Full of citrus and pineapple flavors, this boozy and sweet Acidic Alien Blood Punch is a frightening addition to any Halloween party.
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“I haven’t seen anything like that except, uh… molecular acid.”―Dallas, Brett and Parker, Alien (1979)
“It must be using it for blood.”
“It’s got a wonderful defense mechanism. You don’t dare kill it.”
Acidic Alien Blood Punch
Greenish yellow blood is a hallmark of the Xenomorph species in Alien. Highly corrosive, the molecular acid not only provides energy to the creature, but also acts as an effective natural defense mechanism. Bubbly and eerily green, I knew a large batch lime sherbet punch would be the perfect drinkable stand-in for this dangerous substance.
Brightly colored and perfectly fizzy, sparkling sherbet punch is a classic addition to any party. This sweet and citrus large batch cocktail is made with lime sherbet, pineapple juice, and a bit of ginger ale, then topped with prosecco and orange liquor for a mildly boozy kick. No matter what your setting, this neon green cocktail will always fit on the Halloween table.
Setting a Sci-Fi Party Scene
Halloween isn’t limited to ghosts and goblins. A star-filled setting full of the creepiest extraterrestrials and Lovecraftian monsters is just as much a celebration of otherworldly horror. With metallic colors and twinkling lights, you can design your party around the vast emptiness of space, or in the metallic confines of a derelict space station.
Check out these recipes for some more sci-fi inspired party ideas:
Acidic Alien Blood Punch | A Large Batch Sherbet Cocktail
Full of citrus & pineapple flavors, this boozy Acidic Alien Blood Punch is a frightening addition to any Halloween party. #xenomorph #aliens #cocktail #halloween | FeastInThyme.com
- 2 cups pineapple juice
- 2 cups (1/2 quart) lime sherbet
- ¼ cup orange liquor (Triple Sec, Cointreau, etc.)
- 6 dashes Angostura bitters
- 1 cup ginger ale
- 1 cup prosecco
Combine the pineapple juice, lime sherbet, orange liquor, and bitters in a bowl or pitcher and stir to mix. Sherbet should stay a little lumpy lumpy. Top with ginger ale and prosecco, and give a quick final stir. Ladle into individual cups to serve.
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