No tricks, only treats for this year’s Halloween. Today we present over a dozen cocktails plus a festive cheesecake to make tomorrow night your creepiest Hallow’s Eve ever. Enjoy!

Cruzan Midnight Potion
1 part Cruzan Aged Light Rum
1 part Cruzan Aged Dark Rum
1 part Cruzan Black Strap Rum
1 parts apricot liqueur
3 parts orange juice
1 dashes lime bitters
orange peel
cherries

Combine Cruzan Aged Light Rum, Cruzan Aged Dark Rum, apricot liqueur, orange juice and lime bitters in a cocktail shaker with ice. Strain into a large glass filled with ice. Float one part Cruzan Black Strap Rum on top of each glass, then garnish with the orange peel and a cocktail pick of cherries.

For Skeleton Garnish: Peel orange rind and lay flat on surface. Take circle cookie cutter and cut circle space out of the peel. Use paring knife to cut mini circles for eyes, nose and jaw of skeleton garnish.

Bad Apple D.E.W.
created by Tim Herlihy, Tullamore D.E.W. National Ambassador
1 ½ parts Tullamore D.E.W. Original
4-5 mint leaves
1 dash of Angostura bitters
½ part simple syrup
½ part fresh lemon juice
1 ½ part Mangers/Hard Apple Cider

Fill shaker with all the ingredients except the apple cider. Shake and strain into a highball glass with fresh ice. Top with cider and serve.

Brockmans Smoke on the Water
2 oz. Brockmans Gin
½ oz. lemon juice, freshly squeezed
¼ oz. Cointreau
¾ oz. Lapsang Souchong tea
¾ oz. sage syrup
fresh sage leaf and a sprig of rosemary for garnish

Make the tea and cool it. Add the sage syrup. Stir the first four ingredients together in an Old Fashioned glass filled with ice. Add the Lapsang Souchong tea and syrup mixture. Garnish with the sage leaf and rosemary.

To make the sage syrup: simmer ½ cup of water, ½ cup of sugar, and a sprig of fresh sage until a syrupy consistency. Pull out sage and let cool.

Casa Candy
2 oz. Casamigos Blanco Tequila
½ oz. fresh lemon juice
¼ oz. simple syrup
¼ Orgeat
top off with tonic water

Combine all ingredients, except the tonic water, into tin shaker and add ice. Shake vigorously and strain into a tulip glass. Add fresh ice and top off with tonic water then carefully garnish with Cotton Candy without it touching the liquid (It dissolves when it touches the liquid).

Vampire Kiss
by Glenfiddich Ambassador, Allan Roth
2 parts Glenfiddich Project XX
½ part sweet vermouth
¼ part olosoro sherry
¼ part tawny port
2 dashes whisky barrel aged bitters
orange peel, to garnish

Combine all ingredients except the orange peel in a mixing glass. Stir and strain into a coupe glass. Express the orange peel over the cocktail and discard.

Ocean Prime’s Berries and Bubbles
1 ¼ oz. Belvedere Citrus Vodka
¾ oz. Crème de Cassis
1 ½ oz. sour mix
1 oz. Domaine Chandon Brut
fresh berries
dry ice

Combine Belvedere Citrus Vodka, Crème de Cassis and sour in a mixing tin. Add ice, shake vigorously, and strain into a chilled martini glass containing a spoonful of berries and a piece of dry ice. Finish cocktail with a float of Domaine Chandon Brut.

Mermaid on the Rocks (for that costume party!)
5 oz. SpikedSeltzer Cape Cod Cranberry
1 1/4 oz. Aperol
1 oz. red wine (dry)
3/4 oz. apple cider
sliced apple

Mix SpikedSeltzer Cape Cod Cranberry, Aperol, and apple cider over ice in a double rocks glass. Gently pour red wine over a spoon to float on top. Garnish with a sliced apple “mermaid tail.”

Chocolate Peanut Butter Bliss
2 oz. peanut butter cup infused Coopers’ Craft Bourbon
1 oz. Crème de Cacao Dark
2 oz. half and half
1/2 oz. chocolate syrup
1 each peanut butter cup

Add ingredients to shaker filled with ice. Shake vigorously for 15 seconds, or until the shaker is too cold to hold. Stain into chilled martini glass and garnish with mini peanut butter cups or chocolate sauce. Garnish suggestions: mini peanut butter cups, chocolate sauce, and a small spoon of peanut butter.

Ghoulish Grape
(Makes 2)
1 bottle Smirnoff Ice Grape
1 ½ oz. Chamboard
1 ½ oz. orange Juice
dry ice

In a cocktail shaker, combine the Smirnoff Ice, Chamboard, and Orange Juice. Fill a glass with ice. Pour in the cocktail and top with a small piece of dry ice. Enjoy once the dry ice has melted.

Bacardí Zombie
2 parts Bacardí Superior Rum
1 1/3 parts Bacardí Black Rum
1 part Triple Sec
2 parts sweet and sour mix
2 parts orange juice
1 part grenadine
fresh fruit

Pour all ingredients into a shaker full of ice and shake vigorously. Strain and pour into a highball glass filled with ice. Garnish with fresh fruit.

Bourbon Black Forest Cocktail
courtesy of Jane Saunders at littlesugarsnaps.com
4 Tbsp. bourbon
1 Tbsp. plus 1 tsp. cherry brandy
1 Tbsp. brown crème de cacao
1 tsp. Kahlua
cocktail cherries

Put a cherry into each cocktail glass. Put a handful of ice into a cocktail shaker or jug then add all of the alcohol. Stir for 20 seconds; then strain into the glasses. Float a little double cream over the top of the cocktail. Sprinkle with grated chocolate or a little sieved cocoa powder. Serve immediately.

Potion de Muerto
2 parts Hornitos Black Barrel Tequila
¾ part orange juice
¾ part agave
3 dashes orange bitters
½ part beet juice

Serve in a tall glass over crushed ice with a beet juice float – the beet juice will slowly float down the glass through the crushed ice, making it look like blood dripping down. Garnish with an orange slice.

Walking Dead
created by Masa Urushido
1 ½ parts Tres Agaves Reposado Tequila
½ part Mezcal
¾ part Fino Sherry
½ part pear liqueur

Stir ingredients and strain over large ice cube. Garnish with a lemon twist and edible flower(optional).

Pumpkin Mojito
courtesy of Popsugar.com
11 mint leaves, plus a sprig for garnish
1 Tbsp. brown sugar
1 1/4 oz. aged rum
1 Tbsp. pumpkin puree
juice of 1/2 a lime
2 oz. club soda

Muddle the mint leaves and sugar in the bottom of a cocktail shaker. Add rum, pumpkin, and lime juice. Add ice, and shake until thoroughly mixed and chilled. Strain into a Collins glass, top with club soda, and garnish with extra mint leaves.

Vampire Sangria
Make this one by the glass or in a pitcher.
2 oz. Apothic Dark
1 oz. Fos Greek Mastiha
2 black grapes,
1 orange slice
grenadine
purple sugar rim

Rim a red wine glass with purple sugar. Combine all ingredients in a glass with ice. Stir to combine. Add a slice of orange drizzled with a bit of grenadine for an extra gory garnish.

Here’s the version for a pitcher:
1 bottle Apothic Dark
2 cups organic blackberries, washed
4 black plums, washed and sliced
1/4 cup brandy
2 cups black grapes, washed
1 cup sparkling water if you desire, but you don’t have to if you want a stronger wine flavor

Add everything into a pitcher and mix with a large spoon. Let it sit in the refrigerator for 1 to 2 hours. The longer it sits the darker the plums becomes.

Bohemia’s Black Butter and Jersey Brandy Cheesecake recipe
Steve Smith from Michelin star Bohemia restaurant

Cheesecake Base
¾ cup Dulcey chocolate (or milk chocolate)
1 1/3 cup Crunchy Valrhona praline (or Nutella)
¾ cup Feuillentine (or Crunchy Nut Corn Flakes)

½ cup toasted salted hazelnuts blitzed in a food processor
½ tsp. smoked salt

Melt the chocolate and mix in the praline. Fold in the Feuillentine flakes, hazelnuts and smoked salt then spread it between two bits of parchment paper and roll a thin layer into a cake tin or mold.

Cheesecake
3 ½ cups cream cheese
half a tin of cooked condensed milk
5 leaves of gelatin (or 5 Tbsp. powdered gelatin)
¾ cup pasteurized yolks
2 tsp. sugar
¾ up Dulcey chocolate
2 tsp. Jersey Brandy
½ cup Black butter (or apple puree with 1 tsp. of allspice and 1/8 tsp. anise)
3 ½ Tbsp. double cream
2 cups whipped double cream

Soften the cream cheese with a paddle then add the cooked condensed milk. Dissolve the gelatin in the cream. Whisk together the eggs and sugar over heat until they are white. Melt the chocolate and add to the Jersey Brandy and Black Butter.

Whisk the cream until thick and fold into the cream cheese mix. Pour over the cheesecake base and chill in the fridge for 30 minutes. Top with your favorite syrup, drizzled melted chocolate, or caramel sauce.