Who says that kids get to have all of the fun on Halloween? Your adult party guests will love this boo-zy cocktail punch made with lychee “eyeballs” and a perfect blend of spicy, sour and sweet.
Dark & Stormy Halloween Punch
1 20-ounce can lychees in heavy syrup
¼ cup peeled ginger, thinly sliced
16 brandied cherries
¼ cup superfine sugar
½ cup fresh lime juice
12 ounces dark rum
3 12-ounce bottles of ginger beer
In a small saucepan, bring the lychee syrup and ginger to a boil. Remove from heat, cover and let steep for 30 minutes. Meanwhile, stuff 16 lychees with brandied cherries and place them in a mini-muffin pan or ice-cube tray.
Strain the lychee ginger syrup and pour it over the lychees. Freeze until firm.
In a pitcher, stir the sugar into the lime juice until dissolved. Add the rum and refrigerate until chilled.
Unmold the lychee ice cubes into a small punch bowl or drink dispenser. Pour in the lime-rum mixture. Add the ginger beer. Stir gently and serve over ice.
This recipe originally appeared in Food & Wine magazine and is used with permission from Food & Wine.