Dark and ominous, but inviting with a smoky aroma, this Scotch-based drink by George Washington Bar bartender Tom Lasher-Walker captures the mysterious spirit of All Hallow’s Eve in Scotland. The name, however, is a cheeky reference to the most popular song of the 1975 hit musical Rocky Horror Picture Show. If preparing the drink for a large party, scale up, batch the ingredients in advance, and assemble each drink to order by ladling individual servings into a glasses over fresh ice. Get the recipe for Time Warp »

Adapted from a recipe from bartender Tom Lasher-Walker of New York’s George Washington Bar, this easy-sipping take on a spicy strawberry margarita fuses the smoke of mezcal with the peppery green notes of Ancho Reyes green chile liqueur. Drawing its Halloween-friendly, blood-red color from a splash of raspberry liqueur, the drink can be scaled up depending on how many servings you need. The name is a reference to Mexico’s Día de los Angelitos (“Day of the Little Angels”), the day the souls of departed children return home to spend time with their loved ones. Get the recipe for Los Angelitos Punch »

Popularized by the 1930 Savoy Cocktail Book by Harry Craddock, this classic cocktail is part of a succession of “Corpse Revivers” originally devised as a hangover cure. An ice-cold nip of this elixir is refreshing, astringent, and strong enough to perk up the senses. Get the recipe for Corpse Reviver No. 2 »

Donn Beach, the founding father of tiki bars and restaurants, set a limit of two per customer for this potent drink made with three kinds of rum, citrus, and spice. Get the recipe for The Zombie cocktail »

Scotch, Cherry Heering, vermouth, and orange juice create a smoky-sweet effect, equally good topped with extra juice and served for brunch. Get the recipe for Blood and Sand »

Aquavit combined with fresh citrus, tomato juice, Tabasco, and brisk Perrier Lemon makes a fruity-fresh, bloody good concoction. Get the recipe for The Swedish Vampire »

For a refined and not-too-sweet twist on a classic margarita, shake up tequila with ginger syrup and lime juice, then finish with a splash of crème de cassis for a layered effect. Get the recipe for El Diablo de la Puebla »

Sweet watermelon juice tempers spicy adobo sauce and tart lemon juice in a bright, summery bourbon cocktail. Get the recipe for The Kentucky Devil »

At first sip, lime juice and fresh mint refresh the taste buds, but soon the smoky and spicy undertones of chipotle-infused mezcal creep over the palate. A touch of Cynar, an unusual liqueur made from artichokes, adds a veil of mystery. Get the recipe for Devil’s Garden »

A play on the classic cocktail The Bee’s Knees, The Killer B is a spicy elixir of gin, lemon juice, and a simple syrup infused with Thai bird chiles and white peppercorns. Get the recipe for The Killer B »

Puréed tomatoes, pepper-flavored vodka, and a pimento-stuffed green olive make the perfect hybrid of two bar staples, the Bloody Mary and classic martini. Get the recipe for Bloody Martini »

A combination of vodka, tomato juice, fresh lemon juice, Worcestershire, and fresh ground spices is simple, classic, and always delicious. Get the recipe for Original Bloody Mary »

For a vibrant drink that’s excellent with spicy foods, try floral, tropical passion fruit juice paired with white rum and cool mint. Get the recipe for Green Monster »

The bright fruit flavors of red currant meld with the intricate flavor of Root, a root beer-inspired spirit with notes of birch, dusky spice, bright herbs, and vanilla, to create the drinkable version of a walk in the woods. Get the recipe for Red Riding Hood »