Halloween cocktails to make this season

You don’t always have to go out to a bar to get your seasonal cocktail fix. We’ve rounded up a list of some of our favorite DIY cocktail recipes to get you in the Halloween spirit and help you wow your friends and guests like a pro.

Grey Goose Diabolique

What you need:

– 1 1/2 part Grey Goose Le Citron
– 1/3 part Cointreau
– 1/3 part fresh pineapple juice
– 3/4 part fresh lemon juice
– 1/2 part Creme de Mure

What you do: Add everything (except the Creme de Mure) into a mixing glass. Top with cubed ice and shake. Strain the blend into a highball glass and cap with crushed ice. Last, drizzle in the Creme de Mure and garnish your creation with a slice of pineapple and some mint.

Dewar’s Blood & Sand

What you need:

– 2 ounces of Dewar’s 12 Blended Scotch Whiskey
– 1 ounce of cherry liqueur
– 1 ounce of Martini & Rossi Rosso Vermouth
– 1 ounce of fresh squeezed orange juice
– 6 drops of orange blossom water

What you do: Combine all the ingredients in a cocktail shaker and fill it with ice. Shake well, then strain into a chilled martini glass. Garnish it with a lemon twist.

 

Dewar’s Blood & Sand

What you need:

– 2 ounces of Dewar’s 12 Blended Scotch Whiskey
– 1 ounce of cherry liqueur
– 1 ounce of Martini & Rossi Rosso Vermouth
– 1 ounce of fresh squeezed orange juice
– 6 drops of orange blossom water

What you do: Combine all the ingredients in a cocktail shaker and fill it with ice. Shake well, then strain into a chilled martini glass. Garnish it with a lemon twist.

 

The Great Pumpkin Punch (recipe courtesy of Isaac Grillo, Repour Bar)

What you need:

– 12 ounces of fresh lemon juice
– 12 ounces of pumpkin syrup
– 6 ounces of fresh grapefruit juice
– 6 ounces of fresh orange juice
– 1 bottle of Afrohead 7 Year

What you do: Stir all ingredients with ice in a large container. Adjust sugar for desired sweetness. Pour everything into a carved pumpkin and serve punch style. Garnish with orange/grapefruit slices, some cinnamon sticks, cloves and a dash of whole allspice.

 

Farce Ou Friandise

What you need:

– 1 1/2 ounces of Scotch
– 1/2 ounce of St. Germain
– 1 bar spoon of honey
– 1 ounce of hot chamomile tea

What you do: Add all the ingredients into a Hot Toddy glass and garnish it with a clove-studded lemon wedge.

 

Lollipop Brew (recipe courtesy of Sugar Factory American Brassiere in Miami Beach)

What you need:

– 3 ounces of Monin cantaloupe rock melon syrup
– 2.5 ounces of Bacardi Rock Coconut
– 2.5 ounces of Ketel One Citroen
– 1 ounce of grenadine
– 4 ounces of pineapple juice
– 4 ounces of sour mix
– Splash of Sprite

What you do: Fill the shaker halfway with regular ice, then add all the liquors and juice (minus the Sprite). Shake well for 1 minute. Fill to the top with regular ice. Pour in the cocktail and splash it with Sprite. Garnish with candy (preferably lollipops)!

L’Orange Enchante

What you need:

– 1/2 parts Grey Goose L’Orange
– 3/4 parts spicy pumpkin puree
– 3 parts lemonade

What you do: Build all the ingredients with ice in a mixing glass and shake. Strain over fresh ice and garnish with a pinch of pumpkin spice and a burnt orange.

Smoky Pear & Pumpkin Sour

What you need:

– 2 ounces of Bombay Sapphire East Gin
– 3/4 ounces of pumpkin puree
– 1/2 ounce of Xante Pear Brandy
– 1/2 ounce of simple syrup
– 3/4 ounce of lemon juice
– 1/2 ounce egg white

What you do: Shake everything well and serve it up or down in a rocks glass.

Masquerade

What you need:

– 1 part Grey Goose
– 1/3 part B&B liqueur
– 1/5 blood orange juice
– 1/5 part pomegranate juice

What you do: Build with ice into a mixing glass. Shake then strain over fresh ice and garnish with a sprig of fresh oregano.

 

Blood of Innocence

What you need:

– 1 liter bottle of Caliche Rum
– 1 bottle of Martini & Rossi Prosecco
– 16 ounces of Ruby port
– 12 ounces of Curacao Liquor
– 8 ounces of fresh squeezed and strained orange juice
– 8 ounces of light agave nectar
– 1 large block of ice

What you do: Combine the Caliche, port, Curacao, fruit juices and agave nectar in a large punch bowl. Stir well and refrigerate for at least 4 hours. When you’re ready to serve it, add ice and garnishes (1 cup of sliced strawberries, 2 large pitted and sliced lemons and a handful of mint leaves) to the bowl and gently stir in the champagne. Serve in small punch cups.

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