Tahitian Punch Recipe
Make Tahitian Punch Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base juices & spirits
Sweeteners & flavoring
Sparkle & garnish
Method
Base juices & spirits
- 1
Combine spirits and juices
In a large pitcher or punch bowl (about 3-4 quart capacity), pour in the dark rum, light rum, orange juice, pineapple juice, guava nectar, and freshly squeezed lime juice. Stir gently to combine.
Sweeteners & flavoring
- 2
Add sweeteners and flavor
Add the simple syrup and grenadine to the pitcher, then stir. Pour in the vanilla extract and orange curaçao (if using) and stir again. Taste and adjust sweetness or acidity: add more simple syrup for sweetness or a bit more lime juice for brightness.
Chill & marry
- 3
Cover the punch and refrigerate for at least 1 hour (up to 4 hours) to let flavors meld. If serving sooner, add at least 2 cups of ice to cool quickly but be aware it will dilute as it melts.
Sparkle & garnish
- 4
Finish and serve
Just before serving, add the chilled club soda or sparkling water to the pitcher and gently stir to combine. Add the remaining ice to the serving bowl or individual glasses. Float pineapple slices, lime wheels, and maraschino cherries on top. Garnish each glass with a mint sprig if desired.
- 5
Serve immediately with a ladle for the punch bowl or pour into ice-filled glasses. Provide additional lime wedges and extra grenadine on the side for guests who want to adjust sweetness or color.