Tropical Holiday Punch
This is a great basic recipe that’s perfect for adaptation. Feel free to experiment with different juices and exotic fruits.
Tip: Be sure to freeze the pineapple chunks until they’re solid, because they act as ice cubes to keep the punch cold. If you’re not a pineapple person, feel free to use any other frozen fruit. But, just be sure to use fruit as opposed to ice, so the punch isn’t watered down.
This recipe is prepared with the Oster 4-in-1 Twisting Hand Mixer & Blender (K34003).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
- 1 (750-ml.) bottle dry champagne
- 1 cup dark rum
- 2 cups orange juice
- 1/3 cup lemon juice
- 2-1/2 cups mango juice
- 2 (20-oz.) bottles ginger ale
- 25 pieces pineapple, cubed
Freeze the pineapple cubes until solid, approximately two hours. After the pineapple has hardened, and just before serving, pour the remaining ingredients into a large punch bowl and mix with the mixer/blender (or another blender).