Spooktober Halloween Cocktails

We’re always looking for reasons to enjoy new and weird cocktails. October gives us more than enough reason to indulge in spooktacular drinks. Today I am sharing with you my suggestions for some Halloween-inspired drinks to try over the weekend. Even though South-Africans do not participate in the American “holiday”, in recent years we’ve taken a liking to dressing up and grabbing the latest in American-consumerism merchandise that celebrate the weird, freaky and spooky.

Double, double toil and trouble; Fire burn, and cauldron bubble. Let me know how your cocktails turned out, and which haunting visit you enjoyed most.



30ml Rosé wine

30ml Gin

30ml Thyme Simple Syrup

Top up with Rose Tonic Water

For the Thyme Simple Syrup:

1/2 cup Water

1/2 cup Sugar

4-5 sprigs Thyme


Combine rosé, gin & simple syrup, in an ice filled cocktail shaker. Shake vigorously for at least 15 seconds.

Strain in to an ice filled cocktail glass and up with tonic. Garnish with fresh thyme and skewered cranberries.

For the thyme simple syrup:

Combine water and sugar in a small saucepan set over medium heat. Swirl pan until sugar dissolves. Remove from heat and add thyme. Allow to steep at least 20 minutes. Strain and store in refrigerator.



30ml Lime Juice

60ml Gin

100ml Pineapple Juice

1/2 Teaspoon Activated Charcoal

30ml Soda Water


Combine your gin of choice, lime juice, pineapple juice and activated charcoal in an ice filled cocktail shaker. Shake vigorously for at least 15 seconds.

Strain in to an ice filled cocktail glass and up with soda water.

Garnish with dried pineapple slice.

For the flame:

In a tot measure, add a shot of vodka and set alight.

Pour the Flaming shot into the glass, as the flame burns. Sprinkle powdered Cinnamon on top of flame for sparks.



60ml Vodka

15ml Lime Juice

1 barspoon Creme de Mente


15ml Basil Simple Syrup

1 Egg White

Juice from 1 Lime


Combine the Vodka, lime juice and Crème de Menthe in a shaker filled halfway with ice. Shake vigorously for 15 seconds and strain into chilled glass.

Top with foam and enjoy.

*Basil Foam

Simple syrup: Combine 1 cup of sugar with 1 cup of water in a saucepan and boil until halfway reduced. Add handful of basil to warm liquid and let it steep for 20 minutes. Strain the leaves from the liquid and set aside to cool.

For the foam: Combine the foam ingredients and mix with immersion blender until egg is completely incorporated. Pour into ISI charger (spuma gun), charge twice and allow 45 minutes to set in fridge. The foam has a 24-hour shelf life.



30ml Dark Rum

200ml Ginger Beer

50ml Apple/Orange Juice

Ice cubes


Garnish: Oven-dried orange/apple slice


Chill glass and pour rum, juice and ginger beer over ice cubes.

Garnish with drizzle of grenadine and fruit crisp.


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