Ah, October. That wonderful month that signals the start of cosy jumper season: a time of knitwear, hot drinks, and piles of beautiful autumn leaves to battle through every time you go out. But let’s not forget the most important part of this month – that’s right, we’re talking about Halloween! While it’s fair to say that not everything has gone to plan this year, we’re certainly enjoying the fact that the spookiest day of the year falls on a Saturday this time – which leaves you with no excuse not to get creative and try some Halloween cocktails to celebrate.
Luckily for you, we’ve compiled some of the most spooktacular Halloween concoctions here for you to experiment with. How does that Macbeth speech go? ‘Double, double gin and trouble’…? Close enough, we think.
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1. Chase Seville Marmalade Corpse Reviver No.2
First on the list is a recipe from Chase Distillery, with a twist on the traditional Corpse Reviver No.2. This one is zesty and flavoursome, with just a dash of absinthe (if you dare…).
Ingredients
- 25ml Chase Seville Marmalade Gin
- 25ml Cointreau liqueur
- 25ml Lillet Blanc
- 25ml lemon juice
- Dash of absinthe (optional)
Method
Add all ingredients into a cocktail shaker with ice cubes. Shake until thoroughly combined and cooled. Double strain into a coupe glass and garnish with a fresh orange peel twist.
2. Slingsby Marmalade Halloween Punch
While big Halloween parties might be off the menu this year, it doesn’t mean you can’t whip up a delicious punch – and this recipe from Slingsby Gin is just the ticket. Simply keep the proportions of each ingredient the same, and you can make as much or as little as you like (although we’d recommend the former – this is bound to be popular).
Ingredients
- 1 part Slingsby Marmalade Gin
- 1 part blood orange juice
- ½ part lemon juice
- 1 jar of marmalade preserve
- Prosecco
Method
Assemble gin, orange juice, lemon juice and marmalade in a punch bowl and mix well. Top up with prosecco as desired, garnish with orange slices and drizzle grenadine over the top.
3. Pumpkin Spiced Spritz
Getting creative with pumpkins is one of the things that makes this season so great – savoury or sweet, hot or cold, this ingredient can be used in a multitude of festive recipes while also ticking that Halloween box. This cocktail from Caorunn Gin is perfect if you don’t know where to start with pumpkin! Just remember this one requires some advance prep, so you’ll need to plan ahead.
Main ingredients
- 35ml Caorunn Gin
- 40ml spiced pumpkin shrub (see below)
- 50ml soda water
- 5 Dashes Peychaud’s bitters
Ingredients for the shrub
- 500g caster sugar
- 500g pumpkin flesh
- 500g apple cider vinegar
- Cinnamon
- Ginger
- Cloves
- Vanilla
Method
Mix the caster sugar, spices and pumpkin, and leave to rest in the fridge for 48 hours. Add the vinegar and blend everything together to make the. Finely strain and refrigerate until needed.
Build the cocktail over ice in a highball glass, with chunks of ice. Garnish with discarded pumpkin ash.
4. Boë Gin Haunted House Apple and Lime Cocktail
Boë Gin have created a spooky showstopper for lockdown – giving you an excuse to really get stuck into the haunted house theme! This Boë ‘Haunted House’ cocktail turns unexpected kitchen ingredients into a deliciously eerie dual-colour concoction that’ll certainly make your Halloween celebrations memorable.
Main ingredients
- 60ml Boë Gin Apple & Lime
- 20ml lime simple syrup (see below)
- 1tsp lime marmalade (optional)
- Small handful of basil leaves
- 1 pack of liquorice laces
- Egg whites
- Ice cubes
- Butterfly pea flowers (available from most supermarkets)
Ingredients for the simple syrup
- 300g caster sugar
- 150ml water
- Juice and zest of half a lime
Method
Add a handful of butterfly pea flowers to a teacup or jug. Top with 100ml boiling water and leave to steep.
To make the simple syrup, combine 300g caster sugar, 150ml water and the juice and zest of 1 lime in a pot and simmer until dissolved (100g sugar to 100ml water). Strain out zest before using.
Cut the liquorice laces into four 6cm strands. Wrap another lace around in the middle and loop through to secure.
Muddle the basil, and add all other ingredients to a shaker and shake for 30 seconds. Once foamy, fill the shaker with ice and shake again for another 30 seconds.
Strain into the glass of your choice and garnish with the liquorice spider. Pour 30ml of the butterfly pea tea over the drink to achieve a purple float
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