Haitian Holiday Punch
Pour all ingredients except champagne into a large container. Refrigerate for 2 hours. Add the chilled champagne when serving. Pour punch into a cocktail glass and decorate with a slice of lemon.
Pour the Rhum Barbancourt 3 Star into a highball or collins glass filled with ice.Add the juices and stir, then add a splash of grenadine. Garnish with an orange wedge and a maraschino cherry.
Combine all ingredients in a blender. Mix at high speed for 45 seconds. Pour into a collins glass. Garnish with a pineapple wedge or strawberry slice.
Pour Absente in a rocks glass, swirl and discard then fill with ice. Pour the remaining ingredients into a shaker filled with ice and shake until chilled. Strain into the prepared rocks glass and float a lemon twist on top.