Pineapple Rum Punch

Ingredients

Instructions

1. 1

   Juice the lime if needed, slice the lime for garnish, and prepare the pineapple wedges. Chill 2 glasses if you have time; a cold glass keeps the punch crisp longer.

2. 2

   Fill a cocktail shaker or large jug with about half of the ice cubes. Pour in the pineapple juice, white rum, coconut water, fresh lime juice, and grenadine.

3. 3

   Shake hard for 10 to 15 seconds, or stir vigorously for about 20 seconds if using a jug, until the drink is very cold and slightly frothy. Taste and, if you prefer a brighter balance, add an extra squeeze of lime from the garnish slices before pouring.

4. 4

   Divide the remaining ice cubes between 2 glasses and strain or pour the punch over the top. The drink should look rosy-gold with a fresh tropical aroma.

5. 5

   Garnish each glass with mint sprigs, lime slices, and a pineapple wedge. Lightly clap the mint between your hands first to release its oils, then serve immediately.

Nutrition per serving

Notes

• •For a slightly deeper Caribbean bar-style flavour, use aged rum instead of white rum.
• •If you want a less sweet punch, reduce the grenadine to 10 ml total.
• •For a party batch, multiply all liquid ingredients by the number of servings and add the ice only when serving so it does not dilute too quickly.
• •A few drops of Angostura bitters are traditional in some island-style punches, but they are optional.

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