Ingredients:
1 liter bottle Caliche Rum
1 bottle of MARTINI & ROSSI Prosecco
16 oz. of Ruby port
12 oz. Curaçao Liquor
12 oz. Fresh Squeezed and Strained Orange Juice
12 oz. Unsweetened Pineapple Juice
8 oz. fresh Squeezed Strained Lemon Juice
8 oz. Light Agave Nectar
1 large Block of Ice
Garnish:
1 cup of Hulled and Sliced Strawberries
2 large Lemons Pitted and Sliced
Handful of mint leafs
Directions: In a large punch bowl combine the Caliche, Port, Curaçao, fruit juices and agave nectar, stir until well incorporated, refrigerate for at least 4 hours. When ready to serve add ice and garnishes to the bowl, gently stir in the champagne. Serve in small punch cups.
[Photo courtesy to MARTINI & ROSSI Prosecco]
.jpg "How Comms Guru & Founder Of The PR Net Lisa Smith Put Her Stylish Stamp On The Industry")
.jpg "Who Are The Assoulines? Meet The Chic First Family Of Luxury Publishing")
