Pina Ghoulada

Check out this FUN cocktail recipe from the one & only HWTM!!

PINA GHOULADA

**Insert Evil Laugh Here**

Full recipe & garnish details below…

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PINA GHOULADA

20 oz pineapple juice1 can cream of coconut – (15 oz)

1/2 cup heavy cream

1 cup orange juice

10 oz rum (optional, but who am I kidding... Totally using the rum!)

Whisk together pineapple juice, cream of coconut, heavy cream, orange juice and rum. Place 2 1/2 cups ice in a blender, then and add 1 cup drink mixture. Blend until smooth, and pour into prepared glasses. (If mixture is too thick, add more pineapple juice before serving.) Repeat process with remaining ice and mixture.

OR – Make it Quick: Just use frozen or pre-mixed pina colada mix for the drink.

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For the “BLOOD RIM”:

Corn Syrup “Blood Rim”(a Martha Stewart recipe)
3 tablespoons corn syrup

1/4 teaspoons red food coloring

Pour the corn syrup in a shallow bowl. Dip a toothpick into the food coloring, and stir a very small amount into the syrup to combine. Hold a glass by the stem, dip rim into the syrup mixture, and turn glass, coating entire rim. Turn the glass upright, allowing mixture to drip down sides. Dip the remaining glasses. Set aside.

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For the EYEBALL GARNISH:

Ingredients:canned lychee in syrup, drained (available at most Asian markets)strawberry (or other red-colored) preservesblueberries (fresh or frozen, thawed)
Directions: Dry lychee & fill cavity with red preserves. Insert blueberry, blossom end facing out. Spear with a toothpick or cocktail skewer. Gross!

And there you have it... the PERFECT Halloween Cocktail!!

Enjoy!