Halloween parties deserve drinks that taste great and look the part. The following sixty-five cocktails marry familiar recipes with spooky twists—think moody colors, fall spices, and a bit of theatrical garnish. Most rely on widely available spirits and mixers, so you can build a frightfully fun bar without hunting down rare ingredients. Shake, stir, and sip responsibly as the moon climbs high.
Contents
- 1. Black Magic Margarita
- 2. Poison Apple Martini
- 3. Vampire’s Kiss
- 4. Haunted Highball
- 5. Pumpkin Spice White Russian
- 6. Corpse Reviver No. 2
- 7. The Dark & Stormier
- 8. Witch’s Heart
- 9. Candy Corn Old Fashioned
- 10. Graveyard Smash
- 11. Blood Orange Negroni
- 12. Spiced Bat Bite
- 13. Ghostly Gin Fizz
- 14. Zombie
- 15. Smoked Maple Bourbon Brew
- 16. Midnight Mojito
- 17. Creepy Crawler Collins
- 18. Jack-o’-Lantern Punch
- 19. Eye of Newt Sour
- 20. Blackberry Widow
- 21. El Diablo
- 22. Black Widow Smash
- 23. Brandy Pumpkin Flip
- 24. Caramel Apple Mule
- 25. Blood Moon Spritz
- 26. Werewolf Whiskey Sour
- 27. Hocus Pocus Rum Punch
- 28. Dark Chocolate Espresso Martini
- 29. Swamp Thing Gimlet
- 30. Ghoul’s Night Out Sangria
- 31. Pomegranate Grave-Royale
- 32. Mad Scientist Margarita
- 33. Smashed Pumpkin Shandy
- 34. Boo-Berry Bramble
- 35. Salem Spritz
- 36. Cauldron Coffee Toddy
- 37. Spiderweb White Negroni
- 38. Crimson Caipirinha
- 39. Shadow Sidecar
- 40. Black Cat Manhattan
- 41. Orange Lantern Lagerita
- 42. Cinnamon Skull Sangrita
- 43. Devil’s Advocate Daiquiri
- 44. Phantom Painkiller
- 45. Nightmare Nog
- 46. Foggy Forest Fizz
- 47. Monster Melon Smash
- 48. Sinister Spritz Veneziano
- 49. Grave-Digger Guinness Float
- 50. Bewitched Bellini
- 51. Blood & Sand
- 52. Dark Orchard Julep
- 53. Charred Citrus Paloma
- 54. Ectoplasm Sour
- 55. Pumpkin Patch Aperitif
- 56. Ghoulish Greyhound
- 57. Inferno Irish Coffee
- 58. Licorice Liqueur Flip
- 59. Midnight Matcha Martini
- 60. Black Pearl Punch
- 61. Corpse Reviver No. 1
- 62. Ominous Old Cuban
- 63. Spooky Sazerac
- 64. Toxic Tonic & Gin
- 65. Full Moon French 75
1. Black Magic Margarita

Activated charcoal turns a classic margarita the color of midnight while leaving the citrusy flavor intact. Use silver tequila, fresh lime juice, triple sec, and a small pinch of food-grade charcoal, then shake hard with ice. The drink pours jet-black but stays refreshingly tart. Garnish with a lime wheel or an edible marigold for a pop of color.
2. Poison Apple Martini
This sweet-tart sip combines vodka, sour apple liqueur, and cranberry juice to mimic the shade of a tempting but dangerous apple. A squeeze of fresh lemon balances the sweetness and brightens the hue. Chill the glass beforehand to keep the cocktail crisp from first sip to last. For added drama, rim the glass with cinnamon-sugar.
3. Vampire’s Kiss
Champagne meets raspberry vodka in this bubbly, blood-red treat. A spoonful of raspberry purée sinks to the bottom, creating a layered look that resembles fresh plasma. Top with chilled brut sparkling wine right before serving so the fizz mingles with the fruit. Offer a swizzle stick to let guests decide when to mix the layers.
4. Haunted Highball
Bourbon, ginger ale, and a dash of orange bitters form the core of this easygoing drink. To make it spooky, add a small piece of food-safe dry ice right before presentation—it creates an eerie mist without altering flavor. The highball remains light enough for extended sipping yet complex thanks to the bitters. Always warn guests to let the dry ice dissolve before taking a gulp.
5. Pumpkin Spice White Russian
Swap plain cream for pumpkin spice–infused half-and-half to autumn-ize a classic White Russian. Vodka and coffee liqueur provide the familiar backbone, while the spiced dairy layer makes it taste like dessert. Shake everything with ice for a smooth, lightly frothy texture. Dust the surface with nutmeg for aroma and visual flair.
6. Corpse Reviver No. 2
Gin, Lillet Blanc, Cointreau, and lemon juice meet a rinse of absinthe in this pre-Prohibition classic. Despite its eerie name, the drink is bright, herbal, and surprisingly refreshing. Shake equal parts of each ingredient until ice-cold, then strain into a chilled coupe. Legend says it can bring the dead back to life—use wisely.
7. The Dark & Stormier
A regular Dark & Stormy uses 2 ounces of dark rum; here we sub in blackstrap rum for an inkier hue. Pour ginger beer over ice, float the rum on top, and squeeze in fresh lime for brightness. The molasses-rich spirit deepens the flavor while echoing Halloween’s night skies. Stir lightly before sipping to blend the layers.
8. Witch’s Heart
This dreamy purple drink mixes apple brandy, crème de violette, and lemon juice, then gets a swirl of edible shimmer dust. The result looks like a swirling potion straight out of a spellbook. Shake vigorously to suspend the sparkles and pour over crushed ice. A thin apple fan doubles as a nod to classic fairytale witches.
9. Candy Corn Old Fashioned
Infuse bourbon overnight with real candy corn for subtle vanilla sweetness and a sunset hue. Build the drink in the glass with a brown-sugar cube, two dashes of Angostura, and the infused bourbon. Stir over a single cube of clear ice until chilled. Garnish with a tiny trio of the nostalgic candies on a pick.
10. Graveyard Smash
This riff on the whiskey smash uses blackberry purée to achieve a bruise-colored tone. Bourbon, mint, and lemon juice keep the flavor balanced and fresh rather than cloying. Lightly muddle the mint to avoid bitterness, then shake and strain over crushed ice. A sprig of mint rises like a plant from freshly turned soil.
11. Blood Orange Negroni
Campari, gin, and sweet vermouth are stirred with fresh blood-orange juice for seasonal color. The extra citrus lightens the bitterness while intensifying the scarlet appearance. Serve over a big cube to slow dilution and showcase the hue. Express an orange peel over the top for fragrant oils.
12. Spiced Bat Bite
Combine aged rum, star anise syrup, and a squeeze of lime for a drink that lands somewhere between a daiquiri and mulled cider. Shake hard to release the anise aroma, then double-strain to keep the texture sleek. A burnt orange peel garnish adds smoky depth. It’s subtly sweet, not sugary—perfect for cooler nights.
13. Ghostly Gin Fizz
Egg white (or aquafaba) turns a simple gin fizz into a ghostly apparition. Dry-shake gin, lemon juice, and simple syrup first to build foam, then add ice and shake again. Top with chilled club soda for a billowing head. A dusting of edible silver glitter lends ethereal sparkle.
14. Zombie
Born at Don the Beachcomber’s, the Zombie mixes three rums with lime, grapefruit, cinnamon syrup, falernum, and a dash of bitters. Even seasoned drinkers feel its bite, so limit to one per guest. Serve in a fun mug and ignite the overproof float for a dramatic moment. Extinguish before drinking, of course.
15. Smoked Maple Bourbon Brew
Maple syrup pairs naturally with bourbon, especially when kissed by smoke. Stir bourbon, maple, and a drop of chocolate bitters over ice, then smoke the glass with hickory chips. Lift the cloche at the table so guests smell the campfire aroma. A tiny pinch of salt sharpens the sweetness.
16. Midnight Mojito
Activated charcoal once again provides color without flavor, turning the traditional mojito pitch-black. Mint, white rum, lime, and sugar remain unchanged, preserving the classic profile. Use clear club soda for lively bubbles that contrast against the dark liquid. Serve with a long metal straw so mint stays in the glass.
17. Creepy Crawler Collins
Gin, cucumber juice, and elderflower liqueur make a refreshing base that’s tinted green with a hint of Midori. The long shape of the glass shows off rising bubbles from chilled soda. Perch a gummy worm on top for kid-at-heart fun. Despite the playful garnish, the drink remains crisp and botanical.
18. Jack-o’-Lantern Punch
Orange juice, spiced rum, and sparkling wine mingle with pumpkin purée in this large-format crowd-pleaser. A touch of allspice dram reinforces autumn notes. Chill everything in advance so you can add just one block of ice to keep dilution slow. Floating carved-rind orange slices look like tiny lanterns grinning up at guests.
19. Eye of Newt Sour
This tequila-based sour gets its neon hue from green chartreuse and its eyeball effect from a lychee stuffed with a blueberry. Shake tequila, chartreuse, lime, and simple syrup with ice until frothy, then fine-strain. The herbal liqueur paints the drink a witchy green while adding depth. Drop the “eye” gently so it stares back at sippers.
20. Blackberry Widow
Cachaca, muddled blackberries, and lime juice form the backbone of this Brazilian-inspired tipple. A drizzle of honey adds earthy sweetness that complements the fruit. Double-strain to remove seeds, then serve on crushed ice. Optionally, sketch a thin syrup spiderweb along the glass for spooky presentation.
21. El Diablo
Created in the 1940s, El Diablo mixes reposado tequila, crème de cassis, and lime juice topped with ginger beer. The liqueur sinks to the bottom, creating an ombré effect that fades from dark to light. A quick stir before sipping evens out the flavors. It’s devilishly simple and endlessly refreshing.
22. Black Widow Smash
Fresh blackberries muddled with thyme offer an earthy counterpoint to bourbon’s caramel notes. Lemon juice lifts the dark fruit flavors, while a bit of simple syrup rounds them out. Smack the thyme before garnishing so its oils perfume the glass. The cocktail’s brooding color fits any gothic tablescape.
23. Brandy Pumpkin Flip
A whole egg gives this brandy flip velvety body, while canned pumpkin purée and allspice add pie-like warmth. Dry-shake first to emulsify, then wet-shake with ice until foam develops. The resulting drink feels like a liquid custard but remains balanced thanks to lemon juice. Fine-strain into a chilled coupe and grate fresh nutmeg over the top.
24. Caramel Apple Mule
Swap vodka for apple brandy in a traditional Moscow Mule and sweeten with a drizzle of caramel sauce. Fresh lime juice and fiery ginger beer keep sweetness in check. Stir directly in a copper mug filled with ice to maintain the Mule’s hallmark chill. Rim the mug with cinnamon-sugar for extra treat vibes.
25. Blood Moon Spritz
Aperol, red lambrusco, and soda water combine for a darker, richer spin on the Aperol Spritz. The lambrusco’s gentle tannins add body without weight. Fill the glass with ice, pour ingredients in order, and give a lazy stir. Garnish with an orange half-wheel to mimic a glowing moon.
26. Werewolf Whiskey Sour
Standard bourbon sour specs get a howling twist from a spoonful of tart cherry juice. The red streak running through the foam suggests claw marks across a pale moon. Shake bourbon, lemon, simple syrup, and egg white, then slowly pour the cherry juice over the back of a spoon for the bleed effect. A brandied cherry completes the look.
27. Hocus Pocus Rum Punch
Light rum, blue curaçao, and cranberry juice mix to create an enchanting violet color in bulk. Pineapple juice softens the tartness and boosts tropical notes. Prepare batches ahead of time and store in the fridge so flavors meld. Serve from a clear dispenser to show off the jewel tone under dim party lights.
28. Dark Chocolate Espresso Martini
Vodka, fresh espresso, and coffee liqueur get decadent with a splash of dark crème de cacao. Shake until frothy so a crema-like foam floats on top. The chocolate liqueur deepens both color and richness without overwhelming the coffee bite. It’s dessert and pick-me-up in one sip.
29. Swamp Thing Gimlet
Gin and lime remain the core, but muddled kiwi gives this gimlet a swampy hue and subtle sweetness. Double-strain to remove seeds for a silky body. A cucumber ribbon garnish snakes through the glass for creature-from-the-deep vibes. The drink finishes crisp despite its eerie appearance.
30. Ghoul’s Night Out Sangria
Pinot noir melds with apple brandy, pomegranate juice, and fall fruit in this make-ahead sipper. Refrigerate at least four hours so the fruit infuses the wine. Right before serving, add a splash of club soda for lift. The deep color and floating produce give a cauldron-like effect.
31. Pomegranate Grave-Royale
This Halloween take on a Kir Royale swaps cassis for pomegranate liqueur and juice. The result is lighter, tarter, and a shade bloodier. Pour the pomegranate base first, then top with chilled dry Champagne so it swirls upward. A few arils add a macabre “floating organ” garnish.
32. Mad Scientist Margarita
Blue curaçao converts a simple margarita into a beaker of brilliant color. Use blanco tequila, lime, and agave nectar, then shake and strain into any science-y vessel you have. Rim chambers with salted sugar dyed neon green for extra fun. Label with masking tape and marker for a DIY lab effect, if desired.
33. Smashed Pumpkin Shandy
Blend equal parts wheat beer and pumpkin hard cider for a sessionable drink that still screams fall. A cinnamon-sugar rim recalls doughnuts at the orchard. Keep both beverages chilled so the shandy stays lively and not overly sweet. Ideal for guests who prefer lower-proof options.
34. Boo-Berry Bramble
The classic Bramble combines gin, lemon, and crème de mûre; adding blueberry purée helps the liqueur bleed through the ice in spooky streaks. Use crushed ice for best visual effect. The layered fruit flavors keep each sip bright yet jammy. Garnish with mixed berries for extra chills.
35. Salem Spritz
Amaro Montenegro, dry prosecco, and a splash of pumpkin shrub make this autumn-forward spritz. Light a rosemary sprig briefly for aromatic smoke that recalls crackling bonfires. The herbal amaro offsets the shrub’s tang, preventing sweetness overload. Serve in a large wine glass so aromas have room to bloom.
36. Cauldron Coffee Toddy
Hot coffee meets dark rum and a spoonful of molasses in this warming sipper. A dash of Angostura adds baking-spice depth while balancing the sweetness. Serve in clear mugs so guests can admire the nearly black liquid. Top with whipped cream if you’d like to soften the edges.
37. Spiderweb White Negroni
Swap Campari for Suze and sweet vermouth for Lillet Blanc to create a lighter-colored Negroni. The near-transparent drink provides a perfect canvas for a syrup spiderweb drizzled across the ice cube. Gin’s botanicals remain center stage, just less bitter than the original. Stir with care to avoid smudging the design too soon.
38. Crimson Caipirinha
A base of cachaça and lime gains a blood-red glow from hibiscus syrup and a few muddled raspberries. The floral tartness of hibiscus pairs beautifully with grassy sugar-cane spirit. Shake and dump all contents into the glass for rustic charm. A sprig of mint adds contrast and fragrance.
39. Shadow Sidecar
Brandy, Cointreau, and lemon juice stay true to the original, but a dash of activated charcoal bitters shifts the tone darker. The bitters contribute subtle spice without bitterness. A half sugar rim highlights the glass even in dim lighting. Shake vigorously and strain into a chilled coupe for smooth elegance.
40. Black Cat Manhattan
Use black walnut bitters and a touch of Averna in place of Angostura and sweet vermouth to cloak the cocktail in darkness. Rye whiskey keeps it dry and peppery. Stir over ice until very cold, then strain and garnish with a single cherry. It’s sophisticated but suitably sinister.
41. Orange Lantern Lagerita
Blend equal parts light lager and classic margarita mix for an easy, crowd-friendly quencher. The beer adds effervescence and lowers overall ABV. Use fresh orange juice to push color toward jack-o’-lantern territory. Serve in a chilled pint glass so drinkers can guzzle without fear.
42. Cinnamon Skull Sangrita
Traditionally served as a tequila chaser, sangrita combines tomato, citrus, and spice. Here, fresh pomegranate juice and cinnamon syrup deepen color and flavor. Sip alternately with a pour of blanco tequila or enjoy on its own as a spicy non-boozy option. The skull vessel turns every shot into a ritual.
43. Devil’s Advocate Daiquiri
Classic daiquiri proportions meet muddled red chili and grenadine for heat and hue. Fine-strain to remove seeds but leave lingering spice. The combination of light rum, lime, and sweetness remains balanced, just tinged with fire. Offer water nearby for sensitive palates.
44. Phantom Painkiller
Pusser’s rum, pineapple, orange juice, and cream of coconut form the Painkiller’s core. Charcoal powder transforms it into a smoky gray ghost without changing the flavor. Shake with crushed ice and dump into a large glass, then grate nutmeg on top. Despite the spooky look, the drink tastes purely tropical.
45. Nightmare Nog
Split the base between dark rum and bourbon, then season classic eggnog with black cocoa and clove. The cocoa darkens the custard while adding faint chocolate notes. Allow the batch to rest overnight so flavors marry. Serve chilled with a sprinkle of extra cocoa for drama.
46. Foggy Forest Fizz
Gin, lime, simple syrup, and club soda gain an evergreen twist from a homemade pine-rosemary syrup. The faint green tint evokes misty woods. Shake gin, syrup, and citrus, then top with soda for cascading fizz. Smack the rosemary before adding to release aromatics.
47. Monster Melon Smash
This bourbon smash uses Midori and muddled fresh watermelon for a vibrant, Frankenstein-green drink. Lemon juice balances the sweet melon duo. Shake with mint for complexity and strain over crushed ice. The refreshing flavor belies its monstrous color.
48. Sinister Spritz Veneziano
Replace Aperol with dark, bittersweet Cynar to turn the classic Venetian spritz toward the shadows. Prosecco and soda water keep it effervescent. Serve over plenty of cube ice to highlight the murky brown-black tone. An olive garnish adds savory intrigue.
49. Grave-Digger Guinness Float
Stout and ice cream sound simple, but the creamy foam head and mocha flavors feel decadent. Pour Guinness halfway, add a scoop of good vanilla ice cream, then fill the rest slowly to manage overflow. The ice cream forms a pale mound like fresh-turned earth. Dig in with both straw and spoon.
50. Bewitched Bellini
Make a simple peach purée, then tint prosecco with a few drops of butterfly pea tea extract for a color-changing surprise. The prosecco shifts from blue to lavender as it meets the purée’s acidity. Assemble tableside for maximum wow factor. The flavor stays pure Bellini—only the look is magic.
51. Blood & Sand
Scotch, sweet vermouth, cherry liqueur, and orange juice create a smoky, fruit-forward sipper. The name hails from a 1922 bullfighting film, making it perfect for dramatic evenings. Shake and strain into a chilled coupe, then express an orange peel flame to highlight citrus oils. Its coppery hue resembles distant embers.
52. Dark Orchard Julep
Swap the usual bourbon-simple mix for apple-cinnamon bourbon and blackcurrant syrup. The new flavors keep the julep refreshing while introducing orchard depth. Build in a metal cup and mound with crushed ice until frosty. Smack mint leaves before garnishing for an aromatic burst.
53. Charred Citrus Paloma
Charring grapefruit halves over a stovetop flame adds smoky complexity to tequila’s favorite refresher. Squeeze the grilled fruit, add blanco tequila and agave, then top with club soda. Rim the glass with chili-lime salt for a sweet-heat balance. The drink looks tame but packs layers of flavor.
54. Ectoplasm Sour
Midori, vodka, and fresh lime juice produce a vibrant Ghostbusters-green foundation. Egg white supplies froth and a silky mouthfeel. Dry-shake first, then wet-shake and strain into a chilled coupe. A quick zest of lime over the top adds aroma and a bright green stripe.
55. Pumpkin Patch Aperitif
Combine dry vermouth with pumpkin-spice bitters and a teaspoon of maple syrup for a low-proof opener. Stir briefly over ice to avoid over-dilution. The drink showcases subtle pumpkin flavors without cream or heaviness. Seed brittle makes an edible stirrer and snack.
56. Ghoulish Greyhound
Activated charcoal turns the normally pink Greyhound into a shadowy sipper. Vodka and freshly squeezed grapefruit juice still dominate, keeping the profile crisp and tangy. Salt the rim lightly if you prefer a Salty Dog variation. The rosemary sprig offers a piney aroma against the citrus.
57. Inferno Irish Coffee
Add a dash of chili tincture to traditional Irish coffee for slow-building heat. The combo of hot coffee, Irish whiskey, brown sugar, and cream remains soothing up front. Cayenne on the cream’s surface signals the surprise. It’s like cuddling up to the fire—literally.
58. Licorice Liqueur Flip
Sambuca or absinthe teams up with dark rum, simple syrup, and a whole egg for a black-licorice twist on a flip. Shake hard without ice first to emulsify, then again with ice until chilled. The texture turns custardy while flavors stay bold. Star anise on top offers visual clues to the profile.
59. Midnight Matcha Martini
Vodka, vanilla syrup, and chilled matcha give this martini a luscious green color and gentle caffeine bump. A touch of coconut milk softens the tea’s grassy notes and creates a faint foam. Shake vigorously to integrate and strain into a chilled martini glass. Black sesame garnish adds contrast and nutty aroma.
60. Black Pearl Punch
Dark rum, pineapple juice, crème de coconut, and charcoal bitters join forces for a tiki-style punch gone goth. Serve over pebble ice to keep the texture lively. Lime wheels break up the dark sea visually and lend brightness. Set the bowl atop crushed ice to keep it cold through the night.
61. Corpse Reviver No. 1
The lesser-known sibling of No. 2 blends cognac, Calvados, and sweet vermouth. Stirred, not shaken, it tastes like an apple-tinged Manhattan. Serve very cold so the spirits integrate smoothly. A thin lemon peel adds a zesty top note.
62. Ominous Old Cuban
Aged rum, lime, and mint form the backbone, but swapping simple syrup for demerara-clove syrup deepens color and flavor. Shake, strain, and top with a short pour of brut Champagne. The fizz offsets the richer sweetener while adding celebratory lift. Mint leaf garnish stays classic yet eerie against the dark liquid.
63. Spooky Sazerac
Rye whiskey, demerara syrup, and Peychaud’s bitters receive a dramatic assist from black food-grade coloring or a drop of squid-ink bitters. Rinse the glass with absinthe as usual, then pour the stirred cocktail. The nearly black hue looks menacing under low light. Twist a lemon peel over the top, then discard to keep aroma subtle.
64. Toxic Tonic & Gin
Tonic water naturally fluoresces under UV light, so pair it with butterfly pea flower–infused gin to create a drink that glows electric purple-blue. Build over ice, squeeze in lime, and watch the color shift with the citrus. Perfect for rooms lit by black-light or LED strips. Keep garnishes minimal—the glow does the talking.
65. Full Moon French 75
Gin, lemon, and simple syrup get an otherworldly makeover with edible silver shimmer tossed into the shaker. Top with chilled Champagne so the glitter ascends like moonlight on water. The lemon wheel completes the lunar look. Light, bubbly, and hauntingly beautiful.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.