With Halloween right behind us and Thanksgiving, Christmas, and New Year's right in front of us, it's safe to say that drinking will be part of our plans since dealing with people's hard you know... however, in case you weren't in New York for this past Halloween, here are a few cocktails that you've missed out on.

Oops I Did It Again - Available at W New York - Downtown

Photo courtesy of W New York - Downtown

Ingredients for 'Oops I Did It Again' include:
1½ ounces of Blanco Tequila
1 ounce of Blue Curaçao
1 ounce of Fresh Pineapple Juice
½ ounce of Lime Juice
½ ounce of Lime Juice
¼ ounce of Pop Rocks Syrup
Prosecco
Tropical Punch Pop Rocks

In order for 'Oops I Did It Again' to be made, here's how it's done:
Method: Shake and strain
Glass: Highball
Top with: Prosecco

Note: When combining all remaining ingredients with one another in a shaker with ice, leave the Prosecco to the side. When strained into the rimmed highball, fill it up with fresh ice and then rim it with simple syrup and Pop Rocks.

Perla Negra (for two) - Created by Jim Kearns for Slowly Shirley

Photo courtesy of Nick Vorderman & Slowly Shirley

Ingredients for 'Perla Negra' include:
2 ounces of Santa Teresa 1796
½ tablespoon of Activated Charcoal
1 ounce of Kalamansi
1 ounce of Orange Juice
½ ounce of Honey
½ ounce of Ginger
1 ounce of Arrack
2 ounces of Sorrel

In order for 'Perla Negra' to be made, here's how it's done:
Method: Shake and strain
Glass: Highball
Garnish with: Candle and orchids garnish
Top drink with Sorrel

Note: Prior to shaking, add activated charcoal and remaining ingredients except for the sorrel. When shaking, use three large ice cubes. Then, proceed to strain over crushed ice into the vessel. Proceed to pack a lit votive candle into the crushed ice on top of the cocktail, and then measure and pour the sorrel around the candle.

Bloody Jasmine - Created by Four Pillars Gin

Photo courtesy of Four Pillars Gin

Ingredients for Four Pillar's Drink include:
¾ ounce of Four Pillars Bloody Shiraz Gin
¾ ounce of Campari
¾ ounce of Dry Curacao
¾ ounce of Fresh Lemon Juice
One dash of Regan’s Orange Bitters
One Lemon Twist

In order for Four Pillar's Drink to be made, here's how it's done:
Method: Shake with ice and strain
Glass: Chilled coupette
Garnish with: Lemon Twist

Island Zombie - Available at W New York - Times Square

Photo courtesy of W New York - Times Square

Ingredients for 'Island Zombie ' include:
One ounce of Havana Club Añejo Rum
One ounce of Leblon Cachaca
½ ounce of Merlet L'Abricot Brandy
¼ ounce of Lime Juice
¼ ounce of Pineapple Juice
¼ ounce of Orange Juice
¼ ounce of Passion Fruit Puree

In order for 'Island Zombie' to be made, here's how it's done:
Method: Shake and strain
Glass: 14-ounce Beer Glass
Garnish with: Rum infused pineapple

JACK AND SALLY - Created by Nickel & Diner

Photo courtesy of Nickel & Diner

Ingredients for 'JACK AND SALLY' include:
1½ ounces of Montelobos Mezcal
¾ ounces of Fresh Lime Juice
½ ounce of Cinnamon Syrup
1 bar spoon of Pumpkin Butter
One Fresh Egg White
Shaved Nutmeg

In order for 'JACK AND SALLY' to be made, here's how it's done:
Method: Combine ingredients and then shake for 10 seconds without ice. Then, add the ice in and shake. Double strain.
Glass: Coupe
Garnish with: Freshly shaved nutmeg

Children of the Corn - Created by Brian Evans - Available at Sunday in Brooklyn

Photo courtesy of Sunday in Brooklyn

Ingredients for 'Children of the Corn' include:
1½ ounces of Olmeca Tequila Reposado
½ ounce of Mr. Black Coffee Liqueur
One ounce of Spiced Corn Cordial
½ ounce of Lime Juice
2 bar spoons of Coconut Milk Yogurt
1 dash of Cayenne Pepper Tincture

In order for 'Children of the Corn' to be made, here's how it's done:
Method: Whip ingredients without Mr. Black’s coffee liqueur with pebble ice and then pour into glass
Glass: Hurricane
Garnish with: Dried corn husk and dehydrated lime wheel
Top with: More pebble ice