Punch drinks are always a party hit. Easy to mix, they lend themselves to big batches that make entertaining easy. Simply prepare and present on your holiday table or sideboard. Don't forgot the snacks!

Rum Punch

3 cups gold rum
3 cups frozen passion-fruit-flavored juice cocktail concentrate, thawed
2 cup mango nectar
2 cup guava nectar
4 tablespoons fresh lime juice
12 cups gold rum ice cubes
12 fresh pineapple wedges

The night before serving, fill an ice tray with gold rum and freeze. Just before serving: Mix gold rum, passion-fruit concentrate, mango nectar, guava nectar, and lime juice in pitcher. Add rum ice cubes and stir well to blend. Pour punch into chilled glasses. Garnish with fresh pineapple wedges and serve. Serves 12.

Champagne Punch

1 cup Triple Sec
1 cup brandy
1/2 cup Chambord
2 cups unsweetened pineapple juice
2 bottles champagne for 2 trays of Champagne ice cubes
1 quart chilled 7 Up
2 chilled 750-ml bottles dry champagne
2 trays of Champagne ice cubes

Combine Triple Sec, brandy, Chambord and pineapple juice in a covered pitcher and chill overnight. Pour 2 bottles of champagne in ice cube trays and freeze. In a large punch bowl combine Triple Sec mixture, 7 UP, champagne and champagne ice cubes.
Makes about 16 cups.

Recipes courtesy 'All American Meals Cookbook' by Carol Bardelli.