New Recipes for Creepy Cocktails from BACARDÍ to Set Your Spirits Free this Halloween
With fall just around the corner and Halloween on the horizon, BACARDÍ has a new selection of creepy cocktails to liberate your spirits this year!
Made for ghouls and goblins alike, you can’t go wrong with any of these BACARDÍ cocktails made with a selection of BACARDÍ flavored rums and BACARDÍ Superior white rum. Each of BACARDÍ’s new Halloween cocktails are inspired by tricks and treats, including haunts like The Goblin, Blood Moon and Tropical Ghost – or the Cookie Crusher shot, which is sure to satisfy your sweet tooth.
Also new this year is a limited-edition haunted rum bottle hitting liquor store shelves October 1st, as BACARDÍ Superior is joining in on the Halloween fun by dressing up as a glow in the dark jack-o-lantern. The perfect party favor or pregame décor, you’ll be serving spirited cocktails all month long.
Get ahead of the Hallo-Weekend planning and curate your cocktail menu early with one of these ghoulishly good cocktails from BACARDÍ!
Fine these spooky good recipes below:
· 2 parts BACARDÍ Superior Rum
· 1 part Monin Blood Orange Syrup
· 1 part Fresh Lime Juice
· Ginger Beer
Method: Shake all ingredients, except ginger beer, with ice and strain into glass. Top with ginger beer and garnish with vampire teeth.
· 1.5 parts BACARDÍ Superior Rum
· 0.5 part Midori Liqueur
· 0.5 part Reàl Coco
· 0.5 part Fresh Lime Juice
· 2 parts Dole Pineapple Juice
Method: Shake all ingredients with ice and strain into a coupe or martini glass. Garnish with bat or ghost gummies.
· 1 part BACARDÍ Limón Flavored Rum
· 0.5 part Finest Call Piña Colada Mix
· 2 parts Ginger Beer
· 1-3 dashes Bittermans Hellfire Bitters
Method: Build ingredients in a highball glass over ice and stir to incorporate. Garnish with two blueberry-stuffed lychee fruit.
· 1 bottle BACARDÍ Coconut Flavored Rum
· 12-13 Chocolate Crème Cookies
Method: Pour a bottle of BACARDÍ Coconut Flavored Rum into a large bowl and add 12-13 crushed chocolate crème cookies. Allow to infuse for 3 hours. Strain infusion with a cheesecloth, funnel back into the bottle and chill. Serve chilled liquid in a shot glass.