Eyeball-tini

Total Time:
1 hr 25 min
Prep:
20 min
Inactive:
1 hr 5 min

Yield:
4 servings
Level:
Easy

Ingredients
  • One 15-ounce can lychees in syrup, drained, syrup reserved, 4 lychees set aside for eyeballs
  • 1/3 cup light corn syrup
  • 3 to 6 drops red food coloring
  • 4 blueberries
  • 18 ounces ginger beer, cold
  • 1 cup lychee juice, cold
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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