Things get pretty bloody at Michael Kelly's Halloween parties — and it has nothing to do with the costumes or the decorations. Instead, it's one bloody pint after another of the devilishly-delicious customized Bloody Mary, which scare up the attention of guests.

That's because Kelly, manager of Rooney's Public House restaurant and pub in Palm Beach, Fla., followed the lead of a wildly popular promotion from his employer, HMSHost — a food service company that operates hundreds of restaurants nationwide. Loved so much, "International Marys" have been served at Rooney's for two years so far, instead of a much briefer planned run. It is an easy concept with a distinctive international flair that can also be used as a simple twist to create instant bloodthirstiness in your Halloween revelers.

Since the treat is based on a convenient mix, it's not tricky for time-crunched party hosts. Start with your favorite Bloody Mary mix. Kelly recommends a "happy medium" variety that's neither too spicy nor too mild. Have a few vodkas, as well as gin and tequila, available for guests to choose — although the "virgin" Bloody Mary made from mix is excellent, too. Some possible choices that add international intrigue:

— Skyy vodka: American

— Ketel One vodka: Dutch

— Absolut vodka: Swedish

— Grey Goose vodka: French

— Tanqueray gin: English

— 1800 Reposado tequila: Mexican

Like at Rooney's, let guests select their own sauces and spices for custom flavor. Consider using a caddy from a restaurant supply store or a lazy Susan on your bar or buffet table. Rooney's, an authentic Irish pub founded by the family who owns the Pittsburgh Steelers, was designed and crafted in Ireland before being shipped to Florida. The pub serves up these easy, yet highly flavored choices for a Bloody Mary:

— Tabasco sauce gives a vinegary punch.

— Black peppercorns in a grinder make it savory.

— Celery salt: Brands like McCormick's Gourmet Collection are premium and the difference can be tasted.

— Steak sauce, like A-1 brand, adds a robust touch from its ingredients: tomato puree, distilled vinegar, corn syrup, salt, raisin paste, orange puree, spices and herbs.

— Worcestershire sauce, such as Lea & Perrin's brand, contributes sweetness due to its blend of molasses, vinegar, high fructose corn syrup, anchovies, onions, salt, garlic, tamarind concentrate, cloves and chili pepper extract.

More smooth sailing for hosts: A cocktail party like this one calls only for appetizers, not a full meal, as the perfect accompaniment. Most sparkling spooky ideas don't even need cooking. They can simply be creative combinations, like those inspired by the Halloween menu (called "Horror D'Oeuvres") at famed Palm Beach, Fla., caterer/gourmet grocery C'est Si Bon, which is currently celebrating its 25th anniversary:

— Stuffed Fungus: Mushrooms filled with ground sausage.

— Bulging Eyeballs: Cherry tomatoes packed with chopped mozzarella cheese and pesto.

— Cocktail Shrimp with Slime Sauce: Try green tomatillo sauce liberally doused with fresh chopped dill.

— Mini Brain Burgers with Blood Sauce: Sirloin burgers on silver dollar rolls, dripping with innovatively spiced ketchup. Mix up a batch by stirring favorite spices, such as cinnamon, cloves or nutmeg, into ketchup.

— Mold and Mildew Canapes: Crostini toast with hot spinach and artichoke dips for toppings.

When I heard C'est Si Bon was also serving Parmesan Pumpkin Puffs in puff pastry, it reminded me of my own recipe for Pus-Oozing Parmesan Pumpkin Puffs that, though devilishly easy to prepare, have been a requested hit for years at Halloween parties — and in fact every party through the end of the year. Give them a try:

PUS-OOZING PARMESAN PUMPKIN PUFFS

Fully sweetened pumpkin pie filling, to taste (see Note)

Freshly grated Parmesan cheese or Grana Padano cheese, to taste

Frozen puff pastry sheets, thawed, to taste

Sour cream, to taste

Yield varies, according to your choices.

Preheat oven to 375 F. Spray mini-muffin pans with nonstick cooking spray.

In a large bowl, place pumpkin pie filling and mix in well with Parmesan cheese. Set aside.

Mold a piece of puff pastry into each mini-muffin slot so that puff pastry comes a bit over the top. Fill each puff pastry with a heaping mound of pumpkin-pie filling mixture. Bake, according to puff pastry box instructions, until pastry slightly browns and puffs and pumpkin are heated through. Serve warm from oven or let cool. Refrigerate covered, and heat in microwave slightly (about 10 seconds) before serving. Prior to serving, top with a dollop of sour cream.

Note: The pumpkin pie filling can also be scooped out of store-bought pumpkin pies.

BLOODY MARY SHRIMP SKEWERS IN SHOT GLASSES

32 peeled deveined cooked medium shrimp

2 tablespoons fresh lemon juice, divided

Pickled vegetables (such as carrots, celery, green beans, and olives), to taste

1 (28-ounce) can (preferably San Marzano) tomatoes in juice

2 green onions, chopped

1/2 cup (or more) low-salt chicken broth

2 tablespoons Worcestershire sauce

2 tablespoons vodka

1 tablespoon prepared horseradish

1/2 teaspoon celery salt

Yields 8 servings.

Toss shrimp with 1 tablespoon lemon juice in large bowl. Thread 1 shrimp and 1 vegetable on toothpick. Repeat with remaining shrimp and vegetables. Cover and refrigerate until ready to serve.

Place tomatoes with juice, green onions, 1/2 cup broth, Worcestershire sauce, vodka, horseradish, celery salt and remaining 1 tablespoon lemon juice in blender. Cover; blend until smooth. If mixture is too thick, thin with additional broth by tablespoonfuls. Season Bloody Mary mixture to taste with salt and pepper. Transfer to pitcher. Cover and chill.

Pour Bloody Mary mixture into shot glasses or small glasses. Garnish each with shrimp-vegetable skewer. Serve remaining Bloody Mary mixture and shrimp-vegetable skewers alongside.

Note: Look for the pickled vegetables near the jarred vegetables in the supermarket.

— Bon Appetit (www.bonappetit.com)

Lisa Messinger is a first-place winner in food writing from the Association of Food Journalists and the author of seven food books, including "Mrs. Cubbison's Best Stuffing Cookbook" and "The Sourdough Bread Bowl Cookbook." She also writes the Creators News Service "Cooks' Books" column. To find out more about Lisa Messinger and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com.

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