Natalie from Finca, a Spanish Tapas Restaurant and Cocktail Lounge in Downtown SLC, shares 2 drink recipes to help your Halloween party be the best in town 

It’s always fun to have a spooky colored punch that is family friendly:
 
SALEM’S BREW
 
1 Container Fee Brothers Lavender Water (5 oz.)
2 Containers Blenheim Medium Heat Ginger Ale (24 oz)
4 oz. Thyme Syrup
8 oz. Crushed Blackberry
4 oz. Lime
2 oz. Demerrara Syrup
This ca be combined in a bowl, garnish individual glasses with crushed ice, fresh blackberries and a rosemary sprig, top with Club Soda. You can add dry ice in the bowl for a spooky twist and a more “Witch’s Brew” like preparation!
 
For our Cocktail, this one is made with Bulleit Rye as the base and fabulous harvest flavors:
 
HARVEST MOON COCKTAIL
 
1 1/2 oz Bulleit Rye
1/2 oz Williams Pear Brandy
1/4 oz Cinnamon Syrup
1/4 oz Lemon Juice
1/8 oz Green Chartreuse
2 Dashes Peychaud’s Bitters
1 Dash Lavender Bitters
 
Rim the glass with Pumpkin Pie Spice, and Garnish with Toasted Sage