Double-whammy! This week I’m going to tell you how to tap a pumpkin AND how to make the only sangria you should be serving at your spooky soiree. Pretty awesome, right? Plus, this pumpkin keg super cuts down on party clean up, because you don’t have to wash it…you just can just compost it when you’re done!
Let’s get started, because I am still tired from carrying this 40 pound pumpkin a mile in the unusual 80 degree October weather we’re having.
For this recipe and pumpkin project, you will need:
- Large pumpkin
- Red wine – I used pinot noir
- Raspberry schnapps
- Cran-grape juice
- Red or black grapes
- Black raspberries
- Fruit keg kit
Step one: Make the punch
First, pour two bottles of red wine, an entire bottle of brandy, an entire bottle of cran-grape juice, and a cup of raspberry schnapps into a container. Slice in a generous amount of grapes and stir in a cup of black raspberries. Give it a stir and taste test to see if you want to add any more sweetness or liquor. Once you are happy with your mixture, refrigerate for at least 2 hours before serving.
Step two: Pumpkin keg!
First, cut a hole in the top of your pumpkin and scoop it out thoroughly. Use a paper towel and some water to wipe out any excess pumpkin residue. Now, use the coring tool that comes with your keg kit to punch a hole in the front of your pumpkin. It’s easier than it looks.
Now, insert the tap into the pumpkin and secure with the washer on the inside of the pumpkin (make sure you roll your sleeves up)!
Step three: decorate and enjoy!
Cheers – happy spooky sipping!