Make The Most of Halloween With These Spooky, Spirited Cocktails, Treats & Haunted Hotels

Whether trick-or-treating is happening on All Hallows Eve this year or not, the holiday will not be canceled. A full moon, a blue moon, and Saturday celebrations mean the fun, the fright, and the delight of Halloween is as strong as ever.

We’ve rounded up a collection of spooky creations to satisfy any small or virtual gathering that you may be a part of this year. In addition to some delicious cocktails we have you covered for some special treats and safe travel options to give you a spook!

COCKTAILS

The Sandman’s Serenade

Created by Erik Andersson, Brand Ambassador for Hendrick’s Gin

1 ½ parts Hendrick’s Orbium

1/4 part Maraschino Liqueur

½ part Yellow Chartreuse

½ part Honey Syrup

¾ part Lime Juice

1 bar spoon White Balsamic Vinegar

1 dash Rose Water Garnish with Dried Rose Petals

Method

Shake and fine strain

Glassware: Cocktail

The Blood in Hand

Created by Gillian Murphy, East Coast Ambassador for Tullamore D.E.W.

1 part Tullamore D.E.W. Irish Whiskey

1 part Cherry Liqueur (preferably Cherry Heering)

1 part Sweet Vermouth

1 part Orange juice, freshly squeezed

Method

Add all the ingredients to a shaker and fill with ice. Shake, and strain into a rocks glass

Blood and Sand

Credit: Brand Ambassador Allan Roth

1 part Glenfiddich 15 Year

3/4 part fresh orange juice

3/4 part sweet vermouth

3/4 part Cherry Heering

In a cocktail shaker, add all ingredients and shake vigorously over ice for at least 10 seconds. Strain into a coupe.

Bobby Burns

Credit: Brand Ambassador Anthony Bohlinger

2 parts Fistful of Bourbon

½ part Sweet Vermouth

½ oz part Drambuie or Benedictine

Combine ingredients and stir well over ice.

Strain into a chilled coupe and garnish with a lemon twist.

The Night Shift

Created by Naomi Leslie, Brand Ambassador for The Balvenie

½ part The Balvenie Week of Peat 14 Year Old

1 1/2 parts The Balvenie DoubleWood 12 Year Old

¼ part Cabernet Simple Syrup*

1/4 parts Tempus Fugit Crème de Cacao

2 dashes Aromatic Bitters

Add all ingredients to mixing glass. Add ice and stir for approximately 20 seconds. Strain into a coupe glass and garnish with Star Anise.

Cabernet Simple Syrup is made by combining two parts granulated sugar to one part Cabernet. Stir the ingredients over heat until the sugar dissolves. Cool before imbibing.

JAMESON LEMONADE PAIRED WITH SMALL IRREGULARLY SHAPED CANDY

Ingredients

2 PARTS JAMESON IRISH WHISKEY

TOP WITH LEMONADE

GARNISH WITH LEMON

COLD BREW ON THE ROCKS PAIRED WITH PEANUT BUTTER CUP

Ingredients

2 PARTS JAMESON COLD BREW SERVE NEAT OR OVER ICE

Pineapple Potion

Ingredients

2 parts BACARDÍ Spiced Rum

4 parts pineapple juice

For Garnish: Pineapple wedge & leaf

Method

Fill a highball or Tiki glass with cubed or crushed ice. Pour in the BACARDÍ Spiced Rum, followed by the pineapple

BACARDÍ Zombie

Ingredients

2 parts BACARDÍ Superior Rum

1 1/3 parts BACARDÍ Black Rum

1 part Triple Sec

2 parts Sweet & Sour mix

2 parts Orange juice

1 part Grenadine

Garnish: Fresh fruit

Method

Pour all ingredients into a shaker full of ice and shake vigorously. Strain and pour into a highball glass filled with ice. Garnish with fresh fruit.

The Goblin

Ingredients

1.5 parts BACARDÍ Superior Rum

0.5 part Midori Liqueur

0.5 part Reàl Coco

0.5 part Fresh Lime Juice

2 parts Dole Pineapple Juice

Method

Shake all ingredients with ice and strain into a coupe or martini glass. Garnish with bat or ghost gummies.

Beetroot Super Food

1.5 oz / 40 ml Belvedere Vodka

2 oz / 60 ml Fresh Baby Beet Juice

.75 oz / 20 ml Ginger Syrup

.75 oz / 20 ml Fresh Lemon Juice

.75 oz / 20 ml Pressed Apple Juice

Lemon Wheel / Beetroot Slice

Place all ingredients into shaker and shake Fine strain into coupe glass. Garnish with a lemon wheel or a beetroot slice.

Espresso Martini

2 oz / 60 ml Belvedere Vodka

.75 oz / 20 ml Coffee Liqueur

1 Shot Espresso

Ice

Combine all ingredients and shake vigorously. Strain into a martini glass. Garnish with three espresso beans.

Rebellious Red Sangria

1 bottle of Apothic Red

1/4 cup Brandy

Choice of Lemon Lime Soda or Ginger Ale/Beer

5 Blood Oranges and Plums, sliced

1 Pomegranate, seeded

DIRECTIONS

Mix ingredients in a large pitcher, stir and pour over ice.

Cold Brew Martini

1 oz Jägermeister Cold Brew Coffee

1 oz Bourbon

.50 oz Simple Syrup

.25 oz Espresso

1 oz Heavy Cream, to float

Method

Combine Jägermeister Cold Brew Coffee, Bourbon, Simple Syrup, Espresso into a shaker and fill with ice. Shake for 5 seconds and double strain into a coupe glass. Top with cream and garnish with shaved cinnamon and espresso beans.

NOLET’S Silver Corpse Reviver

1 oz. NOLET’S Silver Gin

1 oz. Lillet Blanc

1 oz. Cointreau

1 oz. Fresh Lemon Juice

1 dash of Absinthe

Orange Peel for Garnish

Method

Shake all ingredients together in an ice-filled shaker and strain into a Martini or coupe glass. Garnish with an orange peel.

SMOKY HALLOWEEN COLADA

Ingredients

2 oz. Casamigos Mezcal

.75 oz. Fresh Lime Juice

.75 oz. Fresh Pineapple Juice

.75 oz. Coconut Puree by REAL

.25 oz. Ginger Syrup by Liber & Co.

.5 oz. Grenadine

½ Thick Rim Equal Parts Sugar/Black Lava Salt

Method

Wet ½ rim of glass with lime wedge or wheel and dip into sugar/black lava salt mixture.

Pour .5 oz grenadine directly into clear Tiki or hurricane glass. Combine the rest of the ingredients into tin shaker.

Add ice, shake vigorously and strain into clear Tiki glass or hurricane glass.

Add pebble ice, and fill to top creating a dome like top, then garnish.

Margarita Muerta (The Dead Margarita)

1.5 oz. Camarena Silver
.5 oz. Blood Orange Liqueur
.5 oz. Fresh Lime Juice
.5 oz. Agave Nectar
1 oz. Passion Fruit Nectar
2–3 Slices of Jalapeno

Instructions

Add all ingredients into a cocktail shaker filled with ice, and shake together to combine/chill. Strain into a festive Mexican skull mug (if desired), and fill with crushed ice. Garnish with dehydrated lime, the interior contents of a passion fruit, and a burning cinnamon stick.

Bloody Daiquiri Shake

By Alex Hauk and Stephan Berg

2 oz Tiki Lovers White Rum

1 oz Fresh Lime juice

3/oz sugar syrup

2 oz milk

7–8 mint leaves

1/4 oz pomegranate syrup

Shake all ingredients (except pomegranate syrup) with ice and fine strain into fancy Halloween glass filled with crushed ice.

Float with pomegranate syrup.

Monster Chill

INGREDIENTS

1 750 ml bottle Barefoot Red Moscato

6 hard watermelon candies

1 ounce ginger ale

DIRECTIONS

Place watermelon candies into a bottle of Barefoot Red Moscato.

Seal and allow to set for a couple of hours as candies melt into the wine.

Before serving, strain the wine.

Pour in a tall glass filled with ice, and top with ginger ale.

Poison Apple

1 ½ oz. Black Button Distilling Four Grain Bourbon

½ oz. Black Button Distilling Apple Pie Moonshine

2 oz. Apple cider

1 oz. Ginger syrup

1 oz. Brown sugar butter syrup

GARNISH: Apple chunks

GLASS: Rocks glass

Shake all ingredients together; serve in rocks glass with ice

Autumn Sipper

2 oz. Black Button Distilling Citrus Forward Gin

2 oz. Unsweetened iced tea

½ oz. Rosemary syrup

½ oz. Lemon juice

GARNISH: Lemon wheel

GLASS: Rocks Glass

Shake all ingredients and pour into rocks glass

Black Forest Possession

2oz Monkey 47 Gin

1oz Oat Milk

3/4oz 1:1 Honey Syrup

3 Blackberries

Muddle 3 blackberries in the bottom your shaking tin and then add Monkey 47 Gin, oat milk and honey syrup into the shaker. Fill completely with ice, seal your shaker and shake for 7–10 seconds. Fine strain into a coupe glass and garnish with a skewered blackberry and expressed lemon oil.

Hot Cointreau Mulled Cider

Ingredients

12 oz Cointreau

6 oz Fresh Lime Juice

32 oz Cider

2 Cinnamon Sticks

2 Star Anise

2 Cloves

2 Orange Slices

1 Apple Slice

Directions

In a large saucepan, bring cider, lime, fruit & spice to a boil. Cover & Remove from heat. Add the Cointreau last and steep for at least 20 minutes. Divide among individual mugs & serve hot. Garnish with a fresh cinnamon stick & slice of apple or orange.

Lavender Chills

1.5oz The Botanist Gin

1.5oz Cold Brew

.5oz Lavender Syrup

2oz Tonic Water

Directions

Pour The Botanist Gin, Cold Brew and Lavender syrup into cocktail shaker. Shake and strain over ice into a Highball glass. Top with Tonic Water. To make Lavender “Tea” Syrup — 1:1 sugar to water. Bring sugar to a boil. Turn off heat then add lavender. Let sit for 10 minutes to infuse lavender. Serve when cooled.

The Maliboo

Ingredients

1 part Malibu Original

2 parts Lemonade

Splash of Grenadine

Edible

Method

Dip the rim of the glass into edible glitter (optional). Pour Malibu and lemonade into a glass filled with ice cubes. Top with a splash of Grenadine.

Orange Black Tea Toddy

A warming citrus concoction featuring Chivas Regal 18.

1.5 oz Chivas Regal 18 Year Old

5 oz Water

2 Dashes Angostura Bitters

6 Cloves

1 Orange Wheel

1 Lemon Wheel

1 Black Tea Bag

.5 oz Honey

Combine ingredients in a pan and bring to a boil. Strain. Serve in a glass mug and garnish with an orange wedge.

Green Zombie Punch

Serves 4–6

6 oz. Smirnoff №21 Vodka

22.4 oz. (2 bottles) Smirnoff Ice Green Apple

18 oz. green apple soda

1/2 gallon lime sherbet

1/4 tsp. black food color

2 tablespoons water

Candy eyeballs

Pour Smirnoff №21 Vodka and two bottles of Smirnoff Ice Green Apple into a punch bowl and stir together until blended. Float scoops of lime sherbet on top of punch. Pour green apple soda over scoops to create foam. Mix food color and water. Drizzle foam with black food color mixture and garnish with candy eyeballs before serving.

Variation: This can also be made without the sherbet and black spray, and with candy eyeballs on a skewer in each glass.

Blood-Red Bourbon Smash

Cocktail handcrafted exclusively for Casillero del Diablo by Dan Magro, mixologist and author of “Suck It Up: Extraordinary Cocktails for Everyday People.”

Ingredients (Makes 1 cocktail)

1 ½ ounces bourbon

1.5 Casillero del Diablo Carmenere

½ ounce lemon juice

5 mint leaves

1 tablespoon grape or cherry preserves

Lemon peel, to garnish

Method

In a shaker combine Casillero del Diablo Carmenere, bourbon, 5 mint leaves, and lemon juice.

Muddle until thoroughly blended.

Add preserves and fill shaker with ice.

Shake vigorously and strain into a rocks glass filled with crushed ice.

Slice through one side of the lemon peel and the pulp, all the way up to the rind on the other side. Repeat.

Carefully cut lemon peel into horn shapes and place on opposite sides of the glass rim.

The Manzana

By Charlotte Voisey, Global Head of Ambassador Advocacy at William Grant & Sons

Ingredients

(Can be served hot or iced)

1 ½ parts Flor de Cana 7

½ part Amontillado sherry

½ part agave nectar

2 parts apple cider

2 dashes apple bitters

Method

Combine in a mug and heat OR combine ingredients and shake well. Strain over fresh ice in a rocks or tall glass. Garnish with freshly grated nutmeg

Reyka Vodka Pumpkin Spice Latte

By Trevor Schneider, Reyka Vodka National Ambassador

Ingredients

2 parts Reyka Vodka

1 part Coffee Liqueur

1 part Heavy Cream

1/2 tsp. of Pumpkin Pie Spice

Glass: Rocks

Garnish: Pumpkin pie spice dust

Method

Shake. Combine all ingredients into cocktail shaker with ice and shake. Serve on the rocks.

Honey Highball

1 2/3 parts Altos Plata

2/3 parts lime juice

2/3 parts honey

1 1/3 parts orange juice

Club soda to top

Add first three ingredients to highball glass. Stir to dissolve honey. Add orange juice and stir. Add ice and top with club soda. Garnish with orange wedge.

Sugar Skull Punch

1 part Avión Silver

1 part whole milk or milk substitute

1 part Kahlua

¾ parts agave

Dash mole bitters

Build in punch bowl. Add ice and stir briefly to combine. Use ladle to serve. Garnish with nutmeg. *Multiply parts by number of portions

Haven and Hell

1½ oz. RumHaven
1½ oz. Pineapple Juice
½ oz. Fresh Lime Juice
½ oz. Simple Syrup
2–3 Slices of Chili/Jalapeño Pepper

Add ingredients into a cocktail shaker filled with ice, and shake vigorously. Double strain cocktail into an ice-filled double old fashioned rocks glass. Garnish with chili or jalapeno pepper slices.

Seagram’s BLOODY Mary

2 oz. Seagram’s 80 Proof Vodka

4 Dashes Worcestershire Sauce

1⁄2 oz. Olive Juice

1⁄4 oz. Balsamic Vinegar

1–2 Dashes Tabasco

1⁄2 oz. Tomato Juice

1⁄2 oz. Lemon Juice

1⁄2 tsp. Horseradish

Black Pepper

Garlic Powder

Directions

Rim a pint glass or mason jar with salt and fill the glass with ice. Combine all ingredients in the glass over the ice and stir with a cocktail spoon. Garnish with a celery stalk, skewered cocktail olives & onions, lime and lemon rounds.

TREAT

TREAT TOWN

For those planning Halloween at home, Mars Wrigley is launching the first-ever digital trick-or-treating app, TREAT TOWN, available now. Mars Wrigley’s TREAT TOWN™ will offer an immersive experience encouraging celebration and connection, allowing users to collect “candy credits” (that can be redeemed for real candy!) while trick-or-treating in digital neighborhoods, near or far.

Hallo-Wine & Candy

• Barefoot Chardonnay & almond and coconut chocolate bar: Oak can impart lots of aromas into wine- specifically, caramel, vanilla, spices and.. coconut. For this pairing, not only does the subtle coconut notes in the aromas of the wine perfectly compliment the coconut in the candy, but the creamy texture also complements this sweet treat.
• Barefoot Brut Rose Bubbly & peanut butter cups: A sophisticated peanut butter and jelly sandwich. The layers of berries in the aromas of this sparkler perfectly complement the chocolate and peanut butter in this candy cup as the peanut butter in particular is a good accompaniment to the berries. The acidity of this bubbly also cuts through the richness and creates a delightful experience.
• Barefoot Moscato & candy corn: All of Barefoot white and pink wines have a hint of CO2 added which balances the sweetness and lends to a more sessionable wine and the fizz provides a refreshing balance to the sugar in the candy corn.
• Barefoot Cabernet Sauvignon & chocolate bar: The quintessential pairing for wine and candy is CAB and Chocolate. This pairing works because the chocolate tames the tannins in the wine, and the wine structure can withstand the chocolate flavor, and texture as well. Pure perfection.
• Barefoot Peach Fruitscato & peach rings: This pairing is a slam dunk because it’s a lot of sweet peach layered on top of more sweet peach. Just a lot of sweet peach goodness here.

Amazon Devices

Be the hostess with the mostess by creating a festive cocktail. Use the Echo Show 8 and ask Alexa to show you cocktail recipes. You can browse fun recipes like this Blood Orange Vampire Punch, Pumpkin Sangria, or a Dark and Spooky on the Food Network Kitchen skill. For more fun and spooky drink options, enable The Bartender skill.

After your done with your spooky cocktails, you can use your all-new Fire TV Stick to watch scary (and silly!) Halloween movies from your favorite apps like Netflix, Hulu, Amazon Prime and more. For a surround sound experience, connect your Fire TV device with compatible speakers and make the scary moments come to life.

Harry & David Halloween Cake Pops

As delightful as they are delicious, these cake pops make ideal Halloween party favors. Each rich cake pop is either chocolate or yellow cake, dipped in creamy white, dark, or milk Belgian chocolate, and is decorated in a variety of whimsical and colorful ways. Bring some pops to your next gathering or send a sweet surprise to someone far away.

Welch’s Fruit Snacks, Mixed Fruit & Berries ‘n Cherries Bulk Variety Pack

The 110-Count Box combines two popular mouthwatering flavors — Mixed Fruit and Berries ‘n Cherries — making it the perfect box to buy in bulk for any Halloween festivities. The best part? It’s easily available on Amazon.

The Popcorn Factory Day of the Dead Popcorn Tins

Stella Rosa

Stella Rosa is consistently evolving with the spirit of the times when it comes to wine trends and popular culture. Just in time for Halloween, the Riboli Family of San Antonio Winery Stellabrates® by dressing up its award-winning semi-sweet, semi-sparkling Italian wines with an all new limited-edition art series.

In its 6th year, Stella Rosa’s Stellaween Collection features signature wines masked in a colorful, limited-edition art design. Just like any costume, what’s underneath remains the same: Stella Rosa’s vibrant combination of semi-sweet wine and lively effervescence.

• Two dancing skeletons play instruments on the Stella Rosa® Black, while the sultry wine bewitches with ripe blackberry, blueberry and raspberry flavors. Its magnum counterpart is adorned with gorgeous silk screen printed sugar skull artwork, a collectable by any means. (750ml in sleeve: $14.99; Magnum in silk screen print: $29.99)
• A mysterious Day of the Dead femme fatal strikes a pose in the Stella Rosa® Red, a wine with captivating ripe raspberry, wild strawberry, and red plum notes. (750ml in sleeve: $14.99)
• A pink with luring mountain berries and rose petals flavors, the Stella Rosa® Rosé Magnum is revamped with a skull engulfed in a myriad of flowers. (Magnum in silk screen print: $29.99)
• Rounding out the Stellaween squad is the Stella Rosa® Moscato D’Asti with a hypnotizing, intricately adorned skeleton and the wine’s delicate peach, apricot and honey aromas. (750ml in sleeve: $12.99)

Black n Burnt Barley

Ever tried black chocolate? Some friends from local Icelandic breweries were visiting the Omnom factory and they left the Omnom team one of their ingredients: a toasted barley, almost burnt. The minute Omnom added this to an experimental white chocolate & malt bar, they had a “Eureka!” moment — and never looked back. This bestseller boasts a rich toasty flavor of malt and barley, reminiscent of a burnt toast and with hints of coffee.

Coffee + Milk

Always pushing the boundaries, Omnom wanted to create a chocolate bar using coffee beans instead of cocoa beans. This special bar is made with Brazilian coffee beans from Reykjavik Roasters and Icelandic milk. Each bar contains as much caffeine as a shot of espresso. Like a creamy cappuccino in a chocolate form, this bar has flavors

of hazelnut, raisin and peanut butter — with background notes of buttery popcorn & waffles. Fun fact: Zac Efron and Darren Olien taste-tested this bar in the first episode of their Netflix special, “Down to Earth”.

Tanzania

Omnom works with local farmers to ethically and sustainably source their cocoa beans. In Tanzania, Omnom works with the Mbingu Sisters, who run a convent in the village that operates a 30 acre cocoa farm. The income the Sisters earn from their farm supports most of the charitable work they conduct in the area, including operating a hospital, school, and orphanage. This bar boasts flavors of stone fruits and roasted hazelnuts with hints of raisins and ripe apricots.

The Best Places to Get Spooked

Hollywood Roosevelt Hotel, Los Angeles

Stay at this swanky hotel for a chance to glimpse one of the most glamorous ghosts of all time. It’s said that Marilyn Monroe herself still haunts the halls. Guests have also reported mysterious trumpet music believed to be the spirit of Montgomery Clift who liked to practice in suite 928.

Bodie State Historic Park, Bodie

Spanning 500 acres in Mono County, Bodie is a Gold Rush–era ghost town frozen in time. More than 100 structures remain, as do the supposed spirits of prospectors. While dishware shards and nails can be found on the streets, anyone who takes home a souvenir risks the curse of Bodie (and it’s also against park rules).

Hotel del Coronado, San Diego

In 1892, 24-year-old Kate Morgan checked into this luxurious waterfront resort alone and then ended her life on the hotel’s staircase. Legend has it that her third-floor guest-room is said to experience haunted happenings like flickering lights, inexplicable sounds and shifting items. Find additional haunted hotels and spots in San Diego here.

The Don CeSar, St. Pete Beach

The resort, originally built in the 1920s, is known as “The Pink Palace” and also known for being haunted by the man who built it, Thomas Rowe and his forbidden love Lucinda. Hotel staffers report strange happenings throughout the hotel and especially on floor five where Thomas lived. Housekeepers hear mysterious knocking at doors while cleaning rooms, yet find no one there. Swinging doors open by themselves to accommodate staffers laden with trays, perhaps Thomas still helping his team as the gracious hotelier he was. To this day, sightings continue of a young couple strolling the grounds, wearing a white suit with an old-fashioned Panama hat and traditional Spanish peasant dress.

The Historic Peninsula Inn, Gulfport

The Historic Peninsula Inn has been part of the heart of Gulfport, Florida since 1905. For a time it was a boarding house and military hospital, a history that some say has left the building with ghosts. Nicknamed “Isabelle”, the hotel’s famous spirit died in the 1950s, and is said to have stuck around. She’s often heard running up and down the third floor between 4am and 5am. You can hear the sound of her footsteps above you if you’re on the second floor. If you’re on the third floor, you don’t hear a thing.