Begin by draining the lychees from the light syrup. Carefully pierce a blueberry into the center of each lychee, creating your spooky eyeballs. Use a cocktail skewer to hold the blueberry in place. As you assemble them, place the finished lychee eyeballs on a serving plate.

To ensure your Halloween Mimosas are refreshingly cool, chill your champagne glasses in the freezer for about 10 minutes. If you prefer, you can also fill them with ice water while you prepare other ingredients.

Once your glasses are chilled, remove them from the freezer or ice water. Gently pour the brut champagne into each glass, filling them about two-thirds full.

Carefully top each glass of champagne with pomegranate juice, pouring it slowly to maintain the bubbles. Pour until the glass is nearly full, creating a beautiful ombre effect.

Finally, take your cocktail skewers with the lychee eyeballs and place one in each glass. Arrange them so they elegantly float above the liquid.