Pineapple Mango Rum Punch

What's a summer party or  home-cooked dinner al fresco dinner without a good rum punch? I don't know either. I've made this cocktail a few times with different ingredients and let me tell you; It transports you straight to an island, laying on the beach or pulling up to a pool bar, without a care in the world. But be careful- this drink is STRONG. You will literally not have a care in the world until, that is, the next morning. Grab some edible flowers from your local grocers (if possible) and garnish along with lime and orange zest. You can also increase the ratio and pour into a fish bowl and garnish with 4 or more curly straws to make your own large batch for your next dinner party. 

Mixing time: 5 minutes 

• 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

Instructions:

Step 1: Combine all juices (pineapple coconut, mango, and orange) and rum and stir.

Step 2: Pour over ice and add a splash of grenadine for color. The grenadine will fall to the bottom and give the drink a pretty ombre look.

Step 3: Then, add lime, orange zest, and edible flowers for garnish.

PRO TIP: If making a punch bowl, 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.

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