An authentic 1960s recipe courtesy of Cora Buhlert

Ingredients:

4 oranges
4 lemons
1 can of pineapples chunks with juice
1 can of peaches with juice
2 bananas
1 package of frozen strawberries
half a bottle of rum
a quarter bottle of Blue Curacao or other orange liqueur
1 bottle of ginger ale
Sugar to taste

1. Squeeze the oranges and lemons and put the juice into a big punch bowl.
2. Add the pineapples and peaches to the punch bowl with the juice from the can.
3. Slice the bananas and unfreeze the strawberries and add them to the bowl as well.
4. Pour half a bottle of rum (either white or brown) and a quarter bottle of orange liqueur into the bowl and let it settle.
5. Just before serving, fill up the punch with ginger ale.

• Because of the fruit, the punch usually doesn't need any sugar, but if you prefer it sweeter, you can add some. Use icing sugar – it dissolves more quickly.
• If you use Barcardi or other white rum and Blue Curacao, the punch will take on an unearthly greenish-blue colour. However, we mostly use brown rum and Grand Marnier or Cointreau instead of Blue Curacao. Triple Sec or any other kind of orange liqueur work as well.
• You can also add some kiwis for an extra alien look, but kiwis are unknown in Germany in the 1960s.

This punch packs a punch, but is remarkably hangover proof.