Halloween is upon us, which mean’s it’s time for some Halloween cocktails. Whether you’re celebrating this year hanging out with a few friends on the porch handing out Snickers bars, heading to a costume party, or just settling in with a scary movie, a well-made drink adds a little atmosphere. From smoky and spiced to bright and playful, these cocktails bring a festive twist to the season without going over the top.
These Halloween-ready recipes come straight from the pros—bartenders, brands, and bars across the country who know how to mix up a little magic. There’s the Scream Queen, a green gin cocktail from Hendrick’s ambassador Liz Pearce that’s sweet, sour, and just dramatic enough to steal the spotlight. It’s finished with a cucumber “broom” garnish—because, of course it is. Then there’s Cloak and Dagger, from the Four Walls team in Nashville, which leans rich and moody with Calvados, Cognac, and Port. It’s cozy, layered, and feels like something you’d sip while plotting your next move in an old stone library.
For something a little lighter, Blood Moon shakes up rum, blood orange, and ginger beer into a drink that’s as punchy as it is refreshing. Spiced Pumpkin Miracle takes the classic pumpkin spice moment and gives it a tequila twist, while Monster Mash from Monkey Shoulder turns up the volume with green apple cordial, Midori, and a glowstick-worthy neon hue.
If you’re going for something darker, Bloody Black Bush blends whiskey, berry syrup, and vermouth into a slow sipper that’s equal parts elegant and eerie. Black Friday brings a little Icelandic edge with Reyka Vodka and a hit of activated charcoal for an inky black finish. And for the dessert lovers out there, the Pumpkin Pie Martini is a creamy, graham-cracker-rimmed indulgence that basically tastes like fall in a glass.
Because on Halloween, you’re not just pouring cocktails—you’re setting the scene. Here’s a rundown of what the pros are mixing up this year:
The Scream Queen
Created by Liz Pearce, Hendrick’s Gin Central US Ambassador
Ingredients:
- 1 ½ parts Hendricks Original Gin
- ¼ part Midori melon liqueur
- ¼ part Chareau aloe liqueur
- 1 part fresh lime juice
- ¾ part pineapple gomme
- Pinch of salt
- Cucumber “broom” for garnish
Method: Shake heartily over ice, double strain into a chilled cocktail glass or goblet, garnish wildly with magical floating stars or a cucumber broom. The sweet and sour contrast pairs perfectly with Hendrick’s signature cucumber and rose infusions, and is guaranteed to delight even your scariest Halloween guests.
Cloak and Dagger
By Four Walls Staff
Ingredients:
1.5 oz Calvados
1 oz Salignac Cognac
0.5 oz Tawny Port
0.5 oz Pecan Syrup (see recipe below)
0.25 oz Fig Balsamic
3 dashes Cardamom Bitters
Method: Build the Cocktail – In a mixing glass, combine Calvados, Salignac Cognac, Tawny Port, pecan syrup, fig balsamic, and cardamom bitters. Stir – Add ice and stir for 20-30 seconds until well-chilled and properly diluted. Strain – Fine strain into a chilled Fancy Nick & Nora glass. Garnish & Serve – Place a delicate piece of Fig Coral on the edge of the glass for a striking visual finish.
Blood Moon
Ingredients:
- 1 1/2 oz BACARDÍ Superior Rum
- 1/2 oz Monin Blood Orange Syrup
- 1/2 oz Fresh Lime Juice
- 2 oz Ginger Beer
- Blood Orange Slice
- Amarena Cherry
Method: Combine BACARDÍ Superior, Monin Blood Orange Syrup, and Lime Juice. Shake the ingredients vigorously with ice. Strain into a Collins, highball or pint glass. Top with Ginger Beer. Garnish with Blood Orange Slice and an Amarena Cherry on a cocktail pick.
Spiced Pumpkin Miracle
Created by Luis Lopez, Milagro Tequila’s US Ambassador
Ingredients:
- 2 parts Milagro Reposado
- 1 part Lemon juice
- 1 part Orgeat (Liquid Alchemist)
- 1 part Pumpkin puree
- Garnish with smoked cinnamon stick, 2 star anise
Method: If you prefer drinking your pumpkin over carving them, try this rich and delicious recipe. Add all ingredients to shakers, shake for 10 seconds to allow the ingredients to dissolve. Finally strain into a tall glass with fresh ice, garnish and enjoy.
Monster Mash
Created by Kevin Haxho, Monkey Shoulder Whisky Ambassador
Ingredients:
- 2 parts Monkey Shoulder Whisky
- 1 part Lime Juice
- 1.5 parts Pineapple Juice
- 1 part Midori
- 6-8 Mint Leaves
- 1 part Green Apple Cordial*
- 12 parts of cold press Green Apple juice
- 2 parts ascorbic acid
- White Sugar (1:1 ratio by weight to juice)
- Cold press apples and add ascorbic promptly. Stir to incorporate. Add white sugar in 1:1 ration by weight to the juice. Incorporate without heat using a stick blender.
Method: Dry shake all ingredients with mint. Strain into Mai Tai glass filled with crushed ice. Garnish with mint bouquet, green monster or ghostbuster garnish or neon green glowstick in drink to add glow.
Bloody Black Bush
Ingredients:
- 50ml Bushmills Black Bush
- 50ml orange juice
- 50ml red vermouth
- 35ml berry syrup
- 1 handful of blackberries
- 1 orange wedge
Method: Pour all ingredients into an iced rocks glass and stir. Garnish with an orange wedge and berries
Griselda’s Revenge
Created By Erin Hayes and Kelsey Ramage
Ingredients:
- 1.25 oz Fords Gin
- 0.33 oz Lustau Vermut Blanco
- 0.33 oz Giffard Liqueur Mangue
- 0.33 oz Tarragon Syrup
- 0.33 oz Lemon Juice
- 2 Dash Saline
- 2 Dash Bitter Queens Thai Spice
- 3 oz Soda
Method: Measure all ingredients into a cocktail tin and add ice. Shake and strain into a Collins glass filled with soda and fresh ice. Stir gently to incorporate.
Black Friday
Ingredients:
- 2 parts Reyka Vodka
- 1 1/2 parts lemon
- 1 part simple syrup
- Top with lemon lime soda
- 1 activated charcoal capsule
- Glass: Collins
- Garnish: lemon wedge
Method: Remove charcoal from the capsule, combine all ingredients into a cocktail shaker except soda. Shake, strain, garnish and serve.
Pumpkin Pie Martini
Serves 2
Ingredients:
- 4 oz Mozart Pumpkin Spice Chocolate Liqueur
- 4 oz vodka
- 2 oz dark rum
- 2 tbsp half and half
- 1 tsp vanilla extract
- 2 oz heavy cream
- 2 graham crackers
- ¾ tsp pumpkin pie spice, divided, plus more for dusting
- maple syrup
- 2 cinnamon sticks, for garnish
Method: Whip heavy cream to stiff peaks. Pipe onto a plate in two swirls and freeze for 30 minutes. Grind the graham crackers in a food processor into fine crumbs. Combine with ¼ teaspoon pumpkin pie spice and place on a small plate. Pour maple syrup onto a small plate. Dip two martini glasses into the maple syrup, followed by the cracker crumbs to rim the glasses.
Combine all ingredients with remaining ½ teaspoon pumpkin pie spice in a shaker with ice. Shake well and strain into prepared glasses. Top with frozen whipped cream and dust with pumpkin pie spice. Garnish with a cinnamon stick.