Flamingo Punch Recipe
Malibu Coconut Rum mixed with pineapple, orange, and cranberry juice
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Ingredients
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Punch Base
Garnish & Serve
Method
Punch Base
- 1
Combine liquids
In a large pitcher or punch bowl (at least 3-4 quart capacity), pour in 2 cups Malibu Coconut Rum, 3 cups pineapple juice, 2 cups orange juice, and 2 cups cranberry juice.
- 2
Add citrus and sweeten
Stir in 1/2 cup fresh lime juice to brighten the flavors. Taste the mixture and, if you prefer it sweeter, add up to 2 tablespoons simple syrup, stirring until incorporated.
- 3
Chill
Cover and refrigerate the punch for at least 1 hour (preferably 2–3 hours) to let the flavors marry. Keep chilled until ready to serve.
Garnish & Serve
- 4
Prepare garnish
While the punch chills, slice 6 oranges into rounds and cut 6 pineapple wedges. If using, rinse 1/2 cup fresh cranberries and gently pat dry. Prepare mint sprigs if desired.
- 5
Assemble punch bowl
When ready to serve, fill the punch bowl or serving pitcher with about 4 cups of ice to keep it cold without over-diluting. Pour the chilled punch over the ice and gently stir to combine.
- 6
Add garnishes
Float the orange slices, pineapple wedges, and cranberries on top of the punch. Tuck mint sprigs around the fruit for aroma and presentation.
- 7
Serve
Spoon or ladle punch into glasses filled with ice. Optionally garnish each glass with an extra orange slice or pineapple wedge. Serve immediately and enjoy responsibly.