Spiced apple cider dressed up as a poison apple cider mule mocktail for Halloween for all to enjoy.

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Between not really wanting to drink alcohol much anymore due to making healthier choices and it giving me instantaneous headaches half of the time, I make a lot more mocktails these days. I especially love that a lot of restaurants are also adding more fun mocktails on the menus beyond Shirley Temples, because drinks don’t have to have alcohol in it to be fun.

This poison apple cider mule mocktail is modified from my apple cider mule to contain Hipstirs pumpkin spice syrup instead of vodka. With the presence of ginger beer (or ginger ale if you prefer) you really don’t notice he lack of vodka in the mix, which is why mules are one of my favorite mocktails to make.

Don’t want to buy this syrup? You can make homemade pumpkin spice syrup but you’ll have a lot more of it. Which I don’t see as an issue because it would go great in tea or coffee.

As for the “poison” apples that honestly make this poison apple cider, they are simply dyed overnight in a mixture or water, lemon juice, and butterfly pea powder. You could use purple (or red mixed with blue) food coloring if you prefer but I thought it was fun to use this since I already had some on hand.

If you plan ahead, the day before when you are making the “poison” apples you could grab your silicone skull trays to make some festive ice cubes too. You’re already prepping ahead so why not one more thing? If you are like me and only have two trays and not enough to fill multiple glasses, you can cheat like I did and only put them on top. The secret is out – ha!

POISON APPLE CIDER MULE MOCKTAIL

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Yield: 1 Serving Prep Time: 8 Hours 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

"POISON" APPLES

• 1 cup water
• 1 Tbsp butterfly pea flower powder
• 1/2 lemon, juiced
• 1 green or golden delicious apple, cored and sliced
• Gummy worms

SPICED APPLE CIDER MOCKTAIL

• 4 oz. apple cider
• 4 oz. ginger beer or ale
• 1 oz. Hipstirs pumpkin spice syrup

Directions

1. In a medium glass bowl, whisk together the water, butterfly pea flower powder, and lemon juice. Puncture one small hole into each apple slice* and submerge the slices in the purple mixture. Cover with lid or plastic wrap, and place in the fridge overnight.
2. The next day, in a 12 oz glass add apple cider, ginger beer/ale, and pumpkin spice syrup. Stir, add ice, then garnish with an apple slice with a gummy worm laced through the hole. Serve immediately.

Notes

*I used the small end of a medium round piping tip. A sturdy straw would also work.

Source: Poison apples from Holistic Rendezvous, originally inspired by Karlee Sisler Flores. Mocktail adapted from my Apple Cider Mule.

How do you make a whiskey sour cocktail not only purple but also vegan? By using dried butterfly pea flowers and aquafaba!

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Happy February! January crept by but decided to leave it’s mark by dumping a lot of snow on us for the last weekend. Fairly certain Punxsutawney Phil is not going to call for an early end to winter at this rate. It’s not like we are all slowly losing out sanity being stuck inside.

Thankfully, we can distract ourselves a little bit this coming Valentine’s Day by hosting a romantic dinner at home without the crowds – something that’s more normal at least for us as we don’t usually go out to celebrate. Of all holidays, this one seems like the perfect one to spend alone.

If  you are also planning a special night in, I joined a group of blogger buddies to share #ValentinesDayCocktails today! And I am here to show how a whiskey sour can indeed be festive with the help of dried butterfly pea flowers and Joyjolt cosmos whiskey glasses.

Which BTW if you don’t have some fun glasses in your cabinet, you should really check out JoyJolt’s selection – you can even get 10% off with my code SPIFFY10.

To make this cocktail purple, I muddled butterfly pea flowers in lemon juice, which turns the color from blue to purple. Then you shake up all the other ingredients and viola! You have this beauty.

I also used aquafaba instead of an egg white to produce a creamy texture and foam on top. Egg white are optional for a whiskey sour but I love the look it gives this classic cocktail, especially when dressed in purple. P.S. aquafaba is just chickpea water – literally the stuff you’ve been tossing every time you open a can.

And that, my friends, is how you make a cocktail vegan ;-).

Valentine’s Day Cocktails

• Tequila Rose Strawberry Shooters from Our Crafty Cocktails
• Pink Flirtini from Family Around The Table
• Champagne Punch For Two from Kate Recipe Box
• Valentine’s Day Cupid’s Cocktail from Hezzi-D’s Books and Cooks
• Vegan Butterfly Pea Whiskey Sour from The Spiffy Cookie
• Date Night Wine Cocktail For Two from Our Good Life

Five years ago: BBQ Bacon Mango Pizza

Eight years ago: Apple Maple Turkey Sliders

Nine years ago: Superbowl XLVI Recipe Roundup

Ten years ago: Cream Cheese Spritz Cookies

VEGAN BUTTERFLY PEA WHISKEY SOUR

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Yield: 2 servings Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 12 dried butterfly pea flowers
• 2 oz. fresh lemon juice
• 4 oz. whiskey
• 1-1/2 oz. agave nectar
• 2 oz. aquafaba (optional)
• 2 dashes Angostura bitters
• Ice

Directions

1. Muddle butterfly pea flowers and lemon juice in half of a cocktail shaker (or bottom of a glass) until it turns purple, about 5 minutes.
2. Add remaining ingredients to the shaker, close with other half, and hard dry shake for 10 seconds. Add ice and hard shake for another 10 seconds.
3. Strain into a lowball filled with ice or a coupe without ice.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE