Rum Punch Recipe | Wine Enthusiast Magazinee
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From Shake.Stir.Sip.: More Than 50 Effortless Cocktails Made in Equal Parts, by Kara Newman (Chronicle Books)

Though this fruity tiki-style drink is a fantastic single serve cocktail, it also works well in a punch bowl format. Figure out how much your punch bowl holds; for a standard 8-quart size, add 4 cups of each ingredient. That will leave enough room for a big block of punchbowl ice (freeze water in a bowl or loaf pan) to keep everything nice and cold as the New Year’s countdown ticks away.


1 ounce dark (aged) rum
1 ounce golden rum
1 ounce brewed, cooled black tea
1 ounce lime juice
1 ounce mango juice
1 ounce pomegranate juice
1 ounce simple syrup
Mint sprig, for garnish


In a Collins glass or tiki mug filled with crushed ice, combine both rums, tea, lime juice, mango juice, pomegranate juice and simple syrup. Swizzle to mix. Garnish with the mint sprig before serving.

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