“The first one that comes to mind is the Ghost of my Life,” Ives says. Served on the rocks with 1 oz. of Plymouth Gin, 1.5 oz. of Zucca Rhubarbaro, and .5 oz of Campari, this drink is dark in hue and packs a bitter and strange punch.

Another favorite is called Starry Night, the name comes from pastry dust called Luster Dust that is sprinkled in the otherwise dark drink and makes it sparkle like the night sky.

• 1.5 oz Black Rice Infused Beefeater Gin*
• .33 oz Crème de Violette
• .33 oz Galliano
• .5 oz Lemon Juice
• Pinch of Luster Dust.

*Infuse one cup of black emperor’s rice per liter of gin for 5-7 or until the desired color is reached.

Ives had an interesting story behind this drink. When Ives used to live in New Orleans he learned about lust dust from a pastry chef he worked with, the chef put the dust in a drink and viola, it resembled a starry night sky. This recipe is only enough for one shot but next up we have a drink you can bottle then serve on the rocks with grated nutmeg as you wish. It’s called The Dark Tower.

• 2 cups water
• 1 cup cane sugar
• 1 cup demerara sugar
• 1 15-oz can pumpkin puree
• 4 cinnamon sticks
• 8 cloves
• 8 allspice berries
• 4 cardamom pods split
• 1 vanilla bean, split lengthwise
• 2 cups aged rum

Begin by lightly toasting the spices in a saucepan. Add the remaining ingredients except for the rum and bring to a low boil, stirring frequently. Once it’s boiling remove from heat and add the rum while still warm. Once it’s cooled strain it through cheesecloth, bottle and refrigerate. This particular drink is a special one for Pine Restaurant because they make their own ginger beer to get the right amount of spice without too much sweetness.

Happy Halloween everyone!