We’re all grownups here, right? But, let’s face it. Every once in awhile, don’t we get a little jealous about all those goodies the kids get while trick or treating? Well, the answer is below.

Candy cocktails – Reese’s, Mounds Bars, Bit ‘O Honey. Mix these up for a ghoulishly grown up Halloween.

Bit O' Honey Cocktail

Bit O’ Honey Cocktail

Photo Courtesy of Ken Gran-Pierre

Bit O’ Honey

Courtesy of Lexey Johnson, Richmond, Texas

Ingredients:

  • 1 3/4 oz. Ransom Old Tom Gin
  • 1/4 oz. Benedictine
  • 1/2 oz. Housemade Orgeat
  • 1/2 oz. Texas Huajillo Honey
  • 1 Egg White
  • Housemade Toasted Almond Oil **To Drizzle
  • Buckwheat Honey and Crushed Peanuts (for Rim)

Preparation: Roll rim of martini glass in honey, and then lightly roll through crushed peanuts. Place in cooler or freezer while prepping drink. Fill cocktail shaker with Gin, Benedictine, Orgeat, egg white, and plenty of ice, shake vigorously for 20-30 seconds, then double strain into chilled and garnished martini glass. Top generously with a few drizzles of Almond Oil.


Lemon-Lime Sour Critters

Lemon Lime Sour Critters

Photo Courtesy of Ken Gran-Pierre

Lemon Lime Sour Critters Shots

Courtesy of Niccole Trzaska, The Liberty

(Makes 12-14 Jell-O shots)

Ingredients:

  • 5 oz. Menage a Trois Straight Vodka
  • 5 oz. Water
  • 5 oz. Tres Agaves Margarita Mix
  • 1 packet of Gelatin
  • Lemon Lime Rock Candy for “Brains” Garnish

Preparation: Mix all ingredients until smooth and no bubbles. Pour into a silicone mold in the shape of your choice (such as skulls). Add one Sour Patch kid to each mold set in refrigerator until it becomes a gel (Gelatin is not a solid nor a liquid; it is both. So the higher the alcohol, the thinner the mixture will be)


Mounds Bar Martini

Mounds Bar Martini

Photo Courtesy of Buddy V’s Ristorante, Las Vegas

Mounds Bar Martini

Ingredients:

  • 1 oz. Stoli Chocolate Kokonut
  • 1 1/2 oz. Marie Brizard Chocolat Royale
  • 1 1/2 oz. Perfect Puree Coconut
  • 1 Mini Mounds
  • 2 oz. Half and Half

Preparation: Blend and strain into Martini glass. Top with shaved toasted coconut. Garnish with mini Mounds Bar cut in half.


The QUINutButter Cup

The QUINutButter Cup

Photo Courtesy of Ken Gran-Pierre

The QUINutButter Cup

Courtesy of Prairie Rose, BitByaFox.com

Ingredients:

  • 2 oz. QUI Tequila
  • 1/2 oz. Creme de Cacao
  • 1/2 oz. Hazelnut Liqueur
  • 1/2 oz. Chocolate Syrup (Dark Chocolate Preferred)
  • 1 tbsp. All-Natural Unsweetened Peanut Butter
  • Pinch of Salt
  • Ice
  • Chocolate Syrup and Justin’s Mini Peanut Butter Cup (for Garnish)

Preparation: In a blender, combine all ingredients and blend until smooth. Drizzle chocolate syrup on the inside of a chilled martini glass. Pour blended mixture to the top. Garnish with mini peanut butter cup on the rim of the glass.


Peanut Butter Jersey

Peanut Butter Jersey

Photo Courtesy of Buddy V’s Ristorante, Las Vegas

Peanut Butter Jersey

Ingredients:

  • 1 1/2 oz. Stoli Chocolat Kokonut
  • 3/4 oz. Marie Brizard Chocolate Royal Liqueur
  • Reese’s Peanut Butter Cup and Peanut Brittle (for Garnish)
  • 2 oz. Peanut Butter Mix*

Preparation: Shake all ingredients with ice then strain into a martini glass. Garnish with a Reese’s Peanut Butter Cup on the rim along with some peanut brittle.

*Peanut Butter Mix (12 oz.)

Ingredients:

  • 6 oz. Real Coconut Water
  • 2 tsp. Creamy Peanut Butter
  • 4 oz. Calahua Coconut Cream (not Coco Lopez)
  • Pinch of Salt

Preparation: Blend until smooth. Keep refrigerated.


Rum 'n Joy

Rum ‘n Joy

Photo Courtesy of Ken Gran-Pierre

Rum n’ Joy

Courtesy of Arley Marks of #ArleyMarksDrinks and Dimes

Ingredients:

  • 1 1/2 oz. Sugar Island Spiced Rum
  • 1/2 oz. Sugar Island Coconut Rum
  • 1/2 oz. Creme de Cacao
  • 1/4 oz. Caffo Amaretto
  • 1/2 oz. Pineapple Juice
  • 2 oz. Unsweetened Coconut Milk
  • Chocolate Syrup, Coconut Flakes and Almonds (for Garnish)

Preparation: Shake well with ice and fine strain over fresh ice into collins glass. Garnish with chocolate syrup, coconut flakes and almonds.