These cocktails were created by Alex Straus, Suite 700 at the Hotel Shangri-La in Los Angeles.

Vampire’s Punch
Serves 12

18 oz. SKYY Infusions Cherry
8 oz. lime juice
6 oz. cranberry juice
2.5 oz. Grenadine
7UP

Fresh cherries, pits removed
Wash and remove pits and stems from fresh cherries and muddle in cocktail shaker. Combine the rest of the ingredients except 7UP in bowl and stir. Top with 7UP and muddled cherries.

Pumpkin Spice

2 oz. SKYY Infusions Ginger
0.5 oz. lime juice
1 oz. pumpkin puree
Splash of honey water*
Slice of Fresh Ginger

Combine all ingredients except ginger slice in a cocktail shaker with ice and shake vigorously. Strain over fresh ice into a Collins glass. Add long slice of ginger into glass lengthwise for garnish.
 
*Honey Water is made using equal parts honey and water.

Candy Corn Cocktail

2 oz. SKYY Infusions Pineapple
1.5 oz. orange sherbet, softened
1 oz. pineapple juice
1 oz. milk
1 oz. simple syrup

Combine SKYY Infusions Pineapple and pineapple juice in cocktail shaker with ice. Strain over fresh ice into a clear Collins glass. Combine softened orange sherbet and ice in a cocktail shaker and shake vigorously. Strain, and pour over bar spoon to layer in the rocks glass. Then, combine simple syrup and milk in cocktail shaker and shake vigorously. Layer milk mixture on top of sorbet mixture.

Ghostly Coolada

2 oz. SKYY Infusions Pineapple
1 oz. cream of coconut or coconut milk
0.5 oz. lime juice
2 Circular Chocolates

Place all ingredients except chocolate in cocktail shaker with ice and shake vigorously. Strain into a cocktail glass, and float chocolate circles on the top of the drink for your Ghostly Coolada’s eyes.

Edited by Patricia D. Sheman

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