As spooky season comes to a close, party hosts across the country are looking for ways to accommodate revelers who aren't looking to wake up on All Saints Day praying for hangover relief.

Whether the ghosts and ghouls are observing a "Sober October" or are simply sober curious, the space to have a non-alcoholic Halloween is larger than it has ever been.

Non-alcoholic beer, wine and spirits sales have increased 32% so far this year, according to data firm NIQ's tracking of sales in U.S. supermarkets, drug stores and mass merchandise stores over the 52-week period ending Oct. 7, compared to the previous year.

Here are some Halloween mocktail recipes for those who want to partake.

Witches Brew Punch

This kid friendly, sweet concoction is perfect for Halloween parties as it looks like something out of a witch's cauldron and could match the sugar content in an average trick-or-treat pail. It can be scaled up for group settings or served individually so that revelers won't feel the sting of a witch's curse after multiple helpings.

Batch recipe

• 1 quart of lime sherbet
• 1 liter of lemon lime soda
• 2 1/2 cups of pineapple juice

Scoop the sherbet into a punch bowl. Pour soda and pineapple juice over the scoops. Stir and serve.

Individual recipe

• 1 scoop of lime sherbet
• 2 ounces of pineapple juice
• Lime soda

Scoop the sherbet into the glass. Pour pineapple juice over the scoops. Fill the glass with soda.

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Up the Alley

This fall offering from the Nomad Bar Cocktail Book provides a more refined offering that leans heavily on apples to welcome in the heart of fall. While it would make an excellent option to debut at your Halloween celebration, it can carry a spot on a cocktail menu all the way through the holiday season.

• 1/2-ounce maple syrup
• 1/2-ounce lemon juice
• 2 ounces apple cider
• 1 ounce sparkling cider
• Orange twist for garnish

Combine the maple syrup, lemon juice and apple cider in a cocktail tin. Fill the tin with ice, cover and shake. Strain the cocktail into a coupe glass and top with sparkling cider. Express the oils of the orange twist (preferably flamed) and discard.

Cold Brew Old Fashioned

If you're hosting and your costume calls for a hard-boiled appearance, but you don't want to wake up hung over the next morning, the cold brew old fashioned can serve as a delicious prop.

• 2 ounces cold brew concentrate
• 1/2-ounce bourbon barrel aged maple syrup
• 2 dashes of non-alcoholic aromatic bitters
• 2 dashes of non-alcoholic orange bitters

Combine ingredients in a mixing glass. Stir until chilled. Serve in a rocks glass over ice.

Cold brew concentrate

• 455 grams (16 ounces) of coffee beans, ground
• 2 kilograms (75 ounces) water

Place grounds in a container and add the water. Stir gently. Cover and place in the refrigerator for 18 hours. Strain through a coffee filter. Store refrigerated.

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Rosemary Blueberry Fizz

If you're in an area where temperatures on Halloween weekend are not guaranteed to deliver a picturesque fall setting, the Rosemary Blueberry Fizz from the Andaz of West Hollywood can offer a refreshing respite from a devilishly hot day.

• 1/4 cup blueberries
• 1 sprig of fresh rosemary
• 1 tablespoon honey
• 1/2-ounce freshly squeezed lemon juice
• 4 ounces club soda
• 2 ounces mineral water

In a cocktail shaker, muddle the blueberries, rosemary, honey and lemon juice until the blueberries have released their juices. Add ice to the shaker and shake until well combined. Strain the mixture into a glass filled with ice. Pour in the club soda and mineral water, and gently stir to combine. Garnish with additional blueberries and a sprig of rosemary, if desired.

Cherry Zip

Speaking of devilish, this original creation of Anders Erickson looks and tastes like what Lucifer might drink if he were taking a break from booze. The heat from the chili flakes and the blood red appearance makes the Cherry Zip a mocktail that should be on any Halloween mocktail menu.

• 1 ounce tart cherry juice (no sugar added)
• 1 ounce orgeat
• 1 ounce black tea (cooled)
• 1/2-ounce lemon juice
• 1/4 teaspoon red chili flakes
• Mint sprig for garnish