50+ Halloween cocktails and drinks for 2025

Apples and bourbon, with the new Fuji Apple & Ginger Red Bull? It's a Halloween no-brainer.

Ingredients

• 150ml Red Bull Winter Edition Fuji Apple & Ginger
• 50ml bourbon
• 15ml vanilla syrup
• 10ml lemon juice
• 25ml grape juice

Method

Add the bourbon, lemon juice and vanilla syrup to the bottom of a hi ball glass. Add ice to the top. Pour in the Red Bull Winter Edition until one finger width from the top of the glass. Top up the ice as required. Float the grape juice on top of the ice. Garnish with a thin apple slice and mix before drinking.

Ingredients​

• 25ml Bacardi Carta Blanca
• 15ml Bacardi Caribbean Spiced
• 10ml Triple Sec
• 20ml Orange Juice 
• 10ml Lime Juice 
• 10ml Grenadine

Method

In a cocktail shaker, combine the ingredients with ice before shaking to mix. Strain into crushed ice, stir and garnish with a cherry and orange slice.

Ingredients

• 25ml Silent Pool Gin
• 25ml Campari
• 25ml Sweet vermouth
• 10ml Amaretto
• 10ml Chocolate liqueur
• A suitably spooky garnish – plastic spiders perhaps?

Method

Chill a rocks glass in the freezer or with ice. In a mixing glass, combine all the ingredients with ice cubes. Stir, don’t shake, gently for 20-30 seconds before straining into the prepared glass with fresh ice. Express the oils from an orange peel over the glass and add as a garnish alongside a spooky spider prop!

Ingredients

• 75ml Prosecco
• 50ml Aperol
• 25mL Soda Water
• Orange slice and orange peel bat

Method

Fill a large wine glass with lots of ice. First pour Prosecco, followed by Aperol. Add a dash of soda and stir, gently. Garnish with a slice of fresh orange and your orange peel bat creation.

Ingredients

• 50ml Teremana Blanco
• 100ml Tomato Juice
• 15 ml Fresh Lemon Juice
• 4 dashes of Worcestershire
• 3to 4 dashes of Mexican Hot Sauce
• Pinch of Celery Salt
• Pinch of Ground Pepper

Method

Build in a collins glass with ice and stir. Garnish with a lemon and lime wedge. Add olives, celery, and anything else desired.

Ingredients

• 50ml Brockmans Agave Cut
• 12.5ml Lime Juice
• 25ml Pink Grapefruit juice
• 7.5ml Rosemary Syrup
• 50ml Soda
• Grapefruit Twist and Smoked Rosemary to garnish

Method

Add all non-carbonated ingredients to a shaker, add ice, and shake hard for five seconds. Strain into an ice filled glass and top with soda. Garnish with a twist of grapefruit and a smoked sprig of rosemary.

Ingredients

• 1/2 tsp whole pink peppercorns
• 60ml Hernö London Dry Gin
• 30ml lime juice, freshly squeezed
• 15ml simple syrup
• A pinch of pink peppercorns to garnish

Method

In a cocktail shaker, gently crush and muddle the pink peppercorns. Add the gin, lime juice and simple syrup, fill with ice and shake well. Strain into a Nick & Nora glass and garnish with a few pink peppercorns.

Combine 60ml Mr Black and 30ml espresso in a shaker with ice. Shake hard and strain into a coupe glass, before attempting your best The Nightmare Before Christmas-esque cocoa design on top.

Muddle fresh blackberries mixed with a splash of black currant juice. Pour mixture into a glass with ice. Add 25ml tequila if desired. Top with 1/2 can or bottle of Betty Buzz Sparkling Lemon Lime. Garnish with fresh blackberries, cinnamon and lime wheels.

Combine 40ml BACARDÍ Carta Blanca Rum, 15ml Monin blood orange syrup and 15ml lime juice in a shaker. Shake vigorously over ice. Strain into a highball glass and top with 60ml ginger beer. Garnish with a blood orange slice and a cherry.

Pour 35ml Caorunn Gin, 40ml Spiced Pumpkin Shrub, 50ml Soda Water and 5 Dashes Peychaud’s Bitter over a highball glass full of ice. Garnish with discarded pumpkin ash.