The cocktails – Hobgoblin Beer Vermouth and Hobgoblin Rum & Malt – were created with London bar Sager + Wild, in Hackney, and will be available solely from the outlet until Sunday 6 November.
Ant-filled ice cubes are place in the cocktails once they have been mixed, which release the insects into the liquid as they melt.
Vermouth on the up
Joanne Wyke, Hobgoblin senior brand manager at Marston’s, said: “Vermouth is on the up, and to base a Vermouth on a characterful, well-hopped beer like Hobgoblin Gold, rather than on wine, seemed excitingly logical.”
The beer vermouth is made with Hobgoblin’s Gold mixed with grapefruit, pink peppercorns, bay leaves, white tea, wormwood and strawberry.
The rum and malt cocktail features Hobgoblin’s Legendary Ruby Beer mixed with dark rum, a whole egg, vanilla syrup and cream and a coat of grated nutmeg.
Sager + Wilde bar director Marcis Dzelzainis said: “Dark Rum seemed such a natural, harmonious addition to it.
“By re-boiling the beer to create a 33% reduction, the concentrated beer creates an amazing base for the rum and spices.”
Kentish brewer Shepherd Neame launched Halloween-themed Spooks Ale, which contains fresh pumpkins, in cask earlier this year.
Nearly one in four 18 to 24-year-olds plan to celebrate Halloween in a pub, according to the Green King Leisure Spend Tracker.
Two thirds of young adults intended to spend the same, or more, money than they did last year.