Eat and Drink 20 cocktails for a boozy Halloween By MELISSA KRAVITZ and BRITTANY HAMLETT-CONCEPCION Updated October 29, 2015 10:03 AM Print Share fbShare Tweet gShare Email Halloween doesn't fall on a Saturday for nothin'. Take out your cauldron and show off your mixology skills with these cocktails designed to booze up your Halloween. Celebrate the month of October with this spooky, sweet and spiked drinks. You may want to go trick-or-treating with a cocktail shaker this year. Lemon Lime Sour Critters Shots by Niccole Trzaska of The Liberty NYC Photo Credit: Niccole Trzaska, The Liberty Makes 12 to14 Jell-O shots Ingredients 5 ounces Ménage à Trois Straight Vodka 5 ounces water 5 ounces Tres Agaves margarita mix 1 packet of gelatin lemon lime rock candy for garnish Method: Mix all ingredients until smooth and no bubbles. Pour into a silicon mold in the shape of your choice (such as skulls). Add 1 Sour Patch kid to each mold. Set in refrigerator until it becomes a gel (Gelatin is not a solid nor a liquid it is both. So the higher the alcohol the thinner the mixture will be) Maker's 46 Haunted Old Fashioned by Arley Marks Photo Credit: Arley Marks, Dimes NYC Ingredients 4 parts Maker's 46 1 1/2 parts pumpkin syrup* 8 dashes Angostura bitters 8 dashes orange bitters 4 orange peels, squeeze oil from zest into tin Method: Shake all ingredients with orange peels and then strain into pumpkin filled with fresh ice. Add orange peels for decoration and top with a splash of soda water. Garnish with a handful of candy corn & enjoy as a Halloween snack and a drink in one! *Pumpkin Syrup Remove seeds from a whole pumpkin and cut into slices that can be juiced. (A small pumpkin will yield approx. 1 cup of juice.) In a saucepan over low heat, combine 1 cup pumpkin juice and 1 cup organic evaporated cane sugar with 2 whole cinnamon sticks. Heat until sugar is dissolved, let cool before using. Alternatively: Buy natural pumpkin syrup. Halloweenie Teenie, Niccole Trzaska of The Liberty NYC Photo Credit: Pinnacle Vodka Ingredients 1 part Pinnacle Caramel Apple Vodka 1 part apple juice Method: Shake and pour into glass. Serve as spookily as possible. Blood Orange Margarita Photo Credit: 1800 Tequila Ingredients: 1 ounce 1800 Añejo Tequila 2 ounces blood orange juice splash of agave sweetener chili pepper for garnish Method: Combine ingredients, serve over ice and garnish with chili pepper. Sleepy Hollow by Josh Mazza, The Gilroy Ingredients 1 1/2 oz. Black Grouse Blended Scotch whisky 3/4 oz. Bittermans coffee liqueur 1/2 oz. Ancho Reyes Chili Liqueur 2 1/2 oz. almond milk Method: Build into a Tiki mug. Add 1 pellet dry ice. Garnish with grated chocolate. Paloma Negra by Milagro Tequila Photo Credit: Milagro Tequila Ingredients: 2 parts Milagro Silver Tequila 1 part fresh ruby red grapefruit juice 3/4 parts agave nectar 1/2 part fresh lime juice 1 capsule activated charcoal 3 parts club soda grapefruit peel, charcoal and kosher salt for garnish Method: Combine all ingredients with ice in Boston shaker and top with club soda. Garnish with grapefruit peel, charcoal and kosher salt rim. The Bloodsucker by Tom Walker Photo Credit: Boodles Gin Ingredients: 1 ounce Boodles Mulberry Gin 1 ounce whiskey Method: Combine ingredients in a rocks glass over ice. The Monster Mash by Caley Shoemaker Photo Credit: Hangar 1 Vodka Ingredients: 1 ounce Hangar 1 Straight Vodka 1 ounce fresh grapefruit juice 1 ounce Unti Rosé 1/2 ounce Bianco Vermouth 1 ounce seltzer water Method: Combine ingredients and serve in personalized bottles over ice for on-the-go accessibility. Otto's 1923 at The Back Room Photo Credit: Katie Burton Ingredients: 1 ounce Johnnie Walker Black Label Scotch 1/2 ounce Kahlua 1/4 ounce Cynar 1 spoon peanut butter 1 Butterfinger bar Method: Dry shake* all ingredients first, then shake with ice and strain over crushed ice. Garnish with Butterfinger crumbles, and half Butterfinger stick. *Dry shake = shake without ice Caipi Smoke Ya by Danny Neff, at Extra Fancy Ingredients 2 oz The Black Grouse whiskey 2 scoops brown sugar 2 lemon wedges Method: Caramelize sugar and lemon wedges, add the Black Grouse and shake. Strain over ice in a rocks glass. Smoky Old Black Fashioned by John McCarthy, Bathtub Gin and Cedar Local Photo Credit: Carlos Detres Ingredients 2 oz. The Black Grouse whiskey 0.25 oz. honey syrup 2 dashes Peychaud's bitters 2 dashes Angostura bitters 2 dashes orange bitters Method: Pour 2 oz. serving over ice and garnish with a lemon peel. The Original Red Snapper by Fernand Petiot in 1934 for King Cole Bar at The St. Regis Hotel Photo Credit: St. Regis Ingredients 1 oz. Belvedere vodka 2 oz. Tomato juice 1 dash lemon juice 2 dashes celery salt 2 dashes black pepper 2 dashes cayenne pepper 3 dashes of Worcestershire sauce Method: Combine ingredients in a cocktail shaker. Shake vigorously. Strain over ice cubes. Pour into a highball glass and garnish with a lemon wedge. El Diablo Coco (The Crazy Devil) Photo Credit: 1800 Tequila Ingredients: 2 ounces 1800 Coconut Tequila juice of 1 lime 3/4 ounce fresh squeezed grapefruit juice 1/2 ounce simple syrup lime wedge for garnish Method: Combine ingredients, serve over ice and garnish with lime wedge. Candy Corn Martini by Davio's in Manhattan Photo Credit: Davio's Ingredients 1 oz. Godiva White Chocolate Liqueur 1/2 oz. pumpkin spice liquor 1 oz. vanilla vodka splash of cream Method: Shake over ice and strain into martini glass top with fresh whipped cream. Garnish with candy corn Green Goblin by STK Photo Credit: STK Ingredients: 2 3/4 ounces Absolut Elyx Vodka 1/5 ounce fresh lime juice 3/4 ounce simple syrup 2 slices of jalapeno peppers 4 basil leaves Method: Add jalapenos and basil leaves into the mixing glass. Muddle. Add vodka, lime juice, simply syrup, shake and strain into a martini glass. Garnish with a jalapeno slice. High and Dry by Trevo Schneider of Goldbar Photo Credit: Goldbar Ingredients 2 oz. Brugal rum 1/2 oz. Velvet Falernum, or make your own 1/2 oz. cane syrup or simple syrup made with Demerara sugar 1 oz. fresh lime juice 1 oz. club soda 3 dashes Angostura bitters Apple wedge Method: Muddle apple wedge in the bottom of a mixing glass or cocktail shaker. Add all other ingredients (except club soda) and shake with ice. Strain into a highball glass over new ice and top with club soda. Garnish with an apple slice. Forty Four's Corpse Reviver 2 by Joshua Brandenburg, Royalton Photo Credit: Royalton New York Ingredients For bottom layer 1 oz. Cointreau 1 oz. Lillet Blanc 1 oz. lemon juice 1 oz. gin Method: Heat in a pan and add a little gelatin, powder or strips. This can be ordered from any baking store. Pour contents into glass and chill in the fridge until solid. For middle layer 1 oz. peach liqueur Raspberry powder or muddle fresh raspberries Method: Heat in a pan and add a little gelatin. Allow to cool then pour on top of cooled first layer. Put back in fridge and chill. Top layer 1/2 cup of heavy cream 1/4 cup sugar 1 oz. prosecco Method: Combine all ingredients and whip by electric mixer or shake vigorously until a whipped texture is achieved. Add on top of first two layers. Put back in refrigerator. Garnish 3 oz. of Isomalt Water Pomegranate juice Method: Take 3 oz. of Isomalt (you can order this from any baking or specialty store online). Moisten with water until the texture of wet sand is achieved. Heat in a pan to 332 degrees Fahrenheit. Add a splash of Pom juice and stir. Make sure you are using a nonstick spatula. Drizzle onto parchment paper in a spider web pattern. Allow to cool and then break into pieces. Decorate the drink. Rum 'n' Joy, by Arley Marks Photo Credit: Arley Marks, Dimes NYC Ingredients: 1 1/2 parts Sugar Island Spiced Rum 1/2 part Sugar Island Coconut Rum 1/2 part creme de cacao 1/4 part Caffo Amaretto 1/2 part pineapple juice 2 parts unsweetened coconut milk Method: Shake well with ice, and fine strain over fresh ice into Collins glass. Garnish with chocolate syrup, coconut flakes and almonds. Strawberry Spider's Web by Niccole Trzaska of The Liberty NYC Photo Credit: Niccole Trzaska, The Liberty Ingredients: 1 1/2 parts Cruz Reposado Tequila 3 parts Tres Agaves strawberry margarita mix 1/4 part White Sambuca or generic white sambuca Halved Strawberry and Red Licorice string or straw for garnish Method: Add all ingredients over ice shake and strain over fresh ice. Can be made frozen as well. By MELISSA KRAVITZ and BRITTANY HAMLETT-CONCEPCION Share on Facebook Share on Twitter More on this topic Pumpkin treats to fall for this season Your essential pumpkin shopping list for Fall 2015. Get spooked with the city's scariest dishesScare your tastebuds this Halloween. 13 creepy candies for HalloweenThis Halloween, skip the Snickers and go for something scary! Comments Comments section is temporarily on hold. Here’s why.