Paradise Punch

• One 1-liter bottle amber rum
• 1/2 liter dark rum
• 8 ounces apricot liqueur
• 26 ounces Lime Syrup
• 16 ounces unsweetened pineapple juice
• 16 ounces passion fruit nectar or juice
• 16 ounces chilled sparkling water
• Ice, preferably 1 large block
• 3 sliced oranges, 1 cubed pineapple, 2 cubed mangoes, 1 cubed small watermelon (optional) and 1/4 cup torn mint leaves, for garnish

1. In a punch bowl, combine the amber and dark rums, apricot liqueur, Lime Syrup, pineapple juice and passion fruit juice and refrigerate until chilled, about 4 hours.
2. Stir in the sparkling water.
3. Add the ice and garnish with the oranges, pineapple, mangoes, watermelon and mint.

amber rum, dark rum, apricot liqueur, syrup, pineapple juice, water, block, oranges

Taken from www.foodandwine.com/recipes/paradise-punch-cocktails-2010 (may not work)