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A single Poisoned Orchard Cocktail with steam coming toward you with lights in the background.
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Poisoned Orchard Cocktail

We're getting spooky around here with this Poisoned Orchard Cocktail. Bursting with apple flavor, this signature Halloween cocktail is perfect for your upcoming costume party or a night curled up on the couch watching scary movies with a few friends.
Course Beverages
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 1 drink
Calories 371kcal
Author Amanda McGrory-Dixon

Equipment

  • Small saucepan
  • Fine-mesh sieve or strainer
  • Cocktail shaker
  • Tongs

Ingredients

Apple Spice Simple Syrup

  • 1 cup sugar
  • 1 cup water
  • 2 honeycrisp apples sliced with peel
  • 2 cinnamon sticks
  • ½ tablespoon whole cloves
  • ¼ teaspoon ground cardamom

Poisoned Orchard Cocktail

  • 4 ounces cran-apple juice
  • 2 ounces dark rum
  • 1 ounce apple brandy
  • 1 ounce apple spice simple syrup
  • ¾ ounce lemon juice
  • Regular ice
  • Splash of ginger beer
  • Cinnamon for garnish, optional
  • Sugar for garnish, optional
  • Dry ice optional (see notes for safety recommendations)

Instructions

  • For the apple spice simple syrup, add the sugar, water, apple slices and spices to a saucepan over medium-high heat. Bring to a low boil, stirring to dissolve the sugar. When the sugar dissolves, let the simple syrup steep. At least 10 minutes is good, but it's even better if you can give it 30 minutes to an hour. Strain and chill. If you'd like a rimmed glass for serving, reserve an apple slice or two. You can take care of this step ahead of time and store in an airtight container in the refrigerator for a couple weeks.
  • Add cran-apple juice, dark rum, apple brandy, apple spice simple syrup, lemon juice and regular ice to a cocktail shaker. Pop on the top and shake vigorously for about 15-30 seconds.
  • Sprinkle cinnamon and sugar on a small plate and stir to combine. Take one of the reserved apple slices, cut it in the middle and run it along the rim of your glass. Dip the glass in the cinnamon and sugar. This step is optional.
  • Add regular ice to your glass if not using dry ice. Strain in the drink from the cocktail shaker. Top with ginger beer and gently stir. If using dry ice, add a small piece to the bottom of your glass using tongs and not your bare hands. Let your guests know not to swallow the dry ice so either sip from the top until it stops steaming or wait until it stops completely, about five minutes. To serve a crowd, see the proportions below. Enjoy!

Notes

For the dry ice, please follow these handling instructions: Buy food-grade dry ice the day you plan to use it. Do not touch dry ice with your bare skin. Wear gloves and use tongs when handling.
As soon as you get home, drop the dry ice in its original sealed plastic bag on a hard surface to crush the ice. Place the bag in a cooler and cut open the plastic bag. Store the dry ice in the cooler with it cracked open to allow the carbon dioxide a place to escape. When it’s party time, add the dry ice to the pitcher or individual glasses before adding regular ice to ensure it sinks to the bottom. Only serve the sangria once it stops bubbling, which means the dry ice melted. You should never ingest dry ice in its solid state, but it’s fine once it’s melted. Use small pieces to prevent excessive bubbling. 
  • To make 16 servings, double the apple spice simple syrup recipe and combine the entire double batch with 8 cups cran-apple juice, 4 cups dark rum and 2 cups apple brandy in a punch bowl and chill. When ready to serve, add 2 cups ginger beer and gently stir. Add a chunk of dry ice using tongs to the bottom of the punch bowl. Add more dry ice as necessary to keep up the effect.
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Serving: 1drink | Calories: 371kcal | Carbohydrates: 40g | Sodium: 8mg | Sugar: 40g