Garden-of-Evil Punch

garden of evil punch
Photo: Addie Juell
Prep Time:
10 mins
Total Time:
4 hrs 10 mins
10 to 12 Serves

Beckoning jewel-toned fruits are cleverly frozen into a block of ice using a cake pan, then floated atop a Halloween punch spiked with sake and plum wine. Pomegranate juice gives the drink a very apt blood-red hue.


  • 1 bunch red or black grapes

  • 12 kumquats, sliced

  • 4 ounces husk cherries

  • 1 cup pomegranate seeds

  • 6 cups dry sake, such as Gekkeikan Horin Junmai Daiginjo

  • 1 ½ cups plum wine, such as Choya Umeshu

  • 3 cups pomegranate juice

  • Seltzer

  • Edible hibiscus and begonia leaves (optional)


  1. Fill an 8-inch cake pan with 1/2 inch water; freeze until solid, at least 4 hours.

  2. Arrange fruits evenly in pan, reserving a few cherries and a handful each of sliced kumquats and pomegranate seeds for serving. Fill pan with water halfway up sides of fruit (do not overfill, or ice will cover fruit); freeze until solid, at least 4 hours.

  3. In a large bowl, combine sake, wine, and pomegranate juice. When ready to serve, run warm water around edges of pan to loosen ice mold; gently unmold and float in bowl. Add reserved cherries to bowl with edible leaves. To serve, ladle punch into glasses, then top with seltzer and reserved pomegranate seeds and kumquats.

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