This recipe is ah-mazing; it won me a prize at a cut-throat recipe exchange!  It takes no less than 5 hours so plan ahead!

(Recipe originally from Jelly Shot Test Kitchen)

Chambord layer:
- 1 packet of Knox unflavored gelatin
- 1 packet of Grape Jello
- 1 cup of hot water (not boiling)
- 6 oz. of Chambord (or blackberry liqueur)

Lemon layer:
- 4 packets of Knox unflavored gelatin
- 1/2 cup of sugar
- 1 cup of hot water (not boiling)
- 1 cup of gin (or vodka)
- 1/2 cup of fresh lemon juice (the recipe calls for 2/3 cup but it was quite sour so I’d recommend less)

PREPARE GIN: Add lemon juice (and some lemon rind) to gin and let sit for two hours or more at room temperature.

FLOAT:  In hot water, dissolve the Jello and Knox gelatin and stir for 5-7 minutes.  Let sit for another 5 minutes after dissolved.  Add Chambord and stir.  Pour into a LIGHTLY greased loaf pan (spray with oil and wipe out so only a THIN layer remains).  Let sit in fridge for at least two hours (or until solidified). 

LEMON LAYER:  In hot water, dissolve Knox gelatin until dissolved (SLOWLY sprinkle the gelatin in while stirring).  Add sugar and stir until completely dissolved.  Strain the infused gin into the gelatin mixture (removing lemon rind) and stir.

Pour lemon mixture over solidified float layer over a spoon to avoid a divot in the float layer.  Return to fridge for at least 2-1/2 more hours (or until completely solidified).

TO SERVE:  Run a knife around edges of pan and overturn on cutting board.  Either cut into squares (pictured above) or use cookie cutters.  If preferred, top with a blackberry and/or candied lemon wedge.

Thirsty for some Halloween-y brews?  Try these!

Horny Devils (top) - from Phyllis Hoffman Celebrate

1 (64-oz) bottle tomato-vegetable juice cocktail
1/2 cup fresh lemon juice
1/4 cup Worcestershire sauce
2 Tbsp hot sauce
2 tsp celery salt
3 cups black vodka, divided
garnish: serrano chili peppers

In a 2-quart pitcher, combine tomato vegetable juice cocktail, lemon juice, Worcestershire sauce, hot sauce, and celery salt. Fill a cocktail shaker halfway with ice. Add 3/4 cup tomato juice mixture. Shake vigorously for 5 to 10 seconds. Strain into a cocktail glass. Pour 1/4 cup black vodka over the back of a spoon so that vodka runs down side of glass and floats on top of tomato juice mixture. Repeat procedure for each serving. Garnish rim of glass with chili peppers. (Serves 12)

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Candy Corn Cordials (bottom left) - from The Food Network

1/2 cup candy corn 
1 1/2 cups vodka
2 oz orange liqueur Juice of 1/2 lemon
1 large egg white

Combine the candy corn and vodka in an airtight container; set aside for at least 3 hours, then strain.

Add 4 ounces of the candy corn vodka, the orange liqueur, lemon juice and egg white to a cocktail shaker filled with ice. Shake vigorously for at least 30 seconds. Strain into 2 chilled martini glasses and garnish with candy corn.

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Hallow-Rita (bottom center) - from LimeTreeCove.com

4 oz Newman’s Own Limeade
2 oz Orange Juice
2 oz Tequila
Splash Triple Sec
Fresh squeezed lime and lime slices
Ice
Natural Orange Colored Sugar from the Mischief Maker Package
Lime Tree Cove Hawaiian Black Lava Salt

In a cocktail shaker, squeeze limes over ice, add limeade, and orange juice.  Add triple sec, tequila, and orange sugar.  Shake.  Wet rim with a lime slice and then dip into Lava Salt.

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Trick or Treat - from Whipped Lightning

1 oz pumpkin liqueur
3/4 oz vanilla vodka
3/4 oz coconut rum
6 oz half and half
Pumkpin Pie Whipped Lightning

Shake all ingredients together with ice.  Pour over ice and top with whipahol.
 

The Classic Champagne Cocktail - Incredibly easy to make and it’s just delicious.

You’ll Need:
Dry champagne or sparkling wine - rose or white
Bitters
Sugar Cubes
Lemon twists (don’t know how to make them and don’t have a zester? I didn’t either, but I watched this)

In a cup or small bowl, soak the sugar cubes in bitters - about 6-8 drops of bitters per sugar cube.  Drop a sugar cube in your champagne flute after pouring (two if you’d like it to be sweeter).  Place one lemon twist in the glass.

The picture of the cocktail was borrowed from hindsightbride.com as mine were in ugly plastic-ware.