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Pineapple Mango Rum Punch

A vibrant, tropical cocktail featuring a sweet and tangy blend of pineapple juice, mango nectar, and rum, finished with a beautiful grenadine sunset gradient.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 cocktail
Course: Beverage, Cocktail, Drinks
Cuisine: American, Caribbean, Tropical
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Cocktail Base
  • 2 oz white rum
  • 1 oz dark rum or spiced rum
  • 3 oz fresh pineapple juice
  • 2 oz mango nectar or mango juice
  • 0.5 oz fresh lime juice
  • 0.5 oz grenadine syrup
  • 1 cup crushed ice
Garnishes
  • 1 slice lime wheel
  • 1 edible orchid or other edible flowers
  • 1 twist orange peel
  • 1 leaf sage or mint

Equipment

  • Cocktail Shaker
  • Ribbed rocks glass or highball glass
  • Measuring jigger

Method
 

  1. Fill a ribbed cocktail glass to the brim with crushed ice.
  2. In a cocktail shaker filled with ice cubes, combine the white rum, dark rum, pineapple juice, mango nectar, and lime juice.
  3. Shake vigorously for 10-15 seconds until well chilled and frothy.
  4. Strain the mixture into the prepared glass over the crushed ice.
  5. Slowly pour the grenadine down the inside edge of the glass so it sinks to the bottom, creating a gradient effect.
  6. Garnish with a lime wheel, edible flowers, a leaf of sage, and an orange peel twist. Serve immediately.

Notes

To make a large batch for a party, multiply the liquid ingredients (except grenadine) by the number of guests and mix in a large pitcher. Have guests pour over ice and add a splash of grenadine to their individual glasses.