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Bubbling Brew
Steaming up the spookfest

Q: We are having a Halloween party and want to make some "steaming" cocktails. Is it possible to do and do you have a recipe?

-- Debbie

A: Dry ice is the best way to make those spooky, foggy punches. It can be added directly to your favorite punch recipe, provided you're using food-grade product, or the carbon dioxide used to make the dry ice is the came quality used for soda fountains. This class is most often sold at grocery stores and can also be used to transport food and produce.

When using dry ice, do not add regular ice to the punch bowl. The dry ice will do the cooling and it will bubble and give off the most fog when the beverage is at room temperature. Use large pieces, and be careful that the dry ice is not eaten. When most of the dry ice has sublimated, it will surround itself with ice and float. There is still a small piece of dry ice in the center of these ice pieces, so do not serve or eat them.

Use 2 to 4 pounds of dry ice for each gallon of room-temperature punch. Dry ice is heavier than ice and will sink to the bottom. Carefully ladle the beverage into drinking glasses without any dry ice. Keep regular ice nearby so guests can drop some into their glasses for cooler drinks.

A good non-alcoholic recipe is Witches Brew. Combine one can of grape juice, one can of pineapple juice and just before serving add 3 to 5 pounds of food-grade dry ice. Do not touch dry ice directly, but use insulated gloves or tongs. Ladle juice into cups without any dry ice and it will be perfectly safe. If you want cooler drinks, add ice to the cups, not the punch bowl.

You may also try some of these recipes:

Giddy Bridesmaid
French Flirt
Muchas Smoochas
Planter's Punch
Cosmic Coconut

Cheers!
Miss Cocktail