Recipe

1 Honey Crisp apple
2 tbsp. granulated sugar
1 tbsp. ground cinnamon
1 c. apple cider
1 (750-ml.) bottle Champagne or prosecco

Cut apple in half, then cut four 1/8″ slices. Using the tip of the knife, cut a small diagonal slit in each slice. Reserve remaining apple for another use.
On a small plate, combine sugar and cinnamon. Dip champagne flutes in water to wet the rims, then dip in cinnamon sugar mixture.
Fill champagne flutes 1/4 full with apple cider, then top off with champagne or prosecco. Top each with an apple slice.

Bloody Mary Base Mix
1 ¾ cup Tomato Juice
1 oz Olive Juice
1 oz Pickle Juice
1-2 heaping tablespoons Prepared Horseradish
5 drops Worcestershire Sauce
Hot Sauce to taste {5-10 drops}
Pinch of Salt and Pepper
1 oz Plain or Jalapeno Infused Vodka – See recipe below
4 tablespoons Rim Salt – See notes below
Garnish – Sliced Jalapenos, Limes, Lemons, Olives, Pickles, Pearl Onions, Celery

Jalapeno Infused Vodka
8 oz Vodka
1 Jalapeno – Sliced

Rim Salt
Celery Salt – 2 tablespoons ground celery seed. 2 tablespoons kosher salt.
Cajun Salt – 2 tablespoons Cajun Spice. 2 tablespoons kosher salt.
Lime/Lemon and Salt – Zest from two limes or lemons combine with 2 tablespoons kosher salt.

Combined all the ingredients through the rim salt in a jar or pitcher.
Take a wedge of citrus, olive, pickle, or water, and coat the rim of a glass with liquid. Dip the rim of the glass in the rim salt.
Add ice and cocktail mix to the glass and serve with your favorite garnishes.

Jalapeno Infused Vodka
Combined the vodka and clean jalapeno in a jar with a lid.
Place in the refrigerator for 8 hours to 1 week. Once vodka reaches the desired spice, strain, and store in the fridge until ready to serve.

1 ounce black candy melts
2 cups heavy cream
1 tablespoon sugar
1/2 teaspoon pure vanilla extract
2 heaping cups ice cubes
1/2 cup vanilla vodka
Two 1.4 ounce packets white hot-chocolate mix

Microwave the candy melts in a small microwave-safe bowl at 50-percent power in 10 second increments, stirring in between, until melted, 40 to 60 seconds. Stir until smooth.

Lay a stemless wine glass on its side. Use a small spoon to paint 2 large ghost eyes and 1 large mouth with the candy melt inside the glass. Repeat with the remaining glass(es). Chill the glasses, painted-sides down, in the freezer until the candy melts harden and the glasses begin to frost, about 10 minutes.

Meanwhile, whisk 1 cup of the cream in a large bowl, either by hand or with a handheld mixer, until foamy. Whisk, gradually adding the sugar, until soft peaks form. Whisk in the vanilla extract. Transfer to a piping bag fitted with a large plain tip.

Combine the ice, vodka, hot chocolate mix and remaining 1 cup cream in a blender and blend on high speed until very smooth and thick. Pour into the prepared glasses. Pipe the whipped cream on top of each drink, swirling to make a peak at the top of the ghost’s head. Serve immediately.

From Food Network

2 tablespoons sugar
1 teaspoon pumpkin pie spice
2 tablespoons maple syrup
Six 4 to 5-inch long cinnamon sticks, for garnish
6 pumpkin candies, for garnish, such as Brach’s
1 bottle white wine, chilled
3 cups mango peach juice blend or tropical juice blend, chilled, such as V-8 Splash
1 cup pumpkin spice liqueur, chilled

In a small bowl, combine the sugar and pumpkin pie spice and mix until well combined. Transfer to a saucer. Add the maple syrup to a second saucer. Lightly dip the rims of 6 punch glasses into the maple syrup. Then dip the rims of the glasses into the spiced sugar.

Insert the cinnamon sticks into the bottom of each pumpkin candy and set aside.

In a pitcher, combine the wine, juice and pumpkin spice liqueur. Stir and pour into the rimmed glasses. Garnish with the pumpkin candy cinnamon sticks.

Cook’s Note: If you cannot find pumpkin spice liqueur, combine 1 teaspoon pumpkin pie spice with 1 cup brandy in a container fitted with a lid. Shake vigorously and let sit for 1 day to infuse into the brandy.

From Food Network