Halloween Cocktails:

* Dead Man-Go: CocktailTimes.com > Vodka Cocktails > Dead Man-Go

- 1 part 42 Below Honey vodka
- 1 part mango nectar
- 4 slices of ginger root, finely chopped
- 1 teaspoon of agave nectar
- 2 orange wedges
- Splash of raspberry liqueur
Garnish: Pomegranate seeds

In a cocktail shaker, muddle together the ginger and orange, and add vodka, juice and nectar. Fill with ice, shake well and strain over ice into a rocks glass. Garnish with a splash of raspberry liqueur and fresh pomegranate seeds.

* Jacko-Tini: CocktailTimes.com > Halloween Party

- 2 oz Stoli vodka
- 1/4 oz pumpkin puree
- 1 tsp lemon juice
- 2 oz orange juice

Place a large soup pot filled with water on the stove to boil. Carve the tops from the pumpkins and set aside. Scope out the interior and seeds, leaving a think shell. Discard the seeds and flesh, or use in another recipe. Place the pumpkins in the boiling water and boil for about a minute. Remove and drain. Combine all ingredients in a shaker with ice. Strain into the pumpkin. Serve with a black straw.

* Solar Flare: CocktailTimes.com > Vodka Cocktails > Solar Flare

- 1 1/2 oz Ciroc vodka
- 1 1/2 oz fresh orange juice
- 1 tsp Palo Cortado sherry
- 1 tsp orgeat syrup
- dash of Peychaud bitters

Mix vodka, orange juice, sherry, orgeat syrup and ice in a cocktail shaker. Shake well and strain into chilled wine glass. Garnish with dash of bitters. (Cocktail created by Eben Freeman)

* Pumpkin Divine: CocktailTimes.com > Vodka Cocktails > Pumpkin Divine

- 1 part Grey Goose La Poire flavored vodka
- 1 part pumpkin butter
- 1/2 part triple sec
- 1/2 part simple syrup
- Pinch of cinnamon, clove, nutmeg and ginger
- Grated nutmeg and apple chip for garnish

In a cocktail shaker filled with ice add all ingredients. Shake vigorously until the outside of the shaker is frosted and beaded with sweat. Strain into a martini glass. Garnish with nutmeg and apple chip.

* Pumpkin French-75: Cocktail Times > Gin Cocktails > Pumpkin French 75

- 1 oz. Plymouth Gin
- 1 oz. Pumpkin Puree
- 1 1/2 oz. Fresh Lemon juice
- 1 1/2 oz. Simple Syrup
- Champagne

Shake all ingredients (except Champagne) in a cocktail shaker with ice. Strain the mixture into a Champagne flute. Top with chilled Champagne and serve.

* Creepy Crawler: CocktailTimes.com > Original Cocktails > Creepy Crawler

- 1 oz Brandy
- 1 oz Blood Orange Puree*
- 2 oz GranGala Triple Orange Liqueur
- 1/2 oz Simple Syrup
- 1-12 oz Bag of Dark Chocolate Chips**
- 1 Orange Truffle or Chocolate-Dipped Orange Slice
- 1 Plastic Spider (optional)

Using 8 to 10 chocolate chips for one drink, heat in the microwave for 20 seconds until almost melted. Take chips out of the microwave and stir with a spoon until completely melted (this method creates best chocolate consistency for making the web). Place the melted chocolate in a squeeze bottle and 'draw' a spider web on the inside of the martini glass (glass can be prepared in advance**). In a Boston shaker, add the rest of the ingredients and shake well. Pour into the decorated martini glass. Garnish with an orange truffle or chocolate dipped orange slice. Plastic spider is optional as an alternative garnish or decoration.

Tips from the Mixologist: The chocolate web may look difficult, but it is easy to prepare. You can create a round of chocolate webs in your martini glass ahead of time for easy pouring once your guests arrive. Glasses may be kept in a cool place after web is completed, and this will also help solidify the chocolate. (Created by Leo Ramirez, Mixologist, Trina Lounge at the Atlantic Hotel, Fort Lauderdale, FL)

* Masquerade (2nd Recipe, Scroll Down): CocktailTimes.com > Original Cocktails > Creepy Crawler

- 1 oz Pisco (preferably an aromatic one)
- 1/2 oz GranGala Triple Orange Liqueur
- 1 oz Fresh Lime Juice
- 4-5 Drops of Orange Bitters
- 1 Green Cardamom Seed
- 1/2 tsp Egg White**
- Orange Zest

Place the cardamom seed with the bitters in an empty martini shaker and muddle well; you will know it is ready as the aromas from the seed will be released as you crush it. Fill the martini shaker with ice and add the egg white if you wish (it is optional and will give the cocktail a great texture) and shake well. Add the remaining ingredients and shake well. Strain into a chilled Riesling glass (a small wine glass) and garnish with orange zest.

Tips from the Mixologist: It is important to use a small wine glass of the Riesling category to better enjoy the cocktail's aroma. Also for added drama you can substitute the orange zest, with a flamed orange peel.

Pasteurized egg whites can be found in the frozen food section of your supermarket; the egg white will add a luxurious texture and foamy head to the cocktail. It is recommended, but not necessary. (Cocktail created by Ektoras Binikos, Head Mixologist, Aureole Restaurant, New York, NY)

* Tootsie Roll: CocktailTimes.com > Original Cocktails > Tootsie Roll

- 1 oz vodka
- 1 1/2 oz Kahlua
- 1 oz orange juice
Garnish: tootsie roll

Mix all ingredients in a cocktail shaker with ice. Strain into a chilled martini glass and garnish with tootsie roll

* Sweet n Tart: (2nd Recipe, Scroll Down): CocktailTimes.com > Original Cocktails > Tootsie Roll

- 1 oz gin
- 1/4 oz Midori
- 1/3 oz Sweet & Sour
- Sprite
Garnish: sweet tarts

Combine all ingredients in an old fashioned glass. Garnish with sweet tarts.

* Blackberry Widow: Cocktail Times > Vodka > Blackberry Widow

- 1 part 42 Below vodka
- 2 parts dark grape juice
- 1 teaspoon of raw sugar
- 4 slices of fresh ginger
- 4 blackberries
Garnish: 2 blackberries

In a mixing glass, muddle together blackberries, ginger and sugar, add vodka and dark grape juice. Fill with ice, shake well, and strain into a chilled Martini glass. Garnish with 2 blackberries.