Pina Ghoulada

Source: Martha Stewart

A frothy drink 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 piña colada with a devilish sweetness.

Dip the rim of each glass into the red mixture, spinning slowly to coat (below, right). Turn glasses upright; the red liquid will drip slightly, then set. Pour drinks, and serve. Drinkers’ lips may be stained pink—much like those of a sated vampire.

The ghoulada mixture can be made several hours in advance and chilled.
3 tablespoons corn syrup
1/4 teaspoon red food coloring, plus more for rims
20 ounces pineapple juice
1 fifteen-ounce can cream of coconut
1/2 cup heavy cream
1 cup orange juice
10 ounces good-quality rum (optional)

To coat rims, pour corn syrup into a shallow bowl. Dip a toothpick into food coloring, and stir a very small amount into corn syrup to combine. Hold a glass by the stem, dip rim into the syrup mixture, and turn glass, coating entire rim. Turn the glass upright, allowing mixture to drip down sides. Dip the remaining glasses. Set aside.In a bowl, whisk together remaining ingredients, including 1/4 teaspoon red food coloring. Place 2 1/2 cups ice cubes in a blender, and add 1 cup drink mixture. Blend until smooth; add more pineapple juice if mixture is too thick. Repeat with remaining drink mixture and ice. Carefully pour into prepared glasses; serve.

Makes 10 to 12 eight-ounce servings