Spooky Sips: Elevate Your Halloween with These Chic Cocktails
As the crisp autumn breeze sweeps through the bustling streets of NYC, the city transforms into a playground of mystery and allure. Halloween isn't just a holiday—it's an event, a statement, a night where the ordinary is left behind, and the extraordinary takes center stage. For millennials who live and breathe the luxury lifestyle, it's the perfect excuse to blend sophistication with a hint of the supernatural.
But what's a Halloween celebration without the perfect cocktail in hand? Whether you're hosting an exclusive penthouse party overlooking the Manhattan skyline or prepping for a night out in the Hamptons' most elite spots, your beverage choice should be as stylish as your ensemble. Linkhouse
Welcome to our ultimate Halloween cocktail guide—where we've curated a selection of the most enchanting and Instagram-worthy drinks that will impress even the most discerning guests. Think smoky concoctions that whisper tales of the unknown, vibrant potions that dazzle under dim lights, and timeless classics with a modern, luxurious twist.
So, don your most impressive costume (designer label, of course), set the ambiance with some moody tunes, and let's dive into a world where mixology meets the macabre. It's time to sip, savor, and celebrate Halloween like never before.
Lychee Martini
2 oz NOLET’S Silver Gin
4 Fresh Peeled Lychees (or 4 Canned Lychees)
1 oz Simple Syrup (or 1 oz Syrup from Canned Lychees)
0.5 oz Elderflower Liqueur
0.5 oz Fresh Lime Juice
Add all ingredients (but 1 lychee) into a shaker with ice and shake until well-chilled. Strain into a Martini glass and garnish with a pitted lychee.
CASA TEAL CANDY
2 oz. Casamigos Blanco Tequila
1 oz. Fresh Pineapple Juice
1 oz. Fresh Lemon Juice
.5 oz. Simple Syrup
.25 oz. Blue Curaçao
Garnish 2 Butterfly Pea Ice Cubes* and Casa Teal Rock Candy
Combine all ingredients into tin shaker. Add ice, shake vigorously and strain into martini glass. Add 2 butterfly pea ice cubes and garnish.
*To create Butterfly Pea Ice Cubes / Makes 1L - Bring 4.5 cups of water to a boil in a medium sized pot. Then put on simmer, add ½ cup of dried butterfly pea leaves and let steep for 7 minutes, stirring occasionally. Then fine strain contents into another medium sized pot, pressing down on the leaves to extract all the liquid and let cool. Once cool, pour into a glass container with lid and store in refrigerator. Good for 2-3 weeks if stored properly.
Ardbeg Begroni
1 oz Ardbeg Wee Beastie
.75 oz Bitter aperitif
.75 oz Sweet vermouth
Stir all ingredients over cubed ice in a mixing glass. Pour over cubed ice in a mixing glass and garnish with a twist of lemon peel.
Red Wine Hot Chocolate
1 part semisweet chocolate chips
1 part milk of choice
Vanilla extract and sea salt to taste
Marshmallow and cocoa powder
Combine in a saucepan over low heat. Once the chips are melted, remove pan from heat. Stir in vanilla extract and a pinch of sea salt. Top with frothed milk and marshmallow. Garnish with sprinkle of cocoa powder
MUNSTER-TINI by Rachael Ray
3 or 4 mint leaves, plus a sprig for garnish
1.5 ounces Staple Gin
.75 ounce Green Chartreuse
.75 ounce St-Germain liqueur
.75 ounce lime juice
Muddle mint leaves at the bottom of a cocktail shaker. Add the remaining ingredients and ice. Shake and strain into a chilled martini glass or coupe. Garnish with mint sprig.
Haunted Harvest
Created by Sarah Tracey of The Lush Life
.75 oz lemon juice
.25 oz maple syrup
1.5 oz fig syrup*
5 oz 14 Hands Buttery Chardonnay ($15/bottle)
Fresh fig, for garnish
Combine all the ingredients in a cocktail shaker and fill with ice. Shake until combined and then strain into a glass over ice.
Garnish with a skewer of sliced fresh fig
*To make the fig syrup, combine equal parts fig jam with warm water, stir until smooth. Let cool, and store in the refrigerator for up to 4 weeks.
Flecha Azul Cursed Citrus Sour
2 oz Flecha Azul Reposado Tequila
1 oz lemon juice
1/2 oz lime juice
1/2 oz agave nectar
2 dashes Angostura bitters
1 egg white or ½ oz aquafaba
In a shaker tin, muddle cantaloupe cubes with the liquid ingredients. Add mint leaves and lightly press to express oils. Shake over ice and strain over crushed ice. Garnish with mint sprig and cantaloupe balls.
