Jamaican Rum Punch
- Ready In:
- 5mins
- Ingredients:
- 9
- 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
- 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.
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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>