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Makin' it with Maren: Mixology Made Easy. A Cocktail Blog.

Black Light: A Halloween Cocktail (recipe).

By: Maren Swanson • October 25th, 2019
Black Light: A Halloween Cocktail.

Did anyone else have a black light in their room back in college? They were especially fun around Halloween time. My college roommate and I threw a big party once and webbed our entire place with that fun, stretchy spider web stuff. When we turned on the black lights in the room, the webs really lit up and created a super spooky space. We knew how to go all out!

I stumbled upon a bulb-shaped glass the other day, and immediately was inspired to create a cocktail recipe that also looked like a black light for my upcoming Halloween party. I wanted it LIT! This Black Light Cocktail had to be a purple-pink in color and light up in order to really achieve the effect I wanted. I eventually found some pink ice cubes on Amazon that were perfect for this drink.

Empress Gin

By combining indigo-colored Empress Gin, liqueur de violettes, lemon juice and a butterfly pea-lavender syrup, I was able to get that purple-pink I wanted. This drink would also look amazing in a clear Halloween punch bowl served at your next Halloween party. Guests would really get a kick out of this fun, illuminated libation.

I hope you get a chance to make this black light cocktail. Not only is it beautiful, but it is so delicious as well. Happy Halloween!

Black Light Cocktail

Black Light Cocktail

(makes 1 drink)


  • 1 & 1/2 oz rum
  • 1 1/2 oz Empress Gin
  • 3/4 oz Liqueur de Violettes
  • 1/2 oz butterfly pea-lavender syrup
  • 3/4 oz lemon juice
  • lavender bitters
  • ice

  • Garnish:
  • party ice cubes

  • butterfly pea-lavender syrup

  • 1 cup water
  • 1 cup sugar
  • 1 teaspoon butterfly pea powder
  • 1/4 cup culinary lavender flowers
  • Bring water, sugar, butterfly pea powder and lavender buds to a very low simmer for about 5 minutes. Turn off heat steep/cool for up to 2 hours (for more intense lavender flavor). Strain out lavender buds and keep in an air-tight container for up 1-2 weeks in the fridge.


    Layer ingredients in a cocktail shaker with ice. Shake vigourously until tin turns frosty cold. Strain into a glass with pink ice cubes.

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