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Smokehead 'Back From The Ashes'
(Image credit: Smokehead Islay Single Malt Scotch Whisky)
Smokehead's Tequila Cask Terminado Islay single malt Scotch whisky is the ultimate ingredient for a trick-or-treat party drink. This "Back From The Ashes" cocktail reveals the expression's unusual notes of smooth toffee, vibrant lime and ambrosian peaches.
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Fill a coupe with ice and high strength absinthe, to rinse the glass and strain out, then shake all other ingredients and double strain into a chilled coupe. Garnish with lemon peel.
Silent Pool 'Pumpgin' Spiced Cocktail
(Image credit: Silent Pool Gin)
This "pumpgin" spiced cocktail blends autumnal flavours with Silent Pool's handcrafted gin which is made with 24 botanicals.
Ingredients
50ml Silent Pool Gin
25ml lemon juice
15ml pumpkin spice syrup
10ml sugar syrup
Method
Shake and double strain into a Nick & Nora glass.
Patrón El Diablo
(Image credit: Patrón)
A real devil of a cocktail from Mexican tequila brand Patrón.
Ingredients
45ml Patrón Silver
30ml fresh lime juice
30ml ginger beer
7.5ml crème de cassis
Lime wedge for garnish
Method
Combine all ingredients except ginger beer in a cocktail shaker and shake with ice to chill. Strain onto fresh ice in a Collins glass. Top with ginger beer and drizzle cassis over the top. Garnish with a lime wedge.
Ballie Ballerson 'Dead Man's Drool'
Known for their playful drinks, the team at ball pit cocktail bars Ballie Ballerson have created the "Dead Man's Drool" – a Halloween tipple packed with tropical flavours, pairings of cherry rum with apricot brandy, and finished with pineapple juice and grenadine.
Ingredients
50ml Dead Man's Fingers cherry rum
12.5ml apricot brandy
12.5ml grenadine
25ml lime juice
20ml pineapple juice
20ml mango juice
Ice: cubed and crushed
Glass: Sling
Method
Add all ingredients into a shaker with cubed ice. Shake until combined. Fill glass with crushed ice and strain into glass. Garnish with some spooky eyeball sweets.
Bathtub Blackberry Fizz
Handcrafted from start to finish, Bathtub Gin is double-infused for extra flavour. It's used here as a base for this blackberry fizz cocktail.
Ingredients
50ml Bathtub Gin
5 blackberries
200ml of premium tonic
Orange slice and more blackberries to garnish
Method
Muddle five blackberries at the bottom of a highball glass, add Bathtub Gin and half the tonic water then stir. Fill the glass with ice and top with more tonic water then garnish with blackberries and an orange slice.
Mr Black Pumpkin Spice Calypso Cocktail Coffee
Coffee liqueur brand Mr Black has added a bit of pumpkin spice into its calypso coffee cocktail.
Ingredients
50ml of Mr Black
2tbsp of double cream
150ml of black coffee
12.5ml pumpkin spice syrup
Freshly grated nutmeg
Method
Pour the coffee into a heatproof glass then add Mr Black and the pumpkin spice syrup. Whip the cream lightly and pour it over the back of a spoon on the top. Sprinkle with nutmeg to garnish.
Jaisalmer Indian Craft Gin Spiced Pumpkin Cocktail
For this creation by Jaisalmer Indian Craft Gin you have to make the pumpkin syrup first then use it with the other ingredients to create the cocktail.
Ingredients
50ml Jaisalmer Indian Craft Gin
25ml pumpkin and cinnamon vanilla syrup
20ml lemon juice
Garnish: cinnamon sticks
Method to make the pumpkin syrup
Marinate cubed pumpkin in a container with sugar syrup, vanilla pods and cinnamon sticks. Muddle together to extract the water from the pumpkin, sieve and bottle.
Method to make the cocktail
Add all ingredients to a Boston glass, shake, and double strain into a Martini glass. Garnish with cinnamon sticks.
Johnnie Walker Pumpkin Spice Sour
Using Johnnie Walker Black Label blended Scotch whisky as a base, the pumpkin spice sour Halloween cocktail is served in a chilled coupette glass. A recipe is also included for making your own pumpkin spice cordial at home – a sustainable way to use up the pumpkin after carving.
Ingredients
50ml Johnnie Walker Black Label
30ml pumpkin spice cordial (below)
10ml lemon juice
1tsp honey
10ml egg white
For the pumpkin spice cordial
Chop and juice pumpkin pieces in a centrifugal juicer (like an apple). If you don’t have a centrifugal juicer, then ensure you use a high-powered blender to blend steamed/boiled pumpkin to a velvety-smooth texture. Otherwise, it will break up when combined with other ingredients. Per 250ml of pumpkin juice, add: 100g sugar, 1tsp mixed spice (cinnamon, cardamom, star anise, all spice dram), 0.5tsp citric acid. Stir to dissolve and strain through a cloth.
Method
Add all ingredients to a cocktail shaker and fill shaker with ice. Close shaker and shake for 15 seconds. Fine strain into the chilled coupette glass. Garnish with lemon peel and enjoy.
Jawbox Irish Gin ‘Wednesday Addams’
Made using Jawbox Irish Gin, this Halloween cocktail was created in honour of the popular "Wednesday" series on Netflix.
Ingredients
50ml Jawbox Small Batch Gin
20ml fresh cream
20ml honey syrup
3-4 fresh blackberries
Method
Shake vigorously and double strain into a small martini glass.
Axia Bramble
Axia, an extra-dry and refreshing mastiha spirit, is a recent addition to the white spirits category. Here it's used as a base for a Bramble cocktail.
Ingredients
45ml Axia Extra Dry Mastiha
30ml lemon juice
12.5ml sugar syrup
12.5ml blackberry liqueur
Garnish: one blackberry
Method
Shake over ice and fine strain into a glass filled with crushed ice. Top with blackberry liqueur and garnish with a halved blackberry.
Copalli Rum Trick or Treat Jalapeno Daiquiri
A delicious cocktail for Halloween created by the team from sustainably-crafted Copalli Rum.
Ingredients
60ml Copalli White Rum
30ml rich simple syrup
1 jalapeño slice
30ml fresh lime juice
Garnish: one ice cube and a lime wheel
Method
Served in a rocks glass: with one large cube Garnished with lime wheel and a thin slice of a jalapeño.
Wildcat Gin 'Black Magic'
Wildcat Gin has prepared for its Halloween party by creating a range of devilishly delicious cocktails. One of the spooky mixes on the menu is the "Black Magic", made using Wildcat Bramble Gin.
Ingredients
25ml Wildcat Bramble Gin
prosecco
fresh blackberries
a lemon twist
Method
Add ice to a wine glass followed by 25ml of Wildcat Bramble. Top up with prosecco and garnish with a handful of berries.
Azaline Halloween Manhattan
This seasonal twist on the classic Manhattan gets its blood-red hue from Azaline sweet vermouth, whose depth of colour comes from Burgundian blackcurrants and Persian saffron. The latter also adds a rich autumnal smokiness that complements the whisky.
Ingredients
50ml bourbon whisky
25ml Azaline red vermouth
1 barspoon of maraschino liqueur
Two dashes of aromatic bitters
Method
Add the bourbon, vermouth, maraschino liqueur and bitters to a mixing glass or shaker with ice and stir until cold. Strain into a chilled coupe glass and garnish with a dark maraschino cherry.
Four Pillars Gin 'Boo-llini'
Four Pillars Gin has introduced a simple and naturally sweet twist on the classic to enjoy this spooky season…
Ingredients
100ml London Essence Peach & Jasmine Soda
25ml Four Pillars Bloody Shiraz Gin
Method
Perfect to build in a flute and garnished with lemon peel (if you're feeling fancy).
Place all ingredients except the red wine into an ice filled cocktail shaker. Shake and strain into an ice filled rocks glass. Drizzle red wine over the cocktail and ice to create a "bleeding" effect in the glass.
VIVIR Bramble
VIVIR Tequila’s bramble provides warm dark berry notes and is the perfect cocktail to enjoy with friends at Halloween and during the autumn months.
Ingredients
50ml VIVIR Tequila Anejo
30ml fresh lemon juice
1tbsp agave syrup
1tbsp blackberry liqueur (Crème de mûre)
Method
Fill a cocktail shaker with ice, and add VIVIR Anejo, lemon juice and agave. Shake until well-chilled. Fill a small tumbler with crushed ice and pour over the shaken mixture. Drizzle the Crème de mûre over the top so that it “bleeds” down into the glass. Garnish with blackberries and a sprig of rosemary for the aromas.
Cut Rum 'Violets Kill'
Cut Rum's cocktail looks the part for a Halloween do. The skull is not included though…
Ingredients
40ml Cut Spiced Rum
15ml Crème de Violette
25ml lime juice
10ml sugar syrup
Egg white
Method
Dry shake and then shake again with ice. Double strain into a Coupe glass and garnish with two raspberries.
Wild Honey St James 'Other Reality'
The team from Wild Honey St James have playfully combined experimental techniques with refined flavours for this cocktail. "Other Reality" consists of No.3 Gin, white port, Muyu Jasmine, Aperol, raspberry and white penja pepper.
Ingredients
40ml No3 Gin
10ml white port
5ml Muyu Jasmine liqueur
15ml Raspberries & White Penja Pepper syrup
20ml lemon juice
5ml Aperol
Method
Mix all ingredients and garnish with a half Isomalt flower
The Gladstone Axe 'Drop of Blood'
This perfectly named whisky cocktail can be made using The Gladstone Axe American Oak or The Gladstone Axe The Black Axe.
Ingredients
75ml The Gladstone Axe (American Oak/Black Axe Whisky)
12ml Hotel STARLINO Maraschino Cherry Juice (to taste)
50ml club soda (to fill)
Garnish: Hotel STARLINO Cherry
Method
Pour the Gladstone Axe over ice into a tall glass and add a sweet kick with the Hotel STARLINO Cherry juice. Top up the glass with club soda and garnish with a Hotel STARLINO Maraschino Cherry.
The Corn Stores 'A Crimson Morning'
Inspired by the changing colours of autumn, the "Crimson Morning" cocktail by The Corn Stores in Reading is a combination of bitter spirits and liqueurs with sweet raspberries and botanical hibiscus tea. The recipe was carefully crafted by the bar's master mixologist, whose signature drinks are designed to complement the restaurant's seasonal culinary delights.
Ingredients
35ml Boxer Gin
20ml Aperol
20ml Chablis
20ml lemon juice
35ml hibiscus tea
15ml sugar syrup
25ml egg white
3 muddled raspberries
dried hibiscus (optional)
Method
Combine all of the ingredients in a mixer and dry shake without ice. Add ice and wet shake, then double strain into a coupe glass. Garnish with dried hibiscus and serve.
The Gladstone Axe 'Scottish Julep'
As well as the "Drop of Blood" cocktail, The Gladstone Axe also has the "Scottish Julep". Make with The Gladstone Axe American Oak or Black Axe Whisky.
Ingredients
25ml The Gladstone Axe (American Oak/Black Axe Whisky)
Mint leaves
1 teaspoon powdered sugar
2 teaspoons of water
Method
Muddle the mint, sugar and water in your glass. Add ice and a shot of Gladstone Axe. Give it a good stir and garnish with a mint sprig.
Sing Gin Blackberry Gin Fizz
Sing Gin, a family-run distillery based in the Yorkshire Dales, has created a number of autumn serves. The Blackberry Gin Fizz is an elegant aperitif; the inky dark fruit bleeds beautifully into the gin creating a stunning cocktail topped off with a fragrant sprig of lavender.
Ingredients
35ml Sing Gin
15ml fresh lemon juice
10ml sugar syrup
handful of blackberries
top up with soda or sparkling water
Method
Mix all of the ingredients into a flute glass and garnish with blackberries or a lavender sprig.
The Cotswolds Bramble
This bramble cocktail by The Cotswolds Distillery can be enjoyed all autumn and winter, not just on 31 October.
Ingredients
50ml Cotswolds Dry Gin
25ml lime juice
12.5ml sugar syrup
12.5ml crème de mûre
Method
Place gin, lime and sugar into an ice-filled shaker, shake and strain into an old fashioned glass filled with crushed ice. Drizzle crème de mûre through the ice. Garnish with fresh blackberries and a wedge of lime.
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