No trick or treaters here, so I don't need to worry about buying candy, and I would never buy it for myself. My parents used to take a highball glass and go trick or treating for alcoholic drinks at their friends' houses. The good old days.

Here is a recipe from the Palm Court bar in New York City's Plaza Hotel. I got it from a 1980s Gourmet magazine.

Orange Gimlet
2 1/2 oz vodka
1 tbsp Rose's lime juice
1 tbsp fresh lime juice
Dash orange liqueur
Ice

Place in a cocktail shaker and shake well. Strain into a frosted cocktail glass.

Here is a gift idea.

Spice Mix for Mulling Wine or Cider
3 boxes (1 ounce each) cinnamon sticks
6 whole nutmegs (1 ounce)
1/3 cup each chopped dried orange and lemon peel
1/4 cup each whole allspice and whole cloves
2 Tbs. finely chopped, crystallized ginger (1 ounce)

Cut doubled layers of cheesecloth into fourteen 5-inch squares. Have fourteen 10-inch-long pieces plain white string ready. Put cinnamon sticks and nutmegs in a plastic bag and crush with a rolling pin or a small heavy skillet until broken in small pieces. Mix with remaining ingredients. Tie 3 generous tablespoonsful in each cheesecloth square.
To mull wine, stir 1/2 cup water and 1/3 cup sugar in a 1-1/2 to 2-quart pan over medium heat until sugar dissolves. Add 3-1/4 cups wine and the spice bag. Reduce heat to low, cover and heat very gently until mixture is very hot but not boiling, about 20 minutes. Discard spice bag.

To mull cider, just add spice bag to 8 cups apple cider in a 2-1/2 to 3-quart pan. Bring to a boil, reduce heat, cover, and simmer 30 to 35 minutes. Discard spice bag.

Makes 14 bags. (Each spice bag holds enough to mull a 750 ml bottle of red wine - about 3-1/4 cups - or a half gallon - 8 cups - apple cider.)

Here is a cute idea for happy family meals at Halloween.