3 Creepy (And Tasty) Halloween Drinks To Make Now!

Is it just us, or has Halloween become an excuse for your friends to kick-start the pop-culture meme machine? Well, to delight the trampires, Honey Boo Boos, and Big Birds (aren’t your friends witty), here are three equally relevant sips to serve at your party. Better than candy and much easier to make, these cocktails, full of smoky fall flavors, are made for the witching hour when there’s a chill in the air and all the ghouls and goblins are out.
Who's behind the brews? Grand Cafe’s bar manager, Kristin Almy, who's selected the latest trends in mixology to devise drinks that go down sinisterly smooth. Prepare for "blood"-rimmed glasses, smoldering dry ice, and a campy horror-film reference — or three. Then, let this DIY trio (including a mocktail option) get your monster mash started!
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Photographed by Anna-Alexia Basile
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Blood In, Blood Out — Serves 1
A classic autumnal cocktail, the smoky Blood and Sand gets a macabre makeover with dry ice and a grenadine-flavored rim of blood. It’s gory good.

You'll Need:
.75 oz scotch whiskey (Kristin likes Ardbeg)
.75 oz Martini Rosso vermouth
.25 oz Cherry Heering brandy
1.5 oz blood orange and lemon juice (1:1 ratio)
.5 oz reduced grenadine
1 small piece of dry ice

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Step 1: Rim a glass — preferably a crystal goblet — with reduced grenadine.

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Step 2: Measure and combine the first four ingredients together with regular ice.

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Step 3: Shake the ingredients up!

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Step 4: Double strain contents into your prepared glass.

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Step 5: Drop a small piece of dry ice into the glass. To break up dry ice, whack it with the back of a wooden spoon — there’s no need to use an ice pick. Safety first: Handle dry ice with a towel. The likelihood is slim, but touching it with bare hands could burn you.

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Seriously spooky, right? Bottoms up — muahaha!

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Rosemary's Baby, Serves 6 to 8
Rosemary is the star of this drink. Paired with ginger beer, this non-alcoholic refreshment conjures up warm and cozy feelings. To cast a boozy spell, just add rum.

You'll Need:
16 oz pear nectar
6 oz fresh lemon juice
24 oz quality ginger beer
20 pink peppercorns
15 rosemary sprigs
2 fresh pears, cut into slices
16 oz Flor de Caña seven-year aged rum

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Step 1: Crush peppercorns and rosemary in an empty punch bowl.

Step 2: Combine remaining ingredients and stir well.

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Step 3: Add a large block of ice and garnish with pear slices.

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We think this punch will work for fall and beyond!

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Woodsman Punch — Serves 10 to 12
Remember bobbing for apples? We do, fondly. This tipple is the grown-up version featuring applejack and a dangerously smooth cognac.

You'll Need:
2 750 mL bottles of Laird's Applejack
10 cinnamon sticks
4 tbspn cloves
1 750 mL bottle of Pierre Ferrand 1840 Original Formula Grande Cru cognac
16 oz fresh lemon juice (about 10 lemons), reserving peels
6 oz Grade B maple syrup
4 oz hot water

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Step 1: Two days before, combine each bottle of applejack with five cinnamon sticks and two tablespoons of cloves. Let sit for two days. Then, strain through a mesh strainer.

Step 2: The night before, fill a large shallow bowl or a Halloween-themed mold (wouldn’t a mask be spooky?) with water and freeze overnight.

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Step 3: Combine hot water with maple syrup.

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Step 4: Peel lemon with a vegetable slicer as you would a potato. Add lemon peel to the mixture, and crush to release essential oils.

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Step 5: Let liquid cool. Add remaining ingredients and stir.

Step 6: Garnish with apple slices and more cinnamon sticks.

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Now that's a tasty-looking fall drink!

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Okay, where's the nearest Halloween happening? We're thirsty!

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