You said "punch" not "cocktail"? Right? LOL! My favorite "fruit-ey" drink if Southern comfort and cranberry juice with lime. You can make it more like a cocktail or more like a punch by varying the ration of Southern Comfort to juice....If I am making a punch bowl of thes tuff for a woman's group I use 5 to one ratio...5 oz cranberry juice to 1 oz Southern comfort....and I add the juice of a lime to every Qt or so of cranberry juice and float some lime slices in the bowl....If I remember fountains, there is a pool that would look pretty with lime slices floating....and because they are floating they don't go into the pump. You can make up a punch with things like bottled Kiwi juice and frozen lemonade ( put through a strainer to remove any pulp and the booze of your choice...vodka or rum. Or a wine punch....I bottle of Reisling to 2 qts of strawberry Kiwi juice....or white grape if you really want it sweet....and float sliced strawberries in it. Linda C

Bumblebeez, Yes I have frozen them after assembling and before baking. They turned out wonderfully! I always use fresh shrimp when I am going to freeze them however, so yes if you are using already frozen shrimp then I wouldn't freeze them. I always make the stacked filo pizza when I make the shrimp stick recipe as there is just enough filo in a package for both. Although next time I may just double or triple the shrimp stick recipe. Here are some ideas for punches that I found in my files. This is far and away the BEST lemonade I have ever had-it comes from Taste of Home and everyone that has had it, loves it: (not this was quoted by person posting recipe, not me, I haven't tried it). Aunt Frances'Lemonade 5 lemons 5 limes 5 oranges 3 quarts water 1 1/2-2c sugar Squeeze the juice from 4 of each fruits; pour into a 1 gallon container. Thinly slice remaining fruits and set aside for garnish. Add water and sugar to juice mixing well. Store in refrig and serve over ice with fruit slices. Yield:1 gallon (12-16 servings) Hot Weather Punch 8 tea bags · 3 quarts boiling water · 3/4 cup sugar · 1 bottle ginger ale -- 32-ounce · 1 can lemonade, frozen 12 Steep tea in water for 10 minutes. Remove tea bags and mix tea with remaining ingredients. Chill. Ginger ale may be chilled and added just before serving if a more carbonated punch is desired. Serves 15 Summertime Cooler 1 bottle (64 ounces) cranberry-raspberry drink, chilled 2 cups water 2 large lemons 2 large limes 1 medium nectarine 1/2 pound seedless green grapes 1/2 cup raspberries lemon leaves 5 tea bags 2 to 4 tablespoons sugar 1 bottle (34 ounces) lemon-lime diet soft drink, chilled 1 can (6 ounces) frozen lemonade concentrate, thawed Mix 3 cups raspberry-cranberry drink and 2 cups water. Pour 3-1/2 cups of this mixture into a 6-cup ring mild and freeze. Refrigerate remaining 1-1/2 cups. Cut a continuous 1-inch wide strip of peel from each lemon and each lime. Set aside. Squeeze juice from lemons and limes to equal 1/4 cup each. Refrigerate to use in punch later. Trim white membrane from lemon and lime peel strips. Form each strip into a rose by rolling it tightly, skin side out, around finger. Secure with a toothpick. Cover and refrigerate. When juice ring is frozen, cut nectarine into wedges and separate grapes into small clusters. Discard toothpicks from lemon and lime roses. Arrange roses with nectarine wedges, grape clusters, raspberries, and lemon leaves on frozen ring for garnish. Pour in half of remaining drink mixture; freeze about 1 hour to set garnishes in place. Add remaining drink mixture; freeze. In a 4-cup glass measuring cup, pour boiling water over tea bags to equal 4 cups. Let steep 10 minutes. Discard tea bags. Cover and refrigerate tea until ready to complete punch. Just before serving, mix 2 tablespoons sugar, soft drink, undiluted lemonade, tea, remaining cranberry drink, lemon and lime juices, and 1 1/2 cups cold water in a 6-quart punch bowl (large enough to hold ice ring). Taste, adding more sugar if desired. Unmold the ice ring into your hands, not on a place because it might break. To loosen the ice ring from mold, place mold in a hot water bath about 30 seconds (do not immerse). Add the ice ring to punch. Tips Lemon leaves may be purchased at a florist shop. Sunny Spring Lemonade 6 cups white grape juice, chilled 1 (12-ounce) can frozen lemonade concentrate, thawed and undiluted 5 1/2 cups club soda, chilled Stir together all ingredients in a 1-gallon pitcher or punch bowl. Serve over ice. Yield: 3 quarts Shelley

I love hot buttered rum. This is a basic recipe from Emeril: Ingredients * 1 stick unsalted butter, softened * 2 cups light brown sugar * 1 teaspoon ground cinnamon * 1/2 teaspoon grated nutmeg * Pinch ground cloves * Pinch salt * Bottle dark rum * Boiling water Directions In a bowl, cream together the butter, sugar, cinnamon, nutmeg, cloves, and salt. Refrigerate until almost firm. Spoon about 2 tablespoons of the butter mixture into 12 small mugs. Pour about 3 ounces of rum into each mug (filling about halfway). Top with boiling water (to fill the remaining half), stir well, and serve immediately. Mulled wine is also a good warming drink. This recipe looks right from About.com. I'd use whole allspice rather than ginger. When winter weather swirls in, nothing could be cozier than a toasty mug of mulled wine. Mulled wine, the vineâÂÂs version of a classic hot toddy, is a traditional holiday treat in many Old World countries. Mulled wines have been warming people for centuries, they are wines that have been sweetened, spiced and slightly heated - offering a delightful alternative to traditional coffees, ciders and toddyâÂÂs at holiday gatherings or just on a cold winter's night. Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Ingredients: * One bottle (750 mL) of red wine (suggestions: Cabernet Sauvignon, Zinfandel, Merlot) * One peeled and sliced orange (keep peel to add zest to taste into cooking pot) * 1/4 cup of brandy * 8-10 cloves * 2/3 cup honey or sugar * 3 cinnamon sticks * 1 tsp fresh or 2 tsp ground ginger (allspice can be substituted) * Serves 4-6 Preparation: To make the perfect cup of mulled wine, combine all ingredients in either a large pot or a slow cooker. Gently warm the ingredients on low to medium heat (avoid boiling), for 20-25 minutes. Stir occasionally to make sure that the honey or sugar has completely dissolved. When the wine is steaming and the ingredients have been well blended it is ready to serve. Ladle the mulled wine into mugs (leave seasonings behind) and enjoy! This link looks like it has lots of ideas. Off to read... Here is a link that might be useful: Festive drinks.

Yeah, have plenty of non-alcoholic beverages available,If you don't want me to show up. I serve my 5 year old alcohol at Christmas, it's time to celebrate.