Ghost Cocktail – Spooky Halloween-Themed Drink Recipe

There’s something quietly satisfying about pouring a chilled glass of this ghost cocktail. The citrus lifts first. Then the elderflower comes through with just enough sweetness. A pale layer of foam rises to the top, soft and still, ready to hold a floating ghost.

This drink mixes quickly and stands out among Halloween-themed cocktail drinks for its light body and playful garnish. Some call it a drunk ghost cocktail or drunken ghost drink. Others add it to their list of ghost-themed party drinks without ever asking what’s in it.

You’ll find it pairs well with other Halloween party drinks or stands alone with nothing more than a good coupe glass and a small dessert. Among white Halloween drinks, this one holds its shape and earns its spot with a balance of texture and taste.

Why This Ghost Drink Belongs on Your Halloween Menu

I’ve tested a lot of Halloween cocktail ideas. Most either go too far into sugar territory or lose all subtlety with overdone garnishes.

This ghost drink avoids both extremes. It’s citrusy with elderflower depth, and the egg white (optional, but highly recommended) gives the surface enough structure to hold your ghost without sinking.

This drink often gets called by different names. Drunk ghost drink, drunk ghost cocktail, or even drunken ghost cocktail. But it’s always a conversation starter.

Especially when served next to Halloween jello shots or Rice Krispie Brains, it brings just the right amount of mischief.

There’s one important note I’ve made in my personal cocktail log.

Coupe glasses do better than martini glasses. That wider bowl supports the edible ghost more evenly. It’s a small choice, but one that makes a noticeable difference.

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Ingredients That Make This Ghost-Themed Party Drink Work

The spirit base matters. I prefer vodka, but gin adds a more botanical note that pairs well with elderflower.

I’ve tried both, and the gin version feels more delicate. Ideal if your crowd likes floral finishes. The vodka version hits cleaner and allows the lemon to brighten up the sip more clearly.

Elderflower liqueur brings balance. Its softness rounds out the lemon juice and sweetens without needing much sugar.

Use fresh lemon juice, not bottled. That brightness cuts through and lifts the drink.

Simple syrup smooths it all together. The egg white, if used, adds texture. It gives the drink body and creates a foam that holds your edible ghost. Whipped cream, meringue, or marshmallow all work without melting too quickly.

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How To Shake It So It Holds Its Shape

Shake without ice first.

This step helps emulsify the egg white into the drink. You’re aiming for froth before the chill hits.

A 10-second dry shake usually does the job. I use both hands and tilt the shaker slightly for better flow.

Add ice and shake again.

This is where the cold seals the froth. You want to feel the outside of the shaker turn frosty.

Once it does, strain into your chilled coupe glass.

Pour with intention. The foam layer should rest evenly at the top, not bubble over. If it looks too flat, your egg white didn’t blend fully.

Drop the edible ghost on top gently. It’s light enough to float. With that foamy layer beneath, it stays upright for longer than you’d think.

If you want ideas for the ghost topper, I’ve got you covered. Marshmallow ghosts hold their shape well. I also like to pipe whipped cream into ghost shapes, freeze them, and gently place them on top. For longer events, a baked meringue ghost works best.

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One Ingredient Choice That Matters More Than It Seems

I’ve made this drink with both fresh lemon juice and bottled juice during rushed prep.

The bottled version dulls the drink. The lemon note tastes flatter, and the elderflower liqueur loses its charm.

That fresh juice pulls the citrus through, especially when paired with the richness of the egg white. It keeps everything balanced.

If you’re choosing between skipping the egg white or skipping fresh lemon, always keep the lemon.

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How To Serve It So the Ghost Stays Put

Serve it immediately after adding the topper. The foam begins to settle after about 10 minutes.

If you’re prepping for a party, shake the drink in advance, refrigerate, and only add the ghost right before serving.

Keep the toppers chilled or frozen on parchment in a flat container. That way, they hold their shape and don’t sink from the heat of the room.

Pair this drink with other Halloween party drinks for variety. Or serve it solo with a small dessert like Rice Krispie Brainsfor full visual effect.

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Make It Personal for Guests

One of my favorite moments during Halloween parties is watching guests discover that the ghost on top is edible.

I’ve seen people gently poke it, sip around it, or just laugh and stir it in. It gives the drink life. And for hosts, it’s the little things that get remembered.

You can even prep a tray of ghosts in advance and let guests add their own. It’s a small interactive moment. But it sticks with people.

If you’re already making edible blood for another recipe, a single drop on the ghost’s side gives it a spooky streak without overpowering the drink.

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Save This Drink For Your Halloween Boards

Save this Ghost in a Glass cocktail to your Halloween Pinterest board so you don’t forget it next party season.

And if you try it, I’d love to know what kind of ghost you used. Share your twist in the comments. Or ask any questions if something needs clarity.

Let’s keep the ideas flowing.