Jamaican Rum Punch
- Ready In:
- 5mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 157.80 ml overproof white rum
- 157.80 ml dark rum (Meyers)
- 157.80 ml dark rum (Appletons)
- 157.80 ml coconut rum (like Parrot Bay or Cocomania, not Malibu)
- 340.19 g can frozen fruit punch concentrate (Minute Maid)
- 1020.58 g water (= 2 1/2 cans, mixed with concentrate)
- 946.36 ml pineapple juice (or to taste)
- 118.29 ml lime juice (either fresh squeezed or use bottled real lime juice)
- 118.29 ml cherry syrup (can use Grenadine if you can't find the syrup)
directions
- Mix everything together, taste and adjust.
- Garnish with pieces of pineapple and slices of lime.
- Serve over ice.
- You can keep Rum Punch forever in your refrigerator and in fact it gets better with age.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
Nat Da Brat
Ottawa (Go Bruins Go!!!), 0
<p>My husband and I are mostly retired but we love renovations so we tend to buy, fix and sell a lot :) We love to travel and our favorite and yearly destinations are Negril, Jamaica and Isla Mujeres Mexico.</p>