It’s officially spooky season, and nothing says celebrating Halloween like crafting festive cocktails. Sharing tasty recipes below to get into the spirit ahead of the 31^st.

THE ROSEMARY’S BABBY (above)
Created by Binging with Babish

Ingredients:

• 1.25 oz Singleton 12 Year Old
• 0.75 oz Lemon Juice
• 0.5 oz Simple Syrup
• 0.25 oz High-Proof Alcohol (Absinthe or Green Chartreuse)

Glassware: Coupe Glass
Garnish: Rosemary Sprig

Preparation: Add one sprig of rosemary to a coupe glass and pour 0.25 oz high-proof alcohol over the rosemary. Pour Singleton 12 Year Old, lemon juice and simply syrup into a cocktail shaker. Add ice and shake. Light the rosemary on fire in the coupe glass and let burn for 3-5 seconds. Strain from cocktail shaker over burning rosemary to extinguish.

BLOOD ORANGE BLOSSOM HIGHBALL
Ingredients:

• 2 oz Seedlip Grove
• ½ oz Honey Syrup
  • Combine equal parts warm water and honey. Stir to combine. Let cool.
• 2 dashes orange blossom water
• ¼ Lemon Juice
• 3 oz Fevertree club soda

Glassware: Highball
Garnish: Blood Orange slice

Preparation: Build all ingredients into a glass. Add ice & gently stir. Garnish with a Blood Orange Slice.

WHISKY BLOOD ORANGE HONEY SHRUB COCKTAIL

Ingredients

•  2 oz Buchanan’s DeLuxe 12 YO Scotch Whisky
•  ¾ oz blood orange shrub (store bought or homemade)
•  ¾ oz lemon juice
• 1/oz honey
• Dehydrated blood orange slice for garnish

If making Blood Orange Shrub:

• 1 cup apple cider vinegar
•  2 blood orange, sliced
• 1.5 cups brown sugar
•  Blood orange zest

Glassware: Rocks glass
Garnish: Dehydrated orange slice.

Preparation:
Blood orange shrub: Add all ingredients into a sterile mason jar, let infuse for 12 hours.
After infusion, shake until sugar dissolves and let sit for 2 hours to fully infuse the sugars. Strain and store in the fridge.

Final cocktail: Add whisky, blood orange shrub, lemon juice and honey into a shaker then add ice and shake and strain into a rocks glass over ice.

CÎROC POMEGRANATE JEWEL
Ingredients

• 1 oz Ciroc Pomegranate
• .5 oz Grenadine
• Sparkling Wine

Glassware: Coupe

Garnish: Lemon twist

Preparation: Add CÎROC Pomegranate and Grenadine in a mixing glass. Add ice and gently stir. Strain into a glass (no ice). Top off with Sparkling Wine and garnish.

HARPER SPICED SOUR
Ingredients: 

• 1.25 fl. oz. I.W. Harper Bourbon
• 1 fl. oz. egg white
• .25 fl. oz. Amaro (Italian Herbal Liqueur)
• .75 fl. oz. lemon
• .5 fl. oz. fig jam
• .25 fl. oz chai syrup

Glassware: Coupe

Garnish: Grated Cinnamon

Preparation: Combine all ingredients into a shaker tin. Dry shake, add ice and shake again. Double-strain into a coupe class

 ORANGE HARVEST T&T
Ingredients:

• 1.25 oz Tanqueray No. TEN
• Top with tonic water

Glassware: Wine Glass

Garnish: Blood Orange Wheel, Floral garnish: Orange Dahlia, French Thyme

Preparation: Add ice to glass with Tanqueray No. TEN. Top with tonic. Place blood orange wheel on rim of the glass. Fix floral garnish to the rim of glass using a cocktail pick.