Halloween Vampire Blood Punch: Spooky Party Drink

The Blood-Red Base:

64 oz (2 quarts) Cranberry Juice Cocktail (not sugar-free; this provides the essential tartness and color)

32 oz (1 quart) Pomegranate Juice (adds depth of color and a rich, dark red hue)

2 liters Ginger Ale or Lemon-Lime Soda (chilled, for fizz and sweetness)

12 oz Frozen Concentrated Pink Lemonade, thawed (this is the secret to the perfect sweet-tart balance and a slight cloudiness)

The Sinister Syrups & Flavor Agents:

1/4 cup Real Maple Syrup or Agave Nectar (for a richer sweetness that doesn’t crystallize)

2 tablespoons Fresh Lime Juice (to brighten the flavor and add a subtle sharpness)

The Ghoulish Garnishes:

1 cup Frozen Mixed Berries (raspberries, blackberries, blueberries) – acts as flavorful ice cubes

1/2 cup Canned Lychees, drained (to make “Eyeballs” – see instructions below)

1/4 cup Gummy Worms or Gummy Body Parts

1 Plastic Syringe or Eyedropper (for adding “blood” drips to the glass)

Red Food Coloring Gel (optional, for a more vivid, opaque blood color)

The Optional “Ice Hand”

1 Disposable Plastic Glove

Water

2-3 Red Maraschino Cherries or frozen blueberries

How to Make Halloween Vampire Blood Punch

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