Recipe courtesy of Tia Mowry
Recipe courtesy of Tia Mowry
Episode:
All-Star Halloween Spectacular
Eyeball-tini
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- Level: Easy
- Total: 1 hr 25 min (includes chilling and drying time)
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 226
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 2 g
- Sugar
- 56 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 28 mg
- Level: Easy
- Total: 1 hr 25 min (includes chilling and drying time)
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 226
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 2 g
- Sugar
- 56 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 28 mg
Ingredients
Directions
- For the cocktail: In a blender, puree the lychees with 1/4 cup of the reserved syrup until smooth. Freeze for about 1 hour to chill.
- For the blood drip glasses: On a plate, mix the corn syrup and food coloring until fully combined. Dip 4 coupe glasses a couple times in the corn syrup mixture, swirling to cover the rims. Turn the glasses right-side up, let the syrup drip down the sides and then set on wax paper to dry, about 5 minutes.
- For the lychee eyeballs: Insert a blueberry into the hole of the 4 reserved lychees.
- Finish the cocktail: Add 3 tablespoons of the chilled lychee puree to each of the blood drip glasses. Fill to the top with ginger beer and a splash of lychee juice. Stir gently.
- Place lychee eyeball into each drink and serve.
