Spice up your Halloween celebrations with our spine chilling cocktail recipes. From Spiced Pumpkin Mimosa to Vampire Blood Negroni, we’ve got some ghoulishly good potions to bring your Halloween back to life.

Vampire Blood Negroni


  • 70ml Morrisons Blood Orange Gin
  • 70ml Campari
  • 70ml Vermouth
  • 70ml pomegranate juice


  1. Pour the measures over ice.
  2. Stir well.
  3. Garnish the drinks with a slice of blood orange and candy vampire teeth.


Spiced Pumpkin Mimosa

Pumpkin spiced orange juice ingredients

  • 500ml fresh squeezed orange juice
  • 80g grated pumpkin
  • ½ tsp mixed spice
  • 1 tbsp light brown sugar


  1. Bring all of the ingredients to the boil in a pan.
  2. Pop into a container and leave in the fridge overnight to infuse.
  3. Pass the juice through a fine sieve before mixing with the Champagne or Prosecco.

Flute spice garnish ingredients

  • 40g caster sugar
  • 1.5g mixed spice
  • Orange slices


  1. Rub the rim of a champagne flute with a slice of orange.
  2. Mix the sugar and spice together.
  3. Dip the rim in the sugar and spice mix.
  4. Fill half of the flute with the chilled pumpkin spiced orange juice and top up with the chilled champagne or prosecco.
  5. Garnish with a slice of orange.

Dark Death Espresso Martini

Pumpkin spiced syrup ingredients

  • 80g grated pumpkin
  • 2 tsp mixed spice
  • 1 tsp ground ginger
  • 70g light brown sugar
  • 1 tsp vanilla
  • 170g caster sugar
  • 125ml water


  1. Bring all the ingredients to the boil.
  2. Simmer until the pumpkin is soft enough to blend.
  3. Blend together with a hand blender or food processor.
  4. Pass the syrup through a fine sieve store in a glass bottle or jam jar.

Dark Death Cocktail ingredients - serves 2

  • 120ml vodka
  • 1 strong shot of espresso, 60ml made and cooled
  • 70ml Kahlua
  • 2 handfuls ice 
  • 2 tbsp pumpkin spiced syrup
  • Coffee beans, to garnish
  • Activated charcoal powder or black food colouring, to colour


  1. Place all ingredients in a cocktail shaker.
  2. Colour the liquid with the charcoal or food colouring until dark black.
  3. Add the ice and shake for 1 minute.
  4. Strain into cold martini glasses.
  5. Garnish the drinks with 3 coffee beans.
  6. Add strands of white cotton candy floss around the edge of the glass.

Fang-tastic Vampire's Bite


  • 25ml Apple Sourz
  • 12½ml Triple Sec
  • 1 splash lemonade (topped with)
  • 1 squeeze fresh lemon
  • 200ml strawberry sauce
  • 3 tbsp caster sugar


  1. Set your hob to medium heat and heat the strawberry sauce and caster sugar.
  2. Stir constantly with a rubber spatula until the sugar has dissolved.
  3. Allow the mixture to cool a little and pour it out onto a plate, slightly bigger than the glass you are using.
  4. Take the clean dry glass and dip the glass rim into the sauce making sure it is evenly coated.
  5. Place the glass down on it's base and allow the sauce to drip - it may need some teasing in certain places.
  6. Pour in the Apple Sourz.
  7. Add the Triple Sec and stir well.
  8. Top with lemonade and add a squeeze of fresh lemon.

A little something for the smaller ghouls...

Frogspawn Punch


  • 270g lime jelly
  • 4 kiwi fruit
  • 2 limes
  • 2l lemonade


  1. Make up 2 x 135g packs of lime jelly according to the instructions, pour into shallow trays and place in the fridge for an hour to set.
  2. When the jelly has set, peel 4 kiwi fruits and cut them into large chunks removing the white pith.
  3. Reserve a few slices and place the rest in a blender with the juice of 2 limes and 750 ml lemonade and whizz for 30 secs or until the kiwi has blended well.
  4. Cut the jelly into small cubes and place in the bottom of a punch bowl.
  5. Pour the kiwi mixture over, adding 1.25l of lemonade. Garnish with the reserved kiwi slices.

Melon Brain and Blood Fizz


  • 1 watermelon
  • 200ml cranberry juice
  • 150ml elderflower cordial
  • 450ml sparkling water
  • 1 handful ice


  1. Remove the green skin of the watermelon to expose the white rind. Slice off the melon base so its sits flat and won't roll. With a cocktail stick or skewer, outline the squiggly furrows to resemble the surface of the brain.
  2. Using a small sharp knife, carve narrow channels along the squiggles to expose the melons pink flesh.
  3. For the fizz, put the juice, cordial and water in a bowl and stir together. Add some ice cubes and decorate the bowl to serve.