|Blueberry Rickety Eyeball Punch|
Stick 1 to 2 blueberries, depending on their size, into the cavity of each lychee. Place on a foil-lined baking sheet and freeze, about 1 hour. (Wait until the "eyeballs" thaw a bit before eating, so that you don't choke on them.) Stir together 5 tablespoons of the lychee syrup, the blueberry juice and lime juice in a bowl or pitcher until combined. Stir in the sparkling water and add the lychee eyeballs. If it is a bit tart for your taste, add the remaining tablespoon syrup. Serve in tall glasses over ice, spooning the lychee eyeballs into the glasses as you pour. For a grown-up twist, stir in the gin before adding the sparkling water. Enjoy!
Special Equipment: 1 large black plastic cauldron (available at party or craft stores) 1 punch bowl that fits inside the cauldron 1 plastic hand (available at party supply stores), sterilized in hot water 1 block dry ice (available at supermarkets, ice cream shops or ice companies)
1) Pour the gelatin mix into a large bowl. Slowly stir in the boiling water. Stir at least 2 minutes, until the gelatin is completely dissolved. Stir in the pineapple juice. Let cool to room temperature.
2) Wearing heavy duty gloves or using tongs, place the block of dry ice in the bottom of the cauldron. (Dry ice will burn skin, so handle it with gloves and tongs and keep it away from kids and pets!)
3) Use an ice pick to break the block into smaller chunks, if necessary.
4) Fill the cauldron with just enough water to cover the dry ice. It will begin to "steam."
5) Place the punch bowl inside the cauldron, on top of the dry ice. The cauldron will appear to be magically smoking.
6) Entrap the sterilized rubber hand between the cauldron and the punch bowl, squeezing it tight so the hand appears to be reaching out of the mist for help. Hot-glue the hand to the cauldron, if necessary, to hold it in place.
7) Carefully pour the drink mixture into the punch bowl. Slowly add the chilled vodka and lemon-lime soda or ginger ale. Stir gently to mix.
|Poison Apple Punch|
1) Smash the ginger slices with the flat side of a chef's knife and transfer to a medium saucepan. Add the apple cider, orange zest, lemon zest, cinnamon sticks and cloves. Bring to a simmer over medium heat. Simmer 10 minutes, then strain through a fine-mesh sieve into a pitcher. Let cool to room temperature, then refrigerate until chilled, about 1 hour.
2) Poke holes in the apple wedges with a chopstick or skewer and insert a gummy worm into each. Add the cranberry-apple juice and whiskey, if using, to the punch. Serve over ice. Garnish with the apples.
|Blood Orange Vampire Punch|
1) Make the simple syrup: Combine the sugar and 1 cup water in a small saucepan. Cook over medium heat, stirring, until the sugar dissolves, about 2 minutes. Transfer to a medium bowl and refrigerate until chilled, about 1 hour.
2) Combine the blood orange juice, cherry juice, lemon juice, chilled simple syrup and 2 cups cold water in a pitcher. Refrigerate until chilled, at least 30 minutes.
3) Just before serving, stir the tequila into the punch, if using. Decorate the rim of the pitcher with red gel icing, allowing some to drip down the side. Serve over ice.
|Black Light Cocktail|
Special equipment: fun-shaped ice cube trays
1) In a pitcher, mix together the tonic water and 2 cups regular water and pour into fun-shaped ice cube trays. Place the trays into the freezer and freeze for 24 hours.
2) Divide the grape juice, vodka and lime juice between 2 highball glasses. Add the black light ice cubes to the top (do right before serving because the ice melts quickly). Top with the remaining tonic and serve. Black light optional.
1) In a small bowl, combine the sugar and pumpkin pie spice and mix until well combined. Transfer to a saucer. Add the maple syrup to a second saucer. Lightly dip the rims of 6 punch glasses into the maple syrup. Then dip the rims of the glasses into the spiced sugar.
2) Insert the cinnamon sticks into the bottom of each pumpkin candy and set aside.
3) In a pitcher, combine the wine, juice and pumpkin spice liqueur. Stir and pour into the rimmed glasses. Garnish with the pumpkin candy cinnamon sticks.
4) Cook's Note: If you cannot find pumpkin spice liqueur, combine 1 teaspoon pumpkin pie spice with 1 cup brandy in a container fitted with a lid. Shake vigorously and let sit for 1 day to infuse into the brandy.
1) In two rocks glasses, muddle the orange peel, vanilla beans and sugar cubes with the bitters. Add in the bourbon and some ice. Garnish with an orange slice.
|Shirley Temple of Doom|
1) Mix together the lemon-lime soda, sports drink, green syrup from the cherry jars and lime juice in a 1 1/2-gallon punch bowl. Serve over ice and garnish with green maraschino cherries.
|Hocus Pocus Fizz|
1) Start off by dipping the rim of your coupe or matini glass in a little bit of the chilled simple syrup. Dip it very lightly. Now dip the rim of the same glass into some orange sanding sugar. Set this aside on the counter or in the freezer to set.
2) Now prepare your cocktail. In a shaker or mixing glass, add ice and combine cranberry juice, orange juice, simple syrup, orange zest, and rum in a cocktail shaker. Cover and shake until thoroughly chilled through.
3) Strain the mixture into your orange sugar rimmed cocktail glass, top off with chilled Prosecco or sparkling wine and garnish with an orange twist.
NOTES: To make simple syrup, combine 1 cup of water and 1 cup of sugar (or equal parts) in a pot and heat until combined. Chill and store in an air-tight container. Use to sweeten teas and cocktails.
|Blackberry Rum Cocktails|
1 ¼ cup water, ¾ cups sugar, 2 tablespoons lime juice. 3 lime wedges, 1 cup fresh blackberries. 2-3 drops black food coloring.
Blackberry Simple Syrup, Bacardi Superior Rum, Lime wedges, Ice cubes, Lemon-Lime Soda, Blackberries
1) In a heavy bottomed pot, heat the sugar, blackberries, lime wedges, lime juice, and water over medium-high heat.
2) Simmer for 10 minutes.
3) Remove from heat, smash blackberries, and add black food coloring.
4) Allow to cool for 10 minutes, then pour through a mesh strainer into a bowl or cup.
5) Store in a sealed container in the refrigerator.
To make the cocktail:
1) For one cocktail, add 3 ounces of the simple syrup, 1 ½ ounces of the rum and a squeeze a wedge of fresh lime into to a cocktail shaker with ice; shake vigorously.
2) Strain into a glass with fresh ice.
3) Top with about 3-5 ounces of soda then garnish with a fresh blackberry and a lime wedge.
Big Batch Recipe:
1) Combine 2 cups rum, ½ cup fresh lime juice, 1 and ½ cups simple syrup, and 2 cups soda. Stir and serve in pitcher or bowl with ice, blackberries and a few lime wedges. Makes 8 cocktails.
1) Shake vigorously to chill.
2) Pour contents of shaker into glass and top with club soda or champagne.
3) Garnish with lavender sprigs and sugared blueberries.
1) Crème de Violette liqueur was our choice for its pure, delicate flavor and gorgeous purple color.
2) Find the lilac glitter here, but any ultra-fine, food-safe edible glitter will work.
|Dusk Til Dawn|
1) Start by adding grenadine to the bottom of a highball glass, until its about 1/4 inch full.
2) Next, add a couple of ice cubes to the glass.
3) Pour the OJ into the glass, leaving about 1.5 inches at the top because the most important ingredient is coming up next.
4) Slowly pour the vodka and charcoal mixture (or Hounds Vodka) over the back of a spoon so it layers at the very top.