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Drink or Treat? Halloween Cocktails, Both Good and Bad.

Not that anyone needs and excuse to party on Halloween, but when it falls on a Saturday, as it does this year, I can sense trouble. Pretty much every bar is going to be revving up its party atmosphere this weekend, so there's no need to list them all.

But all manner of Halloween cocktail suggestions have been landing in my inbox over the last week or so, so I thought I share a few of them with you--both the tasty-sounding and the gruesome.

Michael Mina is touting some elegant Halloween cocktails at Clock Bar, so if you're downtown you might want to stop in for a Zombie (rum, passion fruit, pineapple, lemon and lime) or Corpse Reviver (gin, Cointreau, Lillet, lemon and absinthe).

The Sherry Council of America sent an email for some sherry cocktails for this Saturday, including the delicious sounding The Masked Matador (Macallan 12, Dry Sack Sherry, Aperol, bitters) from Bourbon & Branch's Joel Baker. Another cocktail they suggest I'm not so sure about: The Ichabod Flip (oloroso sherry, pumpkin purée, cinnamon syrup, allspice dram and a whole egg).

The Sobieski Vodka brand gets a trick, no treat, for sending the cheesiest cocktails—silly sounding names and silly sounding recipes. Here's a selection: Kandy Corn (Sobieski vanilla vodka +honey); So-Boo-Ski (vodka + blackberry liqueur).

Back in the realm of good taste,  Camper of the Alcademics blog has noted a couple of pumpkin cocktails that will be hitting SF bars this week. Brandon Clements of Spruce will have the cleverly named Drunken Pumpkin (pumpkin brandy, cream liqueur, and eggnong) and Erick Castro of the Rickhouse has his Pumpkin Pie (cognac, lemon juice, egg white and pumpkin butter). Go here for recipes and details.

And, finally, here's a silly video of me suggesting wines that might pair with common Halloween candies. Let's just say there's not a whole lot of great pairings out there.