It is officially spooky season. These frighteningly-fun cocktails are guaranteed to cast their spell to get you in the mood for this Halloween. The cocktails below include a variety of recipes from Beam Suntory’s Small Batch Bourbons, Cruzan Rum, and Laphroaig Scotch Whisky.

With this selection, whether you’re entertaining, or trying out a new fave, you’re sure to have a scary good time.

Cruzan Voodoo Hurricane (above)
by Cruzan Rum

INGREDIENTS:

• 1 part Cruzan Aged Light Rum

• 1 part Cruzan Aged Dark Rum

• 1 part Cruzan 151 Rum

• 1 part Apricot Liqueur

• 3 parts Orange Juice

• 1 dash Lime Bitters

• Orange Peel

• Cherries

METHOD:

• Combine light rum, dark rum, apricot liqueur, orange juice and bitters in a cocktail shaker with ice.

• Strain into a large glass filled with ice.

• Top with the shot of Cruzan 151.

• Garnish with the orange peel and cherries. (Garnish: Peel orange rind and lay flat on surface. Take circle cookie cutter and cut circle space out of the peel. Use paring knife to cut mini circles for eyes, nose and jaw of skeleton garnish.)

Basil Hayden’s Autumnal Punch
by Charlie Schott

INGREDIENTS:

• 14 parts Basil Hayden’s Bourbon

• 20 parts Water

• 3 parts Earl Grey Tea

• 1 pound Sugar

• 6 lemons (save one for garnish)

• 2 Grapefruits

METHOD:

• Add lemon and grapefruit peels into punch bowl with sugar and let sit for 2 hours. Simultaneously, juice the 5 lemons and 2 grapefruits into a separate bowl and set aside.

• Steep Earl Grey tea for 3 minutes in 20 parts boiling water.

• Combine tea with sugar mixture in punch bowl and stir until sugar dissolves.

• Let mixture cool and remove peels.

• Combine Basil Hayden’s® with lemon and grapefruit juice and the tea/sugar syrup and refrigerate until cold.

• Serve in a punch bowl with large ice cubes and garnish with lemon wheels.

Knob Creek Orchard
by Kyle Davidson

INGREDIENTS:

• 2 Parts Knob Creek Bourbon

• 1/2 part simple syrup

• 1/4 part maple syrup

• 3/4 part lemon juice

• 1 dash Angostura Bitters

METHOD:

• Put all the ingredients in a shaker tin, adding Knob Creek Bourbon last.

• Fill half the shaker with the largest ice cubes available.

• Shake well and strain the moment it gets cold to avoid over dilution.

• Strain into a chilled rocks glass with ice.

Laphroaig Scotsman’s Spice
by Devon Tarby

INGREDIENTS:

• 1 1/2 parts Laphroaig 10 Year Old Scotch Whisky

• 1 part Amaretto

• 3/4 part Lemon Juice

• 1/4 part Simple Syrup

• 1 Medium Egg White

• Fresh Cinnamon (for garnish)

METHOD:

• Combine all ingredients in a shaker tin and shake first without ice to emulsify the egg white.

• Open tin, carefully add ice and shake hard until cold and frothy.

• Double strain into a stemmed cocktail glass.

• Garnish with freshly grated cinnamon.