5 Halloween Drink Recipes Perfect For A Collegiette Halloween

While attending a Halloween party is sure to be a good time, throwing a Halloween party… well that’s a completely different story. Making sure you won’t run out of supplies, ensuring that your guests are happy and mingling, while simultaneously attempting to keep apartment damage to a minimum is truly an exhausting task. Bottom line, we know that party planning is a stressful but rewarding job, Collegiettes. With Halloween merely days away, save yourself the struggle, make your life a little easier, and check out these creepy, creative Halloween cocktail recipes that are simply to die for.

Her Campus FSU wishes you a SAFE and happy Halloween. IF you choose to drink, PLEASE remember to drink responsibly!

1. Milky Way Martini

And you thought trick or treating was a thing of the past? You don’t even have to go door to door to score one of these chocolaty concoctions.

What You Need:

1 ½ oz. Starbucks Cream Liqueur 1 oz. Three Olives chocolate vodka ½ oz. cream

Directions:

  • Combine all ingredients, with ice, in a cocktail shaker.
  • Shake until well blended, and then strain into a chilled martini glass.

2. Pina Ghoulada

As if that’s not the cutest name for a drink you’ve ever heard… Bonus: this recipe serves 12!

What You Need:

3 Tablespoons corn syrup

¼ Teaspoons red food coloring

20 Ounces pineapple juice

1 Can (15 oz.) cream of coconut

½ Cup heavy cream

1 Cup orange juice

10 Ounces of rum

Directions:

  • Pour the corn syrup in a shallow bowl. Then dip a toothpick into the food coloring, and stir a very small amount into the syrup to combine. Hold your glass by the stem, dip the rim into the syrup mixture, and turn glass, coating the entire rim. Turn the glass upright, allowing the mixture to drip down the sides. Dip the remaining glasses and then set aside.
  • Whisk together all of the drink ingredients. Place 2 1/2 cups of ice in a blender, and add 1 cup of the drink mixture. Blend until smooth (Pro Tip: If the mixture is too thick, add more pineapple juice). Repeat with the remaining ice and mixture. Pour into prepared glasses and serve.

3. Icy Blood Shots

Even though these shots take a little bit more prep time, there sure to be a chilly hit!

What You Need:

Ice Shot Mold

1 Lime

Small handful of crushed mint leaves

1 Tablespoon sugar

½ Cup pomegranate juice

½ Cup vodka chilled

Directions:

  • Make the ice shot glasses with a special mold and put into freezer until frozen solid.
  • Turn the shots out onto a serving platter that can be left in the freezer until you are ready to use.
  • In a cocktail shaker filled with ice, combine the juice of one lime, crushed mint, sugar, pomegranate juice and vodka.
  • Shake vigorously and then pour into the iced shot glasses. Make sure to serve immediately before the ice melts!

4. Pumpkin-tini

It’s basically an alcoholic pumpkin spice latte. I think that says enough.

What You Need:

2 shots Vanilla or Whipped Cream vodka1 shot Kahlua (or other coffee flavored liquor)2-3 Tablespoons pumpkin puree1/2 cup of milkHoneyCrushed graham crackers (food processor works best!)IcePinch pumpkin pie spiceCinnamon stick (for garnish)

Directions:

  • Rim a martini glass with honey and dip into crushed graham crackers for a pumpkin “pie” effect.
  • Combine the pumpkin puree and milk in a cocktail shaker and shake until “frothy”
  • Pour in vodka, Kahlua and add ice
  • Shake well, then strain into martini glass.
  • Sprinkle with pumpkin pie spice and garnish with a cinnamon stick.

5. Butterbeer

If a Halloween party really isn’t your “scene” or you happen to be underage, there’s no shame in a Harry Potter movie marathon with a good cup of homemade butterbeer, Collegiettes!

What You Need:

1 Cup light or dark brown sugar

2 Tablespoons water

6 Tablespoon butter

½ Teaspoon salt

½ Teaspoon cider vinegar

¾ Cup heavy cream, divided

½ Teaspoon rum extract

4 Twelve oz. bottles of cream soda

Directions:

  • Over medium heat, in a small saucepan, combine the brown sugar and water. Bring to a gentle boil, stirring often, until the mixture reads 240 F on a candy thermometer
  • Stir in the butter, salt, vinegar, and ¼ of the heavy cream. Then set aside to cool, until room temperature
  • Stir in the rum extract once the mixture has cooled
  • In a medium bowl, combine 2 tablespoons of the brown sugar mixture with the remaining ½ cup of heavy cream
  • Use an electric mixer and beat the mixture for about 2-3 minutes, until just thickened but not completely whipped
  • When serving: divide the brown sugar mixture between 4 glasses. Add ¼ of cream soda to each glass and stir to combine. Then fill each glass nearly to the top with the additional cream soda and spoon the whipped topping over each glass.