It’s the spookiest time of the year, and whether you’re reveling in everything ghoulish or can’t wait for it to be November 1st, you deserve a cocktail. Here are six Halloween cocktail recipes to get through the season. Trick or cheers!

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Green Apple Toddy (created by Allison Have of New York’s Butter & Scotch)

Ingredients:

  • 3 ounces Hi-Chew Green Apple-Infused Applejack**
  • 1.5 cups apple cider
  • 1 ounce fresh lime juice
  • Lemon wheel and dried apple ring for garnish

**Infusions: The infusion ratio is one piece of candy per ounce of liquor of your choice. (UPTOWN recommends whiskey or bourbon.) Soak the candy until dissolved. *Booze-free option: Leave the booze out, garnish with a skewer of Green Apple HI-CHEW candies.

Method: In a small saucepan, heat the cider until hot. Remove from the heat, stir in the applejack and lemon juice, and divide between two mugs. Garnish with a lemon wheel and dried apple ring.

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Nightmare on Orchard St. (available exclusively at New York’s Las’ Lap)

Ingredients:

  • 1.5 parts Bacardí Superior rum
  • .75 part coconut milk
  • .75 part fresh lime juice
  • .5 part grenadine (1:1 brown sugar and pomegranate juice)
  • .25 part pimento dram or allspice liqueur
  • Peychaud’s bitters float, orange peel, and mint sprig for garnish

Method: Shake all ingredients and strain into a highball glass. Fill with crushed or cracked ice. Garnish with a Peychaud’s bitters float, orange peel, and mint sprig.

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Blood Moon

Ingredients:

  • 2 parts Bacardí Superior Rum
  • 1 part Monin Blood Orange Syrup
  • 1 part fresh lime juice
  • Ginger beer
  • Vampire teeth for garnish

Method: Shake all ingredients, except ginger beer, with ice and strain into glass. Top with ginger beer and garnish with vampire teeth.

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The Goblin

Ingredients:

  • 1.5 parts Bacardí Superior Rum
  • .5 part Midori Liqueur
  • .5 part Reál Coco
  • .5 part fresh lime juice
  • 2 parts Dole Pineapple Juice
  • Gummy candy for garnish

Method: Shake all ingredients with ice and strain into a coupe or martini glass. Garnish with bat or ghost gummies.

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Tropical Ghost

Ingredients:

  • 1 part Bacardí Limón Flavored Rum
  • .5 part Finest Call Piña Colada Mix
  • 2 parts ginger beer
  • 1 to 3 dashes Bittermans Hellfire Bitters
  • Blueberries and lychee for garnish

Method: Build ingredients in a highball glass over ice and stir to incorporate. Garnish with two blueberry-stuffed lychee fruit.

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Cookie Crusher

Ingredients:

  • 1 bottle Bacardí Coconut Flavored Rum
  • 12 to 13 chocolate créme cookies

Method: Pour a bottle of Bacardí Coconut Flavored Rum into a large bowl and add 12-13 crushed chocolate crème cookies. Allow to infuse for three hours. Strain infusion with a cheesecloth, funnel back into the bottle and chill. Serve chilled liquid in a shot glass.