Now that we’re into full-blown Halloween mode, it’s time to start making all of your plans for your upcoming fiendishly fun fetes and ghoulish get-togethers throughout the month of October. And what better way is there than by toasting your favorite holiday with some boo-zy beverages?

I went ahead and rounded up 10 different drink recipes for you to serve up this Halloween season, which will sure to be a hit with your guests (or just fun to enjoy in the comfort of your own home). Admittedly, I’m not much of a drinker myself anymore (the only two recipes here I tried out earlier this year were the cauldron punch, because I love a tasty lime punch, and the crock pot apple cider—and for both of those, I just substituted other beverages for the alcohol), so if you do try out these recipes, be sure to let me know which ones were your favorites!

One quick note: a cocktail shaker is your best friend when it comes to mixing drinks, so be sure to pick one up to make things easier on yourself.

The Black Widow Smash


- 8 fresh blackberries, plus more for topping
- 1-2 teaspoons fresh rosemary, plus a sprig for serving
- Juice from half of a lemon
- 1-2 tablespoons honey
- 1 1/2 - 2 ounces tequila
- a couple dashes of orange bitters
- sparkling water, for topping


- In a cocktail shaker, add blackberries, rosemary, lemon juice and honey. Muddle all of the ingredients together, squishing everything to release the juices. Add the tequila and orange bitters.

- Add ice to your glass and strain the drink over the ice. Top the glass with a little more ice, pour the sparkling water over, and gently stir to combine. Garnish with fresh rosemary and a few blackberries.

Credit: Half Baked Harvest


Bubbling Cauldron Punch


- 3/4 cup frozen limeade concentrate (about 1/2 of a 12-ounce can), thawed
- 3 12-ounce cans ginger beer, chilled (to make the non-alcoholic version, I used ginger ale)
- 1 cup coconut rum or vodka
- 1 pint green tea ice cream


- Stir together the limeade concentrate, 3 1/2 cups cold water and 1 can ginger beer in a punch bowl. Then, add in the rum.

- Scoop the ice cream into the punch. Pour the remaining 2 cans ginger beer over the top to create foam, and serve.

Credit: Food Network


Jell-O Shot Brains


- 2 cups water

- 6 ounces strawberry Jell-O mix (two small boxes or one large one)

- 3/4 cup whipped cream-flavored vodka (or vanilla vodka)

- 2 cups frozen whipped topping (like Cool Whip)

- Brain mold (you can find them at Michaels or at specialty cooking stores)


- In a medium-sized saucepan, bring water to a boil. Once boiling, turn off heat and whisk in Jell-O mix, stirring until thoroughly dissolved, 1 to 2 minutes.

- Add vodka and frozen whipped topping, whisking until combined. Let cool 5 to 6 minutes.

- Grease or spritz the brain mold with cooking spray, then pour in Jell-O mixture. Place in the fridge overnight to set.

- Just before serving, fill a mixing bowl or casserole dish with warm water and gently dip the mold in the water for 20 seconds (without letting the water pour into the mold). The warm water will help loosen the Jell-O from the mold, so it flips out easily. Flip it out onto a serving platter, then slice and serve.



Slow Cooker Caramel Apple Cider Cocktail


- 8 shots of vodka (for the non-alcoholic version, I used apple juice to combat the density of the cider)

- 7 cups apple cider

- 8 tablespoons caramel syrup

- 2 teaspoons ground cloves

- 2 tablespoons cinnamon

- 1/4 cup brown sugar

- Apples and cinnamon sticks for garnish


Combine ingredients in slow cooker and cook on low for three hours. Garnish with sliced apples and a drizzle of caramel. Add lots of apple slices floating in your slow cooker for visual presentation and extra flavor.

Credit: Pizzazzerie


Zombie Shooter


- 1 1/4 ounce vodka, chilled
- 1/8 ounce lime juice
- 3/4 ounce Baileys Irish Cream


- For best results, store vodka in freezer. Combine vodka and lime juice in a shaker with ice and shake until cold, about 20 seconds. Strain into a shot glass.

- Dip a straw into the Baileys and put your finger over the end to create suction. Allow one drip at a time to fall into the vodka and lime juice mixture. Then, place the end of the straw into the shot glass and release your finger just enough to allow a strand of Baileys to come out.

- Alternate drips with submerged strands until you have something that resembles a brain sitting at the bottom of the shot glass.

Credit: Self Proclaimed Foodie


Vampire’s Weakness


- 2 shots of Irish Whiskey

- 1 shot of Campari

- 1 shot of sweet vermouth


- Mix together the Irish Whiskey, Campari, and sweet vermouth into a cocktail shaker and fill with ice.

- Stir to chill and dilute cocktail, then strain into a cocktail glass. Garnish with an edible eyeball.

Credit: Cosmopolitan via Tullamore D.E.W. Irish Whiskey:


Jekyll & Gin Glowing Cocktails


- 3 ounces gin
- 1/2 ounce lemon juice
- 1 teaspoon grenadine
- 1 handful ice
- tonic water


- Mix gin, lemon juice and grenadine in a cocktail shaker; pour into a large glass filled with ice.

- Top with tonic water and garnish with a glow stick for best effect.

Credit:, photo by Ethan Calabrese:


Berry Eyeball Punch


- 3 cups blackberries
- 18 canned lychees (from one 20-ounce can), plus 3/4 cup syrup from the can
- 1/4 cup fresh lemon juice
- 2 cups sweetened acai juice
- 1 cup blueberry juice cocktail
- 18 large blueberries
- 3 cups lemon-lime soda
- 1 cup spiced rum or gin


- Puree the blackberries, lychee syrup and lemon juice in a blender. Strain through a fine-mesh sieve into a pitcher, pressing on the solids with a rubber spatula.

- Add the acai juice and blueberry juice. Refrigerate until chilled, at least 2 hours.

- Gently push a blueberry into the cavity of each lychee.

- Transfer the punch to a punch bowl or pitcher and add the stuffed lychees, then gently stir in the lemon-lime soda and rum. Serve over ice.

Credit: Food Network


Candy Corn Jell-O Shots


- 10 oranges
- 1 box orange Jell-O
- 1 can coconut milk
- 1 envelope of gelatin
- 1/4 cup sugar
- 1 bottle of whipped cream flavored vodka (or vanilla)


- Prepare oranges by cutting them in halves and hollowing out the peel. The trick is to take a paring knife and score around the insides to carefully loosen the citrus, then spoon it out. Arrange the hollowed-out orange bowls on a cookie sheet (securely upright) or in a cupcake pan.

For Orange Layer:

- Boil one cup of water, then stir in packet of orange Jell-O. When dissolved, slowly add one cup of vodka and stir.

- Pour orange mixture into the orange peels, filling halfway. Let sit refrigerated for at least 2-3 hours or until firm.

For White Layer:

- Pour 1/2 a cup of water and 1/2 a cup of coconut milk into a sauce pan and then sprinkle 1 packet of gelatin on top.

- Let it sit for one minute, then turn on medium heat and stir until dissolved. Add 1/4 cup sugar and heat until sugar is dissolved.

- Turn off the heat and wait until the mixture is just warm and then add 1/2 a cup of vodka. Pour into oranges on top of orange Jell-O layer. Let your peels refrigerate overnight before serving.

Credit: That's so Michelle


Pumpkin Spice White Russian Cocktail


- 2 shots of vodka
- 2 shots of pumpkin spice creamer
- 1 shot of Kahlúa
- Whipped Cream and pumpkin pie spice for garnish

For the rim:

- 1 teaspoon pumpkin pie spice
- 1 teaspoon sugar or sparkling sugar
- 3 tablespoons crushed graham crackers


- Mix the ingredients for the rim together on a shallow plate. Dip the edge of two glasses in water and then dip into the graham mixture. Press to coat. Set the two glasses aside.

- Pour vodka, creamer, and Kahlúa into a large cocktail shaker filled with ice. Shake lightly until combined and cold.

- Pour into glasses and top with whipped cream and pumpkin pie spice.

Credit: The Cookie Rookie


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  • Heather Wixson
    About the Author - Heather Wixson

    After falling in love with the horror genre at a very early age, Heather Wixson has spent the last decade carving out a name for herself in the genre world as a both a journalist and as a proponent of independent horror cinema. Wixson is currently the Managing Editor for, and was previously a featured writer at and where her online career began; she’s also been a contributor at FEARnet as well as a panelist for several of their online programs.

    Wixson recently finished her first book, Monster Squad: Celebrating the Artists Behind Cinema's Most Memorable Creatures, and is currently working on her second upcoming book project on special effects artists as well.

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