Rum Royale

1 ounce light rum
2 ounces Sauterne
1 1/2 ounces lemon juice
2 ounces pineapple juice
1 teaspoon sugar
dash Peychaud’s bitters
1 cube pineapple
1 maraschino cherry

Shake rum, Sauterne, lemon juice, pineapple juice, sugar and bitters well with ice. Strain into pre-chilled tall 14 ounce glasses. Add ice to fill glasses. Affix pineapple cube and maraschino cherry to cocktail spear and rest on rim of glass.

Wine Punch

10 sprigs mint
7 whole cloves
1 cup sugar
1 cup water
1/2 cup lemon juice
1 large can pineapple chunks
6 slices orange, with peel
2 4/5 quarts chilled Sauterne
1 bottle sparkling water
fresh strawberries

Crush 4 sprigs of mint and cloves with sugar. Add water and lemon juice to a large bowl. Add crushed mint, cloves, and sugar. Stir until sugar is dissolved. Add pineapple chunks and slices of orange. Pour mixture over block of ice in chilled punch bowl. Add Sauterne and sparkling water. Garnish with strawberries and sprigs of mint.

Makes 12 Servings

Rum Punch

1 1/2 bottles Puerto Rican rum
6 ounces pineapple juice
10 ounces orange juice
10 ounces lime juice
1 1/2 quarts ginger ale or soda
1 pint strawberries
lemon slices
lime slices

Combine rum, pineapple juice, orange juice, and lime juice; let steep for 1 hour. Add ginger ale or soda to rum mixture. Pour rum mixture over block of ice in a large punch bowl and stir. Decorate with 1 pint sliced strawberries, lemon and lime slices.

Makes 12 Servings

Pineapple Punch

4 ounces gin
1 1/2 quarts Moselle wine
Juice from 3 lemons
5 dashes bitters
1 ounce pineapple syrup
1 ounce grenadine
1 ounce maraschino
1 quart chilled soda

Combine, gin, wine, lemon juice, bitters, pineapple syrup, grenadine, and maraschino. Pour mixture into punch bowl. Add 1 quart of chilled soda. Set bowl in bed of crushed ice. Decorate punch bowl with pineapple. Serve punch in punch cups.

Makes 10 Servings

Navy Punch

4 pineapples
1 pound fine sugar
1/2 bottle dark rum
1/2 bottle cognac
1/2 bottle peach brandy
4 quarts chilled champagne
Juices from 4 lemons
ice

Slice pineapple and sprinkle well with sugar. Add rum, cognac, brandy and lemon juice. Chill punch mixture well. Pour punch mixture into punch bowl with block of ice. Decorate with fruit as desired. Pour chilled champagne into punch bowl.

Five O’Clock Punch

1 pineapple
1/2 pound strawberries
1 1/2 bottles champagne
powdered sugar

Select a medium sized, ripe, fresh pineapple. Peel pineapple and slice as thinly as possible and core. Arrange the pineapple slices in a deep, flat bottomed, crystal punch bowl. Add additional layers of pineapple until all pineapple is used. Sprinkle each layer with powdered sugar. Let stand overnight to mellow flavors, keeping the bowl covered and in a cool place. Next day pour a bottle of champagne or other sweet wine over pineapple layers. Early in the morning, take the strawberries, carefully hull and wash them, then roll the strawberries in powdered sugar and add to the pineapple mixture. Allow the strawberries to bathe in the ambrosia for at least six hours, still keeping the bowl and its contents in a cool place. Fifteen minutes before serving, turn into a glass pitcher a half bottle of champagne and a large piece of ice. Place a large piece of ice into the punch bowl with the prepared fruit.

Makes 15 Servings

Christmas Punch

2 bottles brandy
2 bottles champagne
1 pound sugar
1 pound fresh pineapple

Combine brandy, champagne, sugar, and fresh pineapple in a large saucepan or heatproof dish. Heat mixture to a foam but do not boil. Pour some brandy on top and blaze. Let burn for 1 minute. Ladle Christmas Punch into heated wine glasses.

Frozen Matador

1 ounce tequila
2 ounce pineapple juice
1/2 ounce lime juice
1/3 cup crushed ice
1 cocktail pineapple stick

Put tequila, pineapple juice, lime juice and crushed ice in a blender. Blend at low speed for 10 to 15 seconds. Pour into a prechilled deep saucer champagne glass. Add pineapple stick.

Alternately, pour over rocks in prechilled old fashioned glass. Add ice to fill glass and garnish with pineapple stick.

Mai Tai

3 ounces light rum
1/2 ounce lime juice
1/4 tsp triple sec
1/4 tsp orzata
1/2 tsp sugar
1 lime slice
1 spring mint
1 pineapple stick

Shake rum, lime juice, triple sec, orzata and sugar well with ice. Strain into prechilled double old-fashioned glass. Add enough ice to fill glass. Garnish with lime slice, mint spring and pineapple stick.