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Rum Punch
© Tina Rupp

Rum Punch

  • 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.

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  1. 80 mint leaves, torn or thinly sliced
  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
  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.