frightful holiday bash? We’ve got you covered with these ghoulishly awesome Halloween cocktail recipes. Get ready to Boo your friends and loved ones in style.
Children of the Thorn Punch
1 bottle Thorny Rose Red Blend
16 oz fresh brewed black tea
8 oz Cognac
1 orange and 2 lemons cut into half moons
3 organic plums cut into half moons
Directions: Combine all ingredients and chill overnight - serve in a large punch bowl with club soda
2 oz Belvedere Bloody Mary
Pulp from one passion fruit
Dash simple syrup
1 oz blood orange juice
Directions: Build over crushed ice into a rocks glass. Garnish with a slice of ruby red grapefruit.
SVEDKA’s BOOzy Brew
1 1/2 parts SVEDKA Cherry
1 1/2 parts watermelon juice
splash orange liqueur
1/4 part fresh lime juice
2 drops black food coloring (red/green/blue mixed together).
Directionons: Combine ingredients in a cocktail shaker filled with ice, shake, and strain in to a martini glass.Garnish with a watermelon wedge.
2 oz. SKYY Infusions Blood Orange
1 oz. Lime Juice
1 oz. Peach Puree
1/2 oz. Hibiscus Juice
1/2 oz. Simple Syrup
Raspberries for garnish
Directions: Muddle Raspberries on the bottom of a rocks glass then add ice. Shake all ingredients, except hibiscus, together in a shaker. Pour over ice and raspberries. Add hibiscus juice to "bleed" through cocktail.
1.5 oz. Midori
1 oz. SKYY INFUSIONS BLOOD ORANGE
2 oz. Pineapple
1/2 oz. Cream
Directions: Shake all ingredients except grenadine. Strain over ice. Drizzle grenadine to create “bleeding” effect.
Cruzan Haunted Cinn
1 1/2 parts Cruzan® Velvet Cinn
1 part Cruzan® Aged Dark Rum
1/2 parts DeKuyper® Blood Orange Liqueur
Float DeKuyper® Hot Damn! Liqueur
Flamed Orange Zest
Directions: Combine Cruzan Velvet Cinn, Cruzan Aged Dark Rum & Blood Orange Liqueur in a tumbler over ice & stir for 15 seconds. Strain into a chilled martini glass. Float a small amount of DeKuyper® Hot Damn! Liqueur on top & finish with a flamed orange zest.
The Sexy Fairy
½ oz. Lucid Absinthe
½ oz. triple sec
1 oz. pineapple juice
1 oz. Laurent Perrier Champagne
4-6 mint leaves
Directions: In a glass, add mint and triple sec, then muddle. Add ice, Lucid Absinthe, pineapple juice and champagne. Garnish with a mint sprig.
Blood Sucker Cocktail
2 oz. Vikingfjord Vodka
2 oz. Blood Orange Juice
1 oz. Champagne / Dry Prosecco
.5 oz. Aperol
Directions: Press two blood orange slices into bottom of wine glass. Add 1/3 full of crushed ice. Add blood orange juice, Aperol and Vikingfjord vodka. Fill another 1/3 with crushed ice. Add champagne. Top with crushed ice, add straw.
1.50 parts Courvoisier Rosé
.50 parts DeKuyper Crème de Cassis
Directions:Build cocktail in an ice filled highball glass. Garnish with a lime squeeze.
Cali Blood Potion
1 liter bottle Caliche Rum
1 bottle of sparkling wine.
16 oz of Ruby port.
12 oz curaçao liquor.
12 oz fresh squeezed and strained orange juice.
12 oz unsweetened pineapple juice.
8 oz fresh squeezed strained lemon juice.
8 oz light agave nectar.
1 large block of ice.
1 cup of hulled and sliced strawberries
2 large lemons pitted and sliced
Handful of mint leafs.
In a large punch bowl combine the Caliche, port, curaçao, fruit juices and agave nectar, stir until well incorporated, refrigerate for at least 4 hours. When ready to serve add the ice and garnishes to the bowl, gently stir in the champagne. Serve in small punch cups.