20 Halloween Cocktails To Get Everyone Full Of Some Spooky Spirit

If you are planning a Halloween party and are not sure what drinks to serve your spooky guests look no further, we’ve got you covered.

The Black Widow Smash.





A couple of dashes of orange bitters


Sparkling water


Smash the blackberries up add the rosemary, lemon, orange bitters and tequila. Give them a good mix so everything is blended and top off with the sparkling water or if you prefer some ginger beer.

Bloody Rosemary Cocktails


4 ounces Smirnoff vodka

6 ounces spiced tomato juice

chipotle Tabasco or other hot sauce

Worcestershire sauce

Crushed ice

1 lemon cut into wedges

4 sprigs rosemary

sea salt

black pepper


Place a small amount of water in a saucer or shallow bowl.

Dip the rim of your glasses into the water.

Dip the glass rims into the sea salt making sure that there is a good amount of salt sticking to the rims.

Place lots of crushed ice in each glass, to come almost to the top.

Pour 1 ounce of vodka into each glass.

Top with the 6 ounces of tomato juice, and spice according to taste.

Garnish with the lemon wedges and the rosemary sprigs.

Enjoy responsibly!

Witches Brew Halloween Cocktail


2 1/2 oz Midori melon liqueur

2 1/2 oz lemon-lime soda (Sprite is what I use)

2 1/2 oz orange juice


Add ice to a cocktail shaker and pour ingredients in. Cover and shake until chilled, then pour into martini glasses and serve.

Jack-o’-Lantern Cocktail


1-ounce light rum

1-ounce dark rum

1 ounce 151

1 ounce Cointreau orange liqueur

3 ounces of orange juice

1 1/2 ounce lemonade

1/4 ounce grenadine


Place 1 cup of ice in a cocktail shaker.

Add all ingredients and shake to combine.

Pour into glass {jack o lantern or hurricane} and fill with ice.

Garnish with an orange wheel and straw and serve.

Poisoned Apple Cocktail


24 ounces Jones Green Apple Soda chilled – 2) Twelve-ounce bottles

1 1/4 cup Stoli® Salted Caramel Vodka chilled

1/2 cup Pearl® Apple Pie Vodka chilled

apple slices to garnish


Pour all ingredients into a serving pitcher and stir to combine.

Pour into glasses and garnish with apple slices if desired.

Ice cubes are optional, but they do make the drink bubble.

Liquefied Ghost Martini.


1 1/2 ounces Pinnacle whipped vodka

1 ounce Godiva White Chocolate Liqueur

2 ounces cream I used cashew milk


Add 1 cup of ice to a cocktail shaker.

Pour in all ingredients, shake to combine.

Pour cocktail into a martini glass and serve.

Shimmery Liqueur

You can make homemade shimmery liqueur in any color you desire. Serve in a highball glass, or as a shot.

GREEN – Creme de Menthe / Mint shimmery liqueur (mint-infused vodka + sugar syrup)

BLUE – Butterfly Pea infused Vodka (or Gin) liqueur. I used gin for this because the butterfly pea doesn’t turn purple in this liqueur.

PURPLE – Blackberry shimmery liqueur (blackberry infused vodka + sugar syrup) – this is the closest to the color (not flavor) of purple Viniq

RED – Strawberry shimmery liqueur (strawberry-infused vodka + sugar syrup)

ORANGE – Orange shimmery liqueur (orange-infused vodka + sugar syrup)

YELLOW/GOLD – Pineapple shimmery Liqueur (Pineapple + Rum) You can use Vodka instead of Rum as well, but this liqueur tastes AMAZING especially a cocktail made with this liqueur + coconut water!

The Grave Digger Cocktail


2 ounces Hard Cider

1-ounce Whiskey

Ginger ale, to fill

Crushed ice


In a 12-16-ounce tumbler or high ball glass, combine the hard cider and whiskey. Fill the glass with crushed ice. Fill with ginger ale.

Sassy Witch’s Brew Cocktail


2 ounces Viniq Original purple

2 ounces dry champagne or prosecco

dry ice


Pour purple liquor into glasses.

Top with champagne.

Drop-in dry ice!

Black Magic Shimmering Cherry Martini


2.5 ounces Black Vodka

3/4 ounce Freshly Squeezed Lime Juice 2/3 – 1 Small Lime

1/2 ounce Simple Syrup


Wilton Edible Pearl Dust In White Find at the craft store in the baking aisle


Into a cocktail shaker add in your simple syrup, lime juice, and black vodka. Fill with ice until the liquid line. Give it a hard shake for 30 seconds. Add a dash of pearl dust to the bottom of a martini or coupe glass. Pour cocktail into your glass and serve. Add more pearl dust if it’s not shimmery enough and stir it with a bar spoon to combine it.

Smoking Blackberry Sage Margarita


2 ounces 100% agave silver tequila

1-ounce lemon juice

8 medium blackberries

5 leaves fresh sage

1 teaspoon maple syrup

1 dash orange bitters

Garnish (optional):

Dried sage leaves


Dry Ice


Muddle the blackberries and sage together in a cocktail shaker until broken down and fragrant.

Pour in the tequila, lemon juice, bitters, and maple syrup. Give it a good shake and pour over either a cube of dry ice (if using) or regular ice if using the dried sage leaf. If using the dried sage light the tip on fire right before serving.

Tart Cherry Eyeball Punch


2 15oz can of lychees

1 ½ cups of syrup

6oz container of Blackberries

4 cups of cherry juice

1 cup of orange juice

Sparkling water or ginger ale

1 ½ cups of vodka or light rum


Drain 2 (15-oz.) cans lychees, reserving 1 ½ cups of syrup. Carefully stuff blackberries (from a 6-oz. container) in each lychee; chill. Stir together reserved syrup, Stir 1 ½ cups vodka or light rum 4 cups tart cherry juice, and 1 cup fresh orange juice in a large pitcher; chill. Add stuffed lychees and 3 (12-oz.) cans chilled sparkling water to punch. Serve over ice.

*For a sweeter drink, substitute ginger ale for sparkling water.

Blood Sangria


1 750 ml bottle of wine, I used Merlot

2 cups pomegranate juice

1/4 cup Cointreau or any orange liqueur (you can also substitute orange juice)

2 cups sparkling water

2 cups ice if desired, you can always freeze wine cubes ahead of time


1 to 2 cups pomegranate arils

1 to 2 oranges sliced


Remember to allow your Sangria to rest for at least 4 hours, or preferably overnight, before serving!

Pour the Merlot in a pitcher, add the pomegranate juice and the Cointreau, stir well.

Put the mixture in the fridge for at least 4 hours, but preferably overnight.

Remove the mixture from the fridge and add the sparkling water. Stir well. Add ice if desired.

Black Magic Jello Shots

Vodka-infused Berry Blue and grape Jell-O make for wicked layers when topped with black sugar.


Blue Layer:

3 ounces Berry Blue Jello mix, (1/2 cup powder mix)

1 cup boiling water

1/2 cup cold water

1/2 cup vodka

Purple Layer:

3 ounces Grape Jello mix, (1/2 cup powder mix)

1 cup boiling water

1/2 cup cold water

1/2 cup vodka


2-ounce plastic cup with lids, (24 of them)

Black Sanding Sugar


Place all 24 plastic cups on a baking sheet or on your serving plate, for easy transport. Leave the lids off the cups.

Blue Layer:

Place the Jello mix powder in a medium mixing bowl. Add 1 cup boiling water to the powder and whisk to combine until the powder is dissolved.

Add the cold water and vodka. Whisk to combine.

Fill each plastic cup halfway full with blue jello. Place the cups in the fridge and chill until the jello is just about set, about mins.

Purple Layer:

Place the Jello mix powder in a medium mixing bowl. Add 1 cup boiling water to the powder and whisk to combine until the powder is dissolved.

Add the cold water and vodka. Whisk to combine.

Remove the plastic cups from the fridge and carefully pour the purple jello over the blue jello, to create layers, filling each cup the rest of the way.

Return the jello cups to the fridge and chill until completely set at least 1-2 hours


Remove the jello cups from the fridge and sprinkle the top of each shot with black sugar.

You don’t want to completely mask the purple, but there should be a good layer of sugar.

Place a lid on each cup and refrigerate the shots until ready to serve or put out at your party.

Halloween Pumpkin Punch


For the punch

750 ml bottle of spiced rum

1 cup of orange juice

1 cup lemon juice

1 cup spiced syrup

1/2 cup pumpkin puree

2 1/2 cups sparkling water

cinnamon sticks (for garnish)

dry ice (for decorating, optional)

large pumpkin or punchbowl

For the spiced syrup

1/2 cup demerara sugar

1/2 cup water

6 whole cloves

6 allspice berries

1 cinnamon stick (broken into pieces)

1-star anise pod

6 white peppercorns

1/2 nutmeg (cracked)


For the spiced syrup

Add the spices to a small saucepan over medium heat. Shake the spices back and forth so that they do not burn.

As soon as the spices become toasty and aromatic add the water and sugar. Stir continuously to dissolve the sugar. Bring to a simmer and turn the heat to low. Let simmer for 10 minutes, remove from heat, and strain through a fine-mesh strainer.

cool to room temperature before using.

For the punch

In a large bowl, add the spiced rum, orange juice, lemon juice, spiced syrup and pumpkin puree. Stir to combine.

Once combined, pour the mixture through a fine-mesh strainer into a large pitcher and chill until ready to serve.

Meanwhile, place a large bowl into your hollowed pumpkin. Be sure your bowl is safe to handle dry ice. I used a metal bowl. Next, use tongs to fill the bottom of the bowl with dry ice, and cover with a slightly smaller bowl. This bowl will hold your punch. Again, make sure both bowls are safe for dry ice. Certain materials will shatter when exposed to dry ice.

Pour the mixture into the punchbowl. Add the sparkling water and stir to combine.

Now for the fun part. Carefully pour hot water into the bottom bowl so that it contacts the dry ice, thus activating the vapors.

Guests can ladle the punch into their glasses and garnish with a cinnamon stick. Remember to stir it as you serve, as the ingredients will naturally separate over time.

Beetlejuice Cocktail


1-ounce vodka

1/2-ounce melon liqueur, (like Midori)

1/2-ounce raspberry liqueur, (like Chambord)

1/2-ounce blue curacao

2 ounces sweet and sour

1 1/2 ounces cranberry juice



Fill a double old-fashioned glass with ice. To the glass add the vodka, melon liqueur, raspberry liqueur, blue Curaçao, and sweet and sour. The drink should be a really pretty green color. Pour the cranberry juice on top of the drink. You can let the juice float or stir it in for a creepy color change.

Serve with black & white striped straws and say Beetlejuice! Beetlejuice! Beetlejuice!

Devil’s Sangria


1 750 ml bottle of Casillero del Diablo Merlot

4 cups cranberry juice

1/4 cup Cointreau or any orange liqueur

2 to 4 cups fresh cranberries

2 cups sparkling water

2 cups ice if desired


Remember to allow your Sangria to rest for at least 4 hours, or preferably overnight, before serving!

Pour the Casillero del Diablo Merlot in a pitcher, add the cranberry juice, Cointreau and the cranberries, stir well.

Put the mixture in the fridge for at least 4 hours, but preferably overnight.

Remove the mixture from the fridge and add the sparkling water. Stir well. Add ice if desired.

Serve with a big old Sangria loving smile!


Calling all Harry Potter fans.


12 oz. (one bottle) ginger beer
36 oz. (three bottles) cream soda
3 T butterscotch ice cream topping


Thoroughly chill unopened ginger beer and cream soda in the refrigerator until icy-cold.  Refrigerate empty, glass pitcher as well.  Once beverages are chilled, in a small mixing bowl or tall glass, stir 1-2 oz. of cream soda into butterscotch topping till thoroughly combined.  Pour all remaining soda into a chilled pitcher. Quickly add the butterscotch mixture to a pitcher.  Stir till just combined; do not over-stir.  Pour over ice and serve immediately

Hocus Pocus Fizz Cocktail


1 1/2 cups pineapple juice
1/4 teaspoon almond extract (or 1/2 cup rum)
1/4 teaspoon Imitation Coconut Extract
3 drops McCormick® Red Food Coloring
2 drops McCormick® Yellow Food Coloring
1 bottle Welches® sparkling white grape juice (or sparkling white wine)
Cranberries (optional)
2 tablespoons sugar
5 drops red food coloring
5 drops yellow food coloring


“Mix pineapple juice, almond extract, coconut extract and food coloring in a small picture or large measuring cup.
For each drink, pour 2 ounces pineapple juice mixture into beverage glass. Top with 4 ounces sparkling white grape juice.

How to Rim Glass with Orange-Tinted Sugar: Place 2 tablespoons sugar in a small resealable plastic bag. Add 5 drops McCormick® Red Food Color and 5 drops Yellow Food Coloring. Seal bag. Knead sugar until the color is evenly distributed. Pour out onto a shallow plate. Dip rim of beverage glass in water, then into Orange-tinted sugar to lightly coat.

To top it off, drop cranberries into the glass to float on top.”

The Witch’s Heart


1 jigger apple brandy or apple vodka chilled

1 tsp grenadine

2 jiggers (or to top up) Homemade Blackberry Shimmery Liqueur 

Powdered dry ice optional

Martini glass to serve


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

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.

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.

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.