Jamaican Rum Punch recipe

1 cup Bacardi® 151 rum
1/2 cup Myer's® dark rum
1/4 cup Malibu® coconut rum
2 1/2 cups pineapple juice
2 1/2 cups orange juice
1/4 cup lime juice
3 tbsp grenadine syrup
ice cubes

Mix all ingredients together in a blender or punch bowl. Pour over ice cubes in any type of glass.

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Rum Punch Recipe

3 cups water
1 pint passion fruit sorbet, melted
One 12-ounce can frozen orange juice concentrate, thawed
One 12-ounce can frozen pineapple juice concentrate, thawed
1 1/4 cups white rum
3/4 cup golden rum
1/4 cup plus 2 tablespoons grenadine
3 tablespoons fresh lime juice
1/2 teaspoon freshly grated nutmeg
Ice

In a large punch bowl or pitcher, combine the water with the sorbet, orange and pineapple juice concentrates, white and golden rums, grenadine, lime juice and nutmeg. Fill 6 tall glasses with ice, pour in the punch and serve.


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Ginger Rum Punch Recipe

The perfect blend of flavors.
1/2 cup brown sugar, packed
1/2 cup water
1 large thumb-size piece fresh ginger, chopped
5 cups unsweetened pineapple juice
1 1/2 cups amber rum
2 liters (about 8 1/2 cups) grapefruit soda
4-6 cups club soda

Chill all ingredients well before mixing. In a small saucepan, bring the brown sugar, water, and ginger to boil. Lower the heat and simmer for about 15 or 20 minutes. Cool. Strain the ginger from the brown sugar mixture and pour the sugar-water into the punch bowl. Stir in the pineapple juice. Add the rum. Just before serving, stir in the grapefruit soda and club soda. Float an ice mold. Serve over crushed ice, if desired.

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