ALICIA ROSS FOR KITCHEN SCOOP Enlarge
The super-sweet pink rum punch of the ’70s has no place in my cocktail recipe box nowadays. With natural unsweetened fruit juices and not-from-concentrate versions readily available, there’s no reason to rely on corn syrup-blended “juices” ever again. So I dusted off the recipe, got rid of all the out-of-date ingredients, and came up with a trendy new twist on my old favorite party punch.
Start to finish: 10 minutes
Yield: 4 servings
½ cup light rum
¼ cup dark rum
2 tablespoons coconut rum
1¼ cups unsweetened pineapple juice
1¼ cups orange juice (not from concentrate)
2 tablespoons Key lime juice, such as Nellie and Joe’s
Ice for serving
Fresh fruit garnish, if desired
Mix all ingredients together in a small pitcher. Serve over ice with fruit garnish, if desired.
Approximate values per serving (about 8 ounces): 191 calories, trace g fat (no saturated), no cholesterol, 1 g protein, 19 g carbohydrates, trace g dietary fiber, 3 mg sodium.
My punch is packed with fresh juices and three kinds of rum: light, dark, and coconut. I use bottled, refrigerated juices, so you don’t even have to juice. A quick stir, and your party is ready. I’m not a grenadine girl, but if you like the classic red cocktail syrup, add a couple drops to the top of each glass after serving.
This is a highly alcoholic drink and not meant for anyone underage. Please drink responsibly and never drink and drive.
Visit the Kitchen Scoop Web site at www.kitchenscoop.com.