The Brain Hemorrhage Shot

1/2 – 3/4 oz. Peach Schnapps
Float 1-2 Tbl. of Baileys on top
Drop 1 tsp of grenadine through the Baileys

The Black Widow

Cream de Cassis
Vodka
triple sec
fresh lemon juice
Pomegranate juice
licorice strings
For two cocktails (or one cocktail shaker): 2 parts cassis, 3 parts vodka, 1 part triple sec, 1 part lemon juice, 1 part pomegranate.

The Maggotini

2 oz Gin
4 oz Tonic
Splash soda
1 oz fresh lime juice
1 oz cucumber juice
1 tsp simple syrup
Peel cucumber, halve and scoop out seeds/pulp (with small spoon). Press pulp in mesh strainer for ‘cucumber juice.’ Finely dice cucumber and add to drink. Stir to blend (or use shaker) gin, tonic, lime and cucumber juices and simple syrup. Splash with soda.

Candy Corn Vodka

For the infused vodka:
1/2 cup candy corn • 1 1/2 cups vodka

For the cordials:
2 ounces orange liqueur • Juice of 1/2 lemon
1 large egg white • Candy corn, for garnish

Infuse the vodka: Combine the candy corn and vodka in an airtight container; set aside for at least 3 hours, then strain.
Make the cordials: Add 4 ounces of the candy corn vodka, the orange liqueur, lemon juice and egg white to a cocktail shaker filled with ice. Shake vigorously for at least 30 seconds. Strain into 2 chilled martini glasses and garnish with candy corn.

Goblin Mimosas

Pulp-free Orange Juice • Black Vodka
Black olives • Cream Cheese

Fill a glass halfway with OJ. Pour black vodka over the back of a spoon so it runs down the side of the glass, rather than plunging into the juice and mixing right away.

For the "eyes" use pitted black olives stuffed with cream cheese. Cut up one olive into tiny little pieces, and use those pieces as the pupils. Pierce the completed eyes on wooden toothpicks and place on the rim of the glass.

The Halloween Hpnotist

2 oz Hpnotiq
1 oz super premium vodka
splash of lemon juice
glow stick for garnish

Pour the ingredients into a cocktail shaker filled with ice. Shake well. Strain into a chilled cocktail glass. Garnish with a lit glowstick.

Bleeding Heart

2 ounces dry vermouth
8 ounces premium gin
Ice cubes
4 pickled baby beets

Chill 4 martini glasses in the freezer or fill with ice water and let sit until frosty, about 5 minutes (pour out water). Add the vermouth, dividing evenly; swirl to coat the glasses, then pour out. Add gin to a cocktail shaker filled with ice. Shake vigorously until chilled; divide among chilled glasses. Garnish each with a skewered pickled baby beet, and serve immediately.

Bloodshot Eyeball-tini

3 oz Vodka
1 tbsp dry Vermouth
1 tbsp Olive juice
2 radishes
2 Pimento stuffed olives

Fill bar shaker with ice. Pour in Vermouth and shake well. Drain Vermouth from shaker, keeping ice in shaker. Pour Vodka and Olive juice into iced shaker. Shake very well. Strain Vodka mix into martini glass.
With a small paring knife, carefully cut out a center in the radish for one olive. Use a zester to remove small strips of the radishes red flesh, alternating so that strips of white and red flesh are visible. Insert one pimento stuffed olive into radish. Pop eyeball into the Vodka martini and enjoy.

Sinister Cider

Fine black sanding sugar
1 lady apple, chopped
1/2 lime, cut into wedges
1 ounce maple syrup
1 ounce apple cider
2 ounces vodka
Ice
Club soda
1 thin crosswise slice lady apple, for garnish

Moisten the rim of a martini glass with water. Place sanding sugar in a saucer and dip rim of glass in sanding sugar to coat; set aside.
In a cocktail shaker, muddle together apple cubes and lime wedges. Add syrup, cider, and vodka; fill with ice. Cover and shake until well combined. Strain into prepared martini glass; top with club soda. Garnish with apple slice and serve.

Slime Rickey Punch

2 cups seedless green grapes
2 cups sugar
1 cup fresh lime juice (from about 10 limes)
8 cups club soda
1 cup gin (optional)

Freeze grapes until firm, 1 hour. Meanwhile, in a small saucepan, stir together sugar and lime juice; bring to a boil. Simmer until sugar has dissolved and liquid is syrupy, about 2 minutes. Let cool completely, 30 minutes.
In a punch bowl or pitcher, stir together lime syrup, club soda, frozen grapes, and (if using) gin. Serve immediately.

Shrunken Heads Cider

2 cups lemon juice
2 tablespoons coarse salt
8 large Granny Smith apples
32 whole cloves
2 gallons apple cider
2 cans frozen lemonade concentrate, thawed
2 cups spiced rum (optional)

Preheat oven to 250 degrees. Line a baking sheet with parchment paper; set aside. In a medium bowl, mix together lemon juice and salt; set aside.
Peel apples and cut each in half through the stem; remove seeds and core. Using a sharp paring knife, carve a face, as desired, on the rounded side of each apple half. Place apples in lemon mixture for one minute; transfer to paper towels to drain.
Place apples, face-side up on prepared baking sheet and transfer to oven. Let bake until apples are dry and begin to brown around the edges, about 90 minutes. Remove apples from baking sheets and press cloves into the "eye" sockets.
Combine cider, lemonade, and rum (if using) in a large punchbowl; float shrunken heads on top.

Pina Ghoulada

THE "BLOOD"
3 tablespoons corn syrup
1/4 teaspoons red food coloring

THE DRINK
20 ounces pineapple juice
1 can (15 ounces) cream of coconut
1/2 cup heavy cream
1 cup orange juice
10 ounces good-quality rum

Pour the corn syrup in a shallow bowl. Dip a toothpick into the food coloring, and stir a very small amount into the syrup to combine. Hold a glass by the stem, dip rim into the syrup mixture, and turn glass, coating entire rim. Turn the glass upright, allowing mixture to drip down sides. Dip the remaining glasses. Set aside.
Whisk together drink ingredients. Place 2 1/2 cups ice in a blender, and add 1 cup drink mixture. Blend until smooth; add more pineapple juice if mixture is too thick. Repeat with remaining ice and mixture. Carefully pour into prepared glasses; serve.