How to Make Blood Punch

October 27, 2015

A deliciously dark recipe that adult trick or treaters will die for.

Blood punch

Creepy decorations? Check. Candy? Check. Cocktails? Not a clue. Sticking with beer and wine is boring, and no one wants to play bartender. Our solution? A punch that looks spooky and tastes sinfully good. For a recent catalog shoot, stylist Peter Frank concocted this recipe that’s mysterious and magical tasting—and reminds him of blood. Inspired by the classic El Diablo cocktail, it combines blackberry nectar and ginger beer with tequila and and creme de cassis. Read on to learn the details, if you dare.

Blood Punch

Serves 12

Ingredients

18 ounces silver tequila
12 ounces frozen limeade concentrate
8 ounces creme de cassis
6 ounces water
6 ounces blackberry nectar
18 ounces ginger beer

Preparation

  1. Mix tequila, limeade, cassis, water, and blackberry nectar together in a large punch bowl.
  2. Immediately before serving, add ginger beer and garnish with orange slices and/or blackberries.

Want to copy this exact look for your spooky soiree? The following accessories work like magic at Halloween—and all year long.

Glass punch bowl
Matte black decorative apples
Silver metal skull
  1. Another head turner? This sculptural metal skull handcast of polished aluminum.
  2. Spike the party with our glass punch bowl and ladle, perfectly sized for a crowd of ghouls and goblins.
  3. Scaled to dark fairytale proportions, our 2-piece noir black snow apple set puts forbidden fruit front and center on the table.
Grey glass
Grey tray
Grey bowl
  1. Handmade metallic double old-fashioned glasses graduate from clear to gleaming metallic silver in an ominous ombre effect.
  2. Group glassware on our format grey tray, a see-through smokey acrylic square that looks cool anywhere you put it.
  3. Tinted with a hint of smokey grey, our prismatic glass smoke bowl ensures that candy is always within arm’s reach.

CATEGORIES: house party