Traditional recipes

Halloween Mixology: 8 Pumpkin Cocktails

Halloween Mixology: 8 Pumpkin Cocktails

When we’re not guzzling down Starbucks Pumpkin Spice Lattes, toasting a pumpkin ale, or trying to eat pumpkin and bacon at the same time, we’re trying to figure out how to get drunk off our pumpkins. Fortunately, bars across the country are finding ways for us to do just that.

Click here for the 8 Pumpkin Cocktail Recipes Slideshow

Dennis Schuler, the bar manager at Summit at The Broadmoor in Colorado Springs, Colo., knows a thing or two about using pumpkins in boozy concoctions. Canned pumpkin is very convenient, but the process to make the pumpkin pliant in a drink — while keeping the flavor — requires a few extra steps. How do he and his team do it to make the Smashing Pumpkins cocktail? First, he takes a can of pumpkin purée, and divides it in half. Then, he adds half a can of brown sugar simple syrup and half a can of Grand Marnier to it, and lets it sit for 15 to 20 minutes. Then, he takes that concoction and presses it between two kitchen strainers. "We get all the liquid back, with the brown sugar and the Grand Marnier, minus the solid," he says. Then, he adds in that remaining half of the canned pumpkin. "You really get the flavor of that pumpkin when you mix it back in," he says. That way, there’s more liquid for the pumpkin drinks.

Schuler says you can also cut a real pumpkin, scrape off the inside seeds and peel off the rind, and pop the pumpkin into a juice extractor. That makes a lighter juice to use in cocktails, like their Sparkling Summit Jack-o'-Lantern cocktail.

As for spirits, the darker ones — bourbon, rye whiskey, and others — are always a solid choice for a pumpkin cocktail, Schuler says. But don’t let the dark side take over: "we have cocktails using vodka, tequila, and rum," he adds. (And yes, there is such a thing as pumpkin margarita.) Whip these spirits up in a batch for your Halloween party — there’s no such thing as too much pumpkin this season.

20 Frighteningly Boo-zy Cocktail Recipes To Make This Halloween: Spooquiris, Morgue-ritas & More

Build in a rocks glass. Garnish with a blood orange wheel.

Blood Orange Manarita

Spiced Gin Apple from the Affina Hotel Collection in NYC
2oz Darnley&rsquos View Spiced Gin
1 ½ oz apple juice
1 ½ oz ginger beer
¾ lemon juice
Bar-spoon cinnamon syrup

2 oz White Rum
1 oz Passoã
0.25 oz Simple Syrup
0.5 oz Lime Juice

Ghoulishly Grape Punch Recipe
1 64-ounce bottle Ocean Spray® Cran-Grape® Grape Cranberry Juice Drink, chilled
4 cups grape-flavored ginger ale, chilled
1 pint lime sherbet or sorbet

Combine juice drink and ginger ale in a large punch bowl. Spoon scoops of sherbet into bowl. Makes 24 4-ounce servings.

Smoke Show, Courtesy of BOA Steakhouse in Los Angeles
2.5 oz bourbon
1/4 oz grade A maple syrup
1/4 oz water
2 dashes orange bitters
1 dash angostura bitters

Stir all ingredients in cocktail tin with ice, strain into small bottles. Insert applewood smoke into the bottle. When ready to serve, pour over ice in glass or one large cube and see the smoke billow up from the glass. Smell and taste your delicious drink!

Apple Bottom Jeans, courtesy of Fia Santa Monica
2oz Deadwood Rye
.5oz Tosolini Amaretto
.25oz Lemon Juice
.25oz Liquid Alchemist Ginger Juice
.25oz Vermont Maple Syrup

Shake with ice and pour into a collins glass. Garnish with a dehydrated apple wheel and candied ginger.

Spooky Nude Soda
A handful of Blackberries
2 Cans of Nude Raspberry Lemon Seltzer
1 Kiwi
Ice cubes

Add 2-3 blackberries in each glass and muddle. Add lots of ice in each glass on top of Blackberries &ndash ice should be filled to the top of glass. Pour the Nude Seltzers into each glass until it&rsquos filled to the top. Remove skin from kiwi, cut in half and mash for a minute. Add muddled kiwi to the top, add a straw and enjoy.

/>Spooky Nude Soda

Hibiscus Mango Mocktail
2 oz. Vital Proteins Blackberry Hibiscus Collagen Water&trade
1½ oz. POM Wonderful 100% Pomegranate Juice
1½ oz. mango nectar
½ oz. simple syrup

Combine ingredients into a shaker over ice and strain into a wine glass. Garnish with fresh chopped mango or fresh pomegranates seeds.

Boozie Freezies Brisky Frisky Daiquiri
Rum Just had a Snowball Fight With Strawberries, Lemons, and Limes. Introducing Boozie Freezies, an alcoholic freeze pop product line made with premium spirits, fruit purees and concentrates, a dash of sugar, and sweetened with Monk Fruit, a natural sweetener with no calories. Boozie Freeezies arrive unfrozen. All you have to do is pop them in the freezer them and your ready-to-go!

Rebellious Red Sangria
1 bottle of Apothic Red
1/4 cup Brandy
Choice of Lemon Lime Soda or Ginger Ale/Beer
5 Blood Oranges and Plums, sliced
1 Pomegranate, seeded

Mix ingredients in a large pitcher, stir and pour over ice.

Deadly Spice
La Adelita Tequila Blanco
Passion fruit puree
St. Germain
Lime juice
Cilantro leaves
Pinch of tajin

Smoke, Mirrors and Colors
1.5 ounces of Crystal Head Aurora
1 ounce of dry vermouth
½ ounce of mezcal

Add all ingredients to mixing glass stir. Strain into a coupe glass.

Smoke, Mirrors and Colors

Cutwater Spirits Spooky Skimmer
2 oz Cutwater American Rye Whiskey
.75 oz fresh lemon juice
.75 oz simple syrup
Red wine

Combine Cutwater American Rye, lemon, and simple syrup into a cocktail shaker. Add ice, shake until cold, and strain over fresh ice. Float red wine and garnish with a Luxardo Cherry.

Tanteo Morgue-rita
2 oz. Tanteo® Jalapeño Tequila
3/4 oz. Agave Nectar
1 oz. Fresh Lime Juice
1 Tbsp. Activated Charcoal Powder

Add all the ingredients in a shaker. Shake well and pour into a Tanteo Jalapeno Salt rimmed, ice-filled Coupe Glass.

Smoked Cinnamon Old Fashioned with Orange Essence from BBQGuys
2 cinnamon sticks
2 oz rye whiskey
1/2 oz simple syrup
2 dashes bitters
Lighter or match (We recommend the Easy-Lite Refillable Lighter from BBQGuys)

Hold flame to cinnamon stick until it catches fire. (Note: If cinnamon won’t light, dry it in the oven for 10 minutes on low heat). Put cinnamon stick on a flat plate, place glass over cinnamon stick, and leave for 2-3 minutes. Turn over glass and release aromatic cinnamon smoke. Add rye whiskey, simple syrup, and 2 dashes of bitters to glass. Add ice and briefly stir. Cut medallion of orange peel, avoiding the pith. With the outside of the peel (the orange part) facing in, bend between thumb and forefinger in the direction of your cocktail. Lightly squeeze peel while bringing it toward a small flame. The burst of orange oil from the peel should ignite in a small flash. The peel should not light on fire. Rub the peel around the rim of the glass and drop into the cocktail. Garnish with a fresh cinnamon stick and enjoy!

Don Francisco Margarita
2 parts Hornitos Plata or Reposado Tequila
1 part orange juice
½ part freshly squeezed lime juice
¾ part honey syrup*

Combine ingredients into a cocktail shaker with ice, shake and strain into a rocks glass over fresh ice. Garnish with an orange slice or edible marigold. Optional salt and chili rim for garnish. To Make Honey Syrup*: Combine equal parts honey and hot water. Stir until honey is fully dissolved. Let cool. Store refrigerated in airtight containing for up to three weeks.

Ketel One Vodka&rsquos Harvest Mule
1.5 oz Ketel One Vodka
3.5 oz Ginger Beer
1.5 oz Fresh Squeezed Apple Juice
.25 oz of Local Honey
Blood Orange Citrus Sunshine & Cinnamon Stick Garnish

Add all ingredients together to mix. Bottle and refrigerate. Take a Ketel One Copper Mug, add your ingredients over ice, finish with a Citrus Sunshine & cinnamon stick garnish.

Ketel One Vodka&rsquos Harvest Mule

&lsquoSaweet & Sour&rsquo Recipe by Saweetie
1 ½ oz Jack Daniel&rsquos Tennessee Honey
½ oz Fresh Lime Juice
½ oz Pineapple Juice
½ oz Simple Syrup
2 oz Lemon/Lime Soda

Shake all but soda. Add soda. Strain over fresh ice. Garnish with pineapple wedge, candied ginger or lime.

Cold Toddy, in partnership with Sourced Craft Cocktails
The Glenlivet 12 Year Old
Fresh-squeezed lemon juice
Homemade honey syrup
Homemade apple cider

Spooky Sips By Taffer&rsquos Mixologist x @frontporchcocktails
2 oz. Tequila
3 oz. Raspberry Simple Syrup (boil fresh raspberries with simply syrup)
2 oz. Cucumber Juice
2 oz. Lime
Topped with Taffer&rsquos Mixologist&rsquos Cucumber Jalapeno Sparkling Craft Cocktail
Muddled jalapeno if you&rsquore feeling spicy!

Recuerdo Apple Cider
1.5 oz Recuerdo Mezcal con Gusano
2 orange slices
1 cinnamon stick
.75 oz simple syrup
Apple cider
Soda water

In a shaker muddle the orange slices, cinnamon stick, and simple syrup then add the Recuerdo Mezcal, fill with ice and shake. Double strain into a highball with ice, fill with apple cider, and finish with a splash of soda. Garnish with a piece of the cinnamon stick.

Eyeball Daiquiri by @theroguebrusselsprout
2 oz Kōloa Kaua&rsquoi Gold Rum
2 oz horned melon seeds
1 oz lime juice
0.5 oz simple syrup.

Shake and pour without straining into a chilled glass.

The Ursula By Lionfish Delray©
1.5 oz Green Chartreuse
.5 oz Simple
1 oz Pineapple
.75 oz lime juice
.5 oz Combier
A large sprig of mint

Add all the ingredients into a shaker tin with ice and shake. Fine strain into coupe glass.

The Ursula from Lionfish Delray©

Nebula9 Midnight Magic Mango Martini
2 oz Nebula9 Mystic Mango Vodka
.5 oz Cranberry Juice
.5 oz Pineapple Juice
Garnish with an orange peel, if desired.

The Afterlife
1½ parts Avión Silver
½ parts lime juice
3 parts ginger beer or Ginger Ale
Optional: ¼ part crème de cassis

Rim highball glass with salt/colored sugar mix. Build cocktail in glass. Add ice, garnish with lime wedge or wheel.

Pineapple Potion
2 parts BACARDÍ Spiced Rum
4 parts pineapple juice
For Garnish: Pineapple wedge & leaf

Fill a highball or Tiki glass with cubed or crushed ice. Pour in the BACARDÍ Spiced Rum, followed by the pineapple.

Corpse Reviver #2
3/4oz Monkey 47 Gin
3/4oz Lillet Blanc
3/4oz Cointreau or Orange Liqueur
3/4oz Fresh Lemon Juice
2 Dashes or rinse of Pernod

Add all ingredients to a shaker, fill completely with ice, seal your shaker and shake for 5-7 seconds. Strain into the glass of your choice that has been rinsed or sprayed with Pernod Absinthe and garnish with a lemon twist.

Atkins Keto-Friendly Pumpkin Spice Cocktail
2 ounces rum
1 tablespoon canned pumpkin
¼ teaspoon pumpkin pie spice
5 drops stevia liquid
Cinnamon stick and star anise for garnish

Shake together rum, pumpkin, pumpkin pie spice, and stevia in a jar with a tight fitting lid. Place cinnamon stick and star anise on a glass for garnish, pour in the drink and serve.

Atkins Keto-Friendly Pumpkin Spice Cocktail

1.5 oz. Tequila Cazadores Reposado
3 oz. orange juice
.5 oz. grenadine
Orange slice and cherry for garnish

In a Collins glass, combine ice, tequila and orange juice. Don&rsquot mix in the grenadine, and instead let it ooze from the top to give a more Halloween-themed effect. Garnish with one orange slice and a cherry.

VAMPIRE RITUAL at Chotto Matte Miami
1.5 oz La Adelita Tequila Reposado
0.5 oz of Chambord Liqueur
0.75 oz passion fruit
0.5 oz lime juice
0.75 oz agave
2 Filthy Black Cherries
1 lemon twist

Add all ingredients to shaker. Shake well and pour over rock glass with one large ice cube. Garnish with two Filthy Black Cherries and lemon twist.

Broken Bones
2 oz Broken Shed Vodka
½ oz Lime Juice
½ oz Simple Syrup
1½ oz Pomegranate Juice

Shake all ingredients well in a shaker and double strain into a glass goblet.

La Pinta Pumpkin Patch
1.5 oz La Pinta
.5 oz Mezcal – Mezcal Rosaluna
1 oz Lemon Juice
.75 oz Simple Syrup

Combine La Pinta, mezcal, lemon juice and simple syrup into cocktail shaker with ice. Shake and mix well. Strain into martini or coupe glass. Garnish with pomegranate.

La Pinta Pumpkin Patch

Jungle Myna Created by Mixologist Diego Calva
1 oz Tanqueray Rangpur Gin
.5 oz Aperitivo
.75 oz Pineapple Juice
.25 oz Lime Juice
.25 oz Simple Syrup
Glassware: Rocks Glass
Garnish: Lime Wheel

Build all ingredients in a shaker and shake. Strain into a rocks glass over ice and garnish with lime wheel.

Peach Smash from Tesse Restaurant
2 oz Guillotine Originale
1/2 Lemon Squeezed
1/4 Peach Sliced and Muddled
.75 oz Simple Syrup

Shake for 10 seconds, Strain, Pour. Garnish with Peach Slices, a Mint Sprig and Lemon for Zest. *Best Served With Crushed Ice.

Cinnamon Apple Smash
1.5oz King St. Vodka
Half an Orange, Juiced
Sparkling Apple Cider
3/4 oz Fall Spiced Brown Sugar Simple Syrup
1 Cup Water
1 Cup Brown Sugar
2 Cinnamon Sticks
1/4 tsp Allspice
1/4 tsp Nutmeg
1/4 tsp Ginger
1/4 tsp Cloves

Haven and Hell
1½ oz. RumHaven
1½ oz. Pineapple Juice
½ oz. Fresh Lime Juice
½ oz. Simple Syrup
2-3 Slices of Chili/Jalapeño Pepper

Add ingredients into a cocktail shaker filled with ice, and shake vigorously. Double strain cocktail into an ice-filled double old fashioned rocks glass. Garnish with chili or jalapeno pepper slices.

Madam Morticia
3 oz. Madam Pattirini Gin
½ oz. Lemon Juice
Dash of Grenadine
1 oz Grapefruit Juice
Soda Water

Pour Madam Pattirini Gin, lemon juice, and grapefruit juice in a cocktail shaker filled with ice shake until cold. Serve into a bone-chilling Champagne glass and add a small dash of grenadine. Top with a splash of chilled soda water and get a wicked start to the bewitching hour.

The BON V!V Fall For You
1 oz vodka
2 oz mulled cider syrup* (fresh cider, w/ maple, cinnamon, spices)
1 can BON V!V Pear Elderflower Spiked Seltzer
Pear slice garnish
Fresh sage leaf garnish

Roll lip of chilled glass in maple and dip in cinnamon sugar, fill glass with large ice cube, pour vodka, cider syrup, top with BON V!V Pear Elderflower, garnish with pear slice & sage.

Green Zombie Punch
Serves 4-6
6 oz. Smirnoff No. 21 Vodka
22.4 oz. (2 bottles) Smirnoff Ice Green Apple
18 oz. green apple soda
1/2 gallon lime sherbet
1/4 tsp. black food color
2 tablespoons water
Candy eyeballs

Pour Smirnoff No. 21 Vodka and two bottles of Smirnoff Ice Green Apple into a punch bowl and stir together until blended. Float scoops of lime sherbet on top of punch. Pour green apple soda over scoops to create foam. Mix food color and water. Drizzle foam with black food color mixture and garnish with candy eyeballs before serving.

Green Zombie Punch

Poison Apple
1 ½ oz. Black Button Distilling Four Grain Bourbon
½ oz. Black Button Distilling Apple Pie Moonshine
2 oz. Apple cider
1 oz. Ginger syrup
1 oz. Brown sugar butter syrup
GARNISH: Apple chunks
GLASS: Rocks glass

Shake all ingredients together serve in rocks glass with ice.

Smoky Halloween Colada
2 oz. Casamigos Mezcal
.75 oz. Fresh Lime Juice
.75 oz. Fresh Pineapple Juice
.75 oz. Coconut Puree by REAL
.25 oz. Ginger Syrup by Liber & Co.
.5 oz. Grenadine
½ Thick Rim Equal Parts Sugar/Black Lava Salt

Wet ½ rim of glass with lime wedge or wheel and dip into sugar/black lava salt mixture. Pour .5 oz grenadine directly into clear Tiki or hurricane glass. Combine the rest of the ingredients into tin shaker. Add ice, shake vigorously and strain into clear Tiki glass or hurricane glass. Add pebble ice, and fill to top creating a dome like top, then garnish.

Smoky Halloween Colada

Kombrewcha Blushing Vampire
Kombrewcha Blood Orange
2 oz Vodka
0.75 oz Grenadine
0.75 oz Fresh lemon juice
0.5 oz canned beet juice (or any method of extracting beet juice)
0.5 oz Angostura bitters

Add all above ingredients to shaker with ice and shake well, then add 1.5 oz Blood Orange Kombrewcha (add to tin atop all other freshly shaken ingredients, then strain into cocktail glass/coupe. Swirl in additional drops of Angostura bitters for a deeper red color.

Golden Death
2 parts Altos Plata
2/3 parts chocolate syrup
2 dashes orange bitters

Add Altos Plata and chocolate syrup to rocks glass. Stir well to dissolve syrup. Fill glass with ice and add orange bitters. Garnish with orange wedge.

Golden Death

Espresso Martini
2 oz / 60 ml Belvedere Vodka
.75 oz / 20 ml Coffee Liqueur
1 Shot Espresso

Combine all ingredients and shake vigorously. Strain into a martini glass. Garnish with three espresso beans.

Otoño Sangría from Analogue in NYC
1.5 oz Hiatus Tequila Blanco
1 oz Blood orange Juice
1 oz Orange Juice
.75 oz Lemon Juice
.5 oz Simple Syrup
1 oz Red wine floater

Build all ingredients in a shaker tin. Top off with ice, then shake hard for roughly 10-15 seconds until the outside of the tin begins to frost over. Strain into a highball filled with ice or a wine glass. Top off with a float of red wine. Garnish with a dried wheel of blood orange.

New Amsterdam Pumpkin Cider
2 parts New Amsterdam Vodka 80-proof
½ part Lemon sours
½ part RE&rsquoAL Pumpkin syrup
Fill w/ equal parts Apple Cider & Ginger Beer
GARNISH: Blood Orange wheels & Apple slices

BATCH INSTRUCTIONS: Add ingredients into a block ice filled punch bowl and stir together to combine / chill. Pour ingredients into glasses (or hollowed mini pumpkins) filled with ice and garnish as desired.

Fiery Fieri
2 oz Santo Mezquila
1 oz Agave Nectar
1.5 oz Fresh Squeezed Lime Juice
0.5 oz Guy Fieri&rsquos Bourbon Brown Sugar BBQ Australian Aromatic Bitters
Garnish: Chipotle Chili Sugar Rim

CANTEEN Chili Gimlet
1.5 OZ St George Green Chili Vodka
.5 OZ lime juice
.5 OZ Agave nectar

Shaken – Strain over ice into a Collins Glass, and add CANTEEN. Garnish: Lime wheel and chili candy.

No BOO’ze FREE RAIN Mocktail (serves 2) by Rachelle Robinette, In-House Herbalist at FREE RAIN
Splash of orange juice + muddled cherry
(Bonus: make-ahead herbal tea and freeze in ice cube trays to add another layer of function to the experience!)
A dash of bitters
Herbal tinctures of choice
Sugar+salt blend for glass rims

Garnish with fresh green herb of choice (mint, basil or rosemary) Top with a twist of citrus peel, cherries, dried hibiscus, candied ginger, or whatever inspires!

A Fun Halloween Cocktail Recipe

When we have our neighborhood Halloween party, we make sure t have lots of food and drinks on hand and this Pumpkin Spice Wine Spritzer is a super easy cocktail to have on hand!

We live in a great area where the kids can have free run of the neighborhood and we adults can have our own party while they do. We make tons of food like these Pumpkin Glazed Cocktail Meatballs and lots of other appetizers like this Buffalo Chicken Dip or an Italian Sub Bruschetta.

We always have our favorite chili to scoop into bowl and top with Fritos or tortilla chips or for spooning onto hot dogs, a fan favorite.

Best Halloween cocktail recipes

Magic blackberry whisky

We’ve used blackberries to bewitch our gruesome guests in this berry-infused whisky cocktail. The subtle spiciness of blackberries is a perfect match for whisky.

Tomatini cocktail

This vodka and tomato cocktail is a lighter take on the sometimes-soupy bloody mary. The tomatini is a fresh, zingy pick-me-up with a delicious savoury note that will (given its blood-red hue) bring a spooky, slightly sinister note to a Halloween evening.

Gingerbread and espresso martini cocktail

One of our favourite Halloween cocktails. Rumour has it that once the brothers Grimm finished compiling the story of Hansel and Gretel, they retired to the drawing room to sip on one of these velvety smooth gingerbread cocktails. Dark and indulgent, they make the perfect drink to serve at a supernatural soirée.

Tequila mockingbird

If the presence of tequila doesn’t scare your guests enough, the ‘suspicious’ dark red colour of this prep-ahead cocktail dessert from Sixtyone in Marylebone is sure to unnerve them. Buy dried hibiscus flowers at health food shops or online here.

The woman in white

Tweak the name of this zesty white lady cocktail as a nod to the famous mystery novel of the same name, and create an eerie air around your drinks menu.

Blood orange Campari cocktail

Campari is an Italian herbal liqueur famous for its bitter taste, beautiful red colour, and the role it plays in the classic negroni. This, combined with a slice of blood orange, adds a Halloween-appropriate tinge to this refreshing apéritif.

Baileys Pumpkin Spice Espresso Martini Cocktail

This Baileys Pumpkin Spice Espresso Martini is THE fall cocktail to serve this Halloween and Thanksgiving. It’s creamy and delicious, full of fall flavours, so easy to mix up, and the espresso will give you the boost to keep celebrating all day and night! Bonus: it tastes just like a Pumpkin Spice Latte… but with booze! How can you say no to that?!

It’s October! Autumn is in full swing and with Halloween and Thanksgiving just around the corner, followed shortly by Christmas, it’s the most delicious time of year! This is why it’s my favourite time of year, it can get pretty crazy, especially when you’re a food blogger, but there’s so many wonderful festive flavours to taste and experiment with, how can you not have fun?! And I had soooo much fun coming up with this Baileys Pumpkin Spice Espresso Martini Cocktail, especially the taste testing part! It’s so delicious, and goes down way too easily. It’s basically like drinking a Starbucks Pumpkin Spice Latte, but better and with booze! I’m totally in love.

This is the second cocktail recipe I’m sharing with you in a row, but this one was just destined to be. Besides, you can’t have too many cocktails, right? First of all, it’s Yum of the Month time (yay!) and this month’s theme is all things Pumpkin Spice. I was super excited about this month’s theme because I’m all about the pumpkin spice trend, pumpkin spice EVERYTHING please! Then, I find out Baileys have made a Pumpkin Spice version of their Irish Cream and I knew I had to track a bottle of this stuff down and create a recipe with it! This stuff is soooooo delicious y’all, you need it in your life (no, I am not being paid to say this!). I’m going to be stocking up and using it in everything, from baking to more cocktails, and making my Pumpkin Spice Latte into an Irish Pumpkin Spice Latte (probably not my morning latte though….). Have I mentioned how much I love this time of year yet?! I’m like an excited little kid on Christmas Eve right now!

I have a bit of a love/hate relationship with Halloween. I love almost everything about it, the whole concept is so much fun. But my phobia of clowns ruins the whole thing for me, so I tend to avoid parties or even opening my door to trick or treaters, bah humbug I know! But it doesn’t stop me coming up with fun Halloween recipes! I had a few ideas that really captured the spooky and fun side of Halloween, but in the end I went with a sophisticated adults only recipe, in the form of this Baileys Pumpkin Spice Espresso Martini Cocktail. You can serve it at your Halloween parties and impress your guests, or sip on a few while you hand out chocolate to dressed up kids! Because why should kids get to have all the fun?

It would also be great to serve at Thanksgiving, it will go perfectly with all the other fall flavours you’ll be serving up to your family. Plus, the caffeine boost from the espresso will keep everyone awake after they’ve stuffed themselves with turkey and pumpkin pie!

Honestly, I can’t tell you enough how much you need to go out and find a bottle, or three, of this Baileys Pumpkin Spice, I’m totally in love with it. However, if its not sold where you live or your can’t get your hands on a bottle quick enough (because you’re gonna wanna try this cocktail ASAP!) you can substitute with regular baileys and add pumpkin spice to taste (start with 1/8-1/4 tsp and go from there.). You could also use a pumpkin spice syrup if you like but I wouldn’t recommend it personally, you really don’t want this cocktail to be overly sweet.

This is a really easy cocktail to mix up, and you can make batch after batch! It goes down best when it’s nice and cold, but you do not want to water it down by serving it over ice. So, keep your Baileys Pumpkin Spice in the fridge and make sure your espresso is completely cold before starting. I add 6 ice cubes to the cocktail shaker, which is just enough to chill everything properly with a couple of shakes. It also has a demerara sugar and cinnamon rim, which is optional but makes it extra festive, same with the cinnamon stick garnish! My recipe makes three cocktails, but you can double as needed to make as many as you want!

Before I get to the recipe, I have to offer an apology to all the mixology purists out there! Because although I have called this a Baileys Pumpkin Spice Espresso Martini, the only “martini” part about it are the glasses it’s served in. There’s no sign of any gin or vodka! Sorry! I hope how delicious it is will make up for that little discrepancy. In my defence, I could have called it a Pumpkin Spice Latte Martini (one of the working recipe titles), which would be double wrong with it’s lack of martini ingredients and lack of frothed milk and foam! At least I spared the coffee purists! Will you forgive me if I pour you a glass?

Bartenders share their best Halloween cocktail recipes

These spooky cocktails, developed for the Tribune by 10 talented Chicago bartenders, are way better than anything you'll find in your kid's trick-or-treat bag. Shake (or stir) them up for a scary-movie night or costume party with pals. Get all of the recipes here. -- Lindsey Compton

Cocktails and candy? We're not sure how well Scotch pairs with Fun Size Snickers, but we are positive that these 10 cocktail recipes — all created for the Tribune by Chicago bartenders — will wow your party guests and any resident ghosts this Halloween. (Pair your handiwork with a handlebar mustache and a suit vest, and hey, you've even got your costume: hipster bartender.)

Or, leave the cocktail making to the pros and have a spooky night out trying these drinks at bars around the city many of these bartenders have added their creations to their menus through the end of the month.

Scroll through the photo gallery above to see photos of each drink and the bartender behind it.

Your Nov. 1 costume: hungover Chicagoan?

Trapped in Hell cocktail

Greg Innocent of Rockit Bar & Grill (22 W. Hubbard St., 312-645-6000) serves this punch-bowl cocktail in small, clear skull-shaped glasses get a similar version here.

8.5 ounces orange marmalade

1/4 jalapeno pepper, sliced

Blend water, marmalade, jams and lime juice until liquified. Pour into punch bowl add jalapeno and stir. Add ice stir in rum and coconut liqueur. Serve in glasses filled with crushed ice.

Dianna Sanders of The Promontory developed this three-ingredient cocktail.

Dianna Sanders of The Promontory developed this three-ingredient cocktail.

Jon Ruiz of AMK Chicago (1954 W. Armitage Ave., 773-276-4400) will feature this gin cocktail on the menu through Oct. 31 ($11). If making this at home, torching the fresh rosemary helps bring out its flavor, but it's OK to skip if you don't have a creme brulee torch or other safe flame.

1/2 ounce pear liqueur (recommended: St. George’s Spiced)

Combine first six ingredients in cocktail shaker shake vigorously. Torch rosemary and drop into a chilled coupe glass, then strain the liquid into the glass. Top with Prosecco.

Iron Complex

A slow drizzle of cherry beer gives the appearance of blood swirling through this drink, says Revae Schneider of Femme du Coupe, a Chicago mixology company that hosts classes, events and parties.

1.5 ounces freshly squeezed lime juice

Combine Scotch, ginger syrup, lime juice and sage in a cocktail shaker add ice. Shake for 30 seconds, then pour into a glass of your choice over ice. Hold a spoon over the drink with the back facing up slowly pour cherry lambic onto the spoon, letting it drizzle into the drink.

The Van Helsing Sling cocktail

Raspberry magic shell around the rim of the glass mimics dripping blood, says Aric Goldfreed of Bread & Wine (3734 W. Irving Park Road, 773-866-5266).

2 dashes cherry vanilla bitters

Caramelized orange segments (optional)

Chill a gimlet glass or coupe glass. Around the rim, drizzle the raspberry magic shell when its fats react to the cold glass, it will begin to harden. Drop in 3 raspberries and muddle slightly.

In a Boston shaker, mix sugar and bitters. Stir and add gin, orange liqueur and lemon juice continue to stir until sugar is nearly dissolved. Add caramelized orange and ice shake. Strain contents of shaker into the gimlet glass and top with club soda.

Dianna Sanders of The Promontory (5311 S. Lake Park Ave. West, 312-801-2100) developed this three-ingredient cocktail. Find it on the bar's menu Oct. 24-31 ($9).

2 ounces raspberry syrup (recipe follows)

1 ounce raspberry liqueur

Pour raspberry syrup into a cocktail shaker. In a second shaker, combine raspberry liqueur and vodka. Add ice to both and shake. Pour the raspberry syrup into a martini glass, then slowly pour in the vodka mixture.

Raspberry syrup

Combine two 6-ounce packages of raspberries, 3/4 cup of sugar and 1/2 cup water in a pot and bring to a boil. Let simmer for 6-7 minutes. Remove from heat and let cool. Strain with a sieve.

Harvest Moon Martini

Breanna DiMaggio, beverage manager of Troquet River North (111 W. Huron St., 312-202-9900) uses pumpkin-infused vodka to make this orange drink, on the menu at the restaurant through Oct. 31 ($12).

1 1/2 ounces pumpkin-infused vodka (recipe follows)

3/4 ounce vanilla-infused simple syrup (recipe follows)

3 drops orange food coloring

Combine vodka, syrup, cream and food coloring in a cocktail shaker with ice shake vigorously. Strain into a chilled martini glass and sprinkle with ground cinnamon.

Pumpkin-infused vodka

Using a tea ball or bag, let pumpkin spice tea leaves steep in vodka for 2 days in a sealed container. DiMaggio recommends using 2 tablespoons tea leaves for every 12 ounces of vodka. Vanilla simple syrup

Heat water stir in an equal amount of demerara sugar until the sugar dissolves. Split 2 vanilla bean pods and steep them in the mixture 10-15 minutes, then strain. If you're making extra simple syrup, keep the vanilla beans in the syrup as you store it for a stronger flavor.

Bartender Anthony Munger of Deleece created this cocktail for our Halloween roundup.

Bartender Anthony Munger of Deleece created this cocktail for our Halloween roundup.

The Murder Weapon

Bartender Anthony Munger of Deleece (3747 N. Southport Ave., 773-325-1710) dressed up this cocktail with homemade spun sugar for a spooky look — but if you're short on time, it tastes just as good without. Try the drink at Deleece through Oct. 31.

2 ounces espresso-infused vodka (recipe follows)

1 ounce sweet vermouth (recommended: Carpano Antica)

3 dashes chocolate bitters

Combine ingredients over ice in a cocktail shaker. Stir, then strain into a martini glass. Garnish with spun sugar.

Espresso-infused vodka

Mix 1 part finely ground espresso with four parts vodka. Let sit for at least two days in a sealed container, then strain through a coffee filter.

The Masquerade

Two types of rum hide in this drink from Lauren Parton of the Loews Hotel (455 N. Park Drive, 312-840-6600).

3/4 ounce pineapple gum syrup (a thick syrup made with a stabilizer called gum Arabic)

Whipped coconut, to taste (recipe follows)

Add all ingredients except whipped coconut to a cocktail shaker and shake. Serve in a highball glass and top with whipped coconut.

Whipped Coconut

Whip together 2 cans sweetened coconut milk, 3 teaspoons sweet paprika and 1 teaspoon black pepper.

Autumn Into Summer

Ben Schiller of The Berkshire Room (15 E. Ohio St., 312-894-0945) uses bourbon and apple cider to make a drink that's as bright as summer with the flavors of fall.

1/2 ounce freshly squeezed lemon juice

Three dashes Angostura bitters

Pour bourbon, brandy, apple cider and lemon juice into a glass over ice and stir. Add bitters and pour into a rocks glass over crushed ice.

Burning the Garden

Amy Starr, head bartender at Brindille (534 N. Clark St., 312-595-1616) is shaking up her spooky Scotch cocktail ($15) at the restaurant through Oct. 31.

3/4 ounce chamomile syrup (recipe follows)

3/4 ounce fresh lemon juice

Combine syrup, lemon and egg white in a Boston shaker and dry shake (no ice) to incorporate the ingredients. Add Scotch and ice vigorously shake for 15-20 seconds. Strain into a coupe glass and add a couple of dashes of lavender bitters.

Chamomile syrup

Brew 1 cup chamomile tea (Starr uses a local tea from Rare Tea Cellar) at double-strength. Strain into a heat-proof container mix in 1 cup sugar. Leftovers can be stored in the fridge in a tightly sealed container.

Jack Candy Fashioned


  • 2 oz. Jack Daniel’s Single Barrel
  • 1/2 oz. Candy Corn Syrup*
  • 2 small dashes of Angostura Bitters
  • 1 dash of Regan’s Orange Bitters

*Candy Corn Syrup

Cut candy corn and measure in a mixing glass. Add to a small saucepan. Add equal parts water. Heat and stir until candy is dissolved in water. Let cool and store in a glass bottle.

Preparation: Add all to a double old-fashioned glass. Add a large ice cube. Stir. Mist an orange peel and garnish. Add candy corn garnish.

Forget the game, here at The Feedfeed it's all about the food! We've curated the ultimate tailgating.

You spent a beautiful fall day picking a bushel of apples, now what to do with them? We've got you.

About the Author

Julie Resnick, thefeedfeed

A crowd sourced digital cooking publication and global community of home cooks, bloggers, chefs, and sustainable food suppliers. Join our growing community that loves to cook / bake and share inspiration by tagging it #feedfeed.

Tips For Setting Up A Mocktail Bar

When serving drinks I like to set up a bar. I set up a fruity cocktail bar for my sister&rsquos Cocktails & Dreams Hen Party back in 2012 where you&rsquoll also find the quick virgin/no alcohol versions of some classic cocktails.

The virgin cocktails include:

  • Piña Colada
  • Fuzzy Navel
  • Mai Tai
  • Cherry Bing
  • Sex on the Beach
  • Belini
  • Summer Sunset

Here are my tips for setting up a mocktail bar at home:

  • If you have only a few guests, you could think about using a drinks trolley. They&rsquore making a big comeback! (And I want one!)
  • If you have a large number of guests, then turn a table, countertop, or even a large alcove/bay window ledge into a bar.
  • Make sure whatever you use as a bar is sturdy and secure, (so no wallpaper pasting tables!) and can fit everything on it.
  • If you haven&rsquot got a cocktail shaker &ndash don&rsquot worry &ndash use a jar with a lid &ndash like a Mason or Kilner jar, or an old jam jar (empty, washed and dried of course!).
  • You don&rsquot really need a fancy muddler &ndash the end of a small rolling pin will do the job just fine.
  • If you&rsquore worried about breakages, consider plastic cocktail glasses instead.
  • If you don&rsquot like using plastic, what about some great copper cocktail glasses, after all, you can make a virgin Moscow Mule! And the copper keeps the drinks colder for longer.
  • Prep the fruit and other garnish in advance. Use a clean chopping board and knife, and not one you&rsquove been using to cut onions on!
  • Have plenty of ice &ndash both cubed and crushed. Don&rsquot forget the ice buckets!
  • You could also make some fun ice shapes using a variety of ice cube molds. There are spheres, squares, and even funky shapes for themed parties.
  • Because we use so much ice at home, and can&rsquot have a fridge with an ice maker inside, we invested in a small ice machine that can sit on the countertop. It saves us so much money on ice!
  • Corralling items in trays helps keep everything organised &ndash place all syrups on one tray, juices on another, garnishes on another, bottles of water on a fourth &ndash you get the idea!
  • Provide cocktail supplies like napkins, stirrers, picks, and straws.
  • If you want to go really kitsch don&rsquot forget cocktail umbrellas and flamingo picks!
  • Have a cloth nearby for mopping up any spillages.

Please share this post with your family and friends on social media &ndash just use the buttons below! Your shares are how The Purple Pumpkin Blog grows and I am sincerely grateful every time you share something. &hearts

8 Spooky Recipes to Complete Your All Hallows' Eve Party

Delightfully spooky, hauntingly happy. It’s just about time to start digging out the dusty box of ghostly decor and crafting the perfect menu for your All Hallows’ Eve party. We’ve rounded up a few of our favorite recipes to complete your evening, with a little something for everyone, sweet, salty, healthy, creepy, and always delicious.

Homemade brandied cherries are sweet and fruity. Their booziness is fantastic in cocktails, or added to desserts. They are easy to make and fantastic to preserve!

15 minutes, Serves 32

1 lb Sweet cherries
Baking & Spices
2 cups Cane sugar
1 Vanilla bean
Beer, Wine & Liquor
1 cup Brandy
1 cup Water

2. Marshmellow Web
Cupcake Topper

Top your cupcakes with a ghostly marshmallow web this Halloween! These cupcakes are covered in marshmallow “webbing” that is made by melting down mini marshmallows and using your fingers to stretch the gooey mixture over a Hershey’s Kiss topped chocolate frosted cupcake.

3. Honey Roasted Pumpkin Seeds

A Halloween classic that never gets old. These Honey Roasted Pumpkin Seeds are healthy, naturally sweetened way to enjoy the leftovers from your pumpkin carving party. With a heavy dash of cinnamon they’ll be enjoyed by both kids and adults alike!

4. Haunted Orchard Cocktail

The Haunted Orchard Cocktail was inspired by the Legend of Sleepy Hallows. Combine tequila, a splash of lemon, apple cider, a teensy bit of maple syrup, ginger and cinnamon in a glass then top with sparkling hard cider. A punch style drink it’s easily serves a crowd!

It’s all in the name. This rich and decadent mud pie is equal parts creepy and delicious and makes for the perfect centerpiece for your Halloween party.

Total Cook Time: 1hr 20 minutes

6. Totoro Pumpkin
Cheesecake Bars

Looking for something unique and easy to make this Halloween? These Totoro shaped Cheesecake Bars will do the trick! They do not require you to turn on your oven, are made with minimal ingredients and are adorable - oh, and not to mention are pumpkin flavored!


I never really thought of carrots and green beans as “creepy” before now. Not only is this dish healthy, but it’s an easy way to get an extra side in for holiday dinners if you’re pressed for time. Combine with a ghoulish plate and voila - savory Halloween dish complete!

8. Perfectly Spooky
Charcutrie Board

We here at F10 think that charcuterie boards are always a good idea. Combine your favorite fruits, vegetables, cheeses and cured meats with some beautiful gourds and that spare skeleton hand you have lying around and you’re all set.

Watch the video: 3 Zimt Cocktails die BALLERN! (January 2022).