When Fab first asked me to help host her technicolor luau, I envisioned serving a fabulous layered tiki cocktail. However, deep down, I knew there was no way I could offer this kind of cocktail because it's too much work and I would end up spending the entire night behind the bar! To make things easier, I'll serve a tropical rum punch instead. The super-simple recipe can be multiplied for a large crowd. It combines light and dark rum with fresh squeezed orange juice, mango nectar, and pineapple juice. It's a potent, yet refreshing drink, that's sure to get any party started. To look at the recipe,

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Rum Punch

Rum Punch

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.

Serves 8.

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