Are you ready for Spooky season? Here’s 7 cocktail recipes you can enjoy during the fall celebrations! Craft these at home and make your events stand out!

1. Pumpkin Island of Misfits With Skrewball

Try the Pumpkin Island of Misfits with Skrewball peanut butter whiskey!

Ingredients:

  • 1.5 oz. Skrewball Peanut Butter Whiskey 
  • .75 oz. Zaya Gran Reserva Rum
  • .5 oz. Orange Juice
  • .5 oz. Pineapple Juice
  • .5 oz. Pumpkin Cream of Coconut mix

Directions: Pumpkin coconut mix – Blend one 15oz can of pumpkin purée and one 15oz can of cream of coconut 2 dashes of vanilla extract, add 1 teaspoon of cinnamon 3/4 teaspoons of nutmeg and 3 tablespoons of sugar to taste.

Shake all together in shaker with ice. Pour into cocktail glass.

Garnish with three pineapple top leaves and powdered pumpkin spice.

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1. All I Need With Crooked Water Spirits

Try this delicious craft bourbon and apple cider syrup!

Ingredients:

  • 2 oz Old Hell Roaring Double Barreled Bourbon
  • 1 oz boiled cider syrup
  • 2 Dashes of Orange Bitters
  • 1 Dash of Angostura
  • 1 strip orange zest, for garnish
  • 1 cinnamon stick, for garnish

Boiled Cider Syrup:

  • 1 gallon Apple Cider for boiled cider syrup

Directions: pour cider into a big pot, and bring to boil. Lower heat to medium/medium-low. Simmer, occasionally skimming off the solids off the top, until the cider is reduced by ¾ (about 3-4 hours, depending on how high you have the heat and your patience level, should yield about 4 cups).

Remove from heat and allow to come to room temp. Pour through a cheese cloth or paper towel lined mesh strainer into a container for storage (Can skip straining if you don’t care about solids). Keep refrigerated or process for canning.

Cocktail Directions: Combine Cider syrup and bourbon over ice in a cocktail mixing glass. Stir until well-chilled. Strain into a rocks glass over fresh ice rock. Garnish with a strip of orange zest (squeeze the zest over drink first to release essential oils, then run zest strip around rim of glass before plopping in the drink) and add a cinnamon stick if desired.

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3. Spooky Spritz with Organic Mixology Liqueurs

Our next cocktail is the Spooky Spritz by OMbassador Angela Clary!

To make Take:

  • 1 ounce OM Coconut & Lychee Liqueur
  • 1 ounce Aperol 
  • 1 ounce mango juice 

Directions: Build in a steamed wine glass filled with ice.  Top with soda water. Garnish with orange wheel.  Decorate with candy corn! 

  • 3/4 oz OM Vanilla Rose Liqueur
  • 3/4 oz Liquid Alchemist Passionfruit
  • 1 oz Passionfruit juice 
  • 1/2 ounce of lemon

Directions: Take all these ingredients and stir well. Then, enjoy!

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4. Raven & Rose With Organic Mixology Liqueurs

The Raven & Rose cocktail by OMbassdor Claire Mallett.

 

  • 1 1/2 oz Mulholland Gin
  • 3/4 oz OM Vanilla Rose Liqueur
  • 3/4 oz Liquid Alchemist Passionfruit
  • 1 oz Passionfruit juice 
  • 1/2 ounce of lemon

Directions: Take all these ingredients and stir well. Then, enjoy!

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5. The Devil Went Down to Texas

 

  • Cut the stems off of two red jalapenos, chili peppers or other hot pepper of your choice (habaneros shown here for EXTRA heat!!)
  • Rub the cut end of the chili peppers around the top rim of the martini glass, then dip in cinnamon sugar or red cocktail sugar. Add chili “horns.”
  • In a cocktail shaker filled with ice, add 1 oz. Sandia Silver, 1.5 oz. Texas Torch and 1.5 oz. fresh apple cider. 
  • Shake vigorously and strain into rimmed martini glass.

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6. Texas Cocktail Massacre

  • Fill lowball or stemless wine glass glass with ice (use round whiskey ice cubes for “eyeball” effect!), then add 8 oz. of ginger ale or lemon lime soda. 
  • Fill a shot syringe with 1 oz. Texas Torch. 
  • Place the syringe in or on top of the glass and allow guests to “inject” the Texas Torch when they’re ready to enjoy.

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7.  Halloween Candy 

  • 1 1/2 oz. Callisto rum
  • 3/4 oz apple cider
  • 1/4 oz candy corn simple syrup
  • 1/2 oz cinnamon-clove simple syrup
  • 1/4 oz fresh lemon juice
  • 1 egg white

To make candy corn simple syrup, place 10 candy corns in a heat-proof bowl and cover with 2 tablespoons boiling water. Let sit for 2 minutes, then smash candy corns with a fork. Microwave for 30 seconds to dissolve remaining bits of candy corn. Allow to cool and thicken.

To make cinnamon-clove simple syrup, dissolve 1 cup of granulated sugar in 1 cup of warm water. Place two whole cinnamon sticks and about 10 whole cloves in sugar mixture and allow to cool, stirring occasionally, about 30 minutes. Discard solids and store syrup in a glass bottle in the refrigerator for up to a month.

To make the drink, combine all ingredients in a cocktail shaker. Add one large ice cube and shake hard for 90 seconds. Strain into a rocks glass over a large ice cube. While the foam rises, cut a thin slice of apple cross-wise. Using a sharp knife, cut out a half-dollar-sized middle piece. Discard seeds if there are any. Float the apple on top of the foam and sprinkle with cinnamon.

If you’re not a fan of candy corn, replace the candy corn syrup with 1/2 oz of Hazelnut liqueur. You’ll lose the orange color, but you’ll still get the sweetness.

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