Nikki's Trap Punch Recipe
Make Nikki's Trap Punch Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base & Rum
Fruit juices
Sweeteners & Citrus
Fizz & Finish
Garnish
Method
Base & Mixing
- 1
Combine spirits and juices
In a large pitcher (about 2 quart / 2 L capacity), add 1 cup light rum and 1/2 cup dark rum. Pour in 1 1/4 cups pineapple juice, 3/4 cup orange juice, and 1/2 cup mango nectar. Stir gently to combine.
- 2
Add citrus and sweeteners
Add 1/4 cup fresh lime juice, 2 tablespoons simple syrup, and 2 teaspoons grenadine to the pitcher. Stir well for 20–30 seconds until the sweeteners are evenly incorporated.
Chill & Adjust
- 3
Taste the punch and adjust balance: if it needs more brightness, add up to 1 tablespoon additional lime juice; if it needs more sweetness, add up to 1 tablespoon more simple syrup. The mixture should be sweet-tart and fruit-forward.
- 4
Place the pitcher in the refrigerator to chill for at least 30 minutes if time allows. Alternatively, continue with serving over ice immediately for quicker service.
Finish & Serve
- 5
- 6
Bitters for depth
Add 4 dashes of Angostura bitters to the punch and give a light stir. The bitters add aromatic depth and help tie the fruit flavors together.
- 7
Garnish and portion
Ladle or pour Nikki's Trap Punch into 4 tall glasses. Garnish each glass with a pineapple wedge, an orange slice, a maraschino cherry, and a mint sprig. Optionally, thread the fruit and cherry on a cocktail pick for a festive presentation.