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TROPICAL MADNESS PUNCH
1
/2 gallon mango juice 1 gallon pineapple juice
1 750-ml bottle light rum, less than 80 proof 1 750-ml bottle coconut rum
3 liters ginger ale, chilled 2 liters lemon-lime soda
4 cups pineapple chunks, frozen
In a large stockpot, combine juice and rums and place in refrigerator
until well chilled. Just prior to serving, add sodas. Pour 1
1
/2 gallons of
punch into bowl of fountain and plug in. Garnish with frozen pineapple
chunks and refill with punch as needed.
TREE TRIMMING PUNCH
2 gallons cranberry juice 3 quarts orange juice
3
/4 cup sugar
3
/4 cup orange liquor
1 teaspoon cinnamon
1
/2 teaspoon allspice
1
/4 teaspoon nutmeg 4 oranges, thinly sliced
1 750-ml bottle vodka to taste, less than 80 proof
Combine cranberry juice, orange juice, sugar, orange liquor, spices and
vodka to taste in a large stockpot. Place in refrigerator until well chilled.
Pour 1
1
/2 gallons of punch into bowl of fountain and plug in. Garnish
with orange slices and refill with punch as needed.
RECIPESRECIPES
NON-ALCOHOLIC MIMOSA PUNCH
2 gallons orange juice 2 quarts fresh strawberries, stemmed
6 750-ml non-alcoholic bottles champagne, chilled
Pour orange juice into a large stockpot and place into refrigerator until
well chilled. Just prior to serving, add champagne. Pour 1
1
/2 gallons of
punch into bowl of fountain and plug in. Garnish with fresh strawberries
and refill with punch as needed.
Recipes with Alcohol
TROPICAL MIMOSA PUNCH
1 750-ml bottle coconut flavored rum 1
1
/2 gallons orange juice
1 gallon pineapple juice 3 750-ml bottles champagne, chilled
4 oranges, sliced thinly
In a large stockpot, combine rum, orange juice and pineapple juice.
Place in refrigerator until well chilled. Just prior to serving, add
champagne. Pour 1
1
/2 gallons of punch into bowl of fountain and plug
in. Garnish with orange slices and refill with punch as needed.
MIMOSA BRUNCH PUNCH
2 gallons orange juice 2 quarts fresh strawberries, stemmed
6 750-ml bottles champagne, chilled
Pour orange juice into a large stockpot and place in refrigerator until well
chilled. Just prior to serving, add champagne. Pour 1
1
/2 gallons of punch
into bowl of fountain and plug in. Garnish with fresh strawberries and
refill with punch as needed.
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