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Brandy Voirin is a modern day fashionista who exercises her multitasking muscle on a daily basis. Brandy's a community volunteer extraordinaire” helping in the state of Texas, Boston, New Jersey, & New York. She's an avid traveler, mom, and can be spotted at runway shows, & charity events in Dallas & New York. She hosted Fashion's Night Out for Southlake Town Square which was picked by Vogue magazine as one of the 8 top places for FNO in Texas. Having sampled fashion and beauty delights from all over the world; this savvy traveler documents her adventurous life through her inspirational blog Bites of Style, where she informs readers on shopping and food tips; along with blogging about her life in fashion.

HobNob Wines Light Wicked Red Punch Recipe For Halloween

HobNob Wines

HobNob Wines (Photo Credit: HobNob Wines)

Whether you’re a glamorous ghoul, devilish diva or brooding bat, HobNob Wines has unveiled its newest red blend – Wicked Red –  just in time to haunt your Halloween fete or gift your favorite host/hostess with a naughty and nice surprise. Featuring a blend of Grenache, Cabernet Sauvignon, Syrah and Pinot Noir, this 2010 Vintage is sure to stimulate the senses. The flavors of roasted coffee, mocha, toasted hazelnut aromas and spicy notes with hints of orange zest and orange flower,  are sure to delight even the pickiest of party guests.

We love this wine not only for the taste, but  Wicked Red features sleek design with a Lux+ screw cap closure for easy party pouring and retails for $9.99. Our favorite recipe is the  HobNob’s Wicked Red Punch, a mouth-watering libation that will get the party started. Let us know what you think.


12 servings
1 750-ml bottle of HobNob Wicked Red
1½ cups spiced rum
2 cups freshly squeezed  light orange juice
2 tablespoons of orange zest
1 tablespoons ground ginger
1 tablespoons cinnamon
2 tablespoons  light simple syrup
1 lime, zested

HobNob Wicked Wicked Red Punch Cocktail

HobNob Wicked Wicked Red Punch Cocktail (Photo Credit: HobNob Wines)

Combine all ingredients in a large bowl and let sit, refrigerated for at least an hour before. If available, add one large block of ice to the bowl. Stir well before serving and garnish glass with a sugar rim and orange slice.

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