Rum Punch Mimosa Recipe

Mix juices and sweeteners

In a large pitcher or punch bowl (1.5–2 quart capacity), combine the fresh orange juice (2 cups) and pineapple juice (1 cup). Add the agave nectar (1 tablespoon) and the grenadine (2 tablespoons). Stir vigorously for 20–30 seconds until the agave is fully dissolved and the grenadine is evenly distributed to create a coral base.

Add rum

Pour in the light rum (1.5 cups). Stir gently for 10–15 seconds to incorporate the alcohol into the juice mixture.

Chill

Taste the mixture. If you prefer sweeter, add up to 1 tsp more agave or 1/2 tablespoon more grenadine and stir. Cover and refrigerate for at least 30 minutes to chill and let flavors marry. You can also prepare up to 4 hours ahead; keep chilled.

Finish with Prosecco

Just before serving, pour in the chilled Prosecco (2 cups). Gently fold with a large spoon to combine, preserving as much carbonation as possible. Do not stir vigorously.

Prepare glassware: fill a large punch bowl or an ice-filled pitcher with 3 cups ice (or place ice in individual glasses if serving one-by-one).

Ladle and garnish: Using a ladle, pour the punch into champagne flutes or highball glasses (about 6–8 ounces per serving). Add an orange slice and a pineapple wedge to the rim and drop a maraschino cherry into each glass.

Serve immediately: Serve right away so the Prosecco stays fizzy. If desired, provide extra grenadine at the table to adjust sweetness or color.