Spellbinders with Devil Eyeballs (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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Ingredients:
1/4 cup blue curacao |
3/4 cup galliano liqueur |
1 1/2 cups coconut rum |
2 quarts pineapple juice |
2 quarts seltzer water |
food coloring |
water |
special equipment: novelty ice cube trays |
20 maraschino cherries |
20 chocolate chips (white or dark chocoale) |
20 lychee nut fruits (canned and pitted) |
Directions:
1. For the Punch:
2. Combine all ingredients in a large glass punch bowl and mix well.
3. For the Ice Cubes:
4. Color water with desired food colorings and pour into ice cube trays. Freeze until firm.
5. For the Devil Eyeballs:
6. Remove the stems from the cherries. Insert a chocolate chip, point side in, into each cherry to make pupil of the eye. Stuff cherry into pitted lychee nut fruit.
7. Ladle some of the punch into each glass. Garnish with ice cubes or devil eyeballs.
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