Mezcalloween 2025: Cocktail Recipes

As October comes to a close, a trifecta of celebrations calls for more than just tricks and treats—check out these cocktail recipes from Winebow's Spirits Specialists in honor of the season.

Download Mezcalloween Recipe Booklet

The Day After the Day of the Dead By Jayce McConnell, SC/GA

Ingredients:

• ¾ oz Peloton de la Muerte Mezcal

• ¾ oz Chile-infused Greenbar Orange Liqueur*

• ¾ oz Comoz Blanc Vermouth

• ¾ oz Lemon Juice

• 5 drops Bittercube Disco Inferno Bitters

Directions:

1. Combine all ingredients, except bitters, in a cocktail shaker. Add ice and shake until very cold.

2. Strain into a chilled coupe.

3. Garnish with drops of bitters and a grapefruit twist.

*Add 1 hefty tablespoon of chile flakes to a bottle of the orange liqueur. Let sit for at least a half hour, depending on desired level of spice. Strain and re-bottle.

Casa de Diablo By Katie Campbell, WA

Ingredients:

• 1½ oz Mina Real Espadin Mezcal

• ½ oz Gabriel Boudier Crème de Cassis

• ¼ oz Greenbar Ginger Liqueur

• ¾ oz Fresh Lime Juice

• Barspoon Vallet Amaro Angostura

• Mint for Garnish

Directions:

1. Shake all ingredients with ice.

2. Strain and pour over fresh ice in a ghoulish vessel.

Bandito By Matt Turner, GA

Ingredients:

• ¾ oz Del Maguey Vida Puebla Mezcal

• ¾ oz St. George Green Chile Vodka

• ¾ oz Massenez Liqueur de Mangue

• ¾ oz Lime Juice • ¼ oz Agave

Directions:

1. Shake ingredients with basil.

2. Serve on the rocks in a Collins glass.

3. Garnish with lime wheel and basil leaf.

Monster Mash By Dan Searing, DC/MD

Ingredients:

• 1½ oz Peloton de la Muerte Mezcal

• ½ Lime, Quartered

• 2 Orange Wedges

• 2 Red Grapes

• ¼ oz Simple Syrup (1:1)

Directions:

1. Muddle fruit in a shaker tin, then add mezcal and syrup.

2. Shake with ice and pour all contents into a tumbler.*

3. Add seasonal garnish, such as an orange peel jack o’lantern or skull pick with fruit.

*You may also build in the glass and add crushed or pebble ice.

Download Free 2025 Recipe Booklet