|Daiquiri mix||16 Ounce|
|Superfine sugar||6 Tablespoon|
|Light rum||2 1⁄2 Cup (40 tbs)|
|Curacao/Cointreau||1⁄2 Cup (8 tbs)|
|Ice cubes||2 Dozen|
|Club soda||1 Pint, chilled (1 Pint 12 Oz)|
Day ahead, prepare Ice Block and Frosted Punch Bowl.
In pitcher or bowl, combine daiquiri mix and sugar, and stir until sugar is dissolved.
Add rum and curacao.
Refrigerate, stirring occasionally, until well chilled—about 3 hours.
To serve: Place Fern Ice Block in Frosted Punch Bowl.
Place half of daiquiri mixture and 1 dozen ice cubes in electric blender; blend, at high speed, 15 to 20 seconds.
Pour into punch bowl.
Repeat with remaining mixture and ice.
Stir in club soda.
Makes about 20 (4-oz) servings.
Note: You may use 2 (6-oz) cans frozen daiquiri mix.
If blender is not available, crush ice cubes very fine.
Place with daiquiri mixture in jar with tight-fitting lid.
Shake vigorously 1 minute.