Rum Punch Recipe
Malibu Coconut Rum, Mount Gay Dark Rum, pineapple juice, key lime juice, luxardo cherry
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Ingredients
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Rum Base
Juices & Sweetener
Garnish & Finish
Method
Prepare
Chill a large rocks glass or tiki glass by filling with ice and setting aside while you assemble ingredients.
If you don't have key limes, use fresh lime juice; measure to 3/4 fl oz (approx. 22 ml). Prepare simple syrup if needed (equal parts sugar and water warmed until sugar dissolves, cooled).
Mixing
Combine spirits and juices
In a cocktail shaker, add 3 fl oz Malibu Coconut Rum and 1.5 fl oz Mount Gay Dark Rum. Pour in 4 fl oz pineapple juice, 0.75 fl oz fresh key lime juice, and 0.5 fl oz simple syrup.
Fill the shaker about two-thirds with ice. Secure the lid and shake vigorously for 10–12 seconds until well chilled and slightly frothy.
Discard ice from the chilled serving glass. Fill the glass with fresh cracked ice.
Strain the shaken punch into the prepared glass over the cracked ice, using a fine strainer if you prefer to remove small ice shards.
Finish & Garnish
Garnish with a Luxardo cherry and a pineapple wedge or wheel on the rim. Optionally grate a light pinch of fresh nutmeg over the top for aromatic complexity.
Serve with a short straw and enjoy immediately. Adjust sweetness with additional simple syrup to taste if desired.