La Merida Punch
1 1/4 cups orange juice (freshly squeezed is best)
3/4 cup pineapple juice
1/2 cup triple sec
1/4 cup Thatcher’s Prickly Pear liqueur
2 cups dark rum (more to taste)
2 bottles Prosecco
Add all ingredients, as cold as possible, to a punch bowl and chill well with ice blocks. Serve in Champagne flutes (not punch glasses), although pouring is a mess. Serves about 20.