Food

Our kind of cauldron: darkly delicious Halloween cocktail recipes

Posted by
Amy Swales
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Considering sticking a load of blue WKDs in a bowl and calling it Witch Punch or similar?

If you're stuck for Halloween cocktail ideas, you've arrived just in time. Step away from the alcopops and into a world of sophisticated sips from mixologists and top drinks brands. OK, some are more complicated than others, but they're worth it (and infinitely better than food colouring in orange juice).

Browse through our gallery below for chilli-laced concoctions, skulls full of rum and deliciously dark versions of the classics.

  • La Sauterelle

    Green and chocolatey, this from Grey Goose Vodka is definitely festive. Let's call it grown-up trick or treating.

    40ml melted premium vanilla ice cream
    25ml Grey Goose
    25ml Crème de Cacao
    25ml Crème de Menthe

    Method: Shake all ingredients with cubed ice until liquid is cold. Double strain into a chilled Martini glass. Garnish with a single mint leaf and grated white chocolate.

  • Spiced Pumpkin Flip

    London’s Dirty Martini has come up with this wonderfully seasonal mix using gingerbread and cinnamon flavours.

    25ml Goslings Dark Seal Rum
    20ml apple juice
    10ml gingerbread syrup
    10ml cinnamon syrup
    10ml Pimento Dram
    15ml orange juice
    10ml egg white
    10ml lemon juice
    2 dashes Angostura bitters

    Method: Pour all ingredients into a Boston tin cocktail shaker and dry shake to emulsify the egg whites. Add cubed ice and shake vigorously. Double strain into a chilled viitta coupette glass and garnish with a dusting of espelette pepper.

  • Cauldron

    A fruity, sweet crowd-pleaser from Grey Goose. Do try to remember this is for sharing.

    350ml Grey Goose
    200ml peach purée or blended peaches
    200ml Earl Grey tea
    100ml lemon juice
    100ml Chambord or Crème de Mure
    100ml water

    Method: Measure out all ingredients into a punch bowl. Add lots of cubed ice until the bowl is full. Spread sprigs of mint, lemon wedges and redcurrants on top of the ice to create the colour differentiation.

  • Zombie Skull

    This from Las Iguanas restaurants uses rum. Lots and lots of rum. And a skull. And fire. One needs very little else for Halloween…

    150ml pineapple juice
    150ml orange juice
    45ml lime juice
    30ml Havana Blanco (use 3 Years if you can’t get hold of this)
    25ml Havana Club 3 Years
    25ml Havana Club Añejo Especial
    25ml Havana Club 7 Years
    25ml Taylor’s Velvet Falernum
    4 dashes Angostura bitters
    Grenadine

    Method: Add all ingredients to a bowl or large glass (such as the pictured skull) and stir. Crown the glass with crushed ice and drizzle over two bar spoons of grenadine. Garnish with three slices of lime dusted with sugar and three pineapple leaves. For the extra wow factor, pour 15ml Wray & Nephew Overproof Rum over one lime slice and 15ml Chartreuse over another, and (extremely carefully) set fire to them with a lighter.

  • Screams of Whiskey

    The Pogues Irish Whiskey provides this recipe, utilising chilli for a devilish kick.

    25ml The Pogues Irish Whiskey
    25ml Navy rum
    25ml freshly squeezed orange juice
    15ml fresh lemon juice
    15ml fresh lime juice
    15ml agave syrup
    Quarter red bird’s eye chilli

    Method: Shake all ingredients together and pour over ice in a pewter tankard. Garnish with orange, mint sprig and as much chilli as you can handle.

  • Devil's Old Fashioned

    This from Sailor Jerry rum is a fantastically dark sip, perfect for a horrifying eve.

    50ml Sailor Jerry
    20ml coffee or dark chocolate liqueur (Patrón XO Cafe or Mozart Dark)
    2 red chillis
    1 cup water
    1 cup sugar

    Method: Make chilli syrup by combining one cup of water and one cup of caster sugar in a saucepan. Gently heat until the sugar has dissolved, then split one chilli in half down the middle and add it to the warm syrup. Leave to infuse for an hour or until the desired heat is achieved. Add all the ingredients to a rocks glass plus 10ml of chilli syrup, fill to the brim with ice and stir. Garnish with a fresh red chilli.

  • Stranger Sours

    This maple-tinged Sour was inspired by Netflix hit Stranger Things, and created by head bartender of the Mothership Group (Queen of Hoxton, Patterns) Chris McGovern. 

    50ml Four Roses Bourbon
    35ml red wine
    15ml lemon juice
    15ml orange juice
    15ml maple syrup
    1 egg white
    Mini caramel waffle

    Add all the ingredients to a Boston tin except the red wine and shake well with cubed ice. Pour into a rocks glass over cubed ice and use the back of a spoon to ‘float’ the red wine on top of the drink so it trickles through. Garnish with a caramel waffle on the side of the glass.

  • La Mule Noir

    Using pear-flavoured Grey Goose vodka, this is a playful take on a Moscow Mule.

    150ml premium ginger beer
    40ml Grey Goose La Poire
    25ml lime juice
    10ml simple syrup
    10ml Chambord or Crème de Mure
    2 dash Angostura bitters

    Method: Measure out all ingredients except the Chambord into a copper mug. Add lots of cubed ice until full. Garnish the glass with a mint sprig and three blackberries, then sprinkle icing sugar on top of the garnish. Pour the Chambord over the ice so it drizzles through.

  • Green Shamen Juice

    Mothership Group head bartender Chris McGovern came up with this mix, inspired by The Mighty Boosh and as green as a Halloween cocktail should be.

    35ml pineapple juice
    25ml Midori
    25ml Chase Marmalade Vodka
    15ml lemon
    5ml sugar

    Method: Add all ingredients to a Boston cocktail shaker. Add rocked ice and shake hard 10-12 times. Fill a highball glass with fresh rocked ice and single-strain the drink into it. Garnish with a giant plastic syringe and lime wedge.

  • Deathly Damson

    This, from Suffolk’s The Unruly Pig, has all the vital components of a Negroni – mixing bitter aperitif Campari with vermouth and gin – sweetened up with a hit of damson. (If you don’t fancy making your own, there’s a ready-made version here.)

    50ml damson cordial
    25ml Bombay Sapphire gin
    25ml Campari
    12.5ml Martini Extra Dry
    12.5ml Martini Rosso

    Method: Shake all ingredients together well and serve in a short tumbler over ice with a slice of lime.

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Amy Swales

Amy Swales is a freelance writer who likes to eat, drink and talk about her dog. She will continue to plunder her own life and the lives of her loved ones for material in the name of comedy, catharsis and getting pictures of her dog on the internet.

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