Three types of rum and natural juices combine for a delicious punch.
ALICIA ROSS FOR KITCHEN SCOOP
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 So I dusted off the recipe, got rid of all the out-of-date ingredients, and came up with a trendy new twist on my old favorite party punch.
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.
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