- SERVINGS: Makes 8 drinks
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
- 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
- 8 pineapple wedges
- 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.
Add a Comment
Congratulations to Mei Lin, winner of Top Chef Season 12.