The festive season is upon us and it’s time to dust off the punch bowl.

Kikidoll makes a total K-O drink that she calls ‘Blue Hawaii’ and floats a frozen ring with hibiscus flowers embedded in ice in the mix.

Take a bottle of Blue Curacao and add one litre each of freshly squeezed pineapple juice, guava juice and white rum. Pour over the turned-out ice ring in the bottom of the bowl, and just before serving, add some bubbly Seven-Up to sparkle it up a fizz. Serve in small doses–it’s got ‘punch’, remember?!

Here’s another punch that will leave your guests standing but ready to retire at night’s end–Kikidoll calls it ‘Aloha Punch’ as it’s so welcoming, and can even be made non-alcoholic for the keikis.

For this colorless, stain-free punch, Kikidoll takes champagne, litres of lemon-lime fizzy drink and ginger ale–the pale, ‘white’ punch won’t leave any tell-tale cherry-red marks on the upholstery.  Add a slice or two of orange to float on top. For children and non-partakers, remove the champers.

For real holiday spirits, nothing beats egg nog and Kikidoll’s is a recipe handed down in the ohana:

Separate and beat 6 egg yolks; to this mixture beat in 1 cup sugar and 2 Tablespoons vanilla; add 1 quart full milk, 2 cups thick cream and blend; whip 6 egg whites and fold into liquid; dust with ground nutmeg, and just before serving add 6 round ball scoops of vanilla ice cream to float in the bowl. Add a litre of white rum and 1 cup brandy for the holiday zing, or serve mixture without, for a creamy, dreamy nog!

Whatever punch you make, always serve it in teeny cups. Mix and match look best for large numbers–Kikidoll looks for these at swaps and second-hand shops. Surround the bowl with your treasures, and don’t forget to decorate with flowers.

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