BRUNCH PUNCH

BRUNCH PUNCH

3 quarts chilled tomato juice
1 liter light-weight or dim rum
2 1/2 teaspoons Worcestershire sauce
5 ounces lemon or lime juice
Salt and pepper to style

1. Blend all substances into a higher pitcher.
2. Stir.
3. Pour into a punch bowl with a block of ice.
4. Garnish with thinly sliced lemons and limes.
(Serves 40)