Recipes

Rum Punch

rum punch

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

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 & a smile…
I like to use a Malibu Rum & Myers Rum as a Top Shelf cocktail. Great either rum you use…ENJOY!
Tip: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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