Summer Punch Recipe
Bacardi, Malibu, Peach Schnapps, Pineapple, Cranberry.
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Ingredients
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Punch Base (alcohol)
Juices & Mixer
Carbonation & Garnish
Method
Punch Base (alcohol)
Measure spirits
In a large pitcher or 2- to 3‑quart punch bowl, pour 12 fl oz Bacardi (light rum), 8 fl oz Malibu coconut rum, and 6 fl oz peach schnapps.
Stir gently to combine the spirits so they are evenly distributed before adding the juices.
Juices & Mixer
Add juices
Add 32 fl oz pineapple juice and 24 fl oz cranberry juice to the bowl. Pour in 3 tablespoons fresh lime juice to brighten the flavors.
Adjust sweetness
Taste the mixture. If you prefer a sweeter punch, stir in up to 3 tablespoons simple syrup a tablespoon at a time until desired sweetness is reached.
Stir the punch thoroughly to combine spirits, juices, and syrup (if used).
Chill & Carbonate
Garnish & Serve
Prepare bowl and ice
Place a large block of ice or a layer of ice cubes in the punch bowl. If using a block, set it in the center; if using cubes, spread evenly so punch stays cold without becoming overly diluted.
Garnish
Float 8 pineapple slices and 8 lime wheels on top of the punch. Tuck 8 mint sprigs among the fruit for aroma (optional).
Ladle into glasses over ice and garnish each glass with an additional lime wheel or pineapple wedge if desired. Serve immediately.