Cocktail recipes for Halloween parties
Create some frightful, but delightful, drinks on 31 October
This seasonal twist on the classic Manhattan gets its blood-red hue from Azaline sweet vermouth, whose depth of colour comes from Burgundian blackcurrants and Persian saffron. The latter also adds a rich autumnal smokiness that complements the whisky.
- 50ml bourbon whisky
- 25ml Azaline red vermouth
- 1 barspoon of maraschino liqueur
- Two dashes of aromatic bitters
Add the bourbon, vermouth, maraschino liqueur and bitters to a mixing glass or shaker with ice and stir until cold. Strain into a chilled coupe glass and garnish with a dark maraschino cherry.
Boo-llini by Four Pillars Gin
Four Pillars Gin has introduced a simple and naturally sweet twist on the classic to enjoy this spooky season…
- 100ml London Essence Peach & Jasmine Soda
- 25ml Four Pillars Bloody Shiraz Gin
Perfect to build in a flute and garnished with lemon peel (if you’re feeling fancy).
The Devil’s Share by The Cotswolds Distillery
Treat your guests with a Halloween cocktail using Cotswolds Single Malt Whisky.
- 45ml Cotswolds Single Malt Whisky
- 25ml lemon juice
- 15ml Cotswolds Amaro
- 15ml honey syrup
- 7.5ml red wine
Place all ingredients except the red wine into an ice filled cocktail shaker. Shake and strain into an ice filled rocks glass. Drizzle red wine over the cocktail and ice to create a “bleeding” effect in the glass.
VIVIR’s Bramble provides warm dark berry notes and is the perfect cocktail to enjoy with friends at Halloween and during the autumn months.
- 50ml VIVIR Tequila Anejo
- 30ml fresh lemon juice
- 1tbsp agave syrup
- 1tbsp blackberry liqueur (Crème de mûre)
Fill a cocktail shaker with ice, and add VIVIR Anejo, lemon juice and agave. Shake until well-chilled. Fill a small tumbler with crushed ice and pour over the shaken mixture. Drizzle the Crème de mûre over the top so that it “bleeds” down into the glass. Garnish with blackberries and a sprig of rosemary for the aromas.
Violets Kill by Cut Rum
Cut Rum’s cocktail looks the part for a Halloween do. The skull is not included though…
- 40ml Cut Spiced Rum
- 15ml Crème de Violette
- 25ml lime juice
- 10ml sugar syrup
- Egg white
Dry shake and then shake again with ice. Double strain into a Coupe glass and garnish with two raspberries.
Other Reality by St James Bar
Forming part of St James Bar’s new cocktail menu Imagination, the team playfully combines experimental techniques with refined flavours for its latest menu iteration. Other Reality consists of No.3 Gin, White Port, Muyu Jasmine, Aperol, raspberry and white penja pepper.
- 40ml No3 Gin
- 10ml white port
- 5ml Muyu Jasmine liqueur
- 15ml Raspberries & White Penja Pepper syrup
- 20ml lemon juice
- 5ml Aperol
Mix all ingredients and garnish with a half Isomalt flower
The Gladstone Axe Drop of Blood
This perfectly named whisky cocktail can be made using The Gladstone Axe American Oak or The Gladstone Axe The Black Axe.
- 75ml The Gladstone Axe (American Oak / Black Axe Whisky)
- 12ml Hotel STARLINO Maraschino Cherry Juice (to taste)
- 50ml Club Soda (to fill)
- Garnish - Hotel STARLINO Cherry
Pour the Gladstone Axe over ice into a tall glass and add a sweet kick with the Hotel STARLINO Cherry juice. Top up the glass with Club Soda and garnish with a Hotel STARLINO Maraschino Cherry.
A Crimson Morning by The Corn Stores
Inspired by the changing colours of autumn, The Corn Stores’ Crimson Morning cocktail is a combination of bitter spirits and liqueurs with sweet raspberries and botanical hibiscus tea. The recipe was carefully crafted by the bar’s master mixologist, whose signature drinks are designed to complement the Reading-based restaurant’s seasonal culinary delights.
- 35ml Boxer Gin
- 20ml Aperol
- 20ml Chablis
- 20ml lemon juice
- 35ml hibiscus tea
- 15ml sugar syrup
- 25ml egg white
- 3 muddled raspberries
- Dried Hibiscus (optional)
Combine all of the ingredients in a mixer and dry shake without ice. Add ice and wet shake, then double strain into a coupe glass. Garnish with dried hibiscus and serve.
The Gladstone Axe Scottish Julep
As well as the Drop of Blood cocktail, The Gladstone Axe also has the Scottish Julep.
- 25ml Gladstone Axe
- Mint leaves
- 1 teaspoon powdered sugar
- 2 teaspoons of water
Muddle the mint, sugar and water in your glass. Add ice and a shot of Gladstone Axe. Give it a good stir and garnish with a mint sprig.
Blackberry Gin Fizz by Sing Gin
Sing Gin, the family-run distillery based in the Yorkshire Dales, has created a number of autumn serves. The Blackberry Gin Fizz is an elegant aperitif; the inky dark fruit bleeds beautifully into the gin creating a stunning cocktail topped off with a fragrant sprig of lavender.
- 35ml Sing Gin
- 15ml fresh lemon juice
- 10ml sugar syrup
- Handful of blackberries
- Top with soda or sparkling water
Mix all of the ingredients into a flute glass and garnish with blackberries or a lavender sprig.
The Cotswolds Bramble
The Bramble cocktail by The Cotswolds Distillery can be enjoyed all autumn and winter, not just on 31 October.
- 50ml Cotswolds Dry Gin
- 25ml lime juice
- 12.5ml sugar syrup
- 12.5ml crème de mûre
Place gin, lime and sugar into an ice-filled shaker, shake and strain into an old fashioned glass filled with crushed ice. Drizzle crème de mûre through the ice. Garnish with fresh blackberries and a wedge of lime.
Cocktails by Candlelight ‘Basic Witch’ kit
Cocktails by Candlelight, the at-home cocktail shaking and candle making experience, has released a new limited-edition kit for Halloween. The “Basic Witch” kit features a Pumpkin Spice Candle and all the ingredients to shake up double helpings of Pumpkin Spice Espresso Martini or Blackberry Basil Smash cocktails. The spicy Pumpkin Spice Espresso Martini is a mix of vodka, Tia Maria, pumpkin spice, vanilla and espresso, and the Blackberry Basil Smash features gin, Chambord blackberry, basil shrub and lemon. Both cocktails are available as 0% alcohol free options.
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