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Pineapple Mango Rum Punch

A vibrant, refreshing tropical cocktail featuring a sunset gradient of mango nectar, pineapple juice, and rum, served over crushed ice with extravagant garnishes.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 cocktail
Course: Beverage, Cocktail
Cuisine: Caribbean, Tropical
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Cocktail Base
  • 2 oz White Rum
  • 3 oz Mango Nectar or smooth mango puree
  • 2 oz Pineapple Juice 100% juice preferred
  • 0.5 oz Fresh Lime Juice
  • 0.25 oz Grenadine syrup for color gradient
  • 0.5 oz Dark Rum optional float
Garnishes & Ice
  • 1 cup Crushed ice or pebble ice
  • 1 Lime wheel
  • 1 Orange peel curl
  • 1 Edible flowers like orchids

Equipment

  • Cocktail Shaker
  • Ribbed glass
  • Copper straw
  • Jigger

Method
 

  1. Fill a tall, ribbed glass completely to the brim with crushed ice.
  2. In a cocktail shaker, combine the white rum, mango nectar, pineapple juice, and fresh lime juice.
  3. Add standard ice cubes to the shaker and shake vigorously for 10-15 seconds until frosty.
  4. Drizzle the grenadine syrup directly over the crushed ice in your serving glass so it sinks to the bottom.
  5. Strain the shaken tropical mixture into the glass over the ice, maintaining the color gradient.
  6. If using, gently pour the dark rum over the back of a spoon to float it on top of the drink.
  7. Garnish lavishly with a lime wheel, orange peel, edible flowers, and a fresh herb leaf. Insert a straw and serve immediately.

Notes

To make a pitcher for a party, multiply the white rum, mango, pineapple, and lime juice by 8. Mix in a pitcher and chill. Pour over individual glasses of ice and add grenadine to each glass right before serving.