A Spooky, Spicy Halloween Cocktail

posted in: Cocktails, Halloween, Holidays

red rum spooky halloween cocktailHey! My spooky Halloween cocktail, Red Rum, is featured in the current issue of BUST Magazine. You know it: It’s the one with Sarah Silverman on the cover. And even though I probably shouldn’t, I’m sharing it here because I’m a fucking nice person, and you know, content, SEO, yadda-yadda, blah-blah-blah. Plus, I wanted you to get a good look at that bitters murder scene I created.

Anyway, whether you’re hosting a haunted get-together or just want something boozy to sip while you avoid the neighborhood kids and watch scary movies alone in the dark, you should most definitely treat yourself to a Red Rum or two on Halloween. A spicier take on a classic Dark and Stormy, it’s made with spiced rum and ginger beer, but instead of the traditional lime wedge, it’s garnished with a round orange slice and a clove (to resemble a pumpkin, of course). For a frightening finishing touch, it gets doused with blood (er, Peychaud’s Bitters).

It’s a little spooky, pretty spicy, and balanced enough to be your go-to drink this fall. And I know I’m just giving you this entire amazing recipe for free, but you should still totally pick up the current issue of BUST to support independent feminist publishing and give cool chicks (cats? thirty-something tattooed moms?) like me something fun to read. I wrote for BUST, like, a decade ago, so I’m all kinds of excited to have one of my recipes grace its pages again.

red rum spooky halloween cocktail

Red Rum

Makes 2 cocktails


1 orange
Peychaud’s Bitters
4 ounces dark, spiced rum
Ginger beer
2 whole cloves


Cut two round slices out of the orange that are slightly smaller than the rim of your stemless wine glasses and set aside. Add a single squeeze of orange juice to the bottom of each glass along with a quick dash of bitters. Add two ounces of rum to each glass, followed by a handful of ice. Fill the glasses almost to the top with ice-cold ginger beer, and stir gently. Put the pointy end of one clove into the center of each orange slice, then gently place a slice, clove side up, on the top of each cocktail. Just before serving, generously douse the orange slices with more bitters.

A note on the ginger beer: Be sure to use a flavorful one, and definitely don’t try to substitute ginger ale — otherwise you’ll end up with some watered-down shit that doesn’t taste very fun or festive.

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