Halloween is admittedly a kitschy holiday, but that’s no reason to throw sophistication out the window. By serving a classic cocktail with a slightly morbid name (like Corpse Reviver #2 or Blood and Sand), you can subtly allude to the spirit of the holiday without sacrificing your usual style.
Ingredients like blackberries or squid ink create a dark mood without venturing into cheesy territory. You can also bring seasonal flavor to your cup by using pumpkin; something as simple as a pumpkin bellini (pumpkin purée and champagne) is foolproof. Or you can get more complex by making a pumpkin old-fashioned with purée and maple syrup. Any double-strained cocktail can instantly be given a spooky-chic vibe with the smoke and fog effects of a couple of cubes of dry ice—just wait until it has fully evaporated before sipping.
Excited to mix a drink yet? Read below for a few sophisticated Halloween cocktails that get our sip of approval.
Corpse Reviver #2
The Corpse Reviver #2 is a classic cocktail from legendary American barman Harry Craddock’s Savoy Cocktail Book, published in 1930 (and it’s a little more palatable than its predecessor, Corpse Reviver, which dates as far back as 1871). The drink includes dry gin, orange liqueur, Lillet Blanc, lemon juice, an absinthe rinse, and a brandied cherry garnish. In his famous book, Craddock wrote, “To be taken before 11 a.m., or whenever steam and energy are needed.” One or two are a surefire hangover cure, but “Four of these taken in swift succession will quickly unrevive the corpse again,” he warned.
Recipe: The Life Styled
The Poisoned Apple
Alcohol is its own special kind of poison, so the title of this cocktail is doubly fitting. I love this one because the juices (apple cider and pomegranate juice) are especially seasonal, and tequila adds a bit of smokiness, so it’s perfect for fall. Toss in a couple chips of dry ice for a theatrical element.
I recently attended a Halloween cocktail master class at one of London’s premier cocktail bars, 69 Colebrooke Row. One of the most fascinating drinks we made was the Nosferatini, a gin martini made with a red food coloring-dyed iron supplement. Not only do a couple drops of the red liquid in a clear martini look like blood, but the iron actually tastes like blood, giving you a slightly unnerving sensation. The drink is aptly named for the 1922 German Expressionist horror film, Nosferatu.
Recipe: Tony Conigliaro
La Llorona Cocktail
I’m a sucker for Pisco drinks, and this lime and lemon juice concoction has the delicious addition of Angostura bitters, which pairs perfectly with the Peruvian brandy. According to Mexican folklore, La Llorona was a beautiful yet unstable woman who drowned her children to be with a man who wanted nothing to do with her. In her afterlife, she wandered through the water, wailing in search of her children. That’s certainly spooky enough for me.
Hard Cider Pumpkin Float
Made with hard cider ale and pumpkin gelato, this drink is an indulgently boozy float. It’s not only seasonal, but a great option for those who don’t want to mess with spirits on All Hallows’ Eve (pun intended).
Recipe: Dine & Dish
The Grave Digger Cocktail
We’ll forgo the plastic ligament in this drink; the whiskey and hard cider alone are enough to chill you to the bone. Ginger ale adds the perfect amount of sweetness.
Recipe: Boulder Locavore
The Blackbeard Cocktail
A touch of squid ink makes this black-as-night drink truly terrifying, and flavorful ingredients like spiced rum, crème de cacao, and chocolate stout are sweet and certainly enough to mask the brininess.
Recipe: Honestly Yum
Get Lucky Cocktail
As costume trends suggest, there are certainly plenty of people looking to “get lucky” on Halloween night. This drink was created by Scott Teague of acclaimed New York City cocktail bar Death & Co. “This drink comes from me not taking myself too seriously," he told Harper's BAZAAR, with whom he shared the recipe. "I wanted to make something that looks like it could come from TGI Fridays, but tastes like a Death & Co. drink." Made with white rum, blackberries, several syrups, and Peychaud’s bitters, it has a deep hue and a gradient that’s sultry and moody.
Recipe: Death & Co.
Black Widow Cocktail
Again, blackberries give this drink its dark color, but made with only simple syrup and vodka, this libation is super easy to create—ideal for large parties and beginning mixologists.
Recipe: DIY Network
Blood and Sand Cocktail
Another staple from the famed Savoy Cocktail Book, you’ll find this whisky cocktail on menus year-round. Made with equal parts Scotch, sweet vermouth, cherry liqueur, and orange juice, shaken and strained into a coupe, it is one of a very few cocktails made with Scotch and has a rich, plasmic hue.
Death in the Afternoon Cocktail
Ernest Hemingway’s favorite way to kill an afternoon was with a cocktail made with a shot of absinthe topped with Champagne. In somewhat of a publicity stunt, he named his favorite drink Death in the Afternoon, the same name of his 1932 novel, and submitted it to a celebrity recipe book in 1935. In his instructions, he suggested three to five of these drinks at a time—that’s certainly one way to send you to an early grave.
Black Velvet Cocktail
Guinness can be a divisive drink, but if you're a fan of the dark-colored Irish dry stout, this cocktail is for you. A combination of sparkling wine, crème de mûre, soaked cherries, and Guinness, it's the perfect potion for your Halloween festivities.
Recipe: Salt & Wind
Pomegranate Blackberry Bramble Cocktail
Prefer to add a spooky element via garnishes? This pomegranate blackberry bramble is the ideal base recipe to get creative with. Pomegranate liquor and fresh blackberries give it a blood-red color, while honey and vodka add a kick.
Recipe: Salt & Wind
Haunted Orchard Cocktail
This cocktail is so easy to make. The recipe calls for all ingredients to be combined in a cocktail shaker (think tequila, cinnamon, and ginger) then topped with hard cider.
Recipe: Half Baked Harvest
The Deathly Hallows Cocktail
A mix of fall flavors, this cocktail works well for Halloween or can be toned down for any seasonal gathering. "To give the drink a little smokiness, I finished each drink off with a sprig of fresh thyme that I then lit on fire," explains recipe creator Tieghan Gerard. "It's mostly just fun for presentation, but it does infuse the drink with hints of fresh thyme, which I love paired with the cranberry."
Recipe: Half Baked Harvest
Roasted Cherry Sangria
You really can't go wrong with sangria. This dark red libation is an absolute crowd pleaser and can be made in bulk so guests can serve themselves. Top with lychees to add a spooky eyeball-like touch.
Recipe: Foodie Crush