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Pineapple Mango Rum Punch

A vibrant, tropical rum cocktail blending sweet mango, tart pineapple, and premium rum, served over crushed ice with a stunning sunset gradient.
Print Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings: 1 drink
Course: Cocktails, Drinks
Cuisine: American, Caribbean
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Cocktail Base
  • 2 oz white rum
  • 1 oz dark rum
  • 3 oz pineapple juice fresh, unsweetened
  • 2 oz mango nectar or mango juice
  • 0.5 oz lime juice freshly squeezed
  • 0.5 oz grenadine or cherry syrup
  • 1 cup crushed ice
Garnishes
  • 1 slice fresh lime wheel
  • 1 piece orange peel ribbon
  • 2-3 pieces edible flowers orchids, pink/yellow blooms
  • 1 sprig fresh sage or mint

Equipment

  • Cocktail Shaker
  • Jigger or measuring tool
  • Ribbed cocktail glass
  • Copper straw

Method
 

  1. Fill a beautiful cocktail glass to the brim with crushed ice and set aside.
  2. In a cocktail shaker, combine the white rum, dark rum, pineapple juice, mango nectar, and fresh lime juice.
  3. Add a handful of standard ice cubes to the shaker, seal tightly, and shake vigorously for 15-20 seconds until well chilled.
  4. Strain the mixture from the shaker directly over the crushed ice in your prepared glass.
  5. Slowly pour the grenadine over the top. Allow it to sink to the bottom to create a beautiful pink-to-orange sunset gradient.
  6. Garnish lavishly with a fresh lime wheel, an orange peel ribbon, vibrant edible flowers, and fresh sage leaves. Insert a copper straw and serve immediately.

Notes

To scale up for a party pitcher (8 servings), multiply the liquid ingredients by 8 and combine in a pitcher without ice. Add ice and grenadine to individual glasses just before serving.