Description
A blood-red sangria with eerie floating ‘eyeballs’ and gummy worms, packed with fruity flavors and a spooky presentation. This crowd-pleasing punch combines wine, fruit, and a touch of spirits for a hauntingly good cocktail.
Ingredients
750 mL white wine (chilled, 1 bottle): A crisp Sauvignon Blanc or Pinot Grigio works wonders.
1 cup apple cider: Make sure it’s real, not vinegar! I love using local, organic options for a fresh taste.
½ cup sour apple schnapps: This secret ingredient provides that tartness and depth of flavour.
1 green apple (diced or sliced): Choose a firm variety like Granny Smith for that perfect crunch.
2 cinnamon sticks (plus more for garnish): Stick with organic for the best aroma and taste.
2 star anise: Adds a unique, aromatic note; these are often found in the spice aisle.
Instructions
- In a large pitcher, combine wine, pomegranate juice, brandy, triple sec, and honey. Stir until honey dissolves.
- Add apples, grapes, orange slices, and raspberries. Refrigerate at least 4 hours (best overnight).
- Before serving: Add lychee eyeballs and gummy worms.
- For presentation: Place small piece of dry ice in serving bowl (use tongs!), then pour sangria over it for fog effect.
- Serve over ice in goblets or mason jars.
Notes
- Non-alcoholic version: Use grape juice instead of wine, omit spirits
- Safety: Never ingest dry ice – remove before drinking
- Make ahead: Fruit marinates up to 24 hours
- Kid-friendly: Serve juice version with floating gummy worms
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Cocktail
- Method: No-Cook
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 18g
- Sodium: 10mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg