We have reached that time of year where sugar-addicted half pints seek their fix by going house to house and begging for bite-sized enamel-dissolving treats. As I reflect back to my crumb-crushing, curtain-climbing rug rat days, I have fond memories of Halloween. What could be better than donning a cheap plastic mask that severely limited your vision, running back and forth across well-traveled streets, and ride a sugar high until you crashed on your, now candy and chocolate stained, pillow.

Along with all this comes the adult version of seasonal excitement, the Halloween party. Although the progression to adulthood shares many similarities for the youthful version (costumes, bad decisions and altered states of consciousness), the path to get there looks a little different. Some may argue which version of Halloween is better, but my plan includes an amalgamation of the best of both worlds; candy and cocktails.

Although there are a number of different spirits we could use as the base for our cocktails, Cîroc vodka was my selection. With the inspiration for the drinks being Halloween candy, I was not looking for a vodka that imparted a strong flavor for my sweet concoctions. Also, this French vodka is made with grapes, specifically Mauzac Blanc and Ugni Blanc, from the Cognac and Gaillac regions of France, a natural selection for a wine lover like me.

Preferences for Halloween candies varies widely but not all translate into the cocktail arena easily. So, my selection had to be easily crafted, affordable with accessible components, and resemble a treat that I selfishly wouldn’t trade away for other candies. Most importantly, the cocktail had to actually taste like the candy I remember from childhood. Thus, my four selections represent a strategic balance of flavors that cover the full spectrum of Halloween candy nostalgia.

Almond Joy

The Almond Joy leans into pure dessert indulgence. This coconut and chocolate combination was always a go-to for me. The marriage of coconut rum, amaretto, and chocolate liqueur creates that same coconut-meets-chocolate experience, but in liquid form that won’t get lodged in your molars; or as a child, your pre-pubescent braces. The toasted coconut rim adds texture and aroma that completes the memory. Fair warning: this one goes down dangerously smooth, so pace yourself or you’ll find yourself humming the Mounds jingle while raiding your kid’s candy after they fall into their post-indulgence coma.

The Butterfinger

The Butterfinger brings that signature peanut butter and chocolate situation we all remember, minus the inevitable dental work and frustrating wrapper that refused to fully release its contents. Frangelico delivers the nutty backbone while butterscotch schnapps adds that caramelized sweetness that made Butterfingers the candy equivalent of edible Velcro. The chocolate liqueur ties it all together into something that tastes exactly like the candy bar your siblings tried to pilfer from your pillowcase when you weren’t looking. The crushed Butterfinger rim is optional but admittedly makes for good Instagram fodder, if you’re into that sort of validation.

The Popcorn Ball

The Popcorn Ball is my sentimental selection, a tribute to my grandmother who handed out store-bought popcorn balls every Halloween with unwavering dedication. Half the neighborhood kids treated them like treasured relics, carefully saving them for later consumption. The other half immediately deployed them as sticky projectiles in whatever Lord of the Flies situation unfolded after dark. The fat-washed vodka infusion might sound like culinary acrobatics, but the payoff is legitimate. That buttery, salty-sweet popcorn flavor comes through with surprising clarity, and the butterscotch schnapps amplifies that caramel nostalgia factor. This one’s for the savory-sweet enthusiasts who appreciated those odd, old-school treats that actually required chewing like a cow on his cud, and possibly a napkin.

The Sweet Tart

The Sweet Tart “Smartie Pants” caters to those of us who hoarded the tart candies like misers guarding precious stones. While the chocolate bar masses battled it out over their Snickers supremacy, we quietly amassed our empire of Sweet Tarts, Smarties, and anything that made our faces involuntarily contort, looking like an old man without his dentures. The Sour Apple Pucker and fresh citrus deliver that mouth-puckering punch we craved, while the cranberry juice adds visual appeal and a touch of berry tartness to the assault. The sour sugar rim completes the experience with added tartness and that familiar textural crunch. This cocktail refuses to apologize for its acidity, so you may want to take your reflux medicine. It reminds us that we loved them so much because they bordered on palate punishment.

Before anyone clutches their candy necklace over brand associations, rest assured that Sean “Diddy” Combs no longer owns or maintains any business relationship with Cîroc. The only thing getting cancelled at this party is your plans for a productive tomorrow. Consider these cocktails your permission slip to revisit childhood Halloween memories without the sugar crash, costume malfunctions, or explaining to your dentist why you ate an entire pillowcase of candy in 48 hours. Though honestly, the hangover might be equally regrettable.

Cocktail Recipes

ALMOND JOY – “Mounds of Mischief”

• 2 oz Cîroc Vodka
• 1 oz Coconut Rum (Malibu)
• 1 oz Amaretto (almond liqueur)
• 0.75 oz Crème de Cacao or Trader Vic’s chocolate liqueur
• 1 oz heavy cream

Shake with ice, strain into glass.

Garnish with chocolate sauce and toasted coconut rim.

BUTTERFINGER – “Bart Simpson”

• 1.5 oz Cîroc Vodka
• 1 oz Frangelico (hazelnut liqueur)
• 0.5 oz butterscotch schnapps
• 0.5 oz Trader Vic’s Chocolate Liqueur
• 0.5 oz heavy cream

Shake well with ice. Strain into glass.

Rim with crushed Butterfinger pieces.

POPCORN BALL – “Ball Popper”

• 2 oz popcorn-infused Cîroc (see recipe)
• 0.75 oz butterscotch schnapps
• 0.5 oz vanilla syrup or simple syrup
• 2 oz cream or half-and-half
• Pinch of salt

Shake well with ice, strain into glass.

Garnish with a small cluster of caramel corn on a cocktail pick.

FAT-WASHED POPCORN INFUSED CÎROC

Ingredients:

• 750ml Cîroc Vodka
• 3 cups freshly popped popcorn (plain, no butter yet)
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon sea salt

Instructions:

1. Pop your popcorn and let it cool to room temperature
2. Drizzle the melted butter over the popcorn and toss with sea salt
3. Place the buttered popcorn in a large jar and pour the vodka over it
4. Seal and let infuse at room temperature for 6-8 hours, shaking occasionally
5. Strain out all popcorn solids through cheesecloth or a fine mesh strainer
6. Transfer the strained vodka to a container and freeze for at least 4 hours
7. The butter fat will solidify at the top – carefully skim it off and discard
8. Strain the vodka one more time through a coffee filter to remove any remaining fat particles
9. Store in the refrigerator for up to 2 weeks

This method gives you that authentic movie theater buttered popcorn flavor without greasiness.

SWEET TART – “Smartie Pants”

• 2 oz Cîroc Vodka
• 1 oz Sour Apple Pucker
• 1 oz fresh lime juice
• 5 oz cranberry juice
• 5 oz triple sec or Cointreau
• 5 oz simple syrup
• Splash of lemon juice

Shake well with ice and strain into glass.

Lime juice and sour sugar rim.