Recipe courtesy of Tia Mowry
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Eyeball-tini
Total:
1 hr 25 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 25 min
Active:
20 min
Yield:
4 servings
Level:
Easy

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.

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