Punch It Up: A Pineapple Mango Rum Punch Recipe Inspired by the Caribbean



To kick off our upcoming vacation (going on a cruise) and celebrate the fact that tomorrow is World Cocktail Day (!!!), I’m sharing a fruity rum drink recipe inspired by our upcoming travels to the Southern Caribbean.
Rum punch cocktails in particular are kind of the perfect cocktail IMO because they look cute, asset great, and are super easy to make – which means they’re the perfect cocktail for parties and entertaining. This recipe is a pineapple mango rum punch with some really beautiful (completely edible) garnishes… orchids and orange zest anyone?!





We’re headed to the Southern Caribbean and this rum punch seemed pretty appropriate for the occasion. Maybe they’ll have something like this on the cruise? Or at one of the beaches we’re headed to….
We’re hitting up Aruba, Dominican Republic, Curacao, and Turks & Caicos on this trip and I cannot wait. Super pumped about Curacao and Aruba especially. I swear, no matter how many times I go to the Caribbean, I always feel like I could go again. I really do love tropical vacations more than any other.
That said, I recognize that not everyone is about to head out on a tropical vacation. BUT you can at least feel like you are with this rum punch recipe. It’s a little bit sweet, but not too sweet. And super fresh tasting too – like it is straight out of a Caribbean pressed juice bar, that has been known to spike a drink or two. Now, that’s a place I want to visit. 🙂
Makes one cocktail.
  •     3 oz of pineapple coconut juice

  •     3 oz of coconut rum (you can also use light or dark rum here instead)

  •     1 oz of mango juice

  •     1 oz of orange juice

  •     splash of grenadine (mainly just for looks)

  •     lime slices and/or orange zest for garnish

  •     edible flowers for garnish


How to Make Pineapple Mango Rum Punch

1. Combine all juices. Combine all juices (pineapple coconut, mango, and orange) and rum. Then stir.
Tropical rum drinks like this can be used with all kinds of fruit juices.
2. Stir and pour over ice. I like using nugget ice for cocktails because it looks really pretty. Plus, I like chewing ice and this one is the best!
3. Add color. This is an optional step, but I like adding a splash of grenadine for color to rum punch cocktails. The grenadine will fall to the bottom and give the drink a pretty ombre look. It’s not a necessary step, but definitely adds an unexpected pop of color – great for parties.
4. Garnish. To take this cocktail up a notch, add lime, orange zest, and/or edible flowers for garnish. I like using orchids for a drink like this because it makes such a big impact. Did you know that orchids are actually edible?
To get the orange zest ribbon I just used a peeler to peel a long strip of zest from the orange. Not going to lie, it took a couple of tried to get a long piece that I could then curl, but it’s worth it, IMO.
Note for making larger batches: If making a rum punch in a large batch, rather than a single drink, treat the ounce numbers above as parts instead. So, for example, if you’re making a large batch of pineapple mango rum punch, you’d use 3 parts pineapple coconut juice, 3 parts coconut rum, 1 part mango juice, and 1 part orange juice.

RECIPES AND IMAGE ADAPTED FROM https://www.papernstitchblog.com

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