Blood Red Halloween Sangria Food

BLOODY RUM PUNCH FOR HALLOWEEN

Steps:

• Gather the ingredients.
• In a large punch bowl or pitcher, combine the rum, red wine, triple sec, lime juice, simple syrup, and lime and orange slices.
• Cover with plastic wrap and place in the refrigerator for at least 2 hours before serving (overnight is better).
• Serve over ice in punch glasses and enjoy.

BLOOD RED HALLOWEEN SANGRIA

Steps:

• Gather the ingredients.
• Pour the wine into a pitcher.
• Squeeze the juices from the lemon and orange wedges into the wine. If possible, remove the seeds, then toss the wedges into the punch.
• Add the sugar and stir thoroughly until it dissolves.
• Chill overnight to marry the flavors.
• Add the ginger ale or club soda, grenadine, and creepy candy just before the party starts.

BLOOD-RED SANGRIA COCKTAIL

Steps:

• To make simple syrup, in 1 1/2-quart saucepan, mix sangria simple syrup ingredients. Heat to boiling over medium heat. Simmer 3 minutes, stirring occasionally. Remove from heat; let cool 30 minutes. Strain mixture through fine mesh strainer; discard solids. Cover and chill sangria syrup until ready to use. Makes about 1 1/2 cups.
• To make cocktail, fill cocktail shaker with ice. Add vodka and orange liqueur to cocktail shaker; cover and shake. Strain into martini glass. Drizzle sangria syrup into cocktail in glass. Garnish with cherry.

HALLOWEEN BLOOD RED SANGRIA COCKTAIL RECIPE - (4.5/5)

Steps:

• SIMPLE SYRUP: In 1 1/2-quart saucepan, mix sangria simple syrup ingredients. Heat to boiling over medium heat. Simmer 3 minutes, stirring occasionally. Remove from heat; let cool 30 minutes. Strain mixture through fine mesh strainer; discard solids. Cover and chill sangria syrup until ready to use. Makes about 1 1/2 cups. COCKTAIL: Fill cocktail shaker with ice. Add vodka and orange liqueur to cocktail shaker; cover and shake. Strain into martini glass. Drizzle sangria syrup into cocktail in glass. Garnish with cherry. EXPERT TIPS: Use a vegetable peeler to remove strips of orange peel. Be sure to remove only the orange part of the peel; the white part, called pith, is bitter.