6 Easy Halloween Drinks Recipes

No Halloween party is complete without drinks, and it’s not as much effort to make them a central part of the night as you might expect. With a few simple ingredients and ghoulish garnishes, you can make Halloween Drinks that look horrifying whilst tasting delicious.

Dark abyss’, evil lab potions, blended bodies, swamp juice and brain gloop are all to come, but first take a look at our easy-to-make Halloween Garnishes, and remember that extra special effects like LED ice cubes and dry ice will blow guests away too! Onto the elixirs...

THE BLACK WIDOW

Black cocktails are a must for Halloween, making an instant, creepy yet alluring impact on the eye. There are a few options, most involving Cola, but we think The Black Widow is the best. This sinister elixir is devilishly sweet, with blackcurrant liqueur, a sturdy vodka spine and the fizzing spice of ginger beer. The eerie black hue is courtesy of activated charcoal, creating a wickedly tempting abyss to stare into and sip!

Ingredients
30ml Crème de cassis
40ml vodka (black if you have it)
25ml ginger beer
0.5tsp activated charcoal (optional)
Black food colouring (optional)
Blackberries (garnish)

Method
For extra darkness, use black vodka if you have it, The same goes for black food colouring, but make sure you use the activate charcoal because that creates the darkest black. Ideally use all three! Shake everything, top up with ginger beer and skewer a blackberry to finish.

Jelly Brain

All the effort with this one is in buying the mould. You can find loads of brain moulds for Halloween in the shops, and all you’ve gotta do is fill it with your jelly mix (a pink/red colour mix) and mix in the vodka before setting. Once it’s done you’ve got a wobbling vodka jelly brain that you can plate up or drop into another horror cocktail.

Ingredients
Vodka (amount depends on volume)
Jelly mix
Brain mould

Method
Pour your vodka into your mix and stir thoroughly before leaving it to set. You might need to leave it more time than usual because of the vodka remember! For extra decoration, feel free to add some red syrup for extra brain gloop and extra horror points.

DEATH IN THE AFTERNOON

If you can get your hands on some green absinthe, then this is a super easy cocktail to pull together at the last minute. Mixed with the champagne, you get a sparkly, green evil lab vibe that looks incredible with dry ice if you have it.

Ingredients
40ml green absinthe
90ml Champagne
Dry ice (optional)

Method
Add your absinthe and then top up with Champagne for a luxurious experiment gone wrong. Complete the look with an eyeball garnish which you can find at the link above!

SWAMP JUICE SOUR

Any other time of year and the hue of Swamp Juice wouldn’t be one we’d recommend, but of course it’s perfect for Halloween. Whiskey and cider combined for not only gorgeous Autumnal richness, but also the perfect murky colour, while lemon juice jolts you to life. The perfect touch for that silky sliminess is the egg white and bam, you’ve made the best tasting swamp around.

Ingredients
45ml bourbon
45ml apple cider
Juice of 1 lemon
15ml syrup
1 tbsp egg white
0.5tsp of green food colouring (optional)

Method
This is a swamp so there’s no need to be delicate – just throw the lot into a cocktail shaker with some ice. Strain over the glass with more ice to finish and drink up! Each cider and whiskey have different colouring so if you want more a pungent green, use food colouring too.

BLOODY MARY

You’ve gotta have a Bloody Mary at a Halloween party. The shocking blood red is perfect, and you can go wild with garnishes from gouged out eyeballs, to severed finger celery sticks, to dripping blood. Also, if you like you can up the spice with extra Tabasco and spices for more fiery concoction.

Ingredients
35ml vodka
100ml tomato juice
1tsp Worcestershire sauce
Tabasco (to taste)
Juice of half a lime
Pinch of salt and pepper

Method
Shake everything with ice and pour into a glass and then comes to the fun bit – the gruesome garnishes for that blended body effect. Lychee eyeballs, dripping blood, fake fingers... go all out!

Pumpkin Martini

This one might not be as spooky, but no one can deny that any pumpkin drink deserves a place at the Halloween table. With robust vodka at the heart of it, this Martini is pumpkin pied up with sweet syrup, vanilla, cream, pumpkin spice and of course the crunch of biscuit. Bewitching!

Ingredients
50ml vodka
15ml cream
10ml syrup
2tbsp pumpkin puree
¼ tsp of pumpkin pie spice (optional)
¼ tsp of vanilla extract
Crushed biscuit (garnish)

Method
Grab a load of ice and shake everything until it feels cold to the touch. Before pouring, rub the rim with a light coating of maple syrup and add crushed biscuit around it. Finally, strain into your chilled Martini glass and enjoy the taste of Halloween’s most famous symbol.

A gruesome garnish really takes a Halloween cocktail to the next level, and we’ve got 8 here that work perfectly for the above drinks.

8 Halloween Garnish Ideas

As the nights close in, Halloween looms, and that gives you the perfect opportunity to make some of the best themed cocktails of the year. Hosting a haunted gathering? Want to get into the spirit at home? Or maybe you just want an excuse to knock up a cocktail? These Halloween garnish ideas are pretty easy to make but add the perfect chilling touch to your boo-zy potions.

Orange Peel Jack-o’-lanterns

Start your Halloween celebration with a burst of pumpkin-themed flair. Cut a small piece of orange peel, shape it into a classic wicked grin or a sinister face with a small, sharp knife, and clip it to the rim of your glass, or skewer it, or simply drop it in. Now, your beverage looks like it's sipping from its very own jack-o'-lantern.

Lychee Eyeballs

This is a classic because they look so good. Take a lychee and after removing the pit, insert a blueberry into its hollow centre. Add a few drops of red food colouring to give it that bloodshot look. Now, let your eerie eyeball float in your drink, watching your every sip. Or, if you want a more gruesome look, skewer the eyeball!

Strawberry Bloody Hearts

Add a dash of romance (or something much gorier) to your horror-themed drink with strawberry hearts. Simply slice strawberries into heart shapes and skewer them on toothpicks. You could also add some edible blood/dyed red syrup for extra special effects. Attach these crimson hearts to the rim of your glass, giving your drink a touch of macabre love.

Kiwi Frankenstein

Channel your inner mad scientist with a Kiwi Frankenstein. Slice a kiwi into thirds, preserving one part for its helmet-like-hair. Using cake decorations for eyes and a dash of black food colouring for a mouth, bring Frankenstein to life. Now for the bolts, which you can recreate by piercing with a cocktail stick.

Pineapple Bat Wings

Give your drink an eerie ambiance with pineapple bat wings. Carve out bat wing shapes from pineapple slices and perch them on your glass. It can be added to make tropical beverages adhere to the Halloween theme, but this sorts that right out.

Apple Witch Hats

Stir some witchy charm into your potion with apple witch hats. Grab a cookie cutter, ideally star shaped, and slice your apple in half. Attach these apple hat shapes to your glass, and you'll be spellbound.

Bloody Rim

This is another idea that’s so simple but effective. Dip the edge of your glass into a syrupy mixture dyed red with food colouring. Let it ooze and drip down the glass and for an extra touch of wickedness, add red or black sugar crystals to complete the look.

Spooky Spider Web

For an intricate and spooky garnish, use a spider web stencil to decorate your drink with ingredients such as cocoa powder, cinnamon, or powdered sugar. You could even try to make an Espresso Martini with cocoa powder web dusting and decorate the coffee bean garnish as a trapped fly!

But it’s not just garnishes where you can have spooktacular fun – pop these on our Easy Halloween Cocktails and you’ll blow guests away.

GŎNG: Western Europe’s Highest Hotel Bar

Nothing gets you in the mood for an incredible bar like grand surroundings, and that’s precisely what GŎNG, the sophisticated Asian-themed cocktail bar nestled on the 52nd floor of The Shard, offers. Looking out from one of the most iconic buildings in the world, the Shangri-La in The Shard is London's tallest hotel, and it houses GŎNG, Western Europe's highest hotel bar.

Designer André Fu drew inspiration from 'dougong,' an ancient Chinese architectural element featuring interlocking wooden brackets. This concept marries the historical and the modern, much like London itself, resulting in a stunning, oriental-inspired interior. Rich cinnabar red lacquer panels, bespoke mauve carpets, and antique bronze cabinets come together to create a unique, visually striking yet intimate atmosphere.

Competing with the easy-on-the-eye interior however is, of course, that perfect river-facing view. The setting is unrivalled for both sunset admirers and late-night revellers, whether at the champagne bar, the cocktail bar, or even the dramatic infinity skypool, mesmerizing views of the city below are everywhere.

But what's a remarkable setting without extraordinary concoctions? GŎNG Bar has recently introduced its "Hues of Culture" cocktail menu, a celebration of colour’s significance in history and culture. You can choose from ten carefully curated cocktails, each representing a unique artistic expression inspired by colour psychology and history, for example, Vermilion Sling capturing the red of the Forbidden City, or Silent Blues inspired by Van Gogh’s Starry Night and Hokusai’s Kanagawa Wave.

The cocktail menu is guaranteed to pique your curiosity, with various innovative and charming servings like miniature hot air balloons, vintage bottles, and even previously crushed Peruvian ants as garnish!

GŎNG provides an unforgettable and definitive luxury cocktail experience, bringing together stunning interior, glistening sky-high views, art, culture, gastronomy, and mixology to continuously impress and surprise.

Visit the website here
Level 52, The Shard, 31 St Thomas Street, London

The Harvest Mule Cocktail

It doesn’t get much more autumnal than this bold and boozy mix of whiskey, cider, ginger beer, and cinnamon. You could make this and stay true to the famous Moscow Mule by sticking with vodka, but we much prefer getting whiskey involved for a soul-warming autumn cocktail. The cider brings a hearty sweetness and those unmistakable apple flavours which complement naturally with the warm spice of ginger beer and cinnamon. Many different whiskies pair well with warm spices and apple flavours too, especially Irish whiskies to cut through gentle spice, and bourbon with its vanilla notes. Not only is it seasonal, sweet, and soothing, but with the fizz of ginger beer and chilled temperatures, it’s surprisingly refreshing too. It’s the complete package.

Ingredients (for 1 jug/pitcher)
60ml whiskey/bourbon
60ml apple cider
60ml ginger beer
Cinnamon for rim
Optional garnishes: cinnamon stick

Method
1.      Ideally, for a Mule you’d use a copper mug for that extra cold absorption, but it doesn’t matter if too much if not!
2.      Wet the rim of your mug/glass and roll in cinnamon. If you’re really feeling Fall, then adding in nutmeg or pumpkin spice also goes nicely.
3.      Super simple this – pour whiskey in, followed by cider and lastly, top up with ginger beer.
4.      Give everything a long stir with big blocks of ice. Of course, stir with a cinnamon stick if you’ve got one to hand!

For more autumnal cocktail recipe, how about our Spiced Rum Hot Toddy and Autumn Sangria.

The Perfect Autumn Sangria Recipe

Who says sangria is just for summer? With a perfect Fall switch up, you can embrace a cosy Autumn without completely waving goodbye to summer. The natural sweetness of ripe fruit, the warmth of cinnamon, the heart of apple cider and the crisp elegance of your favourite white wine – it’s refreshing, comforting and full to the brim with flavour.

Ingredients (for 1 jug/pitcher)

150ml apple juice
2tsp of cinnamon
1 tbsp of sugar
1 bottle of white wine (Pinot Grigio, Sauvignon Blanc or Chardonnay)
30ml lemon juice
2 sliced apples
1 sliced pear
1 sliced orange
1 bottle of apple cider
Optional garnishes: cranberries, lemon wedges, pomegranate seeds, rosemary sprigs

Method
1.      Slice your fruits the night before (or just a few hours) and let them rest with cinnamon and sugar.
2.      Now the fun bit, start adding everything into your pitcher. Pour in the juices, cider, wine and gently tip in your cinnamon sugared fruits.
3.      The most important thing here is to let everything combine in the refrigerator for at least 30 minutes, but ideally longer. Remember to cover the pitcher too.
4.      Fill up individual glasses with ice before pouring out your Autumn Sangria. Almost anything goes with sangria, so garnish with cranberries, or leftover lemon, pomegranate seeds, sprigs of rosemary – any fruits and berries you’ve got!

For more autumnal cocktail recipe, how about our Spiced Rum Hot Toddy and Fig Martini.

6 Mezcal Cocktails Perfect for Autumn

Mezcal is hitting the mainstream and it makes the perfect cosy cocktail for Fall, so if you want to try a new serve this Autumn, try mezcal.

If you’re not sure what mezcal is, then check out our article, ‘Tequila vs Mezcal: What’s The Difference?’ In short, it covers all agave-based spirits, whereas tequila is only Blue Weber. It tends to be smokier and more savoury than tequila, which is usually smooth and a little sweet, but just like its more famous partner, it’s malleable during production and the bottled liquid varies hugely.

Trying it in a cocktail is always the best introduction, so let’s indulge in these delightful concoctions that explore mezcal and embrace the season.

Mezcal Martinez

Mezcal replaces gin here for a delicious twist on a classic. It’s a rich combination of cherry and vanilla with herbal undertones and wafts of smoke., balancing sweetness and bitterness perfectly.

Ingredients
50ml mezcal
30ml sweet vermouth
15ml Maraschino liqueur
3 dashes of Angostura
Absinthe rinse
Garnish: orange zest

 Method
Stir everything with ice and strain into a chilled glass that’s been rinsed with absinthe, finishing with fresh zest or an orange slice.

Mezcal Cider

This harmonious balance will warm your soul. Inspired by the Margarita, it brings sweet and sour flavours together with the sugary fruits of apple cider and brandy, the sour zip of lemon, the earthy, charred Mezcal and warming aromatics of cinnamon. Delish.

Ingredients
50ml mezcal
20ml apple brandy
70ml apple cider (sweet)
20ml lemon juice
1 dash of Angostura
Garnish: cinnamon, sugar, and apple slice

Method
Use the lemon to wet the rim of the glass and roll it in a cinnamon sugar mix. Next, shake everything else with ice and strain over fresh ice before finishing with an apple slice.

Mezgroni

The Negroni might be the best cocktail in the world for adaptations, and replacing gin with an agave spirit adds amazing flavour. The smoky sweetness locks horns with the herbal bitterness of the Campari, bringing that vermouth and citrus through more noticeably. Simple to make, but complex on the nose and palate.

Ingredients
30ml mezcal
30ml sweet vermouth
30ml Campari
Garnish: orange wheel

Method
Add ingredients to a mixing glass full of ice and stir until thoroughly chilled, before straining into a rocks glass with large ice cubes. Don’t leave out the orange wheel here, it makes all the difference.

Mezcal Mule

Mezcal pairs with the spice of ginger beer deliciously – smoke and spice are paired all the time in food, so why not in mixology?

Ingredients
50ml mezcal
30ml lime juice
120ml ginger beer
Garnish: lime wheels and/or fresh mint

Method
If you’ve got a gorgeous Mule mug then fill it with ice, mezcal and lime juice. Stir until it feels chilled, top up to the top with ginger beer and finish your creation with a lime wheel or sprig of fresh mint. Voila!

Oaxacan Chocolate Hug

Oaxaca is one of the Mexican states most associated with mezcal... but also chocolate, and they just so happen to be a dreamy marriage. On particularly cold Autumn days, the hot chocs start to appear, and the peppery earthy character of mezcal balances against the rich sweetness divinely. Coffee brings some complimentary bitterness for balance, and a gentle dash of citrus rounds it off.

 Ingredients
30ml mezcal
30ml coffee liqueur
120ml hot chocolate (dark works well)
A tablespoon of heavy cream
3 dashes of Angostura

Method
You can make hot choc however you usually do, but we like dark chocolate chips added to hot milk, so make this and set it aside. Pour mezcal, liqueur and bitters into a glass or even better, mug. Next, add your hot choc and finally, pour some heavy cream over the back of a spoon slowly and gently, creating an appetising marbling effect.

Mezcal Jackson

Adapted from a Sean Lisik recipe, the Mezcal Jackson has incredible depth of flavour. You might not expect them to fit that well together, but boy do they – smoky almonds, delicate coconut, and luxurious sweetness. Totally unique.

 Ingredients
30ml mezcal
30ml amaretto (preferably Disaronno)
30ml coconut rum
3 drops bitters (Bob’s Abbotts)

Method
Simply stir everything with ice and strain over a large chunk of ice and it’s a thing of beauty.

Well, now you just need the most important thing. You can flick through some of our go-to mezcal bottles here!

Double Chicken Please: From Pop-Up to Best Bar

There’s nothing unusual about elegant cocktails and delicious food coming together, but there is with Double Chicken Please because of the lengths they’ve taken it to. First though, let’s turn back time to 2017 when this award-winning bar was a travelling pop-up…

More precisely, a bright yellow 1977 Volkswagen minibus, undertaking two tours of the states, notching up 10,000 miles and serving 1,200 cocktails. In the van? Faye Chen and GN Chen. They met in Taiwan working the hospitality scene, before making their own ways (Chan at NYC bar Angel’s Share, and Chen at Speak Low in Shanghai). Reconnecting when Chen arrived on American soil, they began to look for a place of their own… but with real estate at a premium in New York, they struggled.

So… they set off on a road trip, showing off their signature style – famous dishes reimagined in liquid form. Creations like Red Eyed Gravy, Beet Salad, and French Toast remain on the menu today at their Lower East Side bar. After a difficult mid-pandemic teething stage, Double Chicken Please opened with two distinct spaces; The Back Room and The Front Room.

The Front Room, a casual, industrial space offers quick-serve numbered cocktails, each listed on felt letter boards on a gallery wall: some familiar, like #1 with Aperol, passion fruit, sparkling wine, and soda, and some with more peculiar inclusions such as #9, with White Rum, Pineapple, Coconut and Curry. Signature chicken sandwiches created by highly skilled and experienced Mark Chou are also available, such as Mochi Donut with pickled pineapple, habanero, cilantro and strawberry. The menu continues like this, a whirlwind of the familiar and the unusual combined, embracing Asian flavours, cultural diversity, and experimentation.

Head to the Back Room, or The Coop, for a larger, more luxurious experience that retains the comforting warmth of every corner of Double Chicken Please. Here, drinkers can indulge in the bar’s heart and soul, with innovations like Mango Sticky Rice (rum, coconut, mango, cold-brew, coconut, sticky rice pu’er tea and wakame), Cold Pizza (tequila, Parmigiano Reggiano, burnt toast, tomato, basil, honey and egg white), and NY Beet Salad (gin, beet, pineapple, cranberry, mascarpone, yoghurt). Everywhere you look, Chan & Chen have reimagined culinary dishes with delicious cocktail outcomes.

In a city known for its bars, perhaps more than any other on Earth, Double Chicken Please has managed to stand out, earning a 6th place spot on the World’s 50 Best Bars list, earning the Highest New Entry Award for 2022. Despite the industrial décor, peculiar and often savoury flavour combos, food merged with drinks and two separate rooms, there is a universal warmth, and joy running through every part of Double Chicken Please. ‘The bar is designed to make people happy’ says Chan, and they’ve certainly done that.

115 Allen St, New York, NY 1000
www.doublechickenplease.com

Exploring The Cocktails and Drinks of James Bond

Despite a pretty hectic lifestyle, James Bond finds the time to enjoy a drink every 11 minutes throughout the films so it’s no secret how fond he is of a tipple. In Casino Royale alone, he consumes 12 different drinks, but it was in the books that 007 focuses even more so on the details of these drinks, saying, “I take a ridiculous pleasure in what I eat and drink. It comes partly from being a bachelor but mostly from a habit of taking a lot of trouble over detail.”

So, if you’re planning a Bond themed party, love the films or you’re just curious, we’ve broken down all of the cocktails and drinks featured throughout the glamourous world of Bond! Unless you’ve been living under a rock, you’ll definitely know some, but others might surprise you so let’s begin with the most iconic cocktail in cinema history…

Vodka Martini

Where else could we start? The first ‘shaken not stirred’ martini is ordered on board Goldfinger’s private jet in 1964’s Goldfinger, where the splash of vermouth and twist of lemon is joined by Smirnoff Red Label, the world’s bestselling vodka. This partnership has persevered right up until the most recent film, No Time To Die (2021). Clear colour, no strong odour – the vodka martini is perfect for a quick, stiff drink whilst keeping a low profile.

Whilst we’re here, if you’ve ever wondered why Bond requests his cocktail shaken, it’s because it aerates the drink, reducing the temperature and diluting the mix slightly. Most mixologists will stir it though.

When it comes to the books however, the vodka martini doesn’t show up until the third novel, Moonraker (1955). So, what was Bond’s preference before this? Well…

Gin Martini

Yep, an initial staple of Ian Flemings novels was a gin martini, served with Gordons gin, Vermouth, and a slice of lemon peel – so not a million miles away. But it was very much Sean Connery in Dr. No ordering the vodka martini, ‘shaken not stirred’ with that signature pronunciation that made this Bond’s drink.

The Vesper

This one stands out a little, because Ian Flemming actually invented it – a man of many talents it seems. In Bond’s own words, it’s, ‘three measures of Gordon’s [gin], one [part] of vodka, half a measure of Kina Lillet. Shaken very well until it’s ice-cold.” These days, you would replace Kina Lillet with Lillet Blanc. It’s slightly sweeter and more bitter than a gin martini, with those botanicals tapered by the clean vodka.

Champagne

Vodka Martini may stand out as 007’s go to, but it actually seems to be Champagne that he goes for more often, especially in a more relaxed setting. With caviar on the train, late at night with bacon and eggs, at the baccarat table, or washing down a tense dinner, Champagne is probably Bond’s favourite option, with Bollinger featuring in every film since Moonraker (1979).

The first to appear is the Taittinger Blanc de Blanc Brut of 1943, which Bond orders as room service in Casino Royale, before later switching to Veuve Clicquot Ponsardin Brut. Dom Pérignon 1946 accompanies Bond and M for their dinner in Moonraker, Veuve Clicquot Rosé in Diamonds Are Forever (1971) and Thunderball (1965) then Bond seems to find his favourite (that or it’s just a very lucrative product placement deal) with Bollinger. So Bond, perhaps unsurprisingly, has expensive taste. It doesn’t seem like author Ian Fleming had to stretch his imagination too far for this either, as he was a huge fan of bubbly himself, and a letter of his is framed in Maison Taittinger in Reims!

Whisk(e)y

007 absolutely loves a whisky. Scotch, American, his choice varies depending on where in the world his missions take him. More often than not, he mixes them with soda which, for premium whiskies, over dilutes them but there we go!

Isle of Skye favourite Talisker pops up in two Pierce Brosnan era films, a massive boost to the distillery that led to many more discovering the smoky, maritime flavour. In fact, this particular drink plays a bigger role than most, because whilst staring at the glass Bond realises a bomb is about to be detonated.

Jack Daniel’s pops up in GoldenEye (1995) too, at the request of M (Judi Dench) who states that she prefers bourbon to cognac. Jack Daniel’s is more of a Tennessee whiskey than an official Bourbon, but we’re not one to argue with M!

For a proper Bourbon, it’s no surprise that CIA counterpart Felix Leiter is the one providing it. He offers Timothy Dalton’s Bond a glass of Jim Beam in The Living Daylights (1987).

The Daniel Craig era has leaned towards Macallan, with Javier Bardem’s Silva offering him the Macallan 1962 Fine and Rare vintage in Skyfall (2012), a nod to the 50th anniversary of the Bond films. Bond even has the Macallan 18 Year Old in his personal collection which he cracks open during Spectre (2015).

Rum

This one would make a great pub quiz question – What is the first drink Daniel Craig orders as James Bond?

The correct answer is, ‘large Mount Gay and soda’ and not a martini! A sweet and expertly crafted Barbadian rum, we love Mount Gay too and think a splash of soda is a good choice.

Mint Julep

Sat on a Kentucky Racecourse with Goldfinger (1964), Bond enjoys a Mint Julep – bourbon, sugar, mint and a load of ice. This sweet, cooling, boozy mix is an authentic serve in the Southern States so it’s no surprise to see it popping up.

Old Fashioned

More of a favourite in the books than the films, Bond repeatedly returns to this cocktail using ‘Old Grandad Bourbon’ with double measures. With how much he loves whisky, it only makes sense.

Americano

Another pub quiz cracker this. Did you know that the Americano is the first drink James Bond ever orders? In the Casino Royale book (1953), Bond points out how nice it is when dining at an outdoor café. Campari, sweet Vermouth and soda water, which, according to Bond, has to be Perrier. He returns to this cocktail in From Russia With Love (1963) as well as A View To A Kill (1985).

This is by no means an absolutely exhaustive list because, as we established, this is an agent with a serious alcohol intake, so drinks and cocktails pop up everywhere. Nonetheless, like everyone, Bond has his favourites – Martinis, Whiskies, and Champagne.

For more of the most famous cocktails and drinks from TV & Film, go to our breakdown here!