Having a Halloween party this weekend?

Thumbtack chef and owner of Let’s Eat Sonoma, Michelle Fitzgerald, shares fun new ideas for Halloween entertaining. From “Vampire Shots” to “Brains in a Skillet.”

Here’s a little inspiration for what to serve at your adult Halloween party this year.

Dark & Stormy Mocktail

Pomegranate juice gives this moody mix its dark hues. Serves 2 in 16-ounce glasses.

2 cups pomegranate juice

2 lemons

2 ounces simple syrup

Colored raw cane sugar

Combine pomegranate juice and simple syrup in a large shaker, then add juice of two lemons. Pour colored sugar on a plate or bowl wider than rim of the glasses. Take two 16-ounce glasses and rim each with juice of juiced lemons, then dip in colored cane sugar. For maximum effect rotate the glasses a couple times to fully coat the rim.

Carefully pour the combined liquids into the glasses in equal portions, taking care to not splash the sugar-coated rims. Add ice. Add straw.

For a “stormy” effect, add a small cube of dry ice to each glass or a carafe with another batch (or two) of the moody beverage.

To make the simple syrup:

Combine 1 cup raw cane sugar or honey and 1 cup water in a saucepan. Bring to a boil, then let simmer for 5 minutes. Remove from heat and cool before using.

To make the colored sugar:

Take a jar and add one cup raw cane sugar. Add one drop of purple or Black food coloring. Put the lid on and shake for at least one minute to fully disperse the color throughout the sugar. Add more food color if needed. Allow to air out for at least 30 minutes before using.

Dark & Stormy Cocktail

For some added mystique, add dry ice. Serves 2 in 6-ounce coupe glasses.

4 ounces gin

2 ounces pomegranate juice

1 lemon

2 ounces simple syrup (see above)

Colored raw cane sugar (see above)

Combine gin, pomegranate juice and simple syrup in a large shaker, then add juice of one lemon. Set aside. Now pour colored sugar on a plate or bowl wider than rim of the glasses.

Take two 6-ounce coupe glasses and rim each with juice of juiced lemons, then dip in colored cane sugar. For maximum effect rotate the glasses a couple times to fully coat the rim.

Now add traditional ice to the prepared cocktail shaker. Shake for at least 30 seconds, then carefully pour the combined liquids into the glasses in equal portions. Take care to not splash the sugar coated rims.

For an added “stormy” effect, add a small cube of dry ice to each glass or a carafe with another batch (or two) of the moody beverage.

Vampire Shots Cocktail

Nothing like throwing back a vial of blood on Halloween. Serves 4 in test tubes

4 ounces rye or wheat whiskey

2 ounces sweet vermouth

Juice of ½ orange

Dash of cinnamon

Dash of cardamom

Dash of ground cloves

Red food coloring

Combine whiskey, sweet vermouth, orange juice, the spices and one small drop of red food coloring in a large shaker. Add traditional ice and shake for at 30 seconds to chill and evenly disperse color.

Pour Vampire Shot from shaker into a measuring cup with a good pour spout. Using measuring cup, pour shots into four test tubes. Leave about ½ inch at the top for the test cube cork. Add cork and serve immediately or set aside upright in a refrigerator. If not serving immediately, gently shake each test tube before serving as the ingredients will settle slightly.

Design Tips:

Tie thin ribbon around each test tube with a food tag denoting “Vampire Shot.” Serve standing upright.

Guts & Glory

Octopus takes on a whole new meaning in this tasty starter dish or main entree complete with some seafood “guts and glory” washed down with lemon juice, herbs and served on a bed of greens. (Squid can be used in place of octopus.) Serves 4-6

1 pound octopus (tentacles only)

2 lemons

1 tablespoon black sea salt (set aside 1 teaspoon for the dressing/garnish

1 head of large or 4 small red butter lettuce

5 sprigs of thyme or parsley

2 tablespoons olive oil, divided

Rinse octopus in cold water and shake off excess water. Place on cutting board and cut tentacles into 4-6 inch long segments. Set aside and let air dry for at a few minutes.

Warm a large saute pan on medium heat with olive oil for 1-2 minutes. Add octopus to pan, juice of 1 lemon, 1 tablespoon of black sea salt and fresh herbs. Saute for 5 minutes, rotating several times to ensure all sides are cooked. Tentacles should be cooked all the way through before removing from heat.

In a salad bowl add lettuce with crowns removed and leaves spread apart. Add olive oil, and juice of lemon and 1 tablespoon of black sea salt to taste. Massage gently into the lettuce. Once leaves are completely covered, add sauteed octopus and serve immediately.

Bowl of Death

Beet and Black Lentil Borscht takes on an ominous look with deep red hues. Healthy! But bloody looking. Serves 6-8

2 tablespoons knob ghee

3 leeks

4 cloves garlic

Pinch salt

4 bay leaves

4 sprigs fresh thyme or 1 tablespoon dried, plus more for garnish if desired

4 medium (1½ pounds) beets

3 medium carrots

2 cups shredded cabbage of your choice

3 tablespoons tomato paste

1 tablespoon Dijon mustard

1 teaspoon dried juniper berries (about 12)

1 teaspoon caraway seeds

8-10 cups vegetable broth

1 cup dried black beluga lentils

2 teaspoons apple cider vinegar

Cracked multicolor black peppercorns to taste

Prepare all vegetables. Wash and slice the leeks into rounds. Mince garlic. Boil beets in large pot, with the peel on, until easy to stab through with a knife or fork. Remove beets and dunk in cold water for at least 10 minutes. Remove from water, remove peel and slice with a hand grater. Be careful to not over grate or it’ll become mushy. Slice unpeeled carrots into rounds. Shred cabbage and set aside.

In a large stockpot over medium heat, melt the knob ghee. Add leeks and salt and cook until tender, about five minutes. Add garlic, cook two minutes until fragrant. Add bay leaves, thyme, juniper berries, caraway, tomato paste, and mustard, stirring to coat the leeks and garlic. Add remaining ingredients: beets, carrots, vegetable broth (start with 8 cups and add as needed), and lentils (reserve cabbage). Bring to a boil, reduce to simmer and cook until the lentils are tender, about 15-20 minutes. Add cabbage and vinegar, stir, and let cook for another 5 minutes.

Ladle soup into bowls, garnish with fresh thyme and plenty of cracked black pepper.

Black Magic Candied Apples

These sinister looking candied apples take on a traditional taste, but not so familiar appearance in honor of Halloween. Serves 3-4 depending on size of apples

4 Gala or Honeycrisp apples

2 tablespoons corn syrup

2 tablespoons water

½ cup raw cane sugar

¼ cup heavy whipping cream

A pinch of salt

½ teaspoons vanilla extract

2-3 teaspoons black food coloring

2 tablespoons unsalted butter

Adapted from “Baked by Rachel.”

Line a baking sheet or large plate with parchment paper.

Prepare apples: wash, dry and remove stems. Insert oak tree sticks (preferred choice for Halloween) or Popsicle/craft sticks. Set aside.

In a medium pot combine corn syrup, water and cane sugar sugar. Put on stove top and warm 5-7 minutes until mixture boils and turns a light amber color. Watch closely and remove immediately after it has reached ideal shade.

Stir in heavy cream, followed by salt, vanilla and food coloring. Mix until well incorporated. Finally stir in butter until smooth.

Immediately dip and coat one apple at a time. Tilt and rotate to coat completely. Hold over bowl with stick up, allowing excess to drip off or 10-15 seconds. Flip upside down, with stick down, letting caramel set for 15-20 seconds. Transfer to prepared baking sheet or plate. Repeat with remaining apples.

Chill for at least 30-60 minutes to completely set caramel. Can be made up to a day ahead.