About 1 hour before serving time, squeeze 4 oranges and 2 lemons into a glass pitcher or bowl.
Add pineapple juice and sweeten to taste.
Add Bacardi.
Slice remaining orange and lemon thin, then cut into small triangular pieces.
Stir well.
Cover. Let stand until serving time.
Just before serving, place block of ice in punch bowl.
Add ginger ale to juice mixture and pour over ice.
Garnish with orange and lemon slices.
Mix above ingredients together and chill for 2 hours.
Pour punch over block of ice in punch bowl. Float strawberries and thin slices of oranges, lemons and limes on top.
Mix all ingredients together in container and let chill for 2 hours.
Pour punch over block of ice in punch bowl.
Float mint, strawberries, orange, lemon and lime slices on top.
Serve in 6 ounce punch cups.
Makes 18 servings.
Mix together and chill 2 hours. Pour punch over block of ice in punch bowl.
Float strawberries, lemons, limes and oranges.
Combine all ingredients except the ice and club soda in a large punch bowl; mix well.
Add ice and club soda to serve.
Equal parts canned pineapple juice and lemon/ lime soda (7-Up) add Rainbow sherbet, about a quart per punch bowl batch, but depends on size of punch bowl.
If this is adults only, add one cup Bacardi dark rum.
Mix all ingredients, except ginger ale or 7-Up, in a punch bowl.
Add plenty of ice and stir.
Add the ginger ale or 7-Up. Serves 18 people.
Pour the ginger ale into a large punch bowl, filling to slightly more than half full.
Empty one container of the frozen sherbet into the punch bowl.
Stir well.
The sherbet will melt and form the rich, foamy frappe.
Add the second container of sherbet and it will keep the punch cold.
Replenish ginger ale as needed.
Add more sherbet as needed.
Serves 30 to 40 people, using punch cups or Dixie cups.
Great anytime.
Kids and adults love it!
Place watermelon, mango, wine, ice cubes, rum, agave nectar, lemon juice, and mint syrup into a blender; puree until punch is smooth and frothy.
Strain punch into a pitcher. Refrigerate at least 1 hour.
Stir pineapple juice, orange juice, 151 proof rum, dark rum, coconut-flavored rum, lime juice, and grenadine syrup together in a punch bowl. Float orange slices, lime slices, and lemon slices in the punch.
Combine water with 1 package strawberries in a square container. Store in freezer until solid, at least 2 hours.
Mix ginger ale, pink lemonade concentrate, daiquiri mix, orange juice concentrate, and 1 package sliced strawberries in a punch bowl.
Rinse outside of container with strawberries frozen in water with hot water to loosen the ice block. Float block in punch.
In a large punch bowl or container, mix all juices together.
Add orange soda, ginger ale, and ice cream just before serving.
Mix well and serve.
A delicious and different punch.
Mix all in punch bowl, top with ice ring.
Combine the sugar and 1/2 cup water in saucepan.
Cook and stir until the sugar is dissolved, boiling for 3 minutes. Refrigerate. Combine sugar syrup, daiquiri mix (undiluted), limeade (undiluted), strawberries and
the ice water in a punch bowl.
Add ice.
Pour in the sparkling water.
Pour the gin, white rum, vodka,champagne & pineapple juice into a punch bowl.
Add the diced pineapple, sliced orange, passionfruit pulp & mint leaves.
Add ice cubes to fill the bowl.
Stir gently to combine and.
serve.
Place 3-4 ice cubes in a glass. Add Bacardi & pineapple juice, then top up with soda water!
Add all the ingredients to a shaker and fill with ice.
Shake, and strain into a cocktail glass.
Serve neat.
Note: Can also be made with Bacardi Gold rum.
Combine BACARDI(R) O, Minute Maid orange juice, soy sauce, orange zest, mint, cilantro, garlic and curry in a shallow baking dish.
Add chicken pieces, turning to coat.
Grill chicken over medium-hot fire, basting with marinade during the first 10 minutes of cooking, until cooked thoroughly.
ized chunks.
Mix your punch together. You can sugar the