10 Instagram-Worthy Halloween Cocktails To Make At Home

Though it seems 2020 has been scary enough, why not embrace the boo-zy spirit further with some spooky sips. Carve those pumpkins, put up the cobwebs, turn on that haunted music, and mix up a scary-good cocktail for a Halloween to remember. Pick your poison with these sweet yet sinister, easy to make and totally Instagramable Halloween concoction.

Viper Reviver

  • 1 oz Bombay Sapphire Gin
  • 0.5 oz Blue Curacao
  • 0.5 Lillet Blanc
  • 0.5 oz Fresh Lemon Juice
  • 0.5 oz Pineapple Juice

DIRECTIONS: Rinse your chilled coupe or martini glass with some absinthe. Shake all ingredients together and strain into your rinsed coupe or martini glass. Garnish with a pineapple leaf.


Courtesy of Ogden’s Own

Porter’s Rye Way to Hell 

  • 6 cups Apple Cider
  • 25 oz. Porter’s Small Batch Rye Whiskey
  • 25 drops of bitters (Angostura Aromatics or Maple)
  • 20 oz Hard Cider
  • 7 cups of Ice
  • 1 tsp. Absinthe (per glass)

DIRECTIONS: Mix Porter’s Rye Whiskey, apple cider, and bitters in a large drink dispenser or punch bowl of your choosing. Potion can be mixed and stored up to two days before serving to strengthen the taste. Before serving, add in the hard cider and accompanying ice. Enhance taste with additional bitters if needed. When ready to celebrate and enjoy, rim each party glass with a drizzle of Absinthe. Add ice cubes to glass and pour in the infusion. Garnish glasses and punch bowl with a crew of spooky carved apples for a hair-raising experience when served.

Pumpkin Paradise

  • 15 oz. can Pumpkin Purée
  • 15oz can of Cream of Coconut
  • 1.5 oz. Skrewball Peanut Butter Whiskey
  • 0.75 oz. Zaya Gran Reserva Rum
  • 0.5 oz. Orange Juice
  • 0.5 oz. Pineapple Juice
  • 0.5 oz. Pumpkin Cream of Coconut Mix
  • 2 dashes of Vanilla Extract
  • 1 tsp. Cinnamon
  • 3/4 tsp. of Nutmeg
  • 3 tbsp. of Sugar to taste
  • A dash Powdered Pumpkin Spice
  • 3 Pineapple Leaves

DIRECTIONS: Blend pumpkin purée and one cream of coconut together. Simply shake all the remaining ingredients together in a shaker with ice, pour into a cocktail glass and garnish with three pineapple top leaves and powdered pumpkin spice.


Winter’s Bane

  • 2 oz Plymouth Gin⁠
  • 0.5 oz pH Ginger Syrup⁠
  • 0.5 oz Pierre Ferrand Dry Curaçao⁠
  • 1 Egg White⁠
  • 0.25 oz Fresh Lemon Juice⁠
  • Splash of Lemon La Croix ⁠
  • 1/2 capsule of Activated Charcoal
  • Dehydrated Blood Orange Slice

DIRECTIONS: Stir together gin, lemon, syrup, and empty the contents of a charcoal capsule. Strain onto fresh ice. ⁠Dry shake egg white and Curaçao – layer over the cocktail. Add a bit of Lemon La Croix Bubbles to raise the drink. ⁠Garnish with a dehydrated blood orange slice. ⁠

Courtesy of Instacart

The Vampire Negroni

  • 1 oz Gin
  • 1 oz Sweet vermouth
  • 1 oz Campari

Vampire Blood:

  • 1 oz Campari
  • 1 tsp corn starch
  • 5 drops red food coloring

DIRECTIONS: Combine gin, sweet vermouth, and Campari in a mixing glass with ice and stir until cold. Strain into a rocks glass. Make the vampire blood by heating Campari and cornstarch in a small saucepan. Over low heat, bring the Campari to a simmer, stirring occasionally. As soon as it starts bubbling, remove the saucepan from heat. Stir in the red food coloring. While still warm, use a small spoon to drip the fake blood down the side of your cocktail glass. Feel free to garnish your Negroni with fake vampire teeth as well.

The Jack-O-Lantern

  • 2 oz. D’USSÉ VSOP Cognac
  • 1.5 oz Orange Juice
  • 0.5 oz Ginger Ale
  • 0.5 oz Orange Marnier
  • Orange and green sprinkles and cinnamon for garnish

DIRECTIONS: Place all the ingredients (except the garnish) into a cocktail shaker and shake. Rim the tumbler or rocks glass with festive sprinkles. Pour over ice and sprinkle a dash of cinnamon.


Courtesy of Ogden’s Own

Madam Morticia

  • 3 oz. Madam Pattirini Gin
  • 0.5 oz. Lemon Juice
  • Dash of Grenadine
  • 1 oz Grapefruit Juice
  • Soda Water

DIRECTIONS: 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.


Autumn Sour

  • 2 oz Nelson’s Green Brier Tennessee Whiskey
  • 0.5 oz Lemon Juice
  • 0.25 oz Maple Syrup
  • 0.25 oz Demerara Syrup
  • 1 dash Fee’s Orange Bitters
  • 1 dash Fee’s Black Walnut Bitters

DIRECTIONS: Add all ingredients to cocktail shaker. Shake until chilled and strain into a cocktail glass filled with ice. Garnish with a sprig of rosemary.

Don Papa 10 Rum

Courtesy of NYC mixologist Peter Ruppert

Red Dragon

  • 2 oz Don Papa 10 Rum
  • 0.75 oz Red Dragon Fruit
  • 0.75 oz Lime
  • 0.5 oz Simple syrup

DIRECTIONS: This play on a Daiquiri is simply made by

Bloody Sangria

  • 1.5 cups Bacardi Rum
  • 3.4 cup St~Germain Elderflower Liqueur
  • 2 cups merlot
  • 0.5 cup Orange Juice
  • 0.25 cup Lemon Juice
  • 0.25 cup Lime Juice
  • 2 Sliced Apples
  • 2 Sliced Oranges

DIRECTIONS: Combine all ingredients in a punch bowl. Chill in the fridge for a least an hour before serving.

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