What summer party isn’t enhanced by a large pitcher of delicious and refreshing ice cold, rum punch? Fresh fruits, rum and grenadine – truly the tastiest (and quickest) way to put yourself and a few friends in a relaxed beach mode.
A few notes: For those who don’t like the sweetness, but want a fruit forward drink that packs a punch, you can lighten up on the grenadine syrup, or skip it entirely.
Another tasty (and cost effective) option is to add the liquid from the jar of maraschino cherries. Be aware that not all cherries are created equal. If you do this, be sure you LOVE the cherry brand you use!
While one serving of this recipe is 8 oz, many hurricane glasses (and poolside Solo cups) are 16 oz. This recipe makes 12 servings – but if you’re pouring in large cups – you may want to prepare to double it. (Besides, everyone is going to want two of these!)
Ingredients
- 4 cups pineapple juice
- 4 cups orange juice (freshly squeezed is the BEST)
- 3 cups white rum
- 1/2 cup fresh lime juice (Don’t use juice from a bottle, you will be disappointed!)
- 5 tablespoons grenadine syrup, (or juice from the Maraschino cherries)
- Garnish lavishly with Citrus slices and Maraschino cherries, or mint leaves.
Instructions to make a VRUM Rum Punch
- Skewer citrus slices and cherries for a garnish. The garnish really adds to the visual for this party drink. I tend to build the garnishes for these before I go to the party so they are ready to pop in each glass right after I pour.
- Mix the pineapple, orange and lime juices, then add the rum and set aside in a LARGE 3 quart pitcher.
- In each individual serving glass, pour in one tablespoon of grenadine syrup (or simply pour the syrup from the maraschino cherry jar) and fill glass with ice
- When ready to enjoy, pour the rum punch into each glass to allow for a sunset effect. The drink will be red at the bottom and will have a gradient effect to lighter orange at the top. Garnish as desired and serve.