MAKES 36 (4-OUNCE) SERVINGS WITHOUT RUM, 45 WITH
Sometimes I’ll ask my bartenders, “What’s the magical fruity beverage of the day?” This is our language for “I want something that I might get with an umbrella on vacation.” This fruit punch uses orgeat (almond syrup), which elevates what would otherwise be a cloying kids’ drink into something for adults. You can find it in a good liquor store, near the bitters. Alcohol-laced punch can be dangerous because you can’t taste the booze; serve at your own risk.
1 quart fresh ORANGE JUICE
1 quart GUAVA JUICE
1 quart PINEAPPLE JUICE
1/2 cup GRENADINE
1/2 cup ORGEAT (almond syrup)
5 cups GINGER ALE
3 cups LIGHT RUM (optional)
11/2 cups DARK RUM (optional)
36 to 45 LEMON WHEELS (optional; from 5 to 7 lemons)
Combine the orange, guava, and pineapple juices, grenadine, and orgeat in a punch bowl or another large vessel. Refrigerate. Just before serving, add the ginger ale and the light and dark rums, if you are using them. Lay a lemon wheel on top of the glass, if using.