Rum_punch_recipe

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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.

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