Rum_punch_recipe

THE INGREDIENTS

• 25 ml BACARDÍ Carta Blanca Rum


• 10 ml BACARDÍ Carta Negra Rum


• 5 ml grenadine


• 25 ml orange juice


• 25 ml pineapple juice


• 10 ml cranberry juice


• 1 lemon, sliced

THE METHOD

1. In a large container, combine all liquid ingredients. Refrigerate until chilled. Just before serving, pour into a large punch bowl, stirring in ice.


2. Garnish the bowl with floating lemon slices. Serve with a single lemon wheel.