Rue Morgue Magazine

All work and no play during the holidays can give anyone the urge to grab the nearest axe and go full-on Jack Torrance on their family. This blood-red twist on a classic Hot Buttered Rum will help keep you from freezing to death out in the cold hedge maze, with a generous splash of spiced rum to calm those nerves.

Many of the flesh-eating scenes in the film were leftover hamburgers and meatballs from lunch…covered in chocolate syrup. So to pay homage to the “human flesh” the zombies feasted on throughout the film, I’ve concocted a rich and tangy BBQ sauce using Bosco Chocolate Syrup.

Sinfully delicious and blood-red, these Blood Orange Morgue-aritas are pumped full of flavor: bold citrus essence from the blood oranges, the right amount of tartness from the limes, a hint of sweetness from the simple syrup, and of course...tequila!

They say the quickest way to one’s heart is through their stomach, and a cold beer paired with these Severed Soft Pretzel Fingers & Bloody Beer Cheese Dipping Sauce spiked with your favorite brew is the ultimate way to get there!

Reanimate your taste-buds with a boozy, homemade version of Marshmallow Peeps with a zombie twist that will certainly make your Easter egg hunts a little more interesting.

This Valentine’s Day, profess your love the only way a horror fan can: by giving your heart to the special ghoul in your life...or at least a batch of these candy-dipped strawberries decorated to look like human hearts.

Creepy confections don't have to be reserved just for Halloween! This holiday season, put a morbid, cannibalistic twist on some classic holiday treats, sure to both disgust and delight your guests.