What's distinctive about the Jamaican rendition of this rum punch formula contrasted with the other islands' variants is the consideration of lime juice and the overwhelming utilization of grenadine syrup. Don't hesitate to skip or diminish the grenadine in case you're searching for something less sweet, or look at our mai tai mixed drink which tastes comparative and utilizations custom made almond syrup to improve which is somewhat not so much saccharine but rather more balanced (in my totally one-sided, closely-held conviction).
It's sweet, citrusy and with a slight acidic edge from that expansion of lime juice – like a major glass of adult fruit juice. I incline toward utilizing dull rum in this formula for both flavor and realness – yet complete honesty, my most loved dim rum is from Bermuda so I surmise I turned out poorly credible.
- 2 cups pineapple juice
- 2 cups orange juice
- 1 1/2 cups dark rum
- 1/4 cup fresh lime juice
- 3 tablespoons grenadine syrup
- Citrus slices, garnish
- Maraschino cherries, garnish
- In a large pitcher, mix the pineapple, orange and lime juices. Add the rum and set aside.
- For each individual serving glass, pour in one tablespoon of grenadine syrup (or simply the syrup from the maraschino cherry jar). Fill the glass with ice.
- Prepare your garnishes beforehand by skewering citrus slices and cherries for a cute, tropical garnish and also to let guests know what flavors they will taste in their drink. (You can use toothpicks or skewer on a strong straw - or just slice into the orange and lime so that you can place on the edge of the serving glasses.)
- When ready to enjoy, pour the rum punch into each glass to allow for a sunset effect. The drink will be red and the bottom and gradually fade to orange at the top.
- Garnish and serve.
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