Loaded with rum, fruit juices and finished with angostura bitters and grated nutmeg, this rum punch recipe will impress your guests.
Slice and squeeze the
for that freshly squeezed juice.
Pineapple Juice (2 cups)
Orange Juice (2 cups)
Coconut Rum (1 cup)
Jamaican Rum (2 cups)
Grenadine Syrup (2 cups)
Angostura Bitters (5 drops)
Ground Nutmeg (1 dash)
together with the lime juice into a large container. Mix well and put in the fridge to chill for at least 1 hour. Garnish with slices of
Oranges (as needed)
Pineapples (as needed)
The traditional way of making rum punch is to use a strong white rum, but I much prefer a dark rum as I love the undertones you get from it. If you don’t have Grenadine, use a simple syrup or if you have a cane juice syrup that would work well also. Be sure to add crushed or cubed ice before serving.
Nutrition Per Serving
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