All of the flavors of the tropics make an appearance in this sensational, lemon-hued punch-banana, rum, pineapple, and orange. Serve this at a BBQ featuring great pork ribs.

　　

Ingredients

Makes 12

　　1/2 cup Cointreau

　　2 cups light rum

　　3 ounces crème de banane

　　1 cup pink grapefruit juice

　　2 cups fresh orange juice

　　1/2 cup fresh lime juice

　　1 cup pineapple juice

　　36 frozen whole strawberries or raspberries

　　3 to 4 cups ginger ale

　　

Step 1

In a large bowl, combine the Cointreau, rum, crème de banane, grapefruit juice, orange juice, lime juice, and pineapple juice. Cover and chill for at least 1 hour or overnight.

　　

Step 2

Pour the mixture into a punch bowl or large pitcher. Add the frozen berries (as "ice cubes").

　　

Step 3

Top with ginger ale and stir gently to blend. Garnish each glass.

　　

Nutrition Per Serving

Per serving: 230.0 calories

　　15.0 calories from fat

　　1.5g total fat

　　0.0g saturated fat

　　0.0mg cholesterol

　　10.0mg sodium

　　31.0g total carbs

　　3.0g dietary fiber

　　13.0g sugars

　　3.0g protein

　　#### Nutritional analysis provided by [TasteBook

　　using the USDA Nutrition Database]( )

　　The Backyard Bartender by Nicole Aloni. Copyright © 2007 by Nicole Aloni. Published by Crown Publishing Group. All Rights Reserved..Nicole Aloni is the author of Cooking for Company and Secrets from a Caterer’s Kitchen. After receiving her culinary training in France, she began a catering career that spanned twenty years of glamorous events. Aloni catered the Academy Awards four times, prepared a state luncheon for Queen Elizabeth II, and produced galas in honor of American presidents, foreign dignitaries, and Julia Child. Aloni makes frequent television and radio appearances and is a contributor to Bon Appétit and Better Homes and Gardens, among other magazines. She teaches cooking and entertaining across the country. Aloni lives in Seattle, Washington.