We are gearing up for the annual Ghoul-de-Sac Festival, Susan’s epic Halloween block party (see last year’s inaugural post here!), and on the hunt for the perfect party punch. Last year, a sparkling bourbon cider was the beverage of choice, but this Real Simple recipe caught our eye for this year’s festivities.

NOTE: The dry ice effect is what intrigued us most about this punch, but we opted not to use it for our first run of the recipe. Be sure to read their tips about proper handling and use of dry ice.

INGREDIENTS

• 1 cup granulated sugar

• 1 46-oz. can pineapple juice, chilled

• 2 cups (16 oz.) dark rum

• 1½ cups (12 oz.) Campari

• 1¼ cups fresh lime juice (from 8 to 10 limes)

• ¼ teaspoon kosher salt

• 1 750-ml bottle Prosecco, chilled

• Large ice cubes

• Orange and lime slices, for garnish

DIRECTIONS

Step 1

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.

Step 2

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.

We can’t wait to share all of the fun from this year’s festival; be on the lookout for our recap next week!