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Raise the Dead With These Halloween Cocktails

From Witches Brews to Pina Ghouladas, create cocktails Elvira would approve of with recipes listed below.

Raise the Dead With These Halloween Cocktails

While kids hunt for copious amounts of candy, adults looking to indulge in the form of spirits have some frightfully delicious new concoctions to serve this haunted holiday, thanks to BevMo!’s Top 12 Halloween Cocktails.

The one-stop party emporium of alcohol and hors-de-vors has devised a devlish assortment of drinks to serve and scare your guests at the same time, but one tops the list with its local flavor for BevMo’s Long Beach store manager, David Dolan.

"It's hard to choose my favorite from BevMo!'s top 12 Halloween 2012 cocktails, but as a tried and true Long Beach resident, I think I have to go with the Bloody Queen Mary,” said Dolan.

From a Dark and Stormy Death Punch to a Bleeding Heart Martini, BevMo’s cocktails are sure to satiate the cravings of witches, pirates, zombies and whoever else the night may bring to your doorstep—just remember to invite any vampires so they may also partake.

“BevMo has all the ingredients for your favorite cocktails and more. Plus, it's the last week of the 5-cent wine sale so it’s an even better time to stock up on wine for the holidays," Dolan added.

Pick up supplies at one of two BevMos in the South Bay—one located at 21301 Hawthorne Blvd. and the other at 2533-A Pacific Coast Hwy. You might also be able to find some of them at Total Wine & More at 1505 Hawthorne Blvd. in North Redondo Beach. Here are the recipes.

Candy Corn Martini

  • 1/4 cup candy corn                                       
  • 4 ounces Grey Goose Vodka                               
  • Tonic Water
  • Garnish with orange sprinkles    

Black Cloud Martini

  • 1/2 cup Boylan’s orange soda                                           
  • 1 cup orange juice
  • 1 shot Bauchant Orange Liqueur
  • 2 shots Blavod Black Vodka
  • 2 licorice wheels

Ghost Goblet

  • 3 ounces UV Cake Vodka                               
  • 2 ounces half & half
  • 1 scoop vanilla ice cream                             
  • 1 cup ice
  • Garnish with 1 Peeps Ghost marshmallow

Bleeding Heart Martini

  • 2 ounces Dolin De Chambery Dry Vermouth
  • 8 ounces G’vine Floraison Gin
  • 4 Pickled Baby Beets, and Mezzetta Pickles Cocktail Onions each placed on a cocktail skewer
  • Ice cubes

Blood Orange Shots

  • 1 1/2 cups fresh blood-orange juice (from 7 to 8 blood oranges), chilled
  • 6 tablespoons Solerno Blood-Orange Liqueur

Witches Brew

  • 1 cup water, as needed
  • 2 (1.5 fluid ounce) Stirrings Grenadine Syrup, or as desired (optional)
  • Large plastic cauldron (from party store)
  • 2 gallons orange juice
  • 2 (2 liter) bottles lemon-lime soda
  • 1 liter Three Olives Vodka
  • 2 bottles Charles Ninot Sparkling Wine Brut (but one bottle and get the second for 5 cents!)
  • 2 gallons orange sherbet
  • 1 cup peeled green grapes (optional)

Bloody Tooth Cocktail

  • 1 1/2 ounces Bullet Straight Rye Whiskey
  • 1 1/2 ounces pomegranate juice
  • 1 ounce Stirrings Simple Syrup
  • 1/2 ounce freshly squeezed lemon juice
  • Ice cubes
  • Pomegranate seeds, for garnish
  • Lemon twist, for garnish

Black Lagoon Cocktail

  • 2 ounces Skyy Vodka
  • 1 ounce of Blue Curacao Liqueur
  • Martinelli’s Lemonade
  • Ice

Ghost in the Graveyard

  • 2 ounces Absolute 100 Proof Black Vodka
  • 2 ounces creme de cacao or coffee-flavored liqueur
  • 1 scoop vanilla ice cream
  • Pinch of finely grated nutmeg, for garnish

Bloody Queen Mary

  • Zing Zang Bloody Mary Mix
  • 2 ounces of Belvedere Bloody Mary Vodka
  • Celery stalks, for garnish
  • Scallions, dark-green parts only, for garnish

Pina Ghoulada

  • 20 ounces Langers Pineapple Juice
  • 15 ounces of Coco Real Cream of Coconut
  • 1/2 cup heavy cream
  • 1 cup orange juice
  • 10 ounces Kraken Black Spiced Rum
  • Use Stirrings Grenadine Syrup for "blood"

Dark and Stormy Death Punch

  • One 20-ounce can lychees in heavy syrup
  • 1/4 cup thinly sliced peeled fresh ginger
  • 16 brandied cherries
  • 1/4 cup superfine sugar
  • 1/2 cup fresh lime juice
  • 12 ounces Mount Gay Rum Eclipse
  • Three 12-ounce bottles Bundaburg Ginger Beer
  • Ice cubes

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