This Halloween, embrace the spirit of the night with Bacardi’s curated cocktail collection, a blend of mystery, mischief, and magic in every sip. From dark, smoky mixes to luminous, playful creations, each drink captures the allure of the season with bold flavours and artful presentation. So this Halloween, mix, sip, and let the night unfold in true spirited style.
1. Phantom Lagoon
Ingredients
- Bacardi Mango Chilli – 50ml
- Guava Cordial – 60ml
- Chilli – Kaffir Tincture – 4 to 5 Drops
- Soda to Top
- Guava Slice with Tajin for Garnish
Method:
To prepare the clarified guava-lime cordial, combine 2 L of fresh guava juice, 600 ml of lime juice, and 1.2 kg of sugar. Add 500ml of skim milk for clarification, allowing it to curdle naturally. Once set, fine-strain the mixture through a coffee filter to achieve a clear & smooth cordial.
2. Crimson Curse
Ingredients
- Bacardi Carta Blanca – 45ml
- Beetroot & Pomegranate Shrub – 25ml
- Lime – 15ml
- Ginger-Honey – 10ml
- Soda optional
- Ginger Candy Stick for Garnish
Method:
To prepare the beetroot-pomegranate Halloween cocktail, combine 45 ml of Bacardi Carta Blanca, 25 ml of beetroot & pomegranate shrub, 15 ml of lime juice, and 10 ml of ginger-honey syrup in a shaker. Add ice and shake until well chilled. Fine-strain into a glass over fresh ice. Top with soda if desired, and garnish with a ginger candy stick for a festive touch.
3. Hexed Illusion
Ingredients
- Bacardi Carta Blanca – 45ml
- Butterfly Pea-Lemongrass Cordial – 25ml
- Lime – 20ml
- Elderflower Syrup – 10ml
- Lemongrass Stick for Garnish
Method:
To make the butterfly pea-lemongrass cordial, steep 6 chopped lemongrass stalks and 30g of dried butterfly pea flowers in 2L of hot water for 20 minutes. Strain the mixture, then add 1.2kg of sugar and 10g of citric acid, stirring until fully dissolved. The result is a vibrant, aromatic cordial with a mesmerizing hue.
4. Coconut Saffron Highball
Ingredients
- Dewar’s 12 Year Old – 45ml
- Saffron Coconut Syrup – 20ml
- Lemon Juice – 20ml
- Soda Water – 100ml
- Coconut flesh – 1 string
- Coconut flesh curled around a straw for Garnish
Method:
To prepare the syrup, infuse the coconut syrup with saffron strands until it develops a fragrant aroma and a rich golden hue. Once ready, mix all the cocktail ingredients (except soda water) directly in a highball glass. Add ice and gently stir to combine. Top with soda water and garnish with a curled coconut flesh string for an elegant finish.
5. Voodoo Voltage
Ingredients
- Teeling Whiskey – 45ml
- Pineapple-Passionfruit Mix – 50ml
- Lime – 10ml
- Chilli tincture – 1 Dash
- Ginger Beer – Top Up
- Pineapple Fronds for Garnish
Method:
To prepare the pineapple–passionfruit mix, combine 3L of fresh pineapple juice, 1L of Diraa passionfruit purée, and 500g of sugar. Blend the mixture thoroughly until smooth, then fine-strain it.
6. Cursed Sunset
Ingredients
- Bacardi Anejo Cuatro – 50ml
- Orange-Vanilla Cordial – 25ml
- Tonic top – Top Up
- Orange bitters – 2 dashes
- Orange Slice for Garnish
Method:
To prepare the clarified orange–vanilla cordial, combine 2 L of fresh orange juice, 1kg sugar, 2 vanilla pods, and 15g citric acid. Add 500ml skim milk for clarification, then fine-strain for a smooth, aromatic cordial.
7. Moonlit Whisper
Ingredients
- Bacardi Anejo Cuatro – 50ml
- Jasmine-Chamomile Syrup – 15ml
- Lime – 10ml
- Orange Blossom – 2 to 3 drops
- Soda – TopUp
- Edible Flower for Garnish
Method:
To prepare the jasmine–chamomile syrup, steep 10 chamomile tea bags and 5g dried jasmine in 1 L hot water for 15 minutes. Strain, then dissolve 1.2kg of sugar to finish.
8. Wicked Obsidian
Ingredients
- Teeling Whiskey – 60ml
- Black Sugar Syrup – 10ml
- Angostura – 2 dashes
- Orange Bitters – 1 Dash
- Charred Orange Wedge for Garnish
Method:
To make the black sugar syrup, combine 1kg demerara sugar and 800ml water, then simmer until thickened. Stir in 1 tsp activated charcoal for color and depth.