Jamaican Rum Punch

Recipe by Nat Da Brat
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 5mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 23
    cup overproof white rum
  • 23
    cup dark rum (Meyers)
  • 23
    cup dark rum (Appletons)
  • 23
    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)
  • 12
    cup lime juice (either fresh squeezed or use bottled real lime juice)
  • 12
    cup cherry syrup (can use Grenadine if you can't find the syrup)
Advertisement

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.
Advertisement