60mL gin
30mL pomegranate juice
15mL simple syrup
Combine gin, pomegranate juice, and simple syrup in a large shaker. Add ice to the shaker, and shake for at least 30 seconds. Serve with a small cube of dry ice.

22.5mL raspberry liqueur, divided, plus more for rim
Red sugar, for rimming
45mL gin
45mL sparkling wine
Rim a cocktail glass with red sugar: Wet the rim by dipping it in a shallow dish of raspberry liqueur then roll it in red sugar until evenly coated. Pour the gin and half of the raspberry liqueur into the glass. Top with Champagne. Pour the remaining Chambord over the back of a spoon so it floats on top of the drink. Serve and enjoy.

2 whole black peppercorns
2 pimento-stuffed green olives
60mL gin
15mL dry vermouth
2 dashes Peychaud's bitters
Push a peppercorn into centre of each olive, tucking under pimento filling to resemble an eye. Place olives in a martini glass. Fill a cocktail shaker halfway with ice; add gin and vermouth. Shake well and strain into glass. Add bitters to one side of glass and serve.

1-2 large tart apples (such as Granny Smith)
a handful of small blueberries
juice of one lime
15mL edible fake blood (cherry syrup)
60mL gin
60mL tonic water
lime wedges
Squeeze the lime and put the juice in a small cup. Peel an apple, then using a large metal melon baller, cut out eyeballs. Dip balls into the lime juice to prevent oxidation. Using a small sharp object, cut out a circle the size of blueberry. I used a metal pour spout, but a large holed piping tip would also work. Pop a blueberry in the hole then slice off the excess using a sharp knife. Use immediately or freeze for later (make sure they don't touch so they don't freeze together).
Pour the blood into the bottom of the glass then fill it with ice. Squeeze a lime wedge into the glass then top with two ounces of gin. Finish with two ounces tonic or more to taste. Garnish with an eyeball. They float, so use a cocktail pick or fork. For extra effect add a small chunk of dry ice to the drink with the ice. Click here for more pictures and full recipe.

Pumpkin Spice Gin Sour
60mL Gin
Half of a lemon juiced
1 tablespoon of Pumpkin Butter
1 egg white
Dash of Cinnamon
Thyme for garnish
Put first 4 ingredients in ice and shake for a minute, pour through strainer into coup glass, garnish with cinnamon and thyme.

Makes 6
500mL pre-batched negroni (166ml each of Campari, vermouth rosso and gin)
300g diced pumpkin
50g butter
2 cinnamon sticks
2 star anise
Roast 300g diced pumpkin in a pan with 50g butter, 2 cinnamon sticks, 2 star anise and 3 pinches of mace until soft. Infuse the roasted spiced pumpkin into 500ml pre-batched negroni for 2-3 hours, then strain off the solids and place in the freezer until the fats have solidified on the surface. Strain through a cheese cloth and stir 75ml of the negroni over ice.
Recipe from Campari brand ambassador Joe St Clair Ford

15mL gin
15mL vodka
15mL rum
15mL triple sec
30mL lemon juice
30mL simple syrup
2 strawberries, muddled
In a mixing glass, muddle the strawberries with the lemon juice and simple syrup. Add the other ingredients with ice. Shake vigorously and pour contents into a tall glass. Garnish with strawberry.

120mL ginger ale
60mL gin
Cranberry bitters
30mL grenadine
In a short glass filled with ice, combine ginger ale and 60mL gin. Top with 2 to 3 dashes cranberry bitters. Gently pour 30mL grenadine around the inside edge of the glass and garnish with scary accessories. Created by Trisha Antonsen at Drizly.com