ORANGE ALMOND BOWL

The punch recipes that follow each make approximately a gallon of potable, enough for eight bibulous guests at three rounds apiece.

Orange Almond Bowl
18 oz blended whiskey
12 oz Danish aquavit
1 quart  plus 8 oz orange juice
8 oz sweet vermouth
1 teaspoon orange bitters
peel of 2 large California oranges
6 ozs slivered almonds
2 tbs melted butter
salt
1 qt plus 1 pint quinine water
preheat oven at 375. Place almonds in shallow pan or pie plate. Pour butter over almonds mixing well. Place pan in oven and bake until almonds are medium brown, stirring once during baking. Avoid scorching. Sprinkle with salt. Chill almonds and all other ingredients. Pour whiskey,aquavit,orange juice, vermouth and bitters over large block of ice in punch bowl. let mixture ripen 1 hour. Cut orange peel into narrow strips about 2 inches long. Pour quinine water into bowl. Stir. Float orange peel and almonds on punch.
YIELDS: 1 gallon

GIN CASANOVA PUNCH

1 quart gin
16 ozs Casanova liqueur
16 oz dry vermouth
1 quart unsweetened grapefruit juice
1/3 cup sugar
1 quart club soda
2 lemons
2 bunches mint
chill all ingredients.pour gin, Casanova liqueur, vermouth and grapefruit juice over large block of ice in punch bowl. Add sugar and stir well. Let mixture ripen 1 hour. Just before serving add club soda to bowl.Stir. Cut lemons into thin slices. Float lemon slices and mint on punch. If mint stems are very long, cut off and discard bottom ends


BARBADOS BOWL
1 fifth light rum
8 ozs 151 proof rum
8 medium bananas
1 quart plus 12 oz pineapple juice
18 ozs (3 cans ) frozen concentrated limeade
12 oz can mango nectar
2 limes
chill all ingredients except bananas, cut 6 bananas into thin slices and place in electric blender with limeade. pour rums, pineapple juice, into punchbowl, add banana mixture, slice limes thin and remaining bananas into chunks. Float on top.