Halloween is just a few weeks away, and that means it’s time to start getting spooky with our bar. There are plenty of fun, and original, cocktails that perfectly suit a night of chills and thrills. So when you’re party planning, consider one of these drinks to share with your guests!
The Bacardi Zombie
This is a classic tiki cocktail that was created by the legendary Donn Beach back in 1934. We’ve taken liberties with the original recipe and tweaked it; do be warned, it may taste sweet, but it’s an absolute killer.
- 2 oz BACARDÍ Superior
- 1.75 oz BACARDÍ Black
- 1 oz triple sec
- 2 oz orange juice
- 1 oz lime juice
- 1 oz Simple Syrup
- 0.25 oz grenadine
Method: Pour all ingredients into a shaker full of ice and give it a go. Then strain and pour into a highball glass filled with ice. Give it a stir with a bar spoon and garnish with a cherry and orange slice.
Hailing from the appropriately named Jekyll and Hyde restaurant in New York, this cocktail is deceptively delicious.
- 1 oz. light rum
- 2 oz. coconut rum
- 1 oz. Blue Curacao
- pineapple juice
- Garnish: Pineapple wedge
Method: Combine both rums and Blue Curacao in a cocktail shaker filled with ice. Shake, then pour into a cocktail glass. Top the rest of the glass with chilled pineapple juice. Garnish with a pineapple wedge.
Corpse Reviver #2
There are two versions of the corpse reviver, but the second one is universally accepted as the better of the two options.
- 1 oz. gin
- 1 oz. Lillet Blanc
- 1 oz. Cointreau
- 1 oz. fresh lemon juice
- 1 dash absinthe
Method: Shake all ingredients together with ice in a cocktail shaker; strain into a chilled martini glass. Garnish with an orange peel.
Frozen Blood and Sand
A spin on a classic whisky cocktail that fits perfectly within the theme of Halloween. The drink is visually stunning, and has a wonderful taste of scotch and sweet citrus. This also makes a few at once, perfect for a Halloween party.
- 5.5 oz Ballantine’s 12
- Juice of 4 blood oranges
- 1.75 oz Luxardo cherry syrup
- 3 oz sweet vermouth
- 1 oz Grand Marnier
- 4 dashses of Angostura bitters
- 4 slices of blood orange and 4 cherries to garnish
Method: Pour Ballantine’s, blood orange juice, vermouth, cherry syrup, Grand Marnier and Angostura bitters into a blender with 4 cups of ice. Blend until smooth. Divide between 4 coupe champagne glasses and garnish.
Made with green Chartreuse, this is a cocktail that had a spirited run back in the 70’s and 80’s but eventually faded off. It’s definitely a drink that will get people talking as it is hard to ignore.
- 1.5 oz green Chartreuse
- 6 oz unsweetened pineapple juice
- 0.25 oz freshly squeezed lime juice
- wedge or wheel of fresh lime
Method: Stir together the Chartreuse, pineapple juice, and lime juice in a Collins glass or tumbler. Add ice and garnish with lime wedge or wheel.