Halloween Bloody Mary (with Edible Decorations!)

Halloween bloody mary topped with festive spooky food decorations.

Halloween Bloody Mary (with Edible Decorations!)

This Halloween Bloody Mary is filled with smoky, savory spice. It's made with a homemade bloody mary mix and 5 edible garnishes for the most festive Halloween drink. Most of the toppings 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!

Course Drinks

Cuisine American

Diet Gluten Free, Low Salt

Prep Time 30

Total Time 30

Servings drinks

Calories 427kcal

Author Alana Lieberman

Cost $15

Equipment

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