Halloween’s just around the corner. To celebrate, check out some of our favorite orange Halloween cocktails. Gather friends, mix drinks, and toast to the spookiest night of the year.
1 1/2 fl. oz. (45 ml) golden rum
1/2 fl. oz. (15 ml) orange liqueur, such as Cointreau
3 dashes of cranberry bitters
1 tsp. fresh lime juice
2 1/2 fl. oz. (75 ml) blood orange-satsuma cocktail mixer
Freshly grated nutmeg, to taste
1/2 fl. oz. (15 ml) grenadine syrup
Ice cubes as needed
In a narrow glass, stir together the rum, orange liqueur, bitters, lime juice, cocktail mixer and nutmeg. Hold a spoon so that the tip is just touching the surface of the drink, then very slowly pour the grenadine syrup down the back side of the spoon handle until the syrup sinks to the bottom of the glass. Add ice cubes and serve. Serves 1.
Clementine and Campari
2 Tbs. (1 fl. oz.) Campari
2 Tbs. (1 fl. oz.) fresh clementine juice
6 Tbs. (3 fl. oz.) Prosecco
Clementine twist or wheel for garnish
Pour Campari into a chilled champagne flute. Top with clementine juice, then Prosecco. Garnish with a clementine twist or wheel and serve at once. Serves 1.
Papaya and Lime Agua Fresca
5 cups chopped papaya, plus cubes for garnish
1/3 cup (3 fl. oz.) fresh lime juice, plus 6-8 lime wedges for garnish
1 cup sugar
2 cups gold tequila
1/4 cup (2 fl. oz.) Grand Marnier
In a blender, in batches, combine 8 cups water, papaya, lime juice and sugar. Blend on high until completely liquid and frothy. Transfer to a pitcher, add tequila and Grand Marnier, and stir to combine. Serve in individual glasses over ice. Garnish each glass with a lime wedge and a cocktail skewer of papaya cubes. Serves 6-8.
1 Tbs. coarse sea salt
1/2 tsp. ancho chile powder
1 lime wedge
2 Tbs. tomato juice
1 Tbs. fresh lime juice
1 Tbs. hot-pepper sauce
1 bottle (12 fl. oz./375 ml.) Mexican beer, or to taste, chilled
On a small plate, stir together the salt and chile powder. Moisten the rim of a tall glass with the lime wedge and dip the rim in the sale mixture to coat. Reserve the lime wedge.
Pour the tomato juice, lime juice and hot-pepper sauce into the glass and stir to mix well. Fill the glass about two-thirds full with ice cubes. Gradually pour in the beer. Squeeze in the juice from the lime wedge and serve. Serves 1.
Orange Blossom Gin Fizz
Ice as needed
1/4 cup gin
2 Tbs. yuzu or fresh lemon juice*
1/4 orange, cut into 2 wedges
1/2 tsp. orange flower water
1 Tbs. simple syrup
1/4 cup club soda (soda water)
Orange blossom for garnish (optional)
Fill a cocktail shaker with ice. Add the gin, yuzu or lemon juice, orange wedges, orange flower water and simple syrup. Cover, shake well and strain into an ice-filled highball glass. Top with the club soda. Garnish with an orange blossom and serve immediately. Serves 1.
*Note: Yuzu tastes like a combination of grapefruit and mandarin. Look for it in bottles in Asian markets; if you have trouble finding it, substitute any citrus juice—the more exotic, the better.
Blood Orange Punch
1 bottle (750 ml) dry sparkling wine, chilled
1 bottle (25.3 fl. oz./750 ml) blood orange-satsuma cocktail mixer, chilled
1 small blood orange, thinly sliced
In a punch bowl, stir together the sparkling wine and cocktail mixer. Float the blood orange slices on top. Serve immediately. Serves 12.