Vampire's Blood Punch

This Halloween punch combines cranberry juice, orange juice, and lemon juice for a tart red base, then gets a ginger ale finish for bubbles. Green apple and grape fruit eyeballs float on top for a spooky presentation.

By Julienne

Servings: 4

Ingredients

• 500 ml cranberry juice cocktail chilled
• 250 ml orange juice chilled
• 30 ml fresh lemon juice freshly squeezed
• 1 piece green apple cut into 8 small round eyeball pieces
• 8 piece red seedless grapes halved if needed to fit into the apple rounds
• 200 g ice for serving
• 500 ml ginger ale chilled

Instructions

1. In a pitcher, stir together the cranberry juice cocktail, orange juice, and lemon juice until evenly combined. Keep the ginger ale separate until the last minute so the punch stays fizzy. The base is uniformly deep red with no streaks.
2. Make the fruit eyeballs: cut 8 apple rounds with a small melon baller or 1 cm round spoon, then press 1 grape half into the center of each apple round so it resembles an eye. You have 8 assembled fruit eyeballs that hold together neatly.
3. Divide the ice among 4 serving glasses, then pour in the punch base evenly. Top each glass with 125 ml ginger ale, stirring gently once to combine while preserving the bubbles. Each glass looks cold, full, and fizzy without spilling over the rim.
4. Add 2 fruit eyeballs to each glass and serve immediately. The fruit eyeballs float or settle visibly on top of each drink.