Prepare the eyes without hidden supports
Use canned lychees that already have their stones removed. Drain them well so their syrup does not add an unmeasured extra sweetener to the punch. Rinse the blueberries, then choose ones small enough to nest in the lychee openings. Push gently; splitting the fruit makes the eye harder to lift and serve.
The garnish needs no cocktail pick or other concealed support. If a blueberry will not stay in a particular lychee, use a smaller one or serve the fruit separately. Keep the prepared fruit covered and refrigerated while measuring the drinks.
Keep the liquid and garnish amounts clear
The juices and ginger ale total 840 milliliters, or 210 milliliters per glass before the fruit. Four glasses of at least 300 milliliters leave room for the two lychees in each. No extra ice is included in this recipe, so chill the bottles and glasses in advance rather than filling the glasses with an unmeasured amount.
Mix the cranberry and orange juices first. Add the ginger ale near serving and stir slowly so the carbonation lasts. If guests arrive at different times, keep the juice base and ginger ale separate and build each round when needed.
Make a smaller round and serve thoughtfully
For two drinks, use 1/2 cup cranberry juice cocktail, 1/4 cup orange juice and 1 cup ginger ale, with four lychees and four blueberries. Divide the fruit and liquid evenly between two glasses. This keeps the same balance without leaving half a pitcher to go flat.
Whole blueberries and slippery whole lychees are not appropriate for everyone, especially babies and young children. Offer a separate drink and age-appropriate fruit preparation where needed, and have children sit and be supervised. Keep juice and canned-fruit labels available for guests checking ingredients.
