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SVEDKA Orange Scream Pop Ingredients: 2 parts SVEDKA Orange Cream Pop ½ part Heavy Cream ¼ part Vanilla Syrup Float Grenadine Garnish with Candy Corn Directions: Combine all the ingredients in cocktail shaker over ice. Shake and strain into a martini glass. Garnish the cocktail with candy corn. To make the vanilla syrup, de-seed one vanilla pod and cut it into quarters. Steep in one cup of hot water, turn off the heat, and add one cup of granulated sugar. Store covered for 24 hours and then strain into a container.
Ashes to Ashes, created by H. Joseph Ehrmann at Elixir, San Francisco Ingredients: 1 ½ oz. Espolón Tequila Reposado ½ oz. Pedro Ximenez Sherry 1 oz. Lemon Juice 1 tsp. Sweetened Cocoa Mix ¼ oz. Agave Nectar 1 Pinch Ground Cinnamon Directions: Put all your ingredients in a mixing glass and fill with ice. Cover and shake well for 10 seconds. Strain up into a cocktail glass. Garnish the cocktail with cinnamon dust.
Beetle Juice Ingredients: 1 ½ parts Courvoisier Rosé ½ parts DeKuyper Crème de Cassis Orange Juice Directions: Build the cocktail in an ice-filled highball glass. Garnish it with a lime squeeze.
Basil Hayden's Bloody Delight, created by Charles Joly in Chicago IL Ingredients: 1 ½ parts Basil Hayden's® Bourbon ¾ parts Ginger Liqueur ¾ parts Fresh Lemon Juice ¼ part Agave Nectar ½ part Tart Cherry Concentrate Directions: Drizzle the cherry concentrate around the inside of a martini glass, letting it slowly drip down the sides. Next, combine the remaining ingredients in a cocktail shaker and shake with ice. Strain it into the cherry concentrate lined glass, squeeze orange zest oil on top of cocktail, and garnish with orange zest.
The Flying Witch Margarita Ingredients: 1 ½ oz. Avión Silver 1 ¾ oz. Pomegranate Juice ¾ oz. Orange Liqueur ¾ oz. Sour Mix (2:1 Lime and Simple Syrup) Directions: Combine all the ingredients in a shaker with ice and shake vigorously. Strain it into a chilled cocktail glass and garnish the cocktail with a lime twist.
Cruzan Haunted Cinn Ingredients: 1 ½ parts Cruzan Velvet Cinn 1 parts Cruzan Aged Dark Rum ½ parts DeKuyper Blood Orange Liqueur Float DeKuyper Hot Damn! Liqueur Flamed Orange Zest Directions: Combine the Cruzan Velvet Cinn, Cruzan Aged Dark Rum, and Blood Orange Liqueur in a tumbler over ice and stir for 15 seconds. Strain into a chilled martini glass. Float a small amount of DeKuyper Hot Damn! Liqueur on top. Finish with a flamed orange zest.
Eerie Elixir Ingredients: 1 oz. SKYY Infusions Blood Orange 1 oz. SKYY Infusions Moscato Grape ½ oz. Triple Sec ¼ oz. Creme de Cacao ¼ oz. Cassis Grenadine and Rimming Sugar for Garnish Directions: Run rim of beaker through grenadine and then through sugar. Shake all the ingredients except cassis. Pour the mixture into beaker and pour cassis through the drink so it layers on the bottom of the glass.
GM Raspberry Peach Jolly Rancher, created by mixologist George Carney Ingredients: 2 oz. Grand Marnier Raspberry Peach 1 oz. Peach Liqueur Splash of Cranberry Juice Directions: Combine all the ingredients in a shaker and shake. Strain the mixture into a cocktail glass and serve.
Candy Corn Martini from Haven Rooftop Ingredients: ½ oz. Simple syrup 2 oz. Vodka Vanilla 1 oz. Grape Fruit juice ½ oz. Orange Juice Splash of Bitters Garnished with Candy Corn
Zombie Slime Shooters, created by celebrity caterer and Lenox Home Entertaining expert Andrea Correale of Elegant Affairs Ingredients: 1 oz. Vodka 1 oz. Peach Schnapps 1 oz. DeKuyper Sour Apple Pucker Schnapps 1 oz. Coconut Rum 1 oz. Sweet and Sour Mix Ingredients to Make the Blood Slime: 3 Tablespoons Corn Starch ½ Teaspoon Red Food Coloring Directions: Mix 3 tablespoons of corn syrup with ¼ teaspoon of red food coloring. Dip the rim of each cocktail glass into the mixture and slowly spin the glass to coat it. Turn the glass upright and the blood will begin to drip slightly. Pour all ingredients into a cocktail shaker half-filled with ice cubes. Shake well and pour over ice cubes.
Hocus Pocus Punch Ingredients: 1 bottle Skinnygirl Sangria 1 Blood Orange, Sliced Into Wedges 1 Red Apple, Halved and Thinly Sliced Directions: Combine all the ingredients into a large pitcher and add ice. Chill for at least 30 minutes to set. This recipe makes for six.
Hornitos Not Just Any Potion Ingredients: 1 ½ parts Hornitos Plata Tequila 2 parts Lime Juice 1 part Simple Syrup ½ part Raspberry Puree 1 part Vanilla Liqueur Directions: Shake and pour the ingredients into a cocktail glass, half-rimmed with a thick layer of black lava salt. Garnish with 2 to 3 chocolate or salt covered raspberries.
Monster Martini Ingredients: 1 part UV Apple 1 part Sour Mix Directions: Shake with ice and strain the cocktail into a martini glass with a cinnamon rim.
Orange Pomegranate hint Ingredients: ½ oz. Vodka 1 oz. Grand Marnier 2 oz. Fresh Orange Juice 1 oz. Pomegranate-Tangerine hint Directions: Combine all the ingredients in a cocktail-shaker and shake well. Pour it over ice in a tumbler and top with orange zest.
Mint Spook Ingredients: 3 oz. Owl's Brew Morgan-ade tea, brewed Can be substituted with Lemon Verbena and Peppermint tea 1 oz. Captain Morgan Original Spiced Rum 1 tbsp. agave (or sweetener of choice) ½ oz. Lemon juice ½ oz. Lime juice Directions: Brew two teaspoons of tea (or two tea bags) in 6-8 ounces of water for four minutes and flash-chill. Combine 3 oz. of the brewed tea with 1 oz. Captain Morgan Original Spiced Rum, lemon juice, and lime juice and sweeten with agave or a sweetener of your choice. Serve over ice in a rocks glass and garnish with fresh mint.
Chicago's Lush Wine & Spirits: The Pumpkin Splash Ingredients: 2 oz. Chase Vodka ¼ oz. fresh lime juice 1 oz. pumpkin puree 1 oz. Koval Ginger Liqueur Splash of Fentiman's Ginger Beer Ginger piece garnish
SMIRNOFF Smashing Pumpkin Ingredients: 1 ½ oz. SMIRNOFF Cinna-Sugar Twist 3 oz. Pumpkin Purée 2 ½ Coconut Water Directions: Place pumpkin purée and Smirnoff Cinna-Sugar Twist in a shaker with ice. Shake and strain into a rocks glass and top with coconut water.