La Playa Rum Punch

Cuisine, July/August 1979

20 minutes — 4 quarts

Ingredients

4⁄5	quart	light rum (about 1 bottle, chilled)
6	ounce	frozen pineapple juice concentrate (thawed)
6	ounce	frozen limeade concentrate (thawed)
12	ounce	guava nectar
2	tablespoon	grenadine
56	ounce	club soda (about 2 bottles, chilled)
		ice
		lime slices

Mix rum, pineapple and limeade concentrates, guava nectar and grenadine in large bowl. Refrigerate covered 1 to 3 hours.

Pour rum mixture over ice in chilled punch bowl. Pour in club soda; stir gently. Garnish with lime slices.

Preparation time does not include refrigeration time.