Rum Punch Recipe

Measure and mix

In a large pitcher or punch bowl (about 2 liters capacity), combine Mount Gay Probitas rum, pineapple juice, orange juice, and grenadine.

Add citrus and sweetener

Add the fresh lime juice and, if desired for extra sweetness, the simple syrup. Stir thoroughly to integrate the grenadine (which will give the punch its pink-orange color).

Chill

Cover and refrigerate the mixed punch for at least 30 minutes to allow flavors to marry. For best flavor, chill 1–2 hours.

Prepare serving vessel

When ready to serve, add ice to the punch bowl or fill individual glasses with ice (about 1 cup ice per serving).

Combine and garnish

Stir the chilled punch again, then ladle or pour about 10–12 fl oz of the punch into each glass or into the punch bowl depending on service style. Garnish each glass or the bowl with orange wheels, a pineapple wedge and a maraschino cherry.

Float Myers's Dark Rum

To finish each serving, gently pour approximately 1/3 fl oz to 1/2 fl oz Myers's Dark Rum over the back of a spoon held just above the punch surface to create a dark rum float. If using a punch bowl, evenly drizzle the Myers's rum over the top so guests get the toasted-molasses note as they serve themselves (use total 2 fl oz).

Serve

Serve immediately with a stirrer so guests can incorporate the float into their glass as desired.