MvVO Art Launches AD ART SHOW
Food and Drink

Trick or Treat for Adults and Boozy Halloween Recipes

Trick or Treat for Adults and Boozy Halloween Recipes

The kiddies are getting their costumes ready and carving their pumpkins for a beloved night of Halloween.

While they may have their candy, most adults are eyeing a bit of something sweeter. The spirits of the season are here to delights in more ways than one. Whether it is preparing for an epic night of partying or just being the ones handing out candy on doorsteps there is a fantastic selection of ghoulish, boozy recipes that are here to delight.

Deep Eddy Vodka, Novo Fogo Cachaça, Slow and Low Rock & Rye, Tequila Avion and Crystal Head Vodka are creating some amazing drinks this season. Just as equally fun are the portfolios of Crystal Head Vodka Artist Series, Cementerio Mezcalero (Mezcal Graveyard), and the Stella Rosa Wines “Stellaween Collection” creating toasts of wonder.

Ghoulish Spirits for Halloween and Creepy Cocktail Recipes:


Pumpkin Spice Pie Martini
2 oz. Deep Eddy Original Vodka
1 oz. Dark rum
1 oz. Half n half
2 tbsp. Canned pumpkin puree
1 oz. Maple syrup
¼ tsp Pumpkin pie spice
¼ tsp Vanilla extract
Graham crackers

1. Smash up the graham crackers, cinnamon and sugar together.
2. Wet the rim of the glass with maple syrup and dip it into your cinnamon, sugar, cracker mixture.
3. Combine remaining ingredients into your cocktail shaker and shake for 30-45 seconds.
4. Pour and strain into your rimmed martini glass.
5. Garnish with a little bit of grated nutmeg and cinnamon stick.


Candy Corn Mimosa


2 cups Stella Rosa Peach

1½ oz. tequila

1 cup orange juice

2 tbsp. purple sugar (for rim)

Candy corn for garnish.


Rim a glass with purple sugar.

Pour tequila, Stella Rosa Peach, and orange juice into glass and lightly stir ingredients together.

Garnish with a candy corn, and enjoy!




(Makes around 10 2oz shots)


(Makes about one cup)

1 cup – Gummy Bears (Your choice in flavor- I did half cherry half lemon. Get creative!)

1 ½ cups – Water

1 pinch – Citric Acid

1 pinch – Salt


  1. Prepare a double boiler.
  2. Add the Gummy Bears and the water to the top of the boiler.
  3. Let Gummy Bears slowly melt into the water, stirring occasionally.
  4. Once they are completely incorporated, transfer the mixture into a separate saucepan.
  5. Add citric acid and salt and bring to a boil. Boil for 10 minutes, stirring occasionally.
  6. Once the mixture has reduced to 1 cup, you’re ready to build the shots.


 1 cup – Tequila Avión Silver

1 cup – Gummy Bear Syrup

1/3 cup – Powdered Gelatin (This is about half of what you’d normally use in a Jello shot, but since there’s gelatin in the Gummy Bears, you don’t need so much.)


Add the Tequila Avión to the Gummy Bear Syrup while it’s still hot enough that it hasn’t started to set. Slowly whisk in gelatin, so that there are no big clumps.

Prepare your serving vessels by spraying the insides of them lightly with olive oil cooking spray, so the shots will release more easily when they’re set up.

Transfer the mixture into a pourable container and pour into the prepared serving vessels.

Place vessels in refrigerator and let set up (about 2 hours). When they’re fully set, they’re ready to enjoy.


May all your Halloween dreams come true as you toast away.



Food and Drink

ElizaBeth Taylor is a journalist for Times Square Chronicles and is a frequent guest at film, fashion and art events throughout New York City and Los Angeles due to her stature as The Sensible Socialite.Passionate about people ElizaBeth spent many years working as a travel reporter and television producer after graduating with high honors from University of Southern California. The work has afforded her the opportunity to explore Europe, Russia, South America, Asia, Australia and the Middle East. It has greatly influenced the way in which ElizaBeth sees a story and has created a heightened awareness for the way people around the world live today.

More in Food and Drink

A Meal of Royal Tastes at Chola

ElizaBeth TaylorNovember 14, 2019

Magical Sushi Moments at Mizu

ElizaBeth TaylorNovember 5, 2019

Lucky Cheng’s A Perfect Boozy Delightful Way To Enjoy The Day

Suzanna BowlingNovember 3, 2019

Going Green from The Big Apple to Outback

ElizaBeth TaylorOctober 30, 2019

A Sweet Night with Delightful Sips by Pascal Jolivet

ElizaBeth TaylorOctober 25, 2019

How to Find the Best Wine Cooler Around

WriterOctober 23, 2019

The Secret to Making the Best Lobster Chowder

WriterOctober 21, 2019

From New York to Europe – Living the Dream with Champagne Pol Roger

ElizaBeth TaylorOctober 21, 2019

Warming Up on Fall Nights with Sophisticated Sips

ElizaBeth TaylorOctober 18, 2019