Combine Creme de Banana, Malibu Rum, Pineapple Juice & ice in mixing tin.
Shake.
Strain over ice and float Midori.
Garnish with watermelon wedge.
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.
Mix everything together, taste and adjust.
Garnish with pieces of pineapple and slices of lime.
Serve over ice.
You can keep Rum Punch forever in your refrigerator and in fact it gets better with age.
arge bowl, stir together the malibu rum, coconut extract, and the
Fill glass with ice.
Pour cranberry juice and Malibu into glass.
Stir with straw or stirrer. Sip & enjoy.
Pour Malibu rum over ice in a whiskey sour glass. Add orange juice and cranberry juice, and splash with tropical liqueur or schnapps. Stir, and serve.
Pour Malibu rum and peach schnapps into a hurricane glass three-quarters filled with ice. Slide down 2 drops of grenadine to the bottom. Add equal parts of pineapple juice and cranberry juice, leaving a little room at the top. Add a dollop of whipped cream, and drizzle grenadine down it. Ask the recipient to stir in the whipped cream before trying.
Thaw the orange juice concentrate only enough so it can be removed from the can.
Place orange juice concentrate, Malibu, and 50/50 in a blender jar.
Blend on high or\"liquify\" until the ingredients are well combined.
Add the crushed ice one cup at a time and blend on high, adding more ice until the mixture is thick and smooth.
Pour into glasses and, if desired, garnish with orange slices and cherries.
Combine the coconut cream and pineapple juice in a plastic container.
Cover with foil and place in the freezer for 2-3 hours, or until set.
Roughly break up frozen coconut mixture with a metal spoon and quickly transfer to the jus of a blender.
Add Malibu, ice cubes and lime juice blend until smooth.
Divid Midori evenly between 4 serving glasses. Pour over the coconut mixture and serve immediately.
ized chunks.
Mix your punch together. You can sugar the
CITRUS ICE CUBES: Fill each compartment of an ice cube tray with 1 piece of cut up fruit. Fill with water and freeze until solid.
PUNCH: In a large pitcher combine the punch ingredients except for the ginger ale and sliced oranges. Cover and chill for at least 2 hours but up to 24 hours.
Strain and discard ginger and the pulp.
Slowly stir in the ginger ale. Serve the punch over citrus ice cubes in chilled glasses.
Garnish with scewered orange slices.
Each serving approximately 3/4 cup.
Drizzle the orange slices with the liqueur and allow to marinate for 30 mins.
Place the oranges in a punch bowl along with the banana and fruit punch. Add the wine and sparkling wine and stir.
Add 1/2 cup crushed ice to each glass.
Place all the remaining ingredients but the sherbet in a blender and mix well.
Pour 1 cup of punch over ice in each glass.
Top each glass with a 2 tablespoon dollop of sherbet. Spear fruit slices on the rims of the glasses for garnish.
Mix all liquids together.
Top punch by adding scoops of sherbet to the bowl.
This also helps to keep it chilled.
If desired, prepare and freeze an ice ring or mold with Cherry 7-Up and some sliced citrus.
Slice desired quantities of citrus fruits.
When ready to serve, pour chilled Cherry 7-Up into the punch bowl, add ice or ice ring, sliced fruits, and serve.
HAM BALLS: Mix all ingredients and shape into 1-inch balls.
Put on baking sheet.
Bake 350* about 20 minutes.
SAUCE: In a pan combine brown sugar,flour,and mustard mix well.
Add punch and vinegar mix well, add cloves and syrup.
Cook over medium heat stir constantly until thickened and becomes clear.
Place ham balls in a chafing dish or crock pot pour sauce over balls.
Freeze 1 can of punch in ice cube trays.
One half hour before serving, mix punch, punch cubes and ginger ale in large punch bowl.
Spoon in sherbet.
Enjoy.
(This should make enough to fill a punch bowl.)
Put frozen orange punch in a molder and refrigerate red punch and 7-Up to keep it cold.
Mix red punch and 7-Up in a punch bowl. Add frozen orange punch and Rainbow sherbet.
Prepare the 2 (0.16 oz.) packets of Unsweetened Tropical Punch Kool-Aid according to pkg directions, adding water and sugar, then chill in the refrigerator until ready to make the punch.
Combine all the ingredients into a large punch bowl; and serve immediately.
This makes about, 22- (8oz.) 1 cup servings, or 44- (4 oz.) 1/2 cup servings.
he Punch:
Stir together punch ingredients in a 2 gallon punch bowl