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"\n\tAdvertisement - Continue Reading Below\n\t\n\n1. The Gravedigger\n\nStir 1\u00BD parts CRUZ Reposado Tequila, \u00BD part mezcal, \u00BE part fino sherry, \u00BD part pear liqueur. Strain over a large ice cube (preferably in the shape of a skull, muahaha) in a glass. Garnish with an edible flower or a lemon twist. Created by Masa Urushido of Saxon + Parole.2. Peach Candy Corn CocktailLayer \u00BE ounce grenadine, 1 ounce pineapple juice, 1\u00BD ounces whipped cream vodka, and 2 ounces IZZE Sparkling Peach in a glass. Top with whipped cream and candy corn pieces. 3. V-BloodMake injection syringe shots using 1 ounce of Absolut vodka and \u00BE ounce grenadine. Pour 3 ounces 7-Up into an old fashioned glass with an ice cube and a lemon slice. Inject the vodka shot from the syringe into the glass. Courtesy of Grand Hyatt Tokyo\u2019s The Oak Door Bar.\n\tAdvertisement - Continue Reading Below\n\t\n\n4. SugarsnakeReduce 1 cup of Black Raspberry Sparkling Ice with 2 tablespoons of white sugar into a thick syrup. Drizzle syrup over interior and exterior of cocktail glass. Chill with 1 part Wicked White Whiskey and 2 parks Kiwi Strawberry Sparkling Ice. Garnish with two kiwi slices. \n\n5. Spiced Orange Pumpkin BowlHollow out a medium size pumpkin and fill halfway with ice. Depending on the size of your pumpkin, pour in 4 to 8 bottles of Crabbie\u2019s Spiced Orange Alcoholic Ginger Beer. Top with sliced oranges.To make citrus ice cubes: Take 1 orange and use a peeler to create small orange zest peels to curl up and put in each tray. Take a second orange and cut in quarters, then cut each quarter into small triangle slices that will fit in the ice cube tray. Freeze.To rim glasses: Mix the 2 tablespoons cinnamon, \u00BC cup sugar in the raw, and 1 tablespoon allspice in a small bowl and then pour evenly onto a small plate. Rim each glass with orange slices to create a wet layer for the sugar mixture to stick to. Roll the rim of your glass into the cinnamon sugar mixture, add a few citrus ice cubes to your glass.6. Black CauldronIn a cocktail shaker filled with ice, combine  1\u00BD parts Hornitos Black Barrel Tequila, \u00BE part fresh lemon juice, \u00BC part agave syrup, \u00BC part sage simple syrup, 2 dashes Angostura bitters, and 1 capsule activated charcoal, which adds a jet-black hue and a light smoky flavor to the cocktail. Shake vigorously. Strain into a coupe glass. Garnish with a lemon slice. 7. The Boneyard\n\tAdvertisement - Continue Reading Below\n\t\n\nIn a cocktail shaker filled with ice, combine 1 ounce gin, 1 ounce light run, 1 ounce silver tequila, 1 ounce vodka, 1\u00BD ounces blue Cura\u00E7ao, and 2 ounces sour mix. Shake and strain into a glass filled with ice. Top with La Croix sparkling water. Courtesy of Party City.8. Heat of the MomentIn a cocktail shaker filled with ice, add 2 slices Fresno chile, 2 ounces Espol\u00F3n reposado tequila, 1 ounce Funkin\u2019 passion fruit puree, \u00BD ounce fresh lime juice, and \u00BD ounce agave syrup. Shake vigorously and strain into a rimmed glass with fresh ice. Rim half the glass with cinnamon sugar, Fresno chile \"horns,\" and a lime spiral. Courtesy of Borracha in Las Vegas. \n\n9. Smoked PumpkinIn cocktail shaker filled with ice, add 1 ounce Ketel One Orange, \u00BC ounce lime juice, 1 ounce Illegal Mezcal, 2 heaping bar spoons of pumpkin butter, and 2 dashes orange bitters. Shake and strain into a rocks glass with cubes ice. Garnish with an orange twist and a sprinkle of flake smoked salt. Courtesy of The Rickey at Dream Midtown.10. Midnight\u2019s Shadow Infuse Sugar Island Spiced Rum with espresso by mixing \u00BC cup of ground espresso or coffee with Sugar Island Spice Rum at room temperature. Let the mixture soak for 30 minutes. Strain. In a cocktail shaker filled with ice, add 2 parts espresso-infused rum and \u00BD part fresh lime juice. Shake and strain into a Collins glass. Top with \u00BD part ginger beer. Garnish with a lime wheel and candied ginger. Created by Masa Urushido of Saxon + Parole.11. Ghoulish Gin-ger Ale\n\tAdvertisement - Continue Reading Below\n\t\n\nIn a rocks glass filled with ice, combine 4 ounces ginger ale and 2 ounces gin (you can also swap with vodka or whiskey). Top with 2 to 3 dashes cranberry bitters. Gently pour 1 ounce grenadine around the inside edge of the glass and garnish with scary accessories. Created by Trisha Antonsen, Chief Cocktail Officer at Drizly.com.12. The Haunting2 oz. Santa Teresa \"1796\" Solera Aged Rum\n\n\u00BE oz. Krogstad Aquavit\u00BE oz. Pedro Ximenez 2 dashes Xocolatl Mole BittersStir all ingredients together and pour into a cocktail glass.  Garnish with an orange twist.Source: Edixon Caridad, mixologist13. Graveyard Gruel1\u00BC oz. Courvoisier VSOP\u00BE oz. DeKuyper Rootbeer Schnapps1 oz. pineapple juiceCombine all ingredients in a cocktail shaker filled with ice. Shake and strain into a glass. Garnish with a cherry.Source: Courvoisier14. Spellbound2 oz. Pinnacle Atomic Hot Vodka1 oz. DeKuyper Pucker Sour Apple Schnapps1 oz. apple juiceGarnish: lime wedgeRim martini glass with sprinkles. Combine all ingredients in a cocktail shaker filled with ice. Shake and strain into prepared martini glass. Garnish with a lime wedge.Source: Pinnacle Vodka15. Bloody Bitter\n\tAdvertisement - Continue Reading Below\n\t\n\n2\u00BD oz. Inniskillin Cab Franc\u00BE oz. rye whiskey2 dashes Angostura bittersGarnish: marshmallow ghostCombine all ingredients in a cocktail shaker filled with ice. Shake and strain into a glass. Garnish with marshmallow ghost.Source: Inniskillin"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.cosmopolitan.com/food-cocktails/a4896/spooky-halloween-cocktails/?src=global_footer>