Black Currant Halloween Sangria

Black Currant Halloween Sangria is a spooky cocktail made with spiced simple syrup, red wine, Von Payne Black, Cointreau, berries, and figs.

black currant haloween sangria on a platter with roses, berries, and figs with candlesticks, dry ice, and Von Payne Black

Fall is getting close. I can feel it creeping in. The other night the air was crisp and we needed sweatshirts to be outside. I am ready. After the year we all just had, it’s time for some routine and normalcy. 

I saw a lot of back-to-school pictures shared this week. We still have some time before school starts, but I’m already thinking about fall and all of the things that come after. Halloween being top of mind. 

This Halloween sangria has gotten me in the mood to put up some spiderwebs, buy pumpkins, and start stocking up on candy corn. 

I am not a huge fan of scary and creepy Halloween, but I had the best time shooting this recipe for a new alcohol brand called Von Payne Black. Von Payne Black is a blended whiskey infused with natural black currant. If you are a Halloween lover, this is a must-purchase. The bottle screams festive. 

Ingredients to Make Black Currant Halloween Sangria //

glass of halloween sangria on a tray surrounded by roses, currants, and blackberries

Making this festive and BEAUTIFUL sangria is very simple. You need wine, spiced simple syrup, Von Payne Black, Cointreau, fruit, and dry ice to literally make this drink come alive.

Spiced Simple Syrup. Simple syrup is so easy to make and flavor and makes a HUGE difference between a good cocktail and a GREAT one. It’s just melting sugar into the water. Add some spices and take the flavor to the next level.

Spices. Infusing the sugar syrup with spices adds a warm flavor and a little kick of heat. Cinnamon sticks, peppercorns, allspice berries, cloves, star anise, and chili flakes are steeped in sugar syrup that flavors the sangria.

Red wine. Red wine is the base of the sangria. I used a Spanish rioja, which is a popular choice for sangria. It doesn’t have to be an expensive bottle, but it needs to taste good on its own. 

Von Payne Black. Von Payne Black is a blended whiskey infused with black currants. It has the coolest pour spot ever. It comes out a very unique, deep, red color. Von Payne is great on its own but is really fun to make cocktails with. It’s very dramatic coming out of the bottle. It is now available for pre-order.

Cointreau. Cointreau is a French orange liqueur. You can use Triple Sec or Grand Marnier in its place if you need to. It adds an extra layer of flavor and gives a nice citrus note. 

Honeycrisp Apples and Orange. You can’t make sangria without fruit. Apples are a traditional sangria ingredient. Oranges zest adds a citrus note. 

Blackberries. Berries soak up the sangria’s flavor and are especially delicious to eat when you have emptied your cocktail. A boozy snack. The fruit and berries make this drink look as beautiful as it tastes. 

Berries and figs. These are for garnish and make this drink absolutely gorgeous to look at. I chose dark fruits to match the color of the sangria, but you can add any other fruit you like.

How to Make Halloween Sangria //

ingredients for making sangira
  1. Start by making the spiced simple syrup. Add sugar, water, cinnamon stick, peppercorns, allspice, cloves, star anise, and chili flakes to a small sauce pot. Bring to a boil, then remove from heat and let cool. Strain out the spices and keep in an airtight container. 
  1. To make the sangria, add wine, Von Payne Black, Cointreau, spiced simple syrup, apples, berries and orange zest to a large pitcher. 
  1. Refrigerate for at least hours, preferably overnight. 
  1. Before serving, strain out the fruit and add in fresh fruit. Serve over ice and garnish with more berries and sliced figs. Serve immediately.
a tray of halloween drinks with candles and a bottle in the background

Tips and Tricks For Making Black Currant Halloween Sangria //

  • Simple syrup lasts for months. If you have extra, just keep in the fridge and use to flavor tea, coffee, or anything that could use a little spiced sweetness. 
  • You can serve this in a punch bowl and add dry ice for the smoky effect. I share dry ice tips below. 
  • Black Currant Halloween Sangria tastes better after it has had time to mellow in the fridge. 3 hours is good, overnight is even better. This is a great make ahead cocktail if you are having a party. 
  • Sangria tastes amazing, but it also looks amazing. The garnish makes all the difference and I particularly like eating the fruit out of the glass when I’m done with my drink. 
using dry ice in a cocktail

How to Use Dry Ice //

  • Dry ice is such a fun thing to use to add drama and mood to drinks. Honestly, it takes the Halloween ambiance to a whole new level. I bought my dry ice from an ice supplier but you can sometimes get it at Walmart or the grocery store depending on where you live. 
  • When buying dry ice, purchase it the day you are going to use it. It can last up to 24 hours in a cooler, but there are a lot of factors at play. To be on the safe side, buy it when you are going to use it. Also, when driving with it in the car, crack your windows to get proper ventilation.
  • Dry ice is frozen carbon dioxide. It is food safe. BUT It is -109.3°F so it’s COLD and needs to be handled carefully. 
  • Use gloves, tongs, tools to break it up if you need to. Do not let it touch your skin. I know that this makes it sound scary, it really isn’t, you just need to make sure you use caution and common sense when working with it. 
  • The general rule of thumb is one pound if dry ice will activate for 2 to 3 minutes. To activate dry ice, add it to warm or hot water for the dry ice to turn from solid to gas. 
  • If adding dry ice to a punch bowl, it’s a good idea to put the sangria inside of a bowl and put the dry ice in a larger bowl that you can add more dry ice to as it melts without touching your actual drink. You get the same effect, but don’t have to worry about clumps of dry ice in drinks. 
  • If you add dry ice to an individual glass, do not drink it until the dry ice has completely melted. Once it has melted, it is perfectly safe to drink. Dry ice will sink to the bottom of your glass so you can drink it, but I like to err on the side of caution. Especially if you are serving it to kids. (Not the sangria obviously, but if you make a kid punch.)
  • After your party, don’t toss your dry ice into the sink or the trash. It can freeze pipes and make your trash blow up because it is not a ventilated space. The best way is to take it outside and let it melt on its own. Or pour warm water on it to get it going. 
  • I had the absolute best time playing with dry ice to shoot this recipe. I definitely needed help getting the ice right and shooting it at the same time. I had my sister working with the ice while I shot and that’s how we were able to get these shots.
  • Don’t be afraid of dry ice. It looks incredible and is going to be the talk of the party. 
halloween cocktail on a tray with roses and candles

Black Currant Halloween Sangria is a beautiful, dark, and spooky Halloween cocktail that your guests are going to scream over. Using dry ice is a simple and fun way to add atmosphere and drama to this delicious drink.

More Cocktail Recipes //

using dry ice in a cocktail

Black Currant Halloween Sangria

Yield: serves 8
Prep Time: 10 minutes
Cook Time: 3 minutes
Additional Time: 3 hours
Total Time: 3 hours 13 minutes

Black Currant Halloween Sangria is a spooky and dark cocktail made with spiced simple syrup, red wine, Von Payne Black, Cointreau and garnished with berries and figs.


For the Spiced Simple Syrup:

  • ½ Cup Granulated Sugar
  • ½ Cup Water
  • 1 Each Cinnamon Stick
  • 4 Each Black Peppercorns
  • 2 Each Allspice Berries
  • 2 Each Cloves
  • 1 Each Star Anise
  • ¼ tsp. Chili Flakes

For the Sangria:

  • 2 Each Bottles of Red Wine, such as Campo Viejo Rioja
  • ½ Cup Von Payne Black
  • ½ Cup Cointreau
  • 1 Cup Spiced Simple Syrup
  • 1 Each Honeycrisp Apple, cut into chunks
  • 1 Cup Blackberries
  • 2 Each Strips of orange zest
  • Fresh Fruits and Berries, to garnish
  • Dry ice (optional)


  1. To make the spiced simple syrup, add all of the ingredients for the syrup to a small saucepot over medium heat. Stir until the sugar is completely dissolved. 
  2. Remove the syrup from the heat and allow to cool slightly before straining.  
  3. Refrigerate until needed.
  4. To make the sangria, in a large container or pitcher, combine the wine, Von Payne Black, Cointreau, spiced simple syrup, fruit, and orange zest.
  5. Refrigerate the mixture for at least 3 hours or overnight.
  6. When ready to serve, strain the sangria and discard the marinated fruit.
  7. Pour the sangria into ice-filled glasses and garnish with fresh, dark fruits.
  8. Serve immediately. 


I garnished the Sangria with dark fruits and fresh currants to echo the flavor of Black Currant in the Von Payne Black.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 235Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 5mgCarbohydrates: 49gFiber: 4gSugar: 42gProtein: 1g

All information and tools presented and written within this site are intended for informational purposes only.

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Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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