Rum Punch

Alma • San Francisco

This recipe is easy to multiply for crowds. To ensure that a large batch stays chilled without becoming watery, serve it in a punch bowl set in a larger bowl of crushed ice.

Plus: Ultimate Cocktail Guide

  • Servings: Makes 8 drinks


  • 80 mint leaves, torn or thinly sliced
  • 8 ounces light rum
  • 8 ounces aged rum
  • 8 ounces fresh orange juice
  • 8 ounces mango nectar or juice
  • 4 ounces pineapple juice
  • Ice
  • 8 pineapple wedges

How to make this recipe

  1. In a pitcher, combine all of the ingredients except the ice and pineapple wedges and refrigerate until chilled, about 2 hours. Stir well and serve over ice in red wine glasses. Garnish each drink with a pineapple wedge.

Photo © Tina Rupp Published February 2005

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