(Photo: Courtesy of Svedka)

Pumpkin Miracletini
Recipe courtesy of Svedka Vodka

4 parts Svedka Clementine
1 part pumpkin purée
2 parts apple cider
Pinch cinnamon

Carve out a mini-pumpkin and cut into small pieces. Purée in blender with a teaspoon of sugar. Fill shaker with ice and pour pumpkin puree and remainder of ingredients. Shake and strain into a martini glass rimmed with cinnamon.

Harvest Moon Punch
Recipe courtesy of Dale DeGroff
Serves twenty.

1 gal. Mott's Natural 100% Apple Juice
32 oz. bourbon
6 star anise
6 cinnamon sticks
1 orange peel (remove zest of one navel orange and retaining very little pith)
6 cloves

Combine apple juice, cinnamon sticks, cloves, anise, and an orange peel in a stainless-steel pot. Let simmer for one hour. (Do not boil.) Strain and add bourbon. Serve in a hollowed-out pumpkin. Prepare the pumpkin by cutting out a lid as you would for a jack-o'-lantern. Clean the lid by cutting away the pumpkin strands and seeds. Using a long-handled spoon, scrape out the inside of the pumpkin without puncturing the skin or the bottom. When the pumpkin is clean, rinse the inside with cool water, then check for leaks. Fill the pumpkin with the hot punch. Replace the lid to retain the heat. Serve with a ladle in mugs. Garnish with a cinnamon stick.

(Photo: Shanna Ravindra)

Bloodshot Ice
Recipe courtesy of executive chef Jenny Glasgow of Olivier Cheng Catering

Small radishes
Equal number of pimento-stuffed olives
Water for ice

For each eyeball: Peel one radish, leaving a tiny bit of the red to resemble a bloodshot eye. With a small apple corer or paring knife, cut a hole in the radish large enough to fit one small, pimento-stuffed olive. Insert olive in radish. Put radish in ice-cube tray. Fill with water and freeze.