Your Halloween Isn't Complete Without One of These Spooky-Chic Punch Recipes
As the countdown begins for one of the most fun and fanciful festivities of the year, it's time to get serious about Halloween party planning. Whether you've got pint-sized trick-or-treaters in tow or are hosting a grown-up soirée, there's nothing quite like a host who wholeheartedly commits to the occasion, from creepy-chic candelabras to DIY treats.
To help make your Halloween bash a night to remember, we asked mixologists to concoct three adults-only punch recipes that'll top off a themed tablescape. Filled with tapioca balls, eyeball-like lychees, and blood-red liquid, they're deceptively delicious. Pick your poison and make double—we guarantee guests will come back for more.
Recipe by Lauren Davis for Dark Horse Wine; Original Illustration by Stephanie DeAngelis
1 bottle of Dark Horse Sauvignon Blanc
5 oz. simple syrup
30 blackberries, plus extra for garnish
3 oz. fresh lemon juice
1 bottle club soda
1 can lychees
1 small container blueberries
Cherries and lemon wheels to garnish
Muddle blackberries in a container until the juice is released. Then add the simple syrup, fresh lemon juice, and Dark Horse Sauvignon Blanc; stir to combine. Extract the blackberry skin and lemon pips by straining the mixture into a punch bowl. To create the “eyeball” garnishes, fit 1–2 blueberries into the cavity of each lychee. Freeze for one hour, and drop them into the punch bowl with remaining blackberries and lemon wheels. Ladle the mixture into ice-filled cups, and top with club soda.
PREP THE PUNCH:
Recipe courtesy of Minibar Delivery; Original Illustration by Stephanie DeAngelis
1/2 liter orange vodka
16 oz. orange juice
16 oz. pineapple juice
2 cans San Pellegrino Sparkling Blood Orange
1/2 cup boba tea tapioca pearls
1/4 cup sugar
1 small container blackberries
Orange slices to garnish
Prepare the boba tapioca pearls by bringing six cups of water to a boil; add sugar and pearls. When the pearls float to the surface, cover and cook for 2–3 minutes, until they soften. Combine the liquid ingredients in a large punch bowl and stir to combine. Garnish with boba tapioca pearls, cherries, blackberries, and orange wheels. Serve over ice, or add edible dry ice pellets for visual effect.
READY THE BAR CART:
Recipe courtesy of HobNob Wines; Original Illustration by Stephanie DeAngelis
1 bottle of HobNob Wicked Red Blend
1 1/2 cups spiced rum
3 cups freshly squeezed orange juice
2 oranges, zested
1 tsp. ground ginger
1 cinnamon stick
2 tbsp. simple syrup
1 lime, zested and sliced
Combine all ingredients in a large bowl over a large block of ice and refrigerate for at least an hour before your Halloween event. Add a sugar rim and an orange slice garnish to each lowball glass.