Puerto Rican Rum Punch
- Recipe by Carolina Buia and Isabel González
Many Caribbean cocktails use light rum but the dark rum here adds sweetness and depth.
- ACTIVE: 10 MIN
- TOTAL TIME: 1 HR 10 MIN
- SERVINGS: 6
- Fast
- Make-Ahead
Recipe
Ingredients
- 2/3 cup fresh lime juice
- 1/3 cup superfine sugar
- 1 cup gold rum (8 ounces)
- 1/4 cup orange liqueur (2 ounces)
- 1/4 cup grenadine (2 ounces)
- One 750-ml bottle sparkling wine, such as Spanish cava, chilled
- Fresh pineapple chunks, for garnish
Directions
- In a large pitcher, combine the lime juice and sugar and stir briskly until the sugar is dissolved. Add the rum, orange liqueur and grenadine and chill the rum mixture for about 1 hour. Just before serving, add the sparkling wine and pineapple chunks and serve in punch glasses.
Make Ahead
-
The rum mixture can be refrigerated overnight. Stir in the sparkling wine and pineapple chunks just before serving.
Notes
-
The punch can be doubled.
Cooking Guides
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- From The Next Latina Pop Stars, Drinks for a Crowd, Top Latin Spirits Guide
- Published January 2006
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