Dry ice vapor gives this crowd favorite an eerie effect. Purchase about five pounds of dry ice pellets a few hours before you’ll need them and store them in an insulated cooler (never the fridge or freezer). Then, wearing protective gloves, use a plastic cup to fill a large plastic or metal bowl about a quarter of the way full with pellets. (Don’t use a glass bowl, which the extreme cold can shatter.) Nestle a medium bowl into the large one and add more pellets to the space between the two bowls until it's about three-quarters full. Prepare your punch separately before adding it to the medium bowl. When you're ready to activate the vapor, pour a cup of room-temperature water onto the dry ice. Serve in a well-ventilated area. Add more dry ice every two hours or as needed.Recipe by Paige Grandjean

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Read the full recipe after the video.

Recipe Summary

hands-on:
15 mins
total:
1 hr 15 mins
Yield:
25 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together sugar and 1 cup water in a medium saucepan over medium-high. Cook, stirring occasionally, until sugar has dissolved, about 4 minutes. Remove from heat and let cool completely. Chill for at least 1 hour.

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  • Stir together pineapple juice, rum, Campari, lime juice, salt, and chilled simple syrup in a large bowl. Stir in Prosecco and ice cubes just before serving. Garnish with orange and lime slices.

Nutrition Facts

151 calories; fat 0.1g; fiber 0.2g; protein 0.2g; carbohydrates 19g; sodium 20mg; sugars 13g.
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