- Dish type
Delicious! As it is with any Halloween punch, a frozen 'hand' adds just the right spooky touch! The combined colours make a delightfully scary look!
Yorkshire, England, UK
39 people made this
- 500ml blackcurrant squash
- 1.75L water
- 1L fizzy orange drink, like Fanta
- 1L ginger ale
MethodPrep:10min ›Extra time:50min › Ready in:1hr
- To make a frozen hand, wash a disposable glove, fill with water, seal with a elastic band and freeze until hard.
- Stir together all ingredients. Dip the frozen hand briefly in warm water, then peel off the glove. Float the prepared hand in the punch bowl for a ghastly effect.
Reviews & ratingsAverage global rating:(8)
Reviews in English (4)
i love this halloween punch. it was a huge hit at my halloween party. i wasn't expecting much out of this at first, usally mixing drinks tastes nasty. but not this one, great find. i will be making this again and again-01 Nov 2009
i love this recipe... you need a very big bowl though!!!!!-30 Oct 2011
I also tried this today. It's a bit diffy-30 Oct 2010
Smoking Swamp Halloween Punch
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We designed this murky punch to look like a smoking swamp by propping it with a little dry ice and an ice block filled with smushed-up lettuces and stalks of mint. The punch itself is a potent combo of gin, Green Chartreuse (which gives it a slightly greenish hue and herbal flavor), fresh-squeezed lemon juice, and some sparkling apple cider.
What to buy: Dry ice is available at party stores, some grocery stores, and some gas stations. It’s fun, but remember to observe safety rules when using it:
• When transporting it, be sure it’s not in a tightly sealed container. We recommend using a Styrofoam cooler with a loose-fitting lid.
• Don’t store extra dry ice in your freezer keep it outside in the Styrofoam cooler with the loose-fitting lid.
• Never handle it with your bare hands use heavy gloves or kitchen tongs.
• When breaking it up, be sure to have on protective eyewear, long sleeves, and gloves, and do it outside.
• Never put it directly in your beverage or you risk swallowing it.
• We recommend only having it come in contact with plastic or metal because it can cause glass bowls to crack.
• Only use dry ice for effects in very well-ventilated areas and outdoors—dry ice turns into carbon dioxide vapor, so never use it in confined spaces.
For more on how to use dry ice safely, read up here.
Game plan: You can make the punch base 8 hours ahead of time and chill it, then add the sparkling cider and club soda when you’re ready to serve.
16 Frightfully Easy Halloween Punch Recipes
You've assembled a deliciously spooky dessert, decorated every inch of your house in scary-chic, and put together the perfect costume, so don't waste your hard-won Halloween party behind the bar mixing cocktails. Instead opt for a seasonal punch that's light on bartending and heavy on flavor.
2 oz Jamaican rum
2 oz white rum
1 oz black strap rum
1 oz Averno Amaro
5 oz lime
1.5 oz orange
1.5 oz orgeat
1 oz passion fruit syrup (one part passion fruit puree to one part simple syrup)
Add all ingredients to vessel with crushed ice. Garnish with grated nutmeg, orchid, and citrus wheels.
By Erick Castro of Polite Provisions in San Diego
15 oz Jägermeister
5 oz Kirschwasser
2.5 oz velvet falernum
5 oz agave syrup
5 oz lemon juice
2.5 oz passionfruit juice
2.5 oz orange juice
7.5 oz pineapple juice
10 oz water
10 dash Angostura bitters
20 oz ginger beer
Combine all ingredients except ginger beer in a gallon container and refrigerate. To serve, pour into a punch bowl with ice and garnish with orange and lemon wheels or hibiscus flowers. For fog effect, add a couple of chips of food grade dry ice.
750 ml Nolet&rsquos Silver Dry Gin
2.25 L apple cider
2 whole lemons, juiced
Green apple wheels
Add all ingredients to a punch bowl with a large ice block. Stir well to combine. Serve over ice in a rocks glass and garnish with a thin slice of green apple.
32 oz apple cider
12 oz spiced rum
4 oz Cream Capataz Andres Lustau Sherry
7 oz blood orange juice
4 oz lemon juice
1.5 oz Allspice Dram liqueur
4 cinnamon sticks
2 lemons cut into wheels
2 blood oranges cut into wheels
2 apples cut into small squares
Mix all ingredients into a punch bowl, and stir with a ladle. Add ice to the top of the punch bowl, and serve.
1.25 cups RÅVO vodka
.5 cup simple syrup
1 cup lemon juice
1 cup Anna de Codorniu Blanc de Blanc Cava
In a punch bowl, combine blackberries, lemon juice, and simple syrup lightly crush berries to release their juice. Add ice and vodka top with cava. Stir to combine. Garnish with mint.
9 oz Elijah Craig Small Batch Bourbon
4 oz Domaine De Canton Ginger Liqueur
3 tbs pumpkin puree
2 oz fall spice syrup*
6 oz apple juice
6 oz pineapple juice
6 oz lemon juice
5 thin sliced lemon wheel
3 thin sliced pineapple wheel
*Fall Spice Syrup
5 pieces star anise
2 tsp cardamom
1 tsp nutmeg
5 chopped diced ginger
1 whole orange twist
3 cinnamon sticks
2 cups of water
2 cups of fine sugar
To make syrup, use a small saucepan over medium heat and lightly toast cardamom seeds. Combine with star anise, nutmeg, diced ginger, cinnamon stick, cloves, orange, water and sugar. Stir until sugar has completely dissolved. Let it cool for 30 minutes, and strain. Syrup can be stored in the refrigerator for up to 4 weeks.
Mix all cocktail ingredients together and add ice. Serve in mini harvest pumpkins or glass mugs and top with toasted meringue.
Zombie Punch Recipe
Perhaps the only thing more frightening than the idea of zombies roaming the city in search of fresh brains is the concoction you'll find in front of you when you say "Zombie" in your average bar.
Once the pinnacle drink of the mid-century Polynesian phenomenon, the Zombie has been mangled beyond recognition in the decades since its 1930s debut. This is primarily the fault of the drink's creator, Donn Beach, who had such success with the Zombie at his Don the Beachcomber bar that he jealously guarded the recipe from rivals, using unmarked bottles behind the bar and compiling some ingredients beforehand so that even staff members wouldn't know what was in them.
At Don the Beachcomber, you could get an authentic Zombie, a powerful yet balanced amalgam of rum, juice, and sweeteners. At other bars, eager to capitalize on the Zombie's popularity, bartenders would throw whatever ingredients they had on hand together, creating drinks that were powerful, no doubt, but typically far from the quality of the original that launched a thousand tiki mugs.
And this is the way it remained, until a few years ago when dedicated drink anthropologist Jeff "Beachbum" Berry managed to acquire a private recipe book from 1937 once owned by Dick Santiago, who worked at Don the Beachcomber in the 1930s. As Berry details in Sippin' Safari, one of the recipes inside was for the Zombie Punch—the way the drink was listed for its 1934 debut. Grapefruit and cinnamon are key ingredients, along with falernum, Pernod, grenadine, and three (count 'em) rums.
While it still has enough rum in it to pickle the undead, this Zombie is less likely to cause much of a fright at your Halloween party.
This recipe will make more cinnamon syrup than you need for this drink. You can store it in the refrigerator for a few weeks.
Glowing Severed-Hand Halloween Punch
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The glow in this Halloween punch isn’t a photography trick. It naturally comes from the bitter alkaloid quinine, which also gives tonic water its characteristic bitterness. Because the quinine in the tonic is UV reactive, it will glow an eerie (but edible!) blue when exposed to a standard black light. But it does take a good amount of tonic to get a nice bright glow: Our test kitchen found that tonic water had to make up at least 50 percent of the volume in the recipe. To balance that bitterness, we mixed it with sweeter pineapple juice, Cointreau, pisco, and lime juice, in a riff on Pisco Punch. And in a Martha-inspired moment, we also created glowing “severed hands” by freezing tonic water in latex gloves to give the punch an extra-creepy look and keep it cold. Make sure to place the punch bowl right underneath a couple of black lights to get the maximum luminescence.
What to buy: Pisco is a brandy distilled from South American white Muscat grapes. It can be found at well-stocked liquor stores or online.
Special equipment: You will need 2 medium or large powder-free latex gloves and 2 rubber bands to make the glowing hands.
To get the glowing effect, you will need a few black lights.
Game plan: To quickly flatten the tonic water for the severed-hand ice cubes, place it in a container and agitate until bubbly. Repeat several times until almost no bubbles remain. Alternatively, pour it into a container, loosely cover, and let sit overnight at room temperature.
The severed hands will need to freeze overnight, so be sure to make them at least 1 day before you plan to serve the punch.
Easy Halloween Recipes | Snickers Cheesecake Bars + Worm Juice Punch
Some of my most popular Halloween recipes are these easy Snickers Cheesecake bars and the classic Worm Juice punch for kids. Enjoy!
Got leftover Halloween candy? Save all your fun size Snickers bars for this Snickers Cheesecake bar recipe. Don’t worry if you don’t have a springform cheesecake pan – I made these in a plain ole baking dish and they turned out great. Just be sure to pre-line the baking dish with aluminum foil so you can easily lift out the Cheesecake Bars when they are done.
Snickers Cheesecake Recipe
- 10 Fun Size Snickers, chopped
- 2 packages Cream Cheese (16 oz. total), softened
- 1 Egg
- 1/4 cup sugar
- 2 tsp Vanilla
- Preheat oven to 350 degrees. Line an 8 baking dish with aluminum foil. Use enough so that there is an “overhang” for you to be able to hold on to and lift out the foil from the dish.
- Crust: Use a food processor to crush 20 Oreos into crumbs. Mix butter into Oreo crumbs. Use a spoon to press Oreos into a layer on the bottom of the baking dish. Bake for 9-10 minutes. Remove from oven and allow to cool.
- Cheesecake: While the crust is cooling, prepare the cheesecake mixture by beating cream cheese, egg, sugar and vanilla together with a mixer for about 3 minutes until creamy. Fold in the chopped Snickers. Spread the cheesecake mixture on top of the Oreo crust.
- Bake for about 30-35 minutes or until the cheesecake is set and the edges are slightly browned. Remove from oven and allow to cool in the refrigerator for several hours.
- Lift the foil from the pan and use a pizza cutter to cut into squares. (You can use a knife but a pizza cutter makes it easy.)
- Right before serving: Drizzle cheesecake bars with caramel sauce and sprinkle the tops with chopped Snickers.
Tip: You can make these bars days ahead and freeze. Thaw in refrigerator for about an hour before serving.
How about a little Worm Juice Punch to wash down all those Snicker Cheesecake Bars?
This 3 ingredient (4 if you count the worms!) is an easy Halloween punch to make and serve. Kids love it! All you need is Hawaiian Punch, a 2 Liter of 7UP, and apple juice. Oh – and a big bag of gummy worms for the gummy worm ice cubes.
Worm Juice Punch
- 3/4 Gallon Hawaiian Punch (Fruit Juicy Red)
- 2 Liters 7UP
- 1 cup Apple Juice + juice for ice cube trays
- Gummy Worms
Chill Hawaiian Punch, 7UP and 1 cup of apple juice until very cold. Mix together in a large punch bowl.
Make gummy worm ice cubes ahead of time by filling ice cube trays with apple juice and adding a gummy worm to each cube, leaving about half of the worm sticking out of the juice.
Serve punch over gummy worm ice cubes.
What are your favorite Halloween Recipes? Have you ever used Hawaiian Punch to make a Halloween Punch? What is your favorite Halloween candy? Let me know in the comments below.
ADULT VERSION: Add Vodka (the amount is up to you) and let the party begin! Celebrate the creepy crawly, long legged ladies and things that go bump in the night with an adult beverage.
HOW TO MAKE BLACK WIDOW VENOM HALLOWEEN PUNCH
Since Witch themed Halloween parties are so popular this Black Widow Venom Halloween Punch is not only creepy but also fits perfectly.
I love making fun drinks for kids’ parties or even just for dinner around the holidays. And Halloween is no exception. Actually, it is my favorite holiday to come up with fun ideas whether for breakfast, dinner, dessert, or drink.
Layered drinks are fun and the kids always get a kick out of them. With this drink, because it has purple and orange in it, I used mason jars. This allowed me to be able to screw the lids on. I didn’t want it spilling while they walked to their place at the table. Plus it was fun to tie straw around it, kind of like a witch’s broom.
Be sure to follow the directions with the recipe and fill each cup up with ice, all the way to the top. This will help the colors stay separated. And pour slowly. Trust me this drink will have the kids under a “spell” but you need to follow the directions first.
I can’t wait to make this drink for the classroom parties this year, it was a hit with my kids so I know it will be a monster hit at school. Now just to decide how I dress up to serve it…any ideas?
Tips for making Halloween Orange Party Punch Drink:
- When making this punch, we highly recommend using orange juice concentrate. This is found in the freezer section at the grocery store. It has a lot of flavor to it, that will really make your punch sweet and tart.
- I usually buy the canned pineapple juice, but you can always make your own, or buy it by the bottle. I try to do all fresh without any artificial flavor, because I feel like it tastes best that way.
- I used Sprite, or lemon lime soda, when I make this punch. If you are looking to cut back on sugar, you could also do a sugar free, or diet soda.
- If you are looking to substitute the orange juice, you could also use a lemonade, or other citrus flavored drink. My sister likes to use a mango punch.
10 Spooky Halloween Punch Recipes
Get ready to have a ghoulishly good time with these spooky Halloween punch recipes. From creepy-crawly favorites like Spiderlicious Punch to classic fall recipes like Hot Caramel Apple Cider, these easy Halloween punches are sure to get you cackling with joy. The right Halloween drinks will take your party from ordinary to extraordinary.
Share This Recipe
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