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Best DIY Cocktail Recipes for Halloween

Whether handing out candy or hosting your annual “Halloween” movie marathon, you’ll find these cocktails to be the best boo-zy treats you can create in a snap.

No Nightmare on Elm Street (or on your street) this year. We’ve founded up some of the easiest cocktail recipes that are certain to keep the party going long after the candy is gone.


1.5oz Cutwater Spirits vodka

1oz NOLA coffee liqueur

0.5oz creme de cacao

Whipped topping:

4oz whipped cream

1oz cinnamon syrup

Directions: Combine ingredients in a cocktail stirring glass. Add ice and stir until ice begins to melt and cocktail is properly diluted. Strain into chilled coupe glass. Add heavy cream and cinnamon syrup to cocktail shaker. Shake (without ice) until cream turns light and airy. Float whipped cream on top of cocktail and garnish with a hand-drawn spider web and sugar eyeball.


3 Parts (1/2 Bottle) Betty Buzz Tonic Water

1 Part Aviation Gin

½ Part Apple Chai Syrup

Star Anise Pod

Directions: Fill a highball glass with ice and add the gin and apple chai syrup to glass. Top with Betty Buzz Tonic Water and stir gently to combine. Garnish with a star anise pod.


1.5 oz Crown Royal Regal Apple

4 oz Cranberry Juice

Directions: Add Crown Royal Regal Apple Flavored Whisky to an ice-filled rocks glass. Top with cranberry juice and stir. Garnish with Apple Wedge.


1 oz Belvedere Vodka

1.5 oz Hot Water

1 oz French Fortified Wine

.5 oz Fresh Lemon Juice

.5 oz ml Honey

1 Cinnamon Stick

Fresh Grated Nutmeg

Orange Wedge


Directions: Add hot water to heat glass mug, then honey to melt. Add remaining liquid ingredients. Garnish with a cinnamon stick and orange wedge and top with freshly grated nutmeg. Option to pierce orange wedge with 3 cloves.


1¾ oz Volcan Blanco Tequila

1 oz fresh lime juice

3 tbsp applesauce

5 oz Ginger Beer

Directions: Stir Volcan Tequila, lime juice and the applesauce briefly in a highball glass/copper mug on ice cubes, then top with Ginger Beer. Garnish with an apple fan. Finally, refine the mule with nutmeg and tonka bean abrasion.


2 oz Smirnoff Spicy Tamarind

.75 oz Lime Juice

.75 oz Simple Syrup

Tajin Rim

Lime Wheel and Chili Pepper (Garnish)

Directions: Add all ingredients, into a shaker filled with ice and shake for about six to eight seconds. Strain into cocktail glass filled with ice. Add tajin rim and lime wheel and chili pepper garnish.


2 oz. Woodford Reserve Kentucky Straight Bourbon

2 oz. Crème de Cacao

2 dashes Aromatic Bitters

3 drops Woodford Reserve Chocolate Bitters

Directions: Stir & garnish with Niagara dark chocolate

SPELLBOUND by Falling Rabbit restaurant

1 ½ oz Scapegrace Black

½ oz Italicus

½ oz Lavender and Thyme Syrup

Pour over of

1 oz Prosecco

½ oz Lemon Juice

Directions: Mix & enjoy!


Serves: 8 people

12 oz. Crystal Head Vodka

24 oz. Red Cranberry Juice

32 oz. Ruby Red Grapefruit Juice

8 oz. Fresh Lemon Juice

27 oz. Ginger Beer

Directions: Add all ingredients into a punch bowl with fresh slices of blood orange, lemon, grapefruit and cranberries. Serve over ice.


1 1⁄2 oz. Corralejo Reposado

1⁄4 oz. Simple Syrup

3⁄4 oz. Lemon Juice

1 oz. Passion Fruit Pureé

5 Dashes Cayenne Tincture

3 Drops Angostura Bitters

Top with Grapefruit Soda or Grapefruit Beer

Rim with Tajín

Rocks Ice

Directions: Combine all ingredients except for grapefruit beer into a cocktail shaker, shake thoroughly. Rim the Collins glass with Tajín, then add fresh rocks ice. Hawthorne and fine strain the cocktail over rocks in the glass, then top off the cocktail with grapefruit soda or grapefruit beer. Garnish with a dried blood orange wheel and a torched grapefruit half-moon.


2 Parts Hornitos Plata or Reposado Tequila

1 Part Orange Juice

½ Part Lime Juice

¾ Part Honey Syrup

Orange Wheel

Edible Marigold

Salt & Chili Powder Rim

Directions: Put equal parts salt and chili powder on a plate. Use an orange or lime wedge to wet the rim of the glass, and gently roll it into the salt/chili powder. Combine cocktail ingredients into a cocktail shaker with ice. Shake and strain into your rimmed rocks glass over fresh ice.



¾ oz cinnamon rosemary honey syrup

1 oz freshly squeezed lemon juice

1 bar spoon of red currant

(or cranberry) preserves

Red Bull Winter Edition Fig Apple

Garnish: rosemary sprig

Directions: Combine cinnamon rosemary honey syrup, lemon juice, and red currant preserves into a cocktail shaker. Shake with a good amount of ice until chilled. Double strain into a coupe glass and garnish with a fresh rosemary sprig.

Cinnamon Rosemary Honey Syrup

½ cup honey

½ cup water

3 cinnamon sticks

1 large rosemary sprig, or 2 small rosemary sprigs

Directions: Combine honey, water, cinnamon sticks and rosemary sprig into a small saucepan and bring to a simmer. Allow honey to dissolve, remove from heat, and let the flavors steep while the syrup cools completely (about 30 minutes to an hour). Once cooled, strain out the cinnamon sticks and rosemary sprigs, and transfer syrup into an airtight container. Store in the refrigerator for about two weeks.


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