WE’RE COUNTING DOWN the days until All Hallow’s Eve, thanks to the slew of slasher films hitting theaters and monster movie marathons on the small screen. If you’re planning a haute Halloween party, you can add a dose of sophistication to your soiree with a few creepy cocktails. Check out the recipes below for drinks that will have your guests saying, “Oooh,” instead of “Boo!”

Bride of Frankenstein Martini

1 ½ parts (Belvedere) RED
½ parts Honey water
Dash of lemon juice
Fresh sage leaves
¾ parts pressed apple juice
Dash of Sauvignon Blanc

Muddle green grapes with honey water. Then add the rest of the ingredients, shake and fine strain into a chilled martini glass and garnish with champagne grapes.

Chandon Blood Orange Marmalade

1 Bar spoon Blood Orange Marmalade
1/3 parts Lemon juice
1/3 parts (Belvedere) RED (optional)
3 parts Chandon Brut Classic

Stir ingredients in Boston Shaker before adding ice to dissolve Marmalade, add some ice once dissolved and shake. Strain into a flute and top off with 3 parts Chandon Brut Classic.

Candy Corn Martini

1 oz. Grenadine
1 oz. Orange Juice
1 oz. Voli Orange Vodka
2 oz. Coconut Vodka
Splash of Cream

Fill the bottom of a martini glass with the grenadine. Mix the Voli Orange Vodka and Orange Juice together and strain into a martini glass. Finally, mix coconut vodka and cream and layer it on top of the orange blend.

Midnight

1 ½ oz. Caliche Rum
¾ oz. Port Wine
½ oz. Lemon Juice
½ oz. Triple Sec
Cinnamon Stick

Combine all the ingredients in a mixing glass and stir until blended. Strain the mixture into an ice-filled tall coupe glass. Grate a dash of cinnamon on top and garnish with a cinnamon stick.

Love Potion #9

1 ½ oz. Cruzan 9 Spiced Rum
¾ oz. DeKuyper Coconut Amaretto
3 oz. Pineapple Juice
1 oz. Cranberry Juice

Combine all ingredients with ice in cocktail shaker and strain into a Hurricane glass. Garnish with a pineapple/cherry stack on the rim.

Stormy Weather

1 ½ oz. EFFEN Vodka
½ oz. Triple Sec
½ oz. Lime Juice
¾ oz. Spiced Syrup
1 dash Sngostura Bitters
Ginger Beer

Spiced Syrup
8 oz. Water
8 oz. White Sugar
1 tsp. Cinnamon
½ tsp. Vanilla Extract
4 whole cloves
1 star anise
1/8 tsp. Ground Allspice or 5 Whole Allspice Pod
*Lasts for up to 2 weeks

For the Syrup Combine all ingredients except sugar, in a stovetop pan and bring to a boil. Turn off heat, add sugar and stir until sugar is dissolved. Allow the syrup to fully cool before straining all particles and refrigerate.

For the cocktail: Combine all the ingredients in a cocktail shaker over ice and shake. Strain and pour into a cocktail glass with ice.

Ichabod Crane

3 oz. BULLDOG Gin
1 oz. Organic Pumpkin Water
1 oz. Simple Syrup
1 oz. Egg White
1 pinch Frontier Pumpkin Pie Spice

For the pumpkin water: Use 2 parts boiling water to 1 part of canned organic pumpkin. Stir vigorously until completely blended with minimal resistance

For the cocktail: Combine the gin, pumpkin water in a cocktail shaker and strain in a tumbler. Beat the egg whites with the simple syrup until frothy and layer it on top. Garnish with a pinch of the pumpkin pie spice.

The Green Goblin

1 oz. Molinari Sambuca Extra
½ oz. Coconut Syrup
½ oz. Pineapple Juice
Blue Curacao (according to taste)

First pour the Sambuca into a shot glass, the layer the coconut syrup, then the curacao, and finally top with the pineapple juice for defined layers.

Caramel Pumpkin Cheesecake Dessert Shots

¼ cup Van Gough Dutch Caramel Vodka
1 can (14 oz.) Pumpkin, chilled
3 oz. Reduced-Fat Cream Cheese
6 oz. Low Fat Vanilla Yogurt
1 cup Low Fat Milk
½ tsp. Vanilla Extract
½ tsp. Cinnamon
1/8 tsp. Nutmeg
6 tsp. Graham Cracker Crumbs (Optional)

Place all ingredients, except for the graham cracker crumbs, in a blender and blend until silky. Pour into shot Glasses and top each serving with a teaspoon of graham cracker crumbs.