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Blood orange punch: part of a holiday cocktail party menu....
Blood Orange Punch: 2 bottles (25 ounces each) blood-orange juice, chilled; 3 cans (12 ounces each) natural orange soda; chilled 3 tablespoons fresh lime juice 8 ounces light rum; 5 dashes bitters 1 blood orange, or orange, cut into 1/4-inch-thick wedges and frozen 1. Fill ice cube trays with 1 1/2 cups orange juice, and freeze. To make punch, stir remaining orange juice, soda, lime juice, rum, and bitters into a 16-cup punch bowl. Before serving, add frozen orange slices.
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