Pina Ghoulada

A frothy drink at a Halloween party is tempting enough, but one served in a red-rimmed glass is particularly enticing to monsters who drink blood. Corn syrup with food coloring tinges the classic pina colada with a devilish sweetness.

  • Servings: 12
Pina Ghoulada

Source: Martha Stewart Living Special Issues, 2000

Ingredients

For the "Blood"

  • 3 tablespoons corn syrup
  • 1/4 teaspoons red food coloring

For the drink

  • 20 ounces pineapple juice
  • 1 can (15 ounces) cream of coconut
  • 1/2 cup heavy cream
  • 1 cup orange juice
  • 10 ounces good-quality rum

Directions

  1. 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 slowly, coating entire rim. Turn the glass upright, allowing mixture to drip down sides. Dip the remaining glasses. Set aside.

  2. Whisk together drink ingredients. Place 2 1/2 cups ice in a blender, and add 1 cup drink mixture. Blend until smooth; add more pineapple juice if mixture is too thick. Repeat with remaining ice and mixture. Carefully pour into prepared glasses; serve.

Cook's Notes

The "ghoulada" mixture can be made several hours in advance and chilled. The food coloring might give your lips a vampirish look.

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