You may not be trick-or-treating for candy anymore, but you can definitely go pub-crawling for cocktails this Halloween.

Bartenders around the city are taking the autumnal holiday as an excuse to invent new beverages that channel its macabre spirit.

This month, trade in your red Solo cup of Pabst at a house party for a glass of one of the specialty drinks below:

Midnights' Basic Witch

This pun-tastic frozen cocktail on Midnights' fall menu
This pun-tastic frozen cocktail on Midnights' fall menu puts a boozy spin on the ever-popular pumpkin spice latte. It's made with vodka, coconut milk, fresh pumpkin, ginger and other spices, and espresso. According to the Williamsburg bar and restaurant's menu, a portion of the proceeds from the spirit used in this drink, Simple Vodka, goes toward national hunger relief programs. ($15 for a cup, $25 for a two-person serving, 149 N. 6th St., Brooklyn, 718-384-6961, midnightsbk.com) (Credit: Midnights)

Tuck Room's Creepy Olde Fashioned

This drink is made with a fig and
This drink is made with a fig and black walnut-infused rye, maple syrup, ice and bitters made from toasted crickets. The speakeasy is serving it at its Halloween party on Tuesday, Oct. 31. ($65 for an event ticket, 11 Fulton St., South Street Seaport, 212-776-8273, thetuckroom.com) (Credit: Tuck Room)

The Crown's Frankenstein

This monstrous cocktail is prepared with white rum,
This monstrous cocktail is prepared with white rum, Thai basil, pineapple and Pernod (an anise-flavored liquor). Its foamy top is garnished with orange stitches. Hotel 50 Bowery's rooftop bar will be serving it in a Champagne glass from Oct. 26 through Oct. 31. ($16, 50 Bowery, Chinatown, 212-508-8000, thecrownnyc.com) (Credit: The Crown)

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Hard Rock Cafe's Evil Eye Cocktail

Who doesn't love an eyeball in their Mason
Who doesn't love an eyeball in their Mason jar drink? (Especially when it's made from a lychee and a blueberry!) This one is a blend of muddled fall fruits and white and spice rums, topped with pineapple and Angostura bitters. It's on the menu at the rock and roll-themed restaurant from Oct. 26 through Nov. 1. (1501 Broadway, Times Square, 212-343-3355, hardrock.com) (Credit: Hard Rock Cafe)

Graffiti Earth's Blood Roots Tequila

This blood-red cocktail at chef Jehangir Mehta's vegetable-focused
This blood-red cocktail at chef Jehangir Mehta's vegetable-focused restaurant is, not surprisingly, garnished with pickled carrots, turnips and Thai chili -- all skewered on a knife. The drink combines tequila, lime juice, jalapeño slices, pomegranate juice and Sprite. Go ahead and pretend you're Bunnicula while sipping from your champagne flute. ($14, 190 Church St., TriBeCa, 212-542-9440, graffitiearthny.com) (Credit: Graffiti Earth)

Industry Kitchen's Crazy Clown

Pegged to the release of
Pegged to the release of "It," the horror film based on the Stephen King novel, this cocktail is equal parts rum and peach schnapps. The mixologists at Industry Kitchen are adding orange juice, lemon juice, simple syrup, bitters and grenadine (a reddish pomegranate syrup) to give their clownish concoction bite and color. ($14, 70 South St., at Maiden Lane, South Street Seaport, 212-487-9600, industry-kitchen.com) (Credit: Industry Kitchen)

Bistro Chat Noir's Haunted Townhouse

The landmark townhouse-turned-French-bistro is serving a signature sip
The landmark townhouse-turned-French-bistro is serving a signature sip made with Kahlua, vodka and the "ghost of a vanilla bean." Floating on the surface is an edible image of the restaurant's logo. ($18, 22 E. 66th St., Upper East Side, 212-794-2428, bistrochatnoir.com) (Credit: Hernan Valle)

Slowly Shirley's Perla Negra

This jet-black drink for two is made with
This jet-black drink for two is made with activated charcoal, a fine black powder made from bone char, coconut shells, peat, petroleum coke, coal, olive pits or sawdust processed at very high temperatures. Used as a poison antidote since the early 1800s, the ingredient is combined at Slowly Shirley with Santa Teresa 1796 rum, kalamansi juice, orange juice, honey, ginger and arrack (a South Asian spirit) and topped off with sorrel. The subterranean cocktail lounge serves it in a skull bowl. ($39, 121 W. 10th St., West Village, 212-243-2827, slowlyshirley.com) (Credit: Nick Vorderman)

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The Club Car's Inferno

Like the Perla Negra, this somber cocktail gets
Like the Perla Negra, this somber cocktail gets its color from activated charcoal. Bartenders at The Club Car, a supper club at the McKittrick Hotel, stir the powder into bourbon before adding other spirits, like cacao liqueur, sweet vermouth and orange bitters. They top the beverage off with edible glitter, so your tongue can sparkle the whole night through. ($17, 530 W. 27th St., Chelsea, 212-564-1662, mckittrickhotel.com) (Credit: Conor Harrigan)

Eli's Night Shift's The Murderino

This near-black cocktail made with activated charcoal takes
This near-black cocktail made with activated charcoal takes its name from the popular true crime podcast "My Favorite Murder." Its creator, barman Nathan Gurr, mixes the charcoal with whiskey, Campari, vermouth and Bonal, an herby aperitif. He tops it with a frothy egg whites, then swirls a maraschino cherry around the glass to make it look as if it were bleeding, skewers the fruit with a toothpick and balances it on top. The drink is on Eli's regular evening menu. ($14, 189 E. 79th St., Upper East Side, 212-879-7160, elizabar.com/nightshift) (Credit: Eli's Night Shift)

Gallow Green's Witches' Brew

This poisonous-looking concoction at McKittrick Hotel's rooftop bar
This poisonous-looking concoction at McKittrick Hotel's rooftop bar and restaurant gets its greenish hue from green tea matcha syrup and Midori, a melon liqueur. Japanese whisky is the foundation for a cocktail that gets some bite from yuzu juice and Thai bitters. Witches' Brew is garnished with a couple of Maraschino cherries. ($17, 542 W. 27th St., Chelsea, 212-564-1662, mckittrickhotel.com) (Credit: Conor Harrigan)

Mr Chow's Fare Thee Well

Floating blood cherries and a dehydrated orange wheel
Floating blood cherries and a dehydrated orange wheel amp the spook factor of this otherwise tame bourbon and lemon cocktail at the upscale Chinese restaurant chain specializing in Beijing cuisine. The drink is finished off with a touch of apricot brandy. (324 E. 57th St., Upper East Side and 121 Hudson St., TriBeCa, mrchow.com) (Credit: Mr Chow)

aRoqa's Through My Sails

Served in a black cauldron befitting a potion,
Served in a black cauldron befitting a potion, this cocktail blends rum, pineapple-lemongrass puree, sherry and almonds. It arrives at your table, along with your contemporary Indian meal, topped with a lime soaked in highly ignitable overproof rum (a run with an alcohol content of greater than 57 percent) and lit aflame. ($14, 206 Ninth Ave., Chelsea, 646-678-5471, aroqanyc.com) (Credit: Evan Sung)

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Mr. Jones' The Other Side

Cross over to the afterlife when you order
Cross over to the afterlife when you order this vodka-and-beer cocktail with a color gradient. You'll get some kick from the cinnamon lime syrup and the Worcestershire sauce when you sip your drink at a bar that celebrates the jet-setting lifestyle of wealthy Americans in the '60s. The Other Side is available starting Oct. 16. ($18 every night except Oct. 26, the night of a "Hudson Scare" bar crawl, when it's $6; 246 Spring St., Hudson Square, 212-842-4566, mrjonesnyc.com) (Credit: Mr. Jones)

Union Bar and Kitchen's Skeleton Lake

This is one eye-opening drink. Garnished with a
This is one eye-opening drink. Garnished with a fake eyeball (we have yet to determine what it's made of and whether it's edible), Skeleton Lake is prepared with chamomile-infused bourbon, oleo saccharum (a syrup packed with citrus essential oils) grapefruit and fall spice. Like The Other Side, this cocktail is available starting Oct. 16. (300 Spring St., Hudson Square, 646-791-0005, unionbarandkitchen.com) (Credit: Union Bar and Kitchen)

Gansevoort Meatpacking NYC's Dragon's Blood

Beets are the starring ingredient in this maroon-colored,
Beets are the starring ingredient in this maroon-colored, rye-based drink, served at the hotel's Plunge Rooftop Bar + Lounge. Apple cider and star anise syrup add additional flavor. Bartenders garnish the cocktail with pint leaves and the cutest dragon figurines. ($18, 18 Ninth Ave., Meatpacking District, 212-206-6700, gansevoorthotelgroup.com) (Credit: Gansevoort Meatpacking NYC)

Gansevoort Park Avenue NYC's Black Widow

Like the black widow spider, this drink bites.
Like the black widow spider, this drink bites. Available at the hotel's Plunge Rooftop Bar + Lounge, the martini contains a basil and strawberry puree, lime juice, simple syrup, jalapeño-infused vodka and a "mystery ingredient" (which we all know, by this point, is activated charcoal). With your cocktail comes a piece of holiday-themed jewelry: a spider ring that strikes us as something Morticia Addams would flaunt on her finger. ($15, 420 Park Ave. South, Kips Bay, 212-317-2900, gansevoorthotelgroup.com) (Credit: Gansevoort Park Avenue NYC)