by Robert Giles

These monster mixology recipes are perfect for your next spooky Halloween celebration!

INGREDIENTS

• ¾ oz. Absolut® Vanilla Vodka
• ½ oz. Crème de Cacao Light
• ½ oz. Butterscotch Schnapps
• 2 oz. orange juice
• 1 Tbsp. dark cocoa powder

DIRECTIONS

Prepare the rim of a Martini glass by rimming it in orange juice. Dust the rimmed glass with dark cocoa powder. Add about a half cup ice into a shaker. Add all the spirits and remaining orange juice. Shake and very carefully pour into the glass. Be careful not to spoil the cocoa dusted rim. Garnish with an orange peel twist and a few pieces of candy corn on a skewer.

Note: This cocktail is easy to prepare in larger batches, and is perfect at Halloween parties.

INGREDIENTS

• 1 oz. Pama Pomegranate Liqueur
• ½ oz. Ancho Reyes Chile Liqueur
• 2 ½ oz. Ilegal Mezcal Joven                           
• 4 dashes chocolate bitters
• pomegranate arils
• jalapeño slice

DIRECTIONS

Add all ingredients to a stirring glass with large scoop of ice. Stir vigorously and double strain through mesh strainer into a pre-chilled coup. Float a sliced pepper and garnish with pomegranate arils.

INGREDIENTS

• ¼ Tbsp. fresh rosemary leaf
• ¼ oz. simple syrup
• ½ oz. lime juice
• 1 ½ oz. fresh pineapple juice
• 2 oz. Citadelle Gin
• 1 oz. Faccia Brutto Centerbe
• Fever Tree Tonic Water
• Garnish: lime wedge

DIRECTIONS

Muddle the rosemary in simple syrup in bottom of shaker. Add lime juice, pineapple juice, gin, and Centerbe together in shaker. Fill with ice and shake vigorously. Pour into highball and top with Fever Tree tonic water.

INGREDIENTS

• 1 oz. Giffard Abricot Du Roussillon
• 1 oz. Planteray 3 Star White Rum
• 1 oz. Planteray Dark Rum
• 1 oz. lime juice
• 2 dashes grenadine
• 4 oz. fresh orange juice
• ½ oz. Planteray OFTD Overproof Rum

DIRECTIONS

Mix Giffard with light and dark rum in a cocktail shaker, add lime juice and grenadine. Shake well and strain into a highball glass filled with cracked ice. Fill glass with orange juice, but leave enough room to float the OFTD rum on top. Garnish with a cherry and an orange slice.

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