Photo: iStock
Cover Photo: iStock

Put a spell on your guests with these Halloween-inspired drinks

Some say the best part about Halloween is indulging in all of the candy and chocolatey snacks, but hosting a seance to summon the most rad potion might be what we're partial to this season. Elevate from the newfound kitchen skills that you've developed over MCO to mixing drinks—think activated charcoal and candy-flavoured concoctions. Whether you're throwing a monster party or spending the night at home with the little goblins, no one will miss out on the holiday fun with these Halloween cocktails.

See Also: Home Bar Hacks: Two-Ingredient Cocktails

 

 

 

 

1. Morton's Candy Corn Old Fashioned

Tatler Asia
(Photo: Morton's Steakhouse)
Above Photo: Morton's Steakhouse

The classic kernel-shaped candy is a divisive Trick or Treat staple. People who like it generally agree that it is very sweet; those who don't would consign it to lower circle of hell. The tricoloured sweet may be modelled after corn in shape but not taste. The actual flavour is a wonderful blend of creamy fondant, rich marshmallow, and warm vanilla notes, and it should be like biting into butter. If you have yet to try the fabled candy, perhaps you could start with the liquid version.

Find the recipe here.

2. Jack O'Lantern

Tatler Asia
(Photo: The Spruce Eats)
Above Photo: The Spruce Eats

Pumpkins with ghoulish faces and illuminated by candles perched by a window or on a porch, setting a merrily macabre mood. Carving pumpkins has been a beloved fall tradition in the US, and we want to be part of the fun too without actually carving any pumpkin. Instead, the only craftwork for this easy cocktail recipe is the ‘pumpkin’ top.

Find the recipe here.

3. The Devil Made Me Do It

It’s tart and spicy with a hint of smoke. This is an upscale margarita using pure blood orange juice. If you can’t get hold of Mongibello’s juice as suggested in the recipe, it’s also excellent with freshly squeezed blood orange juice.

Find the recipe here.

See Also: Here Are 4 Drinks For Adventurous Cocktail Drinkers

4. Drunken Peanut Butter Cups

Tatler Asia
(Photo: Delish)
Above Photo: Delish

It's only on Halloween that Reese's Peanut Butter Cup makes an acceptable garnish. Have a nibble of crushed Reese pieces around the glass rim as you sip on this next-level chocolate martini. If you want a richer peanut butter taste, plop in two tablespoons of peanut butter in a mixer with the vodka and Reese pieces, and blend them together before refrigerating overnight.

Find the recipe here.

See Also: Wine Crush: What Is Pét-Nat And Why Should You Be Drinking It?

5. Spooky Eyeball Pomegranate Mocktail

I spy an eyeball in my drink. The gouging and scooping of eyeballs with a spoon in those nutty obscurities still haunt horror enthusiasts for all the wrong reasons and they always seem to make an appearance on Halloween. But it does make for an iconic embellishment for treats and drinks.

Find the recipe here.

Sere Also: Spooky Snacks To Make For Your Next Halloween Get-Together

6. Dark Rabbit

Tatler Asia
(Photo: Gelsons)
Above Photo: Gelsons

Don't be fooled by the harmless juice bar vibe of this carrot and celery drink. It's got quite the booze from the smoky mezcal finish.

Find the recipe here.

See Also: 50 Signature Cocktails At Asia's 50 Best Bars

7. Black Charcoal Lemonade

Tatler Asia
(Photo: Good House Keeping)
Above (Photo: Good House Keeping)

Spike this childhood refresher with a sprinkle of activated charcoal, the murky ingredient giving the lemonade an extra boost of health benefits. Add a dose of vodka if you want to make it slightly 'deadlier'.

Find the recipe here.

See Also: 5 Unique Cocktails For Home Bartenders To Try During Lockdown

8. Frankenstein

This layered curio resembles the monster from a Frankenstein film, but a sip of it feels more like Mary Shelley’s version, who just wants to be loved. The ginger beer pulls the concoction of vanilla, caramel notes from the bourbon base, and a tangy vegetal quality from the celery bitters and lime juice.

Find the recipe here.

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