Jamaican Rum Punch

There is a lot of Rum is this punch, and it's got a definite kick. If you want a mild punch, this is not the recipe for you. As posted by a member of Negril.com.

• Ready In: 5 mins
• Serves: 12

Ingredients

• 2⁄3 cup  overproof white rum
• 2⁄3 cup dark rum (Meyers)
• 2⁄3 cup dark rum (Appletons)
• 2⁄3 cup  coconut rum (like Parrot Bay or Cocomania, not Malibu)
• 1 (12 ounce) can  frozen fruit punch concentrate (Minute Maid)
• 36  ounces water (= 2 1/2 cans, mixed with concentrate)
• 4  cups  pineapple juice (or to taste)
• 1⁄2 cup lime juice (either fresh squeezed or use bottled real lime juice)
• 1⁄2 cup  cherry syrup (can use Grenadine if you can't find the syrup)

Directions

1. Mix everything together, taste and adjust.
2. Garnish with pieces of pineapple and slices of lime.
3. Serve over ice.
4. You can keep Rum Punch forever in your refrigerator and in fact it gets better with age.