Our Favorite Halloween “Potions”

With cocktail and mocktail recipes to tempt every kind of monster, we guarantee you’re going to have a spooktacular October. For even more of our favorite boozy (and virgin!) drink recipes, be sure to check out our Spooky Supper and Trick-Or-Treat Blueprints!



Serve from blood / IV bags for an extra spooky element. For more traditional service, place “hand” ice cubes (created from frozen water-inflated gloves) in the punch bowl.

Ingredients for 20 servings
5 1/2 cups apple cider
4 cinnamon sticks, plus more for garnish (optional)
1/2 teaspoon ground nutmeg
2 large Honeycrisp apples, 1 cut into wedges and 1 thinly sliced, divided
3/4 cup wildflower honey
3 1/8 cups (25 oz.) bourbon
1 cup fresh lemon juice (from about 6 lemons)
3 cups seltzer water

Place apple cider, cinnamon sticks, nutmeg, and apple wedges in a medium sauce-pan, and bring to a boil over medium-high.
Remove from heat, and let stand, uncovered, 20 minutes.
Pour cider mixture into a large bowl, and whisk in honey until dissolved.
Cover and refrigerate at least 3 hours and up to overnight.
Strain cider mixture into a punch bowl; discard solids.
Stir in bourbon and lemon juice.
To serve, stir in seltzer and apple slices. Garnish with cinnamon sticks, if desired. If serving from IV bags, skip the apple slices and cinnamon sticks.



Serve from individual jello containers.

Ingredients for 24 servings
2 packages purple jell-o
2 cups cups boiling water, divided
2 cups vodka, divided
Black food coloring
Lime wedge, for rim
Black sanding sugar, for rim

In a large measuring cup, whisk together 1 package purple jell-o and one cup boiling water.
When jello powder has dissolved completely, whisk in vodka.
Fill shot cups halfway with mixture, then set aside in refrigerator to firm up, 2 to 3 hours.
When shots are almost firm, make the second layer: In a large measuring cup, whisk together 1 package purple jell-o and one cup boiling water.
When jell-o powder has dissolved completely, whisk in vodka and black food coloring.
Top each Jell-O shot with black mixture and return to refrigerator to firm up, 2 to 3 hours more.
When jell-o is firm, rim each shot glass with lime and dip in sanding sugar.


Serve in old fashioned glasses.

Ingredients for 10 servings
2 1/2 cup bourbon
1 2/3 cup maple syrup
20 orange slices
20-30 splashes bitters (orange, grapefruit or smoke work best)
15 sprigs rosemary
5 cups ice
Large ice cubes

Pour the bourbon and maple syrup into a cocktail shaker (you may need to shake 1-2 servings at a time). Add the ice, orange slices and 1 sprig of rosemary (per serving).
Shake well for at least 30 seconds.
Add the ice to glass and strain over the prepared cocktail.
Garnish with a fresh stem of rosemary and use a kitchen blow torch or long match to set it on fire so it’s charred.



Serve in individual wide-mouth glasses.

Ingredients for 10 servings
40 ounces lemonade
40 ounces lemon-lime soda (or soda water)
1 small scoop lime sherbet
Candy eyeballs, for garnish

In a pitcher, pour in all of the lemonade and 20 ounces of the lemon-lime soda (or soda water).
Pour into individual glasses.
Scoop the lime sherbet into each glass.
Decorate the sherbet with candy eyeballs. The eyeballs will move as the sherbet does, and some might slip into the drink. It’s hard to keep them steady, so you have to place them intentionally.
When the monster sherbet has been decorated, pour in the rest of the lemon-lime soda (or soda water).
Enjoy immediately as the sherbet melts into the punch.



Serve in any cocktail glass.

Ingredients for 10 servings
12 steckler pears or 2 lb pear sliced in half
1/2 to 2/3 cup honey (divided)
2 tablespoon balsamic vinegar
1/2 teaspoon cinnamon (divided)
pinch of ground nutmeg
4 tablespoon apple juice or water
Pinch of ground clove
2 teaspoon vanilla
48–56 sparking white grape juice or sparkling grape water
Brown sugar or coconut palm sugar to coat rims of glasses (optional)
Fresh thyme, sage, or rosemary for garnish

Preheat the oven to 400 degrees and line a baking sheet or grease it well. Slice your pears in halves or quarters and remove the stems.
In a small bowl, whisk together 2 tablespoons honey, 1 tablespoon balsamic vinegar, 1/8 teaspoon cinnamon, and pinch of ground nutmeg. Brush this over the pears, evenly.
Place pears in the oven for about 20 to 25 minutes, until soft and pears are browned on bottom. If you are using larger pears, they will take longer to roast. Steckler Pears take closer to 22 minutes.
Remove from the oven. Once cooled, scoop out the seeds from the pears.
Place your honey roasted pears in a blender or food processor with vanilla and 2 tablespoons juice or water. Blend until puréed.
Add puréed pears to a large glass pitcher or glass serving bowl. Let it chill before serving.
Once ready to serve, add a pinch of ground clove, 3 to 4 more tablespoons of honey, 24-28 ounces sparkling white grape juice to the pitcher or bowl. Stir together.
Coat wine classes or cocktail classes in brown sugar or coconut sugar. Then pour 5- 6 ounces of the sparkling cocktail mix into each class.
Garnish with a sprig of thyme, sage, or rosemary (optional).