Halloween Cocktails that are sophisticated and have a hint of pumpkin spice? Read on!
-PJ Gach

When Halloween comes around, so does a slew of specialty cocktails. While the cocktail names sound fun, in the end, the taste isn't there. They're either too sugary, too sweet--like your very first mixed drink--or look gorgeous, but taste like crap.

Not these 6 Halloween cocktails. In this collection, you'll find a pumpkin spice flavored hot toddy, which is a great cocktail to imbibe all the way to Thanksgiving and beyond. Love coffee? How about a Whipped Cream topped coffee cocktail...YUM!

Read Hot Toddys to Keep You Warm When It's Cold Outside!

You'll also find a sophisticated tequila Margarita, an orange tuffle cocktail that has only two ingredients, and a fall-inspired punch that you can use for Halloween or any given Saturday or Sunday brunch. Yes, there are red halloween cocktails and easy Halloween cocktails in this mix.

Read on for Halloween cocktails that you can enjoy on that spooky day, or any day of the week.

Candy Apple Margarita

Ingredients:  
1 ½ parts Sauza® Blue Silver 100% Agave Tequila
½ part DeKuyper® Hot Damn! ® Cinnamon Schnapps Liqueur
1 part lime sour
1 part candy apple soda
1 lime wedge (for garnish)
Directions:
Combine all ingredients in a glass filled with ice. Garnish with a lime wedge and enjoy!

Orange Truffle Delight

Ingredients:
1 part JDK&Sons™ Crave Chocolate Truffle Liqueur  
1/2 part JDK&Sons™ O3® Premium Orange Liqueur  
Directions:
Layer ingredients in order in a shot glass.

 Café Loco

Directions: 
1 ½ parts Sauza® Blue Reposado 100% Agave Tequila
½ part Kamora Coffee Liqueur
4 parts coffee
2 tsp. cinnamon sugar (1 part cinnamon, 4 parts sugar) plus more for dusting
Whipped cream
Cinnamon stick for garnish (optional)
Directions:
Combine hot coffee and tequila. Mix in cinnamon and sugar until dissolved. Float whipped cream on top and dust with cinnamon-sugar. Garnish with cinnamon sticks (optional) and enjoy!

Pumpkin spice flavored cocktails and more up next!

Hot Pumpkin Tequila Toddy

Ingredients:
2 parts Sauza® Blue Reposado 100% Agave Tequila
½ part DeKuyper® Mixologist Collection Ginger
6 parts apple cider
½ part real pumpkin puree
2 cinnamon sticks
½ teaspoon vanilla extract
Small lemon sliced into wheels
Whipped cream for garnish (optional)
Dash of fresh ground nutmeg
Directions: 
In a non-reactive sauce pan, combine all ingredients except the whipped cream and heat just until steam rises then lower heat to keep warm. To serve, ladle into coffee mugs, top with whipped cream and dust with fresh ground nutmeg.

Cruzan® Dark Tide

Ingredients: 
1 part Cruzan® Black Strap Rum 
1 part Cruzan® Single Barrel Rum 
2 dashes Angostura® Bitters
Ginger Beer 
Directions:
Combine all but ginger beer in a shaker tin and shake for 5 seconds. Double strain into a Collins glass. Add ice, top with ginger beer. Garnish with a mint sprig and a squeeze of fresh lime.

18 Cocktails for  Rum Lovers!

Estate Signature Punch (Makes 6 servings)   
Courtesy of  Willy Shine

Ingredients: 
18 oz. Appleton® Estate Signature Blend  
2 oz. Benedictine
9 oz. Sandeman Character Amontillado Sherry 
9 oz. orange/lemon Demerara shrub* 
18 oz. cold strong hibiscus tea 
Garnish: Grated nutmeg and frozen peels and/or citrus wheels 
Directions: 
Combine all the ingredients into a large pitcher and add large ice cubes. To prepare each drink, fill the glass with ice, pour the punch, and top with the citrus garnishes, and grated the nutmeg.

Make Ahead: Orange/lemon Demerara shrub (makes around 25 oz):

Step One: Oleo Sacrum 
In a large mason jar, combine 1.5 cups Demerara sugar and the peels of 3 medium oranges and 2 lemons, muddle together, and shake. Let it sit for 3-4hrs. Add 6 oz. boiling water, shake until sugar is dissolved and let chill. Oleo Sacrum will stay refrigerated for a week or frozen for longer.

 Step Two: Citrus Shrub 
Combine 12 oz. of lemon juice and 3 oz. of orange juice to the oleo sacrum you previously made. Stir, strain out peels bottle and refrigerate until ready to use.

Tip Trick: 
When making punch it’s all about the preparation in advance. Dave Wondrich has preached the use of making oleo sacrum in advance in mason jars and keep either refrigerated or frozen to be ready for when you want to make your punch. Citrus shrub is the combination of fresh squeezed juice and oleo sacrum which is the foundation of punch.