As the eerie glow of jack-o'-lanterns light up the night and ghostly whispers fill the air, there's no better way to embrace the Halloween spirit than with a bewitching cocktail in hand. From ghoulish brews to magical mixtures, here are some enchanting drinks to elevate your All Hallows' Eve celebrations.

Avaline Red Bloody Spritz

• 3 oz Avaline Red

• ¼ pear, muddled

• 1 pinch of cinnamon

• A twist of lemon

• Sparkling water

In a glass, muddle ¼ of a pear with a pinch of cinnamon. Add 3 oz of Avaline Red (or however much you’re in the mood for!). Strain into your favorite wine glass and add a few ice cubes. Top with sparkling water, and garnish with a refreshing twist of lemon. Enjoy with the late afternoon sun and a gentle autumn breeze.

Noir Negroni

• 1 ½ oz GREY GOOSE L'Orange

• 1 oz Martini Ambrato

• 1 oz Black Rice infused Martini Bitter

• + Halloween CandyMethod:

  Build in Rocks Glass. Add big cube. Stir and garnish with fun Halloween candy

Ofrenda

• 2 Parts Milagro Reposado 

• 1 Part Fresh Mandarin Juice 

• 1/2 Part Fresh Lemon Juice 

• 1/4 Part Green Cardamom (Orange Blossom) Honey Syrup 

• 1/2 Part Egg White 

• 1 Edible Marigold

Pour all ingredients into a Boston shaker with ice. Shake vigorously and double strain into a chilled coupe glass. Garnish with edible marigold.

The Witching Hour

Created by Mattias Horseman, Hendrick’s West Coast Ambassador

• 2 Parts Hendrick’s Gin 

• 1 Part Fresh Lime Juice 

• 2 Spoons of a Fruit Preserve or Jam of your choice (Blackberry or Strawberry highly recommended) 

• ¼ Part Simple Syrup (Optional) 

Combine ingredients in a cocktail shaker and shake with ice. Fine strain into a rocks glass over ice and garnish with fruit matching the jam/preserve used. The rose and cucumber essences of Hendrick’s blend beautifully with any jam/preserve to create a curious Halloween cocktail, enjoy!

The Haunting Cocktail by Santa Teresa 1796

• 2 oz. Santa Teresa 1796

• ¾ oz. Aquavit

• ¾ oz. White Wine

• 2 dashes Chocolate and Cinnamon Bitters

Stir to combine. Pour into a cocktail glass. Garnish with an orange twist.

The Goblin

•   1 ½ oz BACARDÍ Superior

• 1 oz Lime Juice

• ½ oz Midori

• ½ oz Reàl-Coco

• ½ oz Pineapple Juice

• Pineapple wedge as garnish

Shake all ingredients together with ice and strain into chilled coupe or martini glass. Garnish with a fresh pineapple wedge.

APOTHIC SOUR POUR OVER

• 1 bottle - Apothic Red

• 2oz. Bourbon

• 1oz. Lemon juice

• 1oz. simple syrup

• Lemon peel or Amarena dark cherries (optional garnishes)

Combine 2 ounces bourbon, 1 ounce lemon juice, and 1 ounce simple syrup into cocktail shaker filled with ice. Shake until cold and strain into glass over rocks. Float ½ ounce Apothic Red over back of bar spoon onto the sour’s surface. Garnish with lemon peel and an Amarena dark cherry to really take it over the top.

Raven!

Cocktail Courtesy of Alex Jump, Death & Co Denver

• 1.5 oz Wild Turkey 101 Rye

• 0.5 oz Clear Creek 8 year Apple Brandy

• 0.5 oz Chai tea infused Carpano Antica

• 0.5 oz Dupont Pommeau du Normande

• 1 tsp Ristretto

• 1 dash Mole Bitters

• 1/2 das Cardamom Bitters

Add all the ingredients together and stir. Garnish with an orange twist.

Smokey Pear and Pumpkin Sour

• 2 parts Bombay Sapphire East Gin

• .75 parts Pumpkin puree

• .5 part Xante Pear Brandy

• .5 part Simple syrup

• .75 part Lemon juice

• .5 part Egg white

GARNISH: Pear slices and cinnamon

Method: Combine ingredients and shake hard, serving up or down in glass. Garnish with pear slices and cinnamon.

D’USSE BOO-ZY PUNCH

• 1 750ml Bottle- D’USSE Cognac

• 52 oz- Fresh Brewed Tea

• 18 oz- Simple Syrup

• 20 oz- Fresh Squeezed Lemon Juice

• 25 Dashes- Angostura Bitters

GARNISH: Orange Wheel

Method: Combine all ingredients into punch bowl and stir

Bloody Dutch Sour

• 1.25 oz. Ketel One® Vodka

• 0.5 oz. apricot liqueur

• 0.75 oz. fresh lemon juice

• 1 oz. honey crisp apple cider

• float of blackstrap rum