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

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

Jump to recipe

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

Print

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.

Transition from summer to fall with this spirited apple cider mule. It’ll warm you up and cool you down at the same time.

Jump to recipe

It’s September and it’s time to crack open the vault – The Fall Flavors vault!

After summer’s last hurrah of scorching temperatures, it’s finally starting to cool down around here. To make the transition, I used some of Ohio’s very own Buckeye Vodka to make a spirited apple cider mule. Just like my amaretto spiced apple cider and spiced apple cider cocktail, this apple cider mule will warm you up from the inside while still cooling you down.

Don’t want to imbibe? You can easily leave the vodka out of this for a mocktail version. Just add more ginger beer. Or try my Apple Cider Palmer.

• Apple Cider Biscuits by Jolene’s Recipe Journal
• Pumpkin Loaf Cake by Hezzi-D’s Recipe Box
• Refrigerator Pickled String Beans by A Day in the Life on the Farm
• Beef and Pumpkin Pasties by A Kitchen Hoor’s Adventures
• Brussels Sprouts Pizza by Karen’s Kitchen Stories
• Apple Pie Smoothie by A Little Fish in the Kitchen
• Apple Pani Puri by Magical Ingredients
• Thai Coconut Curry Soup by Art of Natural Living
• Pumpkin Pie Twists by Cheese Curd In Paradise
• Pan Fried Pork Chops by Palatable Pastime
• Pumpkin Spice Espresso Martini by Our Crafty Mom
• Cranberry Orange Pork Loin by That Recipe

APPLE CIDER MULE

Print

Yield: 1 Serving Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 oz. ginger beer
• 4 oz. apple cider
• 1.5 oz. vodka*
• 0.5 oz. lemon juice
• Slice of apple
• Cinnamon stick
• Ice

Directions

1. Shake or stir and serve over ice in a copper mug.
2. Garnish with apple and a cinnamon stick.. Serve immediately.

Notes

*For a mocktail, replace vodka with more ginger beer.

Let the holiday decorations and cheer infuse right into your cocktail with this cranberry version of a Moscow mule. 

I know I already shared a cranberry sangria to make for the holidays but who says you can only have one? For #CranberryWeek I also added a cranberry twist to a Moscow Mule. It really just means I substituted some of the ginger beer for cranberry juice – it’s as simple as that. Garnish with a sprig of rosemary speared through some fresh cranberries as it’s festive AF. You could also garnish them with sugared cranberries!

Need another festive cocktail for the holidays? Try my pomegranate mimosa or a naughty elf cocktail.

It’s Cranberry Week! See all the other delicious cranberry recipes being shared today (and follow #cranberryweek to see even more):

• Chocolate Cranberry Blondies from Hezzi-D’s Books and Cooks
• Cranberry Amaretto Ice Cream from The Redhead Baker
• Cranberry Apple Flan from The Freshman Cook
• Cranberry Breakfast Smoothie from Cindy’s Recipes and Writings
• Cranberry Crescent Rolls with Maple Icing from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Cranberry Curd Tart from Savory Moments
• Cranberry Glazed Meatballs from Palatable Pastime
• Cranberry Mule from The Spiffy Cookie
• Cranberry Nut Cream Cheese Ball from Our Crafty Mom
• Cranberry Orange Scones from Caroline’s Cooking
• Cranberry Orange Sweet Rolls from Cookaholic Wife
• Cranberry Pecan Mini Cheeseballs from Cheese Curd In Paradise
• Gin & {Cranberry-Orange} Jam Cocktail from Books n’ Cooks
• Sparkling Cranberry Brie Bites from Sweet Beginnings
• Turkey Nachos with Cranberry Salsa from A Day in the Life on the Farm

Three years ago: Weekly Meal Plan #37

Four years ago: Banana Bread Granola Bites

Five years ago: Leftover Halloween Candy Layer Bars

Six years ago: Butternut Squash, Spinach and Feta Pizza

Seven years ago: Pumpkin Bread Pudding

CRANBERRY MOSCOW MULE

Serves 1

Ingredients:

2 cups ice

4 oz. ginger beer

4 oz. cranberry juice cocktail

1-1/2 fl. oz. vodka

1/2 fl. oz. lime juice

Sprig of rosemary, for garnish

Directions:

1. Place 1 cup crushed ice into a copper mug.
2. In a cocktail shaker filled with 1 cup ice, add ginger beer, cranberry juice, vodka, and lime juice.
3. Shake well for 30 seconds, then pour over ice in copper mug.
4. Top with cranberries, garnish with rosemary, and serve.

Source: Adapted from my Raspberry Moscow Mule Float.

Oh mules how much I enjoy you. No not the animal. Well wait they are kind of cute, but what I mean is the beverage more commonly known as the Moscow Mule presented in a copper mug. While it doesn’t need to be served in such an apparatus to be considered a mule (but there are some great stories from a bartender friend of mine whose customers think otherwise), it does keep your beverage cold and it does look pretty. Just make sure they are made with food-safe copper and that the interior is lined with high-grade nickel because copper is a heavy metal that reacts with acidic fluids such as cocktail ingredients. Exhibit A: citrus juice.

As you can guess by the name, this mule is a cross with a mimosa. With spring maybe finally coming around and Mother’s Day right behind it brunch is on my brain and obviously mimosas are a common brunch cocktail. But no one needs a recipe for a mimosa (champagne, splash of OJ, done) so what if we combined the mimosa with my beloved mule? It’s not that much more complicated and it’s totally perfect for brunch. This mule-mosa is made with orange vodka, freshly squeezed orange juice, ginger beer, and of course champagne. Literally a hybrid and literally delicious.

These mugs are from Moscow Muled by the way and they pass the safety test. While yes I got mine for free, 15% of their profits are donated to several non-profit organizations so you can have your cocktail and feel good about it at the same time. No they didn’t ask me to tell you that (or dictate anything I said in this post for that matter), I just thought it was cool.

One year ago: Sage Goat Grilled Cheese Sandwich

Three years ago: The Mempho (Grilled BBQ Mac & Cheese Sandwich)

Five years ago: Baked Peanut Butter Cup Banana Pancakes

Six years ago: Cake Batter Puppy Chow

Seven years ago: Homemade Olive Garden Salad and Dressing

MOSCOW MULE-MOSA

Serves 1

Ingredients:

2 oz. orange flavored vodka (or plain)

Juice from half an orange

2 oz. ginger beer

2 oz. champagne

Orange bitters (optional)

Directions:

1. Place ice cubes in a copper mug (or a glass). Pour vodka and orange juice over the ice. Add ginger beer, champagne, and a dash or two of bitters (if using). Stir to combine.
2. Garnish with an orange slice and serve.

Source: The Spiffy Cookie original

Disclosure: I was provided with complimentary mugs from Moscow Muled. All thoughts and opinions remain my own.