Anyway, page 114 lists "three quick and easy punches", Rum Tropical was the easiest:
- 32 oz unsweetened pineapple juice
- 4 oz fresh lime juice
- 2 oz Falernum
- 1 fifth gold Puerto Rican Rum (we used Flor de Cana Gold)
We had sliced pineapple on hand and some very ripe cherries which I pitted, halved and tossed in. The rum soaked fruit was great to eat.
As Jeff said, certainly easy to make - pour, stir, chill. Normally I make my large ice cube the day before, in this case I filled the tupperware container with ice cubes, topped with water and froze. It became solid in just a couple of hours, however it seemed like melted much faster too!
This is very nice punch. But its not a headliner or soloist, its a "hey, great barbeque. Oh, yeah, the punch was nice, too!"
If I had to do it again, I would get try something other than John D. Taylors Velvet Falernum Liqueur - it doesn't have a lot of character (or perhaps my bottle is too old). I'd try making Paul Clarke's Falernum #8
* If you don't have this book, buy it. It is the tiki drink recipe book.