A neccesity for every brunch.
Yield: 40 Servings
- 3 quarts chilled tomato juice
- 1 liter light or dark rum
- 2 1/2 teaspoons Worcestershire sauce
- 5 ounces lemon or lime juice
- Salt and pepper to taste
- Combine all ingredients into a large pitcher.
- Pour into a punch bowl with a block of ice.
- Garnish with thinly sliced lemons and limes.
Brunch punch recipe – by Drunken Ginger