I agree with susan_in_nc that offering a non-alcoholic option should be done. But I wanted to share a recipe for a sparkling punch that is light and crisp, and very pretty looking since it is completely clear in color. 1 Vodka 1 Gin 1 Rum 1 Triple Sec 1 Rose's Lime Juice (Only use Rose's! There is a huge difference in taste between brands.) 1 Champagne 3 Sprite or 7-UP Chill your punch bowl in the freezer overnight and also chill the boooze and Rose's. The high alcohol content and high sugar content of the Roses's will keep them from freezing and exploding. Loosen caps before setting in freezer. Keep Champagne and soda in refigerater until ready to serve. Also make up a ring ice mold to float in the punch when it is out to help maintain temp. Floating a few lemon/orange/lime slices makes for a pretty garnish. Or you could use edible flowers to float in the punch in the center of the ice ring mold. A variation is to use club soda or seltzer instead of sweetened soda.

Ginger Pineapple Punch 2 c orange juice 2 c unsweetened pineapple juice 2 T fresh grated ginger 1 liter ginger ale, chilled Ice cubes 1 orange, thinly sliced, optional In large pitcher stir together the orange juice, pineapple juice and ginger, cover and chill for 2-24 hours. Strain the juice mixture, discard the grated ginger. Slowly pour the cilled ginger ale into the pitche with the juice mixture. Serve punch over ice in chilled glasses, garnish with orange slices, if desired. Makes 12 6oz. servings I love this one because it is clear and sparkling. Very pretty with the ice brittle, too! Glacier Punch Source BH&G Holiday Appetizers 1999 2 c citrus vodka (may sub raspberry or cherry flavored) 2/3 c orange liqueur 2 T kirsch 1/2 c peach schnapps\-(my addition) 4 c ice cubes 1 750\-ml bottle champagne, chilled 2 c carbonated water, chilled Sugar (optional) Ice Brittle Combine vodka, orange liqueur, kirsch, schnapps and ice cubes in punch bowl. Carefully add champagne and carbonated water. If desired, sweeten with a little sugar. Top with chunks of Ice Brittle. Ice Brittle: Pour 1 c water into a 15 x 10 x 1 inch pan. Sprinkle surface evenly with edible flowers such as marigold, calendula, viola, pansy or dianthus. Sprinkle surface evenly with 1 c fresh raspberries or other fresh fruit. Freeze 3 hours or overnight. Unmold and break into chunks. ~~I used fresh rapsberries and mint leaves in place of flowers~~ Linda

This one is really good. I served it at a holiday gethering last year and everyone loved it! Glacier Punch Source BH&G Holiday Appetizers 1999 2 c citrus vodka (may sub raspberry or cherry flavored) 2/3 c orange liqueur 2 T kirsch 1/2 c peach schnapps-(my addition) 4 c ice cubes 1 750-ml bottle champagne, chilled 2 c carbonated water, chilled Sugar (optional) Ice Brittle Combine vodka, orange liqueur, kirsch, schnapps and ice cubes in punch bowl. Carefully add champagne and carbonated water. If desired, sweeten with a little sugar. Top with chunks of Ice Brittle. Ice Brittle: Pour 1 c water into a 15 x 10 x 1 inch pan. Sprinkle surface evenly with edible flowers such as marigold, calendula, viola, pansy or dianthus. Sprinkle surface evenly with 1 c fresh raspberries or other fresh fruit. Freeze 3 hours or overnight. Unmold and break into chunks. ~~I used mint leaves in place of flowers~~ Linda

Anyanka, I know Cardiff & Penarth, of course - not far from here. We're all a bit temperamental, so your ex is not a-typical. And you weren't indelicate at all - thanks for anwering. Cindy, We can eat leeks, of course (in Henry V, Fluellen makes the Englishman eat one raw!). Then, having a lot of the west coast all to ourselves (and lovely it is), we have a lot of fish - particularly shellfish, like cockles. Then, there's a seaweed called 'laverbread' which those of us brought up on tend to love, fried with bacon and eggs (and others tell me they would like to use as a substitute for tarring roads.....). Our lamb is delectable: 'The mountain sheep are sweeter 'But the valley sheep are fatter, 'We therefore deemed it meeter 'To carry off the latter' (War song of the Dinas Fawr) (Peacock, I think) Welsh 'black' beef is sold in the best restaurants. Welshcakes (griddlecakes) like what Gran (Mamgu) made are always lying around, waiting to be picked at, likewise Bara Brith - literally 'sweet bread' Chips are sold everywhere - there's quite a lot of overweightness (I just coined that word) around. But we are very cosmopolitan and like to try new things all the time. Fairly recently, we have started distilling a tasty whisky called 'Penderyn', but it's very expensive. Vee has mentioned 'Brains' beer.... Pam, We are going to Llandudno next weekend for a conference with the Welsh Acadamy (Yr Academi). For the last two years, the conferences have been held there. It's a lovely place, on the north Wales coast. Most of the buildings on the sea front are Regency: walk out on to the pier and look back at the town - it shines white and very beautiful. A bit like Brighton (the best bits) but on a smaller scale. Not much Welsh spoken there (except at the conference) because it's quite near Liverpool and a favourite with our English friends. And we love poetry. Swansea Borough Council refuse-collection vehicles are the only ones I have ever seen anywhere with lines of poetry on them - mainly Dylan Thomas, of course. "Here come the 'Boys of summer' ", I say, when I see them jumping out of their vans and emptying the wayside bins along the seashore...... I'm looking forward to the St. David's Day thrash. With luck, we might have won another rugby match before then (we beat Scotland last week, but, alas, were beaten by the dreaded English (Sais) the week before) I'm training up Grendal (who is half dragon, by the way, and half something unmentionable) to behave in a courtly fashion to you all when you arrive. My word for you will be: 'Croeso!' - 'Welcome!' Dido