A great Carribean cocktail from the decks of the Yellow Bird.16 oz. orange juice
12 oz. light rum
8 oz. Galliano
Pineapple cubes
Orange slices
16 oz. pineapple juice
2 oz. Crème de Banana
Cherries
Place all ingredients in large punch bowl and stir well. Garnish by floating an ice ring made of juice or float several hibiscus on top. To serve, pour over ice and garnish with fruit.
