Big Batch Rum Punch
A while back I hosted an event in sunny Florida and wanted to greet the attendees with a welcome cocktail. It needed to be something I could batch quickly and just pour into ice-filled glasses when the one hundred guests arrived. Being that we were serving BBQ from my friend Matt’s West Palm Beach spot, Pig Beach, I wanted to serve something tropical that matched the vibes. This is what I made, and to say the least, it was a hit!
Big Batch Rum Punch
Ingredients
- 4 cups pineapple juice
- 4 cups orange juice, no pulp
- 3 ¼ cups light rum
- ½ cup lime juice
- 3 ounces 6 tablespoons grenadine
- Citrus wheels, for serving, optional
- Maraschino cherries, for serving, optional
- Fresh mint or basil plouches, for serving, optional
Instructions
- In a large punch bowl, stir the pineapple juice, orange juice, rum, lime juice and grenadine to combine.
- Refrigerate until ready to serve.
- To serve, ladle the punch into ice filled glasses and garnish with a citrus wheels, a mint plouche, and/or a maraschino cherry, if desired.
