The Graveyard Daiquiri: Perfect For Halloween Horror Nights

Inspired by the spirit of the season: dark, velvety, and wickedly smooth.

A classic daiquiri that’s crawled its way out of the crypt with a sinister twist. This isn’t your sunny beach drink — it’s the undead version: rich, moody, and kissed by smoke and spice.

The Graveyard Daiquiri

This cocktail feels like the undead cousin of the traditional daiquiri — smooth, complex, and a little unsettling

Print Recipe Pin Recipe

Equipment

Shaker
Jigger (or measuring spoons)
Strainer
Coupe or Nick and Nora glass
Bar Spoon

Ingredients

2 ounces Dark Rum aged or blackstrap preferred
3/4 ounce Fresh lime juice
1/2 ounce Demerara syrup (or simple syrup if you must)
14 ounce Creme de cassis (for that blood from the earth richness)
2 dashes Angostura bitters
1/4 ounce Mezcal Option for a smoky twist

Instructions

Add rum, lime juice, demerara syrup, crème de cassis, bitters, and mezcal (if using) into a shaker with ice.
Shake vigorously — like you’re waking the dead.
Strain into a chilled coupe or Nick & Nora glass.
Garnish with your eerie touch: dusted lime or “grave mint.”
Serve immediately… before it returns to the earth.

Notes

Why It Works

The Graveyard Daiquiri is a perfect resurrection of a classic — familiar yet shadowed by darkness. The dark rum gives a deep molasses base, the crème de cassis bleeds through with blackcurrant sweetness, and demerara syrup adds warmth. A whiff of mezcal or smoke lingers like the last breath of the departed.

This cocktail feels like the undead cousin of the traditional daiquiri — smooth, complex, and a little unsettling. It’s what you’d sip in a candlelit mausoleum, pondering your past lives.

Pro Tips & Variations

Too dark? Sub the cassis for blackberry liqueur — it lightens the flavor without losing the color.
Want extra terror? Float a single drop of absinthe on top for a haunting aroma.
Mocktail version: Use black tea, lime juice, and blackberry syrup with a touch of soda.