The Infamous Puna from Moon over Parador

"Way back when, in the depths of college days history when overindulgent weekend drinking was just a 20-something No Big Deal, my then-husband husband Gene and I watched a movie called "Moon Over Parador" and thought it was one of the funniest things we'd ever seen. Of course, I believe we'd been imbibing quite a bit o' beer so our judgment might've been a little off. (I still think the movie is pretty funny, though.) In the movie, the dictator of a tiny little country called Parador indulges in a drink called a "puna," which is never really described. "Too many damn punas," and the dictator kicks the bucket, and Richard Dreyfus' character, an actor who does too good an impression of the departed, has to take his place while the corrupt political cronies figure out what to do next. Anyhow, we thought it'd be fun to create the puna. What we came up with was pretty darn tasty, and was a hit on those binge weekends of old. I don't remember the exact recipe, and we made it in volume, but here's an approximate single serving. Delicious! :)"
 
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photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime
Ready In:
5mins
Ingredients:
7
Serves:
1
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ingredients

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directions

  • Combine it all.
  • Drink.
  • When you get to the bottom of the drink, the appropriate raucous chant of "Eat the chunks! Eat the chunks!" is enjoyed by everybody in the room who's sober enough to chant along. Seriously, this is one darn tasty drink!

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Reviews

  1. This drink was made for my husband, who said he liked it quite a bit after he added some more liquor. He thought it was a tad weak at first. But it does have a nice flavor and that's what counts! Thanks for posting!
     
  2. The puna packs a big punch and is great for casual parties with friends on hot days. "Eat the chunks!"
     
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RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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