4 whole lychees
2 cups pineapple juice
One 16-ounce bag frozen strawberries
2 cups vodka
1 cup triple sec liqueur
3 cups pineapple juice
2 cups ginger ale
1/2 cup black sanding sugar
Special equipment: toothpicks, a muffin tin, a punch bowl and glasses
For the eyeball ice cubes: Cut off and discard the top quarter of each orange. Carefully hollow out the oranges (a grapefruit spoon or knife works well for this) and reserve the orange pulp. Put a blueberry in the bottom of each orange and use a toothpick to secure it. Make 8 short cuts along the edge of each orange to make tabs. Then fold back every other tab to make eyelashes. Put a blueberry in each lychee to create the pupil of an eye. Then attach the lychees to the oranges by pushing them on the toothpicks to secure. (Try not to poke all the way through.) Place the oranges in the cups of a muffin tin. Carefully fill the oranges about 1/2 inch from the top with the pineapple juice. Freeze until solid, 4 hours or overnight, removing the toothpicks about halfway through freezing.
For the punch: Puree the strawberries in a blender with the vodka and triple sec. Pour into a punch bowl. Add the pineapple juice and stir well. Top with the ginger ale. Add the eyeball ice cubes.
For the black rim: Put the sanding sugar on a shallow plate. Put the reserved orange juice in a shallow bowl. Dip the rim of a punch glass into the juice and then coat with sanding sugar before filling with punch.
Cook's Note: For the ice cubes, you may need to put 2 blueberries in each lychee depending on how deep the lychee hole is.
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