4 cups (32 ounces) pineapple juice (may substitute limeade)
2 1/2 cups (20 ounces) dark rum (or half dark rum and half spiced rum)
1 cup (8 ounces) fresh lime juice
2/3 cup (scant 6 ounces) Licor 43 (or creme de banane)
2/3 cup (scant 6 ounces) grenadine syrup
3 tablespoons (1 1/2 ounces) thawed, frozen orange-juice concentrate
10 pineapple wedges, for garnish
10 orange slices, for garnish
In a pitcher that holds at least 85 ounces, combine all of the ingredients, except garnishes, with 1/2 cup water; stir well. May be served immediately or covered and refrigerated until ready to serve. Fill 12-ounce, tall glasses two-thirds full of ice cubes. Add drink mixture; garnish each serving with a pineapple wedge and orange slice skewered on a cocktail pick.
Makes 10 (7.5-ounce) servings.
— Recipe from "The Ultimate Guide to Pitcher Drinks: Cool Cocktails for a Crowd," by Sharon Tyler Herbst.