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This Friday, we wanted to share a few delicious Halloween drink recipes to help you prepare for the spooky night. Whether you're in the mood for a glow in the dark drink, or something ghoulish - there's a cocktail recipe for you! Scroll below for all of the recipes.


The Witch’s Heart


  • 1 jigger apple brandy or apple vodka chilled

  • 1 tsp grenadine

  • 2 jiggers Homemade Blackberry Liqueur

  • Powdered dry ice optional

  • Martini glass to serve


  1. Add about 1/2 - 1 tsp of powdered dry ice to the bottom of the glass (optional). 

  2. Place the apple brandy and purple shimmery liqueur in a shaker. Add 1 ice cube and shake for a few seconds to chill the drink. Strain the drink into a martini glass. Top up with more purple shimmery liqueur if necessary. 

  3. Pour 1 tsp of grenadine syrup, about an inch from the surface of the drink - the grenadine should sink to the bottom, creating a "bleeding" effect. 

  4. Add about 1/2 tsp of powdered dry ice on top and serve with a stirrer, so that your guests can stir the "potion" to create that shimmery, smoky effect.

Click here for the full recipe.


Boozy Apple Cider


  • 1 gal. apple cider

  • 1 1/2 c. whiskey, preferably Fireball

  • 1/2 c. Caramel

  • 3 cinnamon sticks, plus more for garnish

  • 8 apples

  • Lemon juice, for brushing


  1. In a Crock-Pot, combine apple cider, whiskey, cinnamon sticks, and caramel. Cook on low until warmed through, about 2 to 3 hours.

  2. Make apple cups: Slice off the top of each apple. Use an apple corer to remove the inside of the apple until you’re about 1/2" from the bottom of the apple. Squeeze lemon juice inside the apple cups to prevent apples from browning.

  3. Ladle hot cider into apple cups. Garnish with cinnamon sticks, and serve immediately.

Click here for the full recipe.


Glowing Jell-O Shots


  • 2 c. tonic water, divided

  • 2 packages Jell-O (two flavors; we used pineapple and orange)

  • 1 c. water

  • 1 c. vodka


  1. Make the first layer: Pour one cup tonic water into a pot over high heat. Once it comes to a boil, add the pineapple Jell-o mix. Whisk until the mix has dissolved, then pour in half a cup of water and half a cup of vodka. Stir to combine.

  2. Pour the Jell-o into shot glasses, filling them about two-thirds of the way up. Place in the refrigerator to chill, 30 to 35 minutes.

  3. Make the second layer: As they set, start making the orange Jell-o, following the same process used for the pineapple Jell-o.

  4. Top each of the pineapple Jell-o shot glasses with the orange Jell-o mixture. Return the shots to the fridge to set, 2 to 3 hours.

Click here for the full recipe.


Sweet Poison Cocktail Recipe


  • 1 oz. light rum

  • 2 oz. coconut rum

  • 1 oz. Blue Curacao

  • 1 handful of ice

  • Pineapple juice

  • Pineapple wedge (for garnish)


  1. Combine both rums and Blue Curacao in a cocktail shaker filled with ice. Shake, then pour into a cocktail glass.

  2. Fill the rest of the glass with chilled pineapple juice. Garnish with a pineapple wedge.

Click here for the full recipe.


Drunken Peanut Butter Cups



  • 1 c. vodka

  • 1/2 c. Reese's Pieces


  • Ice

  • 3 oz. Reese's-infused vodka

  • 3 oz. milk

  • 2 oz. Chocolate Liqueur

  • 1/4 c. peanut butter, for rimming glass

  • 1/2 c. crushed Reese's Pieces, for rimming glass

  • 2 Reese's peanut butter cups, for garnish

  • 2 tbsp. chocolate syrup


  1. In a mason jar, combine vodka and Reese’s pieces. Cover with tight-fitting lid and shake. Refrigerate overnight, then strain.

  2. Fill a cocktail shaker with ice then pour over strained vodka, milk, and chocolate liqueur. Shake until chilled.

  3. Put peanut butter on one small plate and crushed Reese's Pieces on another. Dunk tops of two cocktail glasses in peanut butter then roll in crushed Reese's Pieces.

  4. Drizzle about a tablespoon of chocolate syrup into each glass. Divide cocktail mixture between glasses and garnish each with a peanut butter cup.

Click here for the full recipe.


Apple Cider Slushies


  • 3 c. apple cider

  • 1 lemon, juiced

  • 1/2 tsp. ground cinnamon

  • 2 mini cinnamon-sugar doughnuts


  1. Pour cider, lemon juice, and cinnamon in a loaf pan, whisking to combine. Freeze for 1 hour. 

  2. Remove the cider mixture from the freezer and use a fork to scrape the slushy mixture, so it doesn't turn into a giant ice cube. Once fully scraped and stirred, return it to the freezer for 1 hour more. 

  3. Remove the cider mixture from the freezer once again, using a fork to scrape and stir it into a consistency like shaved ice. If it's not frozen enough for your taste, pop it back in the freezer for another 45 minutes. Otherwise, spoon into 2 glasses and garnish each rim with a mini doughnut. 

Click here for the full recipe.

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