The Good Life
with a Southern Drawl

4 Halloween Cocktail Recipes

By Amy Bailey — October 26, 2016

It’s the season of blood oranges, pumpkins, pomegranates, and beets and that makes for some spookalicious cocktails. Whether you simply want to enjoy the season’s harvest or you are looking for some Halloween party recipes, here are 3 concoctions that will have you doing the Monster Mash.

 

Screen Shot 2016-10-28 at 1.37.42 PMBlood Orange Bellini

2 oz fresh squeezed blood orange juice

Prosecco

Directions:

In champagne flute pour 2 ounces blood orange juice. Then fill glass 1/2 inch to the top with prosecco.

Pumpkin Spice White Russian

1/2 teaspoon pumpkin pie spice

1 ounce heavy cream

2 ounces vodka

1 ounce coffee liqueur

Whipped cream, optional

Cinnamon, optional

Directions:

Mix together pumpkin spice, vodka, cream, and coffee liqueur. Save in glass or pumpkin. Top with whipped cream and cinnamon if you like.

Graveyard Smash

2 oz Pomegranate Seeds

2 oz bourbon

¾ oz Simple Syrup

1 oz Soda

2 Mint leaves and 1 sprig of mint

Directions:

Muddle pomegranate seeds in the bottom of a mixing glass with two mint leaves. Add simple syrup, then bourbon, and stir for several seconds. Double strain over fresh ice and top with soda. Garnish with a mint sprig and a few pomegranate seeds.

Beetlejuice

1/2 cup beet juice

1/3 cup basil-jalapeno syrup (recipe below)

1/4 cup In Bloom or Grapefruit Bitters

2 ounces tequila blanco

1 lemon, juiced and zested

Directions:

To make beet juice simple take 2 cups water and boil 1/2 cup beet pieces and stalk, you will then have the most beautifully colored red juice. In large glass with ice combine all ingredients. Toss back and forth between 2 large glasses to incorporate ingredients. Serve in highball glass over ice. Now cheers and say Beetlejuice, Beetlejuice, Beetlejuice! I hope you find this as deliciously refreshing as we did!

Basil-Jalapeno Syrup

2 cups water

1 cup sugar

1/2 cup basil leaves

1/2 jalapeno, sliced

Directions:

Bring all ingredients to a boil. Turn down heat and let simmer for 30 minutes. Cool mixture and pour through cheesecloth into container. Store in refrigerator.

 

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