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Cocktail Menu: Fright Night inspiration with Halloween cocktails

by Andy Young

Over the years Bars & Cocktails has compiled many cocktail recipes, and here’s some inspiration for your Halloween, with these Fright Night cocktails.

Blood Moon

Ingredients:

  • 45ml vodka
  • 15ml Aperol
  • 15ml raspberry liqueur
  • 25ml oz fresh lemon juice
  • 15ml honey syrup (1:1 honey & hot water)
  • 3 dashes orange bitters
  • 1 oz blood orange soda
  • Optional edible gold shimmer dust

Directions:

  1. Add all ingredients except soda to an ice filled shaker
  2. Shake well
  3. Strain into an ice filled tall glass
  4. Top with soda and stir
  5. Garnish with two Luxardo cherries on a pick

The Zombie

Ingredients:

  • 25ml Bacardí Carta Blanca
  • 15ml Bacardí Spiced
  • 10ml orange liquor
  • 10ml lime juice
  • 10ml simple syrup
  • 10ml Grenadine
  • Wedge of orange and cocktail cherry (garnish)

Directions:

  1. Pour all ingredients into a cocktail shaker
  2. Add ice and shake hard for 12 seconds
  3. Strain into a highball glass filled with crushed ice
  4. Garnish with orange and cherry

Spicy Margarita with Tabasco

Ingredients

  • 60ml good tequila
  • 2-3 dashes of TABASCO Original Red Pepper Sauce – more if you like it spicy
  • Chilli salt – equal parts rock salt and chilli powder
  • 30ml freshly squeezed lime juice
  • 10ml Agave Nectar
  • 1 tsp smoked/oven roasted jalapeños
  • Ice

Equipment and Method

  1. Old Fashioned style glass
  2. Cocktail shaker or glass jar with lid
  3. Cocktail strainer
  4. Rub wedge of lime around rim of glass, then place rim of glass on small plate of chili salt
  5. Tap bottom of glass to remove excess chili salt
  6. In metal shaker (or glass jar), muddle/crush jalapeños in bottom of shaker
  7. Add the tequila (Simon uses Herradura plata), lime juice, Agave nectar and TABASCO® Original Red Pepper Sauce
  8. Add ice and shake hard
  9. Strain cocktail into rimmed glass, top with ice
  10. Garnish with a few smoked jalapeños

Hanoi Horror

Ingredients:

  • 20ml Kraken Cherry Rum
  • 10ml Lillet Blanc
  • 10ml Midori
  • 10ml Blue Curacao
  • 25ml lime juice
  • 10ml simple syrup
  • 110ml Hanoi beer
  • Five to six dashes of Angostura Bitters to garnish

Directions:

  1. Combine all ingredients in a shaker and shake to combine
  2. Double strain into a glass with ice
  3. Top with 10ml Hanoi beer and five to six dashes of Angostura Bitters

Jekyll & Gin

Ingredients:

  • 75ml Bombay Sapphire
  • 15ml lemon juice
  • 5ml Grenadine
  • Tonic water (to top)
  • Glow stick (for garnish – do not attempt to drink the glow stick fluid!)

Directions:

  1. Add all the ingredients apart from garnish and tonic to a cocktail shaker filled with ice
  2. Shake hard for 12 seconds
  3. Fine strain into a large glass filled with ice
  4. Top with tonic and garnish

Hanoi Hallows

Ingredients:

  • 20ml Kraken Cherry Rum
  • 10ml Lillet Blanc
  • 10ml Midori
  • 10ml Blue Curacao
  • 25ml lime juice
  • 10ml simple syrup
  • 30ml Hanoi beer
  • 90ml lemonade
  • Five to six dashes of Angostura Bitters to garnish

Directions:

  1. Combine all ingredients in a shaker and shake to combine
  2. Double strain into a glass with ice
  3. Top with 10ml Hanoi beer and 90ml lemonade
  4. Garnish with five to six dashes of Angostura Bitters

Itsy Tipsy Spider

Ingredients:

  • 45ml Bourbon
  • 15ml Campari
  • 15ml pomegranate juice
  • 20ml maple syrup
  • 20ml fresh lemon juice
  • 3 dashes Peychaud’s bitters

Directions:

  1. Add all ingredients to an ice filled shaker
  2. Shake well
  3. Strain over a large ice cube in a rocks glass
  4. Garnish with a plastic spider wrapped in a lemon peel
Andy Young

Andy Young is an experienced journalist and editor having made a start as a sports journalist with The Sun newspaper in the UK. Since then he’s worked in major newspaper and television...

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