All Hallow’s Punch

  • 1 750ml bottle of Mount Gay Black
  • 8 oz. Cointreau
  • 8 oz. Water
  • Peel and juice of 8 lemons
  • Peel of 2 oranges
  • 1/2 cup sugar
  • 1 cinnamon stick
  • Food-grade dry ice

Preparation: Add the sugar and citrus peels to a punch bowl, muddle and let sit for 3 hours. Add the rum, Cointreau, water and lemon juice. When ready to serve, and for a foggy effect, place a pound of dry ice* in the punch. Carefully ladle the punch, without any pieces of dry ice, into a serving glass. Garnish with lemon wheel and fresh grated cinnamon.

*Dry ice must not be eaten or swallowed! Handle only with insulated gloves or tongs, as it can cause severe burns. As a rule of thumb, one pound of dry ice will create 2-3 minutes of fog effect.

Pumpkin Shandy

  • 1 oz. Cointreau
  • 1 oz. fresh lemon juice
  • 1 barspoon pumpkin butter
  • 4-5 oz. Pumpkin Ale

Preparation: Add Cointreau, lemon juice, pumpkin butter and ice to a mixing glass. Shake and fine-strain over ice in a highball glass. Top with beer and garnish with fresh grated nutmeg.

Candy Corn Oranges

  • 1 750ml bottle of Cointreau
  • 10 large oranges
  • 1 box of orange jello
  • 1 can of coconut milk
  • 1 envelope Knox gelatin
  • 1/4 cup sugar

Preparation: Cut the oranges in half and hollow them out. For the orange layer, boil one cup of water and stir in the orange jello. Once dissolved, remove from heat and add 1 cup of Cointreau. Pour the mixture into the orange peels, filling halfway. Refrigerate for 2-3 hours, until firm. For the white layer, add 1/2 cup of water, 1/2 cup coconut milk, Knox gelatin, and sugar to a saucepan. Over medium heat, stir until gelatin and sugar are dissolved. Remove from heat and add 1/2 cup Cointreau. Pour mixture on top of orange jello layer and refrigerate overnight. With a sharp knife, cut the orange halves in eighths. Serve.