A ghost cocktail is a pale vodka sour made with elderflower liqueur, fresh lemon juice, simple syrup and an optional egg white, shaken until foamy and topped with a floating edible ghost. One shaker of 2 oz vodka, 1 oz elderflower liqueur, 1 oz lemon juice and ¾ oz simple syrup makes 2 small coupes in about 10 minutes, plus whatever time your ghost toppers need.
Lemon comes first when you sip, then the soft, floral sweetness of the elderflower. The egg white is what makes it a ghost drink and not just a sour: it builds a thick white layer on top, and that layer is the floor your ghost stands on.
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- Spirit: 2 oz vodka, or gin for a more botanical drink
- Liqueur: 1 oz elderflower liqueur, such as St-Germain
- Sour: 1 oz fresh lemon juice and ¾ oz simple syrup
- Foam: 1 egg white (optional, but the ghost floats far better with it)
- Ratio to remember: 2 parts spirit, 1 part elderflower, 1 part lemon, ¾ part syrup
- Makes: 2 small cocktails in coupe glasses
- Time: about 10 minutes to shake and pour; toppers are made ahead
Fresh Lemon and a Clean Egg White
Two ingredients decide how this drink turns out. The first is the lemon. Squeeze it fresh. I have made this with bottled juice during a rushed prep, and the lemon tasted flat and the elderflower got lost. If you have to choose between skipping the egg white and skipping fresh lemon, keep the lemon.
The second is the egg white. Separate it over a small bowl, never straight into the shaker. Even a streak of yolk or a greasy tin stops the white from foaming properly. Pasteurized egg whites from a carton work if you would rather not use raw egg, though they tend to give a thinner foam, so shake them a little longer.
Elderflower liqueur is already sweet, which is why the syrup stays at ¾ oz. If your lemons are mild, taste the base before shaking and drop the syrup closer to ½ oz.
Vodka or Gin Under the Ghost?
Both work, and they make two slightly different drinks. Vodka is the cleaner choice: it stays in the background, so the lemon reads brighter and the drink tastes like a frothy elderflower sour. Gin brings juniper and herbs that lean into the floral side of the elderflower, which makes the sip softer and more perfumed.
For a crowd that mostly drinks vodka sodas, go with vodka. If your guests like a gin sour or a French 75, the gin version will suit them better.
Dry Shake, Then Shake With Ice
Put the vodka, elderflower liqueur, lemon juice, syrup and egg white in the shaker with no ice. Seal it and shake hard for 10 seconds. This dry shake whips air into the white before anything gets cold, and you should hear the liquid go from a slosh to a muffled thud as it thickens.
Now add a big handful of ice and shake again for 15 to 20 seconds, until the outside of the shaker is frosty and almost too cold to hold. Strain into a chilled coupe through a fine mesh sieve, as in the photo. That double strain catches ice chips and stringy bits of white, so the foam settles smooth and flat. You want a white layer about a finger thick on top.
For an even thicker foam, flip the order: shake with ice first, strain the drink back into the empty shaker, then shake again without ice for 10 seconds. This reverse dry shake is the one to use for a heavy meringue ghost.
Three Ghost Toppers and How Long Each Lasts
- Marshmallow ghosts: pinch one end of a large marshmallow into a rounded head and dot two eyes with melted chocolate. They are the lightest option and float the longest, so they suit a drinks table where glasses sit for a while.
- Frozen whipped cream ghosts: pipe stiff, stabilized whipped cream into small ghost shapes on parchment, add the eyes, and freeze until solid, at least an hour. Keep them in the freezer until the moment the drink is poured. A soft cream ghost slumps and sinks within a minute.
- Meringue ghosts: pipe meringue into ghost shapes and bake low until crisp and dry, the same way you would make Christmas meringues. They can be made days ahead and kept in an airtight tin, which makes them the best choice for a long party.
Whichever you choose, set the ghost on the foam gently with your fingers or a spoon. Do not drop it from a height.
Why the Ghost Sinks
- No foam or a thin one: the white was skipped, had yolk in it, or the dry shake was too short. Use the reverse dry shake for the next round.
- The ghost was too soft: whipped cream that is not frozen solid melts into the drink. Go back to the freezer, or switch to meringue.
- The glass was warm: foam settles faster in a room temperature glass. Chill coupes in the freezer for 10 minutes before pouring.
- A narrow martini glass: the small surface gives the ghost little to stand on. A coupe has a wider bowl and holds it much better.
- The drink sat too long: the foam starts to settle after about 10 minutes, so top each glass right before it is handed over.
Batching the Base Before Guests Arrive
Do not shake the drinks ahead and refrigerate them. The foam collapses, and the ghost will have nothing to sit on. Batch the base instead.
A few hours before the party, stir together the vodka, elderflower liqueur, fresh lemon juice and syrup in a jar, using the same 2 : 1 : 1 : ¾ ratio, and keep it in the fridge. Fresh lemon juice tastes best the day it is squeezed, so do this on the day. When it is time to serve, pour 4¾ oz of the base into the shaker with one egg white, then dry shake and shake with ice as usual. Each round fills 2 coupes.
A tray of ghosts on the bar also lets guests top their own drinks. If you already have edible blood made for another recipe, one drop on the side of a meringue ghost gives it a spooky streak without changing the taste.
Pouring It Next to the Other Spooky Drinks
A pale ghost cocktail looks best beside something dark or red. Set it out with a black magic martini or a blood drip margarita, or pick a few more from my Halloween cocktails roundup. For the food side, Halloween jello shots, Rice Krispie brains and ghost brownies keep the same theme on the table.
Drunk Ghost Drink Questions
Is a drunk ghost the same as a drunken ghost cocktail?
Yes, both names are used for pale Halloween cocktails topped with a ghost. This drunken ghost cocktail is a vodka and elderflower sour with an egg white foam and an edible ghost on top.
Can I make a ghost cocktail without egg white?
Yes. The flavor stays much the same, but the drink is less frothy, so use the lightest topper, a marshmallow ghost, and serve it right away.
Save this ghost in a glass cocktail to your Halloween board so it is there next October. If you try it, tell me in the comments which ghost you floated on top.
Ghost in a Glass Halloween Cocktail
This ghost cocktail is a pale, frothy vodka sour made with elderflower liqueur, fresh lemon juice, simple syrup and an optional egg white, topped with a floating edible ghost. One shaker makes 2 small coupe cocktails in about 10 minutes, with a white foam thick enough to hold a marshmallow, frozen whipped cream or meringue ghost. The egg white is shaken first without ice, then again with ice until the shaker frosts, which builds the foam the ghost sits on. Serve it as a drunken ghost cocktail at a Halloween party, next to jello shots and darker drinks, or make it with gin for a more floral sip. Batch the base a few hours ahead, but shake each round to order.
Ingredients
- 2 oz vodka (or gin for a botanical twist)
- 1 oz elderflower liqueur (such as St-Germain)
- 1 oz fresh lemon juice
- 0.75 oz simple syrup
- 1 egg white (optional, for frothy texture)
- Ice
- Edible ghost topper (see ghost-making instructions)
Instructions
- DRY SHAKE THE INGREDIENTS: Add vodka (or gin), elderflower liqueur, fresh lemon juice, simple syrup, and egg white (if using) to a cocktail shaker without ice. Shake vigorously for 10 seconds to incorporate and create a frothy base.
- SHAKE WITH ICE: Add a generous handful of ice to the shaker. Shake again for 15–20 seconds, or until the outside of the shaker feels cold and frosty to the touch.
- STRAIN AND POUR: Strain the cocktail into a chilled coupe glass or martini glass, ensuring a smooth pour to preserve the foam layer on top.
- ADD EDIBLE GHOST: Gently place your prepared edible ghost topper on the surface of the drink. It should float on the foam or rest just above the liquid.
- SERVE: Present immediately while the foam is fresh and the ghost is in place.
Notes
Ghost toppers: marshmallow ghosts are the lightest; whipped cream ghosts must be piped onto parchment and frozen solid; meringue ghosts can be baked days ahead and kept in an airtight tin.
Separate the egg white over a small bowl; a trace of yolk stops it foaming. Without egg white the drink is less frothy but still good; use a marshmallow ghost.
Chill the coupe for 10 minutes and double strain through a fine sieve for a smooth foam. A coupe holds the ghost better than a martini glass.
Make ahead: mix the vodka, elderflower liqueur, lemon juice and syrup up to a few hours ahead and refrigerate. Do not shake drinks in advance; shake each round with the egg white just before serving, because the foam settles after about 10 minutes.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 154Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 30mgCarbohydrates 14gFiber 0gSugar 12gProtein 2g
