Cocktail Pairings for a Bag Full of Halloween Candy

"Johnny Jump-Up (Jameson and hard cider)." —Brittany Casos, beverage director at Coppa

"Jack O’ Lantern (personal recipe from a few of our own)." —Greg Neises, bartender at Tico

"Maybe the Fluff cocktail ("Seriously Fluffed") I came up with for this year’s Fluff Fest in Union Square. That much candy is just begging for some Fluff." —Paulo Pereira, beverage director at Brass Union

"White Russian." —Katie Mae Dell Isola, bar manager at Haru

"Old Fashioned." —Dan Greenough, food & beverage manager of all Burtons Grill locations

"Rye Old Fashioned. With all that (artificial) flavor, something nice and simple." —Ryan Lotz, bar manager at No. 9 Park

"Negroni." —Jake Kress, bar manager at Grill 23 & Bar

"Espresso martini." —Giulio Favuzza, beverage manager of Red Heat Tavern

"A Sazerac. But not a well-made one, one with cheap cognac and sugar that hasn’t completely dissolved." —Lauren Hayes, head bartender at Ten Tables in Jamaica Plain

"Manhattan." —Ryan McGrale, beverage director at Tavern Road

"Hot buttered rum." —Molly Woodhouse, general manager and beverage director of Vida Cantina in Portsmouth (and an alum of The Butcher Shop and Menton)

"An espresso martini: Patron XO Café, Torres Orange Liqueur, shot of espresso, chocolate bitters." —Ian Nal, general manager and beverage director of Fish Restaurant & Wine Bar in Marlborough

"An espresso martini made with Cariel Vanilla Vodka." —Jenna Pollock, bar director at Nebo

"For whatever reason, the only thing I think I'd want would be a Sentimental Gentleman from Brick & Mortar: Scotch, Benedictine, Walnut liqueur. Everything a growing boy needs before bedtime on a school night." —Colin Kiley, bartender at Puritan & Company

"Negroni." —Christine Gerow, director of restaurant & bar at the Westin Waltham-Boston's Seventy at Third Avenue

"Butter beer." —Sam Treadway, bar manager at Backbar

"Pimm’s Cup." —Will Isaza, bartender at Fairsted Kitchen

"Anything!!! Although something nice and tart like a Corpse Reviver #2 would go nicely with the sugar." —Katie Emmerson, bar manager at The Hawthorne

"Apple brandy and cinnamon Old Fashioned. No poisoned apples, just sweet delicious cocktail." —Ezra Star, general manager at Drink

"Campari and soda." —Paul Manzelli, bartender at Bergamot

"Eeyore’s Requiem." — Michael Florence, bar manager at Ole

"Halloween candy with a White Russian. I am a chocolate lover and need a little cream to wash it down. The vodka and kahlua make it an adult-friendly dessert beverage." —Rob Dunn, bar manager at Lineage

"Blantons Old Fashioned." —Erica Petersiel, general manager at No. 8 Kitchen & Spirits

"Hot toddy." —Tom Dargon, assistant general manager of BOKX 109