Drunken Monkey Rum Punch Recipe

Chill glass

Chill a large highball or tiki glass in the freezer for 5–10 minutes while you prepare the cocktail.

If using toasted coconut flakes, toast 1 tsp in a dry skillet over medium heat for 1–2 minutes until golden and fragrant. Set aside to cool.

In a cocktail shaker or mixing tin, add the coconut rum (3 fl oz), spiced rum (1.5 fl oz), dark rum (1 fl oz), pineapple juice (4 fl oz), guava juice (2 fl oz), mango puree (2 fl oz), fresh lime juice (0.5 fl oz), and simple syrup (0.5 fl oz).

Fill the shaker halfway with cracked or cubed ice. Add 2 dashes of Angostura bitters.

Secure the lid and shake vigorously for 10–12 seconds until the exterior of the shaker feels cold and slightly frosty. This chills and lightly dilutes the punch for balance.

If you prefer to make the recipe as a pitcher serving (4+ servings), multiply the ingredient quantities and stir in a pitcher with plenty of ice rather than shaking each serving.

Remove the chilled glass from the freezer and fill it about two-thirds full with fresh ice (use the reserved cup of cracked/cubed ice).

Strain the shaken mixture into the prepared glass. If you like a lightly fizzy finish, top with 2 fl oz club soda or sparkling water and gently stir once to combine.

Garnish with a pineapple wedge on the rim, a lime wheel, and a sprig of fresh mint. Sprinkle toasted coconut flakes (about 1 tsp) on the pineapple wedge or rim for aroma.

Serve immediately with a straw and an extra napkin. Advise guests to stir before drinking if the soda was added, so flavors remain integrated.