Ten Spectacularly Spooky Concoctions For Halloween Happenings

Halloween is the time to break out all the mixology tricks and treats to create a concoction that is spectacularly spooky. If you’re in need of a little inspiration, here are ten magical mixtures that witches, goblins, princesses, zombies, and superheroes will all enjoy.

Headless Horseman. (Courtesy Photo)

1. Pinnacle Halloweenie-Tini:

1 part Pinnacle Caramel Apple Vodka

1 part Apple Juice

Directions: Shake and pour into glass.

2. Headless Horseman:

2 oz. Usquaebach Premium Reserve

.75 oz. La Quintinye Vermouth Royal

3 dashes Angostura Bitters

Directions: Add ingredients to a mixing glass and fill with ice. Stir and strain in to cocktail glass.

3. El Diablo (a.k.a ‘the devil’):

1.75 oz. Partida Reposado

.75 oz. fresh Lime Juice

.5 oz. Agave Nectar

.25 oz. Crème de Cassis

Ginger Beer

Directions: Shake all ingredients except for ginger beer with ice and strain into a highball glass. Top with ginger beer and stir.

El Diablo (a.k.a ‘the devil’). (Courtesy Photo)

4. Sugar Skull Margarita:

1 1/2 parts Sauza Signature Blue Silver 100% Agave Tequila

1 1/2 parts Frozen Limeade

3 parts Fruit Punch Soda

Dragon Fruit slice for garnish (optional)

Directions: Combine tequila, limeade, and fruit punch soda in a cocktail shaker. Shake well. Garnish with a dragon fruit slice.

5. Basil Hayden’s Pumpkin Bourbon Cider: (Created by Larry Piaskowy)

2 parts Basil Hayden’s Bourbon

3/4 part fresh Lemon Juice

1/2 part Sweet Vermouth

1/4 tsp. Superfine Sugar

3/4 part Pumpkin Puree

6 dashes Angostura Bitters

2 parts Dry Hard Cider

1 piece of Fresh Nutmeg (for garnish)

1 Cinnamon Stick (for garnish)

Directions: Combine pumpkin puree, superfine sugar, sweet vermouth, bitters and lemon juice into a mixing glass. Stir until sugar is nearly dissolved. Add Basil Hayden’s Bourbon and ice. Stir well and strain into a cocktail glass. Top with dry hard cider. Garnish with grated nutmeg and a cinnamon stick.

Sugar Skull Margarita. (Courtesy Photo)

6. Grey Goose Diabolique:

1..5 part Grey Goose Le Citron

1/3 part Cointreau

1/3 part fresh Pineapple Juice

3/4 part fresh Lemon Juice

1/2 part Crème de Mure

Directions: Build all the ingredients apart from the Crème de Mure in a mixing glass. Top with cubed ice and shake. Fine strain into a highball glass, then add a cap of crushed ice. Drizzle with Crème de Mure and garnish with a pineapple slice and mint.

The Bloodhound and El Deunde Verde. (Courtesy Photos)

7. The Bloodhound:

1 oz. Boodles Mulberry Gin

1 oz. Whiskey

Directions: Combine ingredients in a rocks glass over ice.

8. El Deunde Verde (The Green Goblin):

1 1/2 oz. 1800 Silver Tequila

1/2 oz. fresh Squeezed Orange Juice

1/2 oz. fresh Squeezed Lemon Juice

1/2 oz. Lime Juice Cordial

1⁄4 oz. Green Chartreuse

Directions: Combine ingredients, serve over ice and garnish with lime wedge.

Fright-tini, Basil Hayden’s Pumpkin Bourbon Cider, and Midori Spider’s Kiss. (Courtesy Photos)

9. Fright-tini:

1 part Skinnygirl Cucumber Vodka

1 part DeKuyper Pucker Sour Apple Schnapps

Squeeze of fresh Lime

2 parts Seltzer

Apple Slices (for garnish)

Directions: Shake all ingredients except seltzer vigorously with ice. Pour mixture into a cocktail glass, top with seltzer and garnish with apple slices.

10. Midori Spider’s Kiss:

1 part Midori Melon Liqueur

1 part Pinnacle Vodka

Splash of fresh Lemon Juice

A dew dashes of Grenadine

Chocolate Fudge

Directions: Pipe a chocolate web into a martini glass and place in the refrigerator to chill. Combine Midori Melon Liqueur, Pinnacle Vodka, and lemon juice in a shaker and strain into glass. For a blood effect, gently pour grenadine into glass using a spoon. Garnish with a chocolate dipped orange slice.