While Halloween might feel like a holiday just for kids, I am here to assure you it's not! Guaranteed to bring a smile to adults this Halloween season, this Halloween Bloody Mary is a spooky and delightfully over-the-top cocktail that turns Halloween into an adult-friendly holiday too.
This festive drink is made with a homemade, smoky bloody mary mix, then topped with Halloween-inspired edible decorations, like: celery mummies, cheesestick witch fingers, cheese bats, cucumber ghosts, and green olive eyes. You won't be able to stop eating (or looking at!) these creepy and whimsical additions!
This Halloween Bloody Mary is bold, eye-catching, and filled with the perfect amount of savory spice! After much testing, I found the best combo of tomato juice, Worcestershire sauce, vodka, hot sauce, and horseradish to make a zesty and complex drink that doesn't hold back on flavor.
And, my secret ingredient? Smoke paprika! It gives the drink a slightly smoky taste that serves dual purpose: added flavor AND also "smoky cauldron" Halloween vibes.
The bold flavors of the drink pair perfectly with the mild-flavored edible garnishes. Although there are quite a few, most only require 1 to 2 ingredients and truly take this Bloody Mary from a simple breakfast cocktail to a must-make Halloween cocktail for all of your October parties and festivities.
Testing the flavor was incredibly important, but so was nailing the texture! I had to make sure the homemade mix wasn't going to end up too thick or too thin. I found that a high-quality tomato juice with minimal other ingredients is key. Then, you can remain in full control of all flavors and textures. And if you hate a watered-down Bloody Mary, skip the traditional cocktail shaker shake, instead just turn the shaker upside down to mix the drink together without melting the ice.
While Bloody Marys are reserved for those over 21 (unless you leave out the vodka!), the good news is that the fun garnishes can be shared with everybody! Pair them with these buttery Jack O Lantern Pizza Rolls, Mummy Meatloaf, and 30-minute Halloween Candy Bark for a perfect Halloween-themed meal!
If you can't already tell, I REALLY love simple, yet festive holiday-themed foods. Recipes, like these Christmas Pretzels, Heart Shaped Rice Krispie Treats, and Red, White, and Blue Sangria are other great holiday creations that you can enjoy during other festive occasions throughout the year. (Or just serve these Bloody Marys with your own creative holiday spins!)
Ingredients
Instructions
- Step 1: Make the eyes: Add 6 green olives onto two long toothpicks with the pimento peppers all facing the same direction. Set aside.
- Step 2: Make the bats: Cut bats out of the thick sliced cheese using the bat cookie cutter. Set aside.
- Step 3: Make the ghosts: Cut cucumber on a long diagonal bias. Use a chopstick to poke holes in the cucumber for the eyes and mouth of a ghost. Set aside.
- Step 4: Make the witch’s fingers: Wrap each cheese stick in a piece of prosciutto.
- Step 5: Use a small amount of cream cheese at the top of each prosciutto wrapped cheese stick to adhere one sliced almond. This should make it look like a fingernail. Set aside.
- Step 6: Make the celery mummies: Cut celery into two long stalks. Spoon cream cheese into each of the top halves of the celery. Use shredded mozzarella to form the “mummy’s wraps.” Criss cross pieces to make it look more realistic.
⭐️ Quick Tip! Depending on the size of your drinking glasses, make sure to cut the celery long enough so that the bottom half can be submerged in the bloody mary, while the top half has enough space to add the ingredients for the mummy decor.
- Step 7: Place 2 candy eyes onto the cream cheese at the top of each piece of celery. Use any additional mozzarella above the eyes for wrappings on the mummy’s head. Set aside.
- Step 8: In a shallow dish, add agave. In another shallow dish, add tajin and a few dashes of smoked paprika. Cover the rim of your glasses by inverting one glass into the agave and then placing it on the dish with the tajin.
- Step 9: In a large cocktail shaker, add all bloody mary ingredients. Place the lid on the shaker. Flip shaker upside down to distribute all ingredients and blend them together.
- Step 10: Add ice into the tajin-covered glasses. Strain bloody mary into each glass.
- Step 11: Garnish each bloody mary with a celery mummy, cheese witch finger, cucumber ghost, cheese bat, and olive eyes.
My Top Tips!
⭐️ You can make extra spooky toppings and serve them as appetizers! Or, make a Bloody Mary bar by setting out a large batch of homemade Bloody Mary mix and serving the toppings separately on the side.
⭐️ I recommend using a thicker snacking cheese for the bats as it will sit better in a drink than a thin sliced sandwich-type cheese.
Related Recipes
Looking for more Halloween recipes? Try these:
Share your cooking with me! If you make this recipe, I'd love to know. Leave a comment with a rating at the bottom of this page!
Halloween Bloody Mary (with Edible Decorations!)
Equipment
- drinking glasses
Ingredients
For the Olive Eyes
- 12 green olives stuffed with pimento peppers
- 2 small skewers
For the Cheese Bats
- 2 thick cheese slices
- bat-shaped cookie cutter
For the Cucumber Ghosts
- ½ an english cucumber
- chopstick
For the Cheesestick Witch's Fingers
- 2 cheese sticks
- 2 slices prosciutto
- 2 sliced almonds
- ½ teaspoon whipped cream cheese
For the Celery Mummies
- 2 long celery ribs
- 3 tablespoons whipped cream cheese
- 2 tablespoons shredded mozzarella
- 4 small candy eyes
For the Bloody Mary
- 8 ounces tomato juice
- 3 ounces vodka
- 2 to 4 dashes tabasco sauce
- ¾ ounce pickle juice
- ½ ounce worcestershire sauce
- ½ teaspoon jarred horseradish
- ¼ teaspoon celery salt
- ¼ teaspoon smoked paprika, plus extra for the rim
- Agave, for the rim
- Tajin, for the rim
Instructions
- Make the eyes: Add 6 green olives onto two long toothpicks with the pimento peppers all facing the same direction. Set aside.
- Make the bats: Cut bats out of the thick sliced cheese using the bat cookie cutter. Set aside.
- Make the ghosts: Cut cucumber on a long diagonal bias. Use a chopstick to poke holes in the cucumber for the eyes and mouth of a ghost. Set aside.
- Make the witch’s fingers: Wrap each cheese stick in a piece of prosciutto. You may want to cut the prosciutto in half to wrap around both the top and bottom half of the cheese stick.
- Use a small amount of cream cheese at the top of each prosciutto wrapped cheese stick to adhere one sliced almond. This should make it look like a fingernail. Set aside.
- Make the celery mummies: Cut celery into two long stalks. Spoon about 1 ½ tablespoons of cream cheese into each of the top halves of the celery. Use 1 tablespoon shredded mozzarella to form the “mummy’s wraps” on each cream cheese covered part of the celery. Criss cross pieces to make it look more realistic.
- Place 2 candy eyes onto the cream cheese at the top of each piece of celery. Use any additional mozzarella above the eyes for wrappings on the mummy’s head. Set aside.
- Add tajin to the glasses: In a shallow dish, add some agave. In another shallow dish, add some tajin and a few dashes of smoked paprika. Use your hands to stir the two together. Cover the rim of your glasses by inverting one glass at a time into the agave, swirling it around and then placing it on the dish with the tajin. Swirl again until the agave is coated in the spices.
- Make the bloody mary: In a large cocktail shaker, add all bloody mary ingredients, besides agave and tajin. Place the lid on the shaker. Flip shaker upside down to distribute all ingredients and blend them together. Do not shake. Shaking will water down the tomato juice.
- Add ice into the tajin-covered glasses. Strain bloody mary into each glass.
- Garnish each bloody mary with a celery mummy, cheese witch finger, cucumber ghost, cheese bat, and olive eyes.
Notes
- You can make extra spooky toppings and serve them as appetizers! Or, make a Bloody Mary bar by setting out a large batch of Bloody Mary mix and serving the toppings separately.
- I recommend using a thicker snacking cheese for the bats as it will sit better in a drink than a thin sliced sandwich-type cheese.
Nutrition
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