By Hairee Lee
Looking for fun and scary cocktails for your Halloween party this weekend? Look no further. We’ve got some fabulously freaky ones for you test driven and Dinner Series approved!
After gasping at the revolting looking garnish, everyone will be asking, “What is it?”
The bright blue cocktail paired with this ghastly garnish is as exciting as it is delicious.
Eyeball Blue Brew
Makes 1 drink
For the drink:
- 4 ounces white grapefruit juice
- 3/4 ounce lychee liqueur
- 1-1/4 ounces blue curacao
For the eyeball garnish:
- canned lychee fruit
- strawberry or raspberry preserve
- tooth pick
To make the eyeballs:
- Dry lychee and fill cavity with red preserves.
- Insert blueberry.
- Spear with a toothpick.
- Make several for fun display, like on the Jars Ceramics Tima Rectangular Dish in medium, while you mix the cocktail.
To make the cocktail:
- Fill the Rosle Shaker most of the way up with ice.
- Add the ingredients and stir gently (you don’t want to “bruise” the alcohol by shaking this one).
- Pour into a iittala Aarne DOF or a Schott Zwiesel Diva Martini glass.
- Garnish with an eyeball.
Recipe adapted from Mix That Drink.
The dramatic contrast between the pristine white of the slurpy cocktail and the red rim looks stunning, updating the classic Caribbean cocktail to fit right in with your Halloween festivities. Rather than serving it in a typical margarita glass, we updated the look by serving ours in the iittala Essence Cocktail Bowl.
Makes 12 drinks
For the bloody glass rim:
- 3 tablespoons corn syrup
- 1/4 teaspoons red food coloring
For the cocktail:
- 20 oz pineapple juice
- 1 can cream of coconut (15 oz)
- 1/2 cup heavy cream
- 1 cup orange juice
- 10 ounces rum
- gummy worms
- Place corn syrup and red food coloring in a shallow bowl and mix.
- Dip the rim of the glass like the iittala Essence Cocktail Bowl into the plate of red corn syrup to make a bloody rim.
- Whisk together pineapple juice, cream of coconut, heavy cream, orange juice and rum.
- Place 2 1/2 cups ice in a blender, then and add 1 cup drink mixture.
- Blend until smooth.
- Pour into blood rimmed glasses.
- Garnish with a gummy worm or a lychee eyeball (see above for directions.)
- Repeat process with remaining ice and mixture.
Recipe adapted from hostess with the mostess.
The beet garnish not only adds drama to this classic cocktail, but the bright red juice that leaks out ever so slowly from the stabbing cocktail sword makes the heart shaped beet look like its bleeding into the drink. Poor, poor heart. Let’s toast to that.
Bleeding Heart Martini
Makes 4 drinks
- 2 ounces dry vermouth
- 8 ounces premium gin
- 4 Pickled Baby Beets, each placed on a cocktail skewer
- Add the vermouth and gin to Rosle Shaker filled with ice.
- Shake vigorously for 20 seconds.
- Divide among 2 Schott Zwiesel Diva Martini glass.
- Garnish each with a skewered pickled baby beet, and serve immediately.
Recipe adapted from Martha Stewart.
This one is tricky (and still treaty) to make. You have to be really careful about how you pour the Bailey’s Irish Cream. The shot glass used here, Schott Zwiesel Pure Shot Glass looks great but the opening is too narrow to allow you to pour the cream liqueur over the back of a spoon.
So instead I decanted it slowly down a tea spoon so that the cream settled on the bottom of the glass, resulting in a reverse Brain Hemmorhage. Still looked pretty darn disgusting. And tasted just as yummy!
Makes 1 drinks
- 1 ounce Peach Schnapps
- 1 teaspoon Bailey’s Irish Cream
- 2 drops Grenadine
- Pour the Peach Schnapps into a large shot glass, like the Schott Zwiesel Pure Shot Glass.
- Slowly add the Bailey’s and top with the grenadine.
Recipe adapted from Drink of the Week.
Whatever you decide to enjoy, drink responsibly this weekend when most of the Halloween festivities abound.1
Photographs by Nate Brescia.
- Not like that jerkoid who drunkenly ran his car into Sarah’s Market store front last night and busted down one brick wall. [↩]