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Haunted punch in a wine glass with a skull hand on a cob web lined table with a silver punch bowl in the back ground.

Haunted Halloween Punch

  • Author: Pate Giltner
  • Prep Time: 35 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: about 5 servings 1x
  • Category: Punch
  • Method: mixed
  • Cuisine: American


This Halloween punch is the perfect show stopping alcoholic party punch for the ultimate ghost host! It's a festive blood-red punch full of pomegranate juice, Prosecco, Cointreau, and freshly dead fruit; it's then poured on top of a spooky cotton candy spider web! 


Units Scale

For the cinnamon simple syrup:

  • 1/2 cup water
  • 1/2 cup sugar
  • 6 cinnamon sticks
  • 2 Star Anise (optional)

For the punch:

  • 1 bottle Prosecco
  • 3/4 cup pomegranate juice
  • 2 tablespoons Cointreau
  • 1/2 cup cinnamon syrup
  • Ice
  • Orange Slices
  • Cinnamon Sticks


  1. Start by making the simple syrup by combining the sugar, water, cinnamon sticks, and star anise (optional) in a small saucepan and heat on medium until the sugar has melted. Set aside to cool and infuse for 30 minutes. 
  2. Add ice, pomegranate juice, and Cointreau to a punch bowl.
  3. Add in the cinnamon syrup, including the cinnamon sticks and star anise.
  4. Top with Prosecco and add orange slices, cinnamon sticks, and pomegranate seeds. 
  5. Fill glasses with cotton candy and sanitized spiders.  
  6. Pour the punch over the cotton candy and garnish with orange slices and cinnamon sticks. 


  • Use large ice cubes so that the punch will stay chilled but not dilute the cocktail as quickly as smaller cubes.
  • Garnish with fun Halloween props! Plastic eyeballs, spiders, and skulls are all great additions. Just remember to clean anything you are adding to the drink thoroughly!
  • This punch serves 5, but you could easily make it for a larger group by doubling it to the following measurements. 
  • 2 bottles prosecco 
  • 1 1/2 cups pomegranate juice
  • 1/4 cup Cointreau
  • 1 cup cinnamon simple syrup (double syrup recipe)