Caribbean Rum Punch


For each cocktail:
  • 2 oz. light rum
  • 1 oz. dark rum
  • 1 oz. Triple Sec (orange liqueur)
  • 1 oz. sweet & sour mix
  • 1 oz. cream of coconut
  • 4 oz. pineapple juice
  • 1 T. Grenadine


  1. Place light rum, dark rum, Triple Sec, sweet & sour mix, cream of coconut, and pineapple juice in a hurricane-style or other tall cocktail glass. Stir until well combined. Add Grenadine. Stir until the Grenadine is mixed in and the cocktail has changed to a pinkish color.
  2. Add ice to glass and stir for a few seconds to chill the cocktail.
  3. If desired, garnish with an orange slice, fresh pineapple wedge, and/or a maraschino cherry.
  4. Serve immediately. (If you would like to mix this in advance, combine all ingredients without the ice and refrigerate until serving. At serving time, re-stir to combine any ingredients that have settled out and add ice.)
This is a strong cocktail - turn it into 2 servings, if you'd like.


Source:  The Kitchen is My Playground