The pressure is on to dream up inventive and unique Halloween costumes prior to the end of October. While going out is always fun, it’s hard to find a festive cocktail with ghouls cramped up to you. We’ve compiled some of the most festive cocktail recipes you can have during your at home Halloween party that will surely be a hit with every witch or vampire you spend the night with. No tricks here, all treats!

Avaline Red Bloody Spritz

• 3 oz Avaline Red

• ¼ pear, muddled

• 1 pinch of cinnamon

• A twist of lemon

• Sparkling water

In a glass, muddle ¼ of a pear with a pinch of cinnamon. Add 3 oz of Avaline Red (or however much you’re in the mood for!). Strain into your favorite wine glass and add a few ice cubes. Top with sparkling water, and garnish with a refreshing twist of lemon. Enjoy with the late afternoon sun and a gentle autumn breeze.

Noir Negroni

• 1 ½ oz GREY GOOSE L'Orange

• 1 oz Martini Ambrato

• 1 oz Black Rice infused Martini Bitter

• + Halloween CandyMethod:

  Build in Rocks Glass. Add big cube. Stir and garnish with fun Halloween candy

The Haunting Cocktail by Santa Teresa 1796

• 2 oz. Santa Teresa 1796

• ¾ oz. Aquavit

• ¾ oz. White Wine

• 2 dashes Chocolate and Cinnamon Bitters

Stir to combine. Pour into a cocktail glass. Garnish with an orange twist.

The Goblin

•   1 ½ oz BACARDÍ Superior

• 1 oz Lime Juice

• ½ oz Midori

• ½ oz Reàl-Coco

• ½ oz Pineapple Juice

• Pineapple wedge as garnish

Shake all ingredients together with ice and strain into chilled coupe or martini glass. Garnish with a fresh pineapple wedge.

APOTHIC SOUR POUR OVER

• 1 bottle - Apothic Red

• 2oz. Bourbon

• 1oz. Lemon juice

• 1oz. simple syrup

• Lemon peel or Amarena dark cherries (optional garnishes)

Combine 2 ounces bourbon, 1 ounce lemon juice, and 1 ounce simple syrup into cocktail shaker filled with ice. Shake until cold and strain into glass over rocks. Float ½ ounce Apothic Red over back of bar spoon onto the sour’s surface. Garnish with lemon peel and an Amarena dark cherry to really take it over the top.

Raven!

Cocktail Courtesy of Alex Jump, Death & Co Denver

• 1.5 oz Wild Turkey 101 Rye

• 0.5 oz Clear Creek 8 year Apple Brandy

• 0.5 oz Chai tea infused Carpano Antica

• 0.5 oz Dupont Pommeau du Normande

• 1 tsp Ristretto

• 1 dash Mole Bitters

• 1/2 das Cardamom Bitters

Add all the ingredients together and stir. Garnish with an orange twist.

Smokey Pear and Pumpkin Sour

• 2 parts Bombay Sapphire East Gin

• .75 parts Pumpkin puree

• .5 part Xante Pear Brandy

• .5 part Simple syrup

• .75 part Lemon juice

• .5 part Egg white

GARNISH: Pear slices and cinnamon

Method: Combine ingredients and shake hard, serving up or down in glass. Garnish with pear slices and cinnamon.

D’USSE BOO-ZY PUNCH

• 1 750ml Bottle- D’USSE Cognac

• 52 oz- Fresh Brewed Tea

• 18 oz- Simple Syrup

• 20 oz- Fresh Squeezed Lemon Juice

• 25 Dashes- Angostura Bitters

GARNISH: Orange Wheel

Method: Combine all ingredients into punch bowl and stir

Aperol Spritz

• Aperol

• Cinzano Prosecco

• Soda, served from syphon or chilled bottle

• Slice of orange

In a glass full of ice, combine Prosecco followed by Aperol in equal parts. Add a splash of soda and stir gently to mix. Garnish with an orange slice and enjoy. If you’re looking to enjoy the ultimate food pairing—Aperol Spritz and Talia Di Napoli Pizza this Halloween, you can visit ReserveBar for a limited-edition bundle delivered straight to your door.

Bloody Dutch Sour

• 1.25 oz. Ketel One® Vodka

• 0.5 oz. apricot liqueur

• 0.75 oz. fresh lemon juice

• 1 oz. honey crisp apple cider

• float of blackstrap rum

  
  

Spooky & Spicy with Absente Absinthe Refined

Made at Orchard Room by Bartender Curtis Bernadeau

• 1 oz Absente Absinthe Refined 

• 1 oz lime 

• 0.5 simple syrup

• 0.5 pineapple juice

• 2 drops hellfire bitters