Halloween Cocktail With Porter's Rye | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures Halloween Cocktail With Porter's Rye | The Nibble Webzine Of Food Adventures
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HALLOWEEN COCKTAIL: Porter’s Rye Way To Hell Punch

[1] Porter’s Rye Way To Hell: great name, delicious drink (both photos © Ogden’s Own Distillery).

[2] You don’t have to be as tough as this gunslinger to enjoy a shot of Porter’s Rye. See his story in the section below.


On this socially-distant Halloween, here’s a fun way to celebrate Halloween with your pod.

The recipe is courtesy of Porter’s Small Batch Rye, an artisan rye handcrafted by Ogden’s Own in Utah.

Recipe notes:

  • If you’re not a rye drinker, substitute bourbon or your favorite clear spirit.
  • Prep time is 10 minutes, plus apple carving time.
  • The yield is 10-20 servings, depending on portion sizes.
  • Although the photo shows the cocktail in a drink dispenser with a spigot, you can use a punch bowl.
  • If you’re cutting the recipe in half, a large pitcher will do.
    For the “evil apple” garnish (see photo #1), you’ll want an apple variety that browns very slowly, or not at all. These varieties include Ambrosia, Cortland, Empire and Gala apples.

    If you want to use the apples as garnishes for individual glasses, get the smallest ones you can find. You may also need straws so the drink can be sipped through the apple’s core.


  • 6 cups of apple cider
  • 25 ounces Porter’s Small Batch Rye Whiskey
  • 25 drops bitters (Angostura Aromatic Bitters or maple bitters)
  • 20 ounces hard cider
  • 7 cups of ice*
  • 1 teaspoon absinthe per glass (substitute Herbsaint or Pernod, or secondarily, Ouzo or Sambuca)
  • Optional garnish: red apples, carved with scary pumpkin faces

    1. MIX the rye, apple cider and and bitters in a large drink dispenser or punch bowl. It can be mixed and stored up to two days before serving, to infuse the flavors. Before serving…

    2. ADD in the hard cider and ice. Enhance the taste with additional bitters as desired. When ready to celebrate and enjoy, rim each party glass with a drizzle of absinthe†. Add ice cubes to glass and pour in the infusion. Garnish glasses and punch bowl with a crew of spooky carved apples for a hair-raising experience when served.


    Porter’s Rye Whiskey is a 95/5 blend of rye and barley. This 90 proof straight rye whiskey is aged in heavily charred new oak barrels for more than three years.

    American rye whiskey is similar to bourbon, but must be distilled from at least 51% rye‡ grain.

    Rye whiskey was the most popular type of whiskey in the U.S. until the start of Prohibition in 1919.

    Rye has been going through a resurgence in recent years, with both artisan distillers and big brands.

    Ogden’s Own is first released approximately 1,000 cases of Porter’s Rye in 2019.

    Who’s the man on the bottle?

    The Porter’s whiskey line is named for Orrin Porter Rockwell, a notorious gunslinger and enforcer in the Old West. It is said that he killed more outlaws than Wyatt Earp, Doc Holladay, Tom Horn and Bat Masterson combined, earning him the menacing title, the “Destroying Angel.”

    Paradoxically, he was a devout Church member and bodyguard for both Joseph Smith, founder of the Latter Day Saint Movement, and Brigham Young, who succeeded him.

    Back to the rye:

    Rye whiskies are produced in both the U.S. (e.g. Jim Beam) and Canada (e.g. Canadian Club).

    However, Canadian whiskey, which is often referred to and labeled as rye whisky for historical reasons, may or may not actually include any rye grain in its production process [source].

    Historically, in Canada, corn-based whisky that had some rye grain added to the mash to give it more flavor, came to be called rye. So if you’re looking for real rye, ask or stick with a big brand (all Canadian Club expressions are rye-based).

    But—we say this as patriotic Americans—stick to American brands to be sure.

  • Here’s more about Porter’s Small Batch Rye.
  • Here’s more about Odgen’s Own Distillery.

    *For a punch bowl, freeze a block of ice in advance. You can use a bundt pan or other mold to create an attractive shape (we use a star-shaped gelatin mold).The larger the piece of ice, the slower it will melt. Ice cubes will melt much faster than a block of ice, and will dilute the punch that much faster.

    †We used a Q-Tip.

    ‡Bourbon can be made from 51% corn or rye, and can be a blend of both.


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