Rum Punch

• Recipe by Cocktails 2005

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.

Ingredients

1. 80 mint leaves, torn or thinly
2. 8 ounces light rum
3. 8 ounces aged rum
4. 8 ounces fresh orange juice
5. 8 ounces mango nectar or juice
6. 4 ounces pineapple juice
7. Ice
8. 8 pineapple wedges

Directions

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.