TOP 20 Punches Drinks

1/4 oz Malibu® Coconut Rum, 1/4 oz Blue Curaçao Liqueur, 1/4 oz Tia Maria® Coffee Liqueur, 1/4 oz Bailey's® Irish Cream. Combine all ingredients in a cocktail shaker half-filled with ice cubes; shake well, and strain into a collins glass; garnish with a slice of orange, and serve.

4 Envelopes Gelatin, Blue Curaçao Liqueur, Purple Endive, Assorted Gummi Fish, 1 Package Candy. Use a new or well-cleaned goldfish bowl; mix gelatin according to package directions, substituting curaçao for water in whatever ratio you prefer; place the hard candies in the bowl; when gelatin is cool but not yet setting up, pour it slowly into the bowl and be careful not to disturb the candies or the color will run; cool until half-set then add foliage and fish, placing them with strands of spaghetti. Refrigerate until serving-time

12 oz Can Frozen Lemonade Concentrate, 12 oz Can Frozen Orange Juice Concentrate, 12 oz Can Frozen Pineapple Juice Concentrate, 3 Cinnamon Sticks, 12 Whole Cloves, 1 Cup Sugar, 2 Cups Water. Make all juices according to package directions, combine and put in a 1 1/2 gallon pitcher/container; put water, sugar, cinnamon sticks, and cloves in small sauce pan and simmer for 30 minutes; add spice syrup to juices. May be served hot or cold.

1 oz Vodka, 4 oz Grapefruit Juice, 1 tsp Grenadine Syrup. Fill a highball glass with cubed ice, stir in vodka and grapefruit juice; add the grenadine after stirring, and place it in the center of the drink.

70 Cl Malibu® Coconut Rum, 70 Cl Medium White Wine, 1 Liter Smirnoff® Vodka, 2 Pints Pineapple Juice, 1 Pint Orange Juice, 1 Splash Bitters, Fruits. Mix the spirits together, add fruit, let mellow for an hour; put ice cubes and splash of bitters in bottom of a punch bowl, add the juices, the spirits and fruit.