“Tulum, I See You” Rum Punch

By: The Local Palate
A large glass bowl holds a yellow punch garnished with pineapple, dried fruit, and flowers.

Who doesn’t love a good, boozy rum punch? Beverage director José Medina Camacho of the recently opened Adiõs in Birmingham brings us just that and then some, with a white rum-based punch featuring prosecco, and a fruity liqueur, balanced out with refreshing pineapple and lime juice. Pro tip: You can use a loaf pan or bowl to freeze water into a punch-size ice block.

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Makes 8-10 drinks

  • 10 ounces Don Q Cristal white rum
  • 6 ounces Huana Mayan guanabana liqueur
  • 4 ounces Camazotz Oaxacan rum
  • 8 ounces lime juice
  • 7½ ounces fresh pineapple juice
  • 5 ounces 1:1 cane syrup
  • 10 dashes celery bitters
  • 10 ounces João Patao “Duckman” sparkling wine, or prosecco
  • Garnish: pineapple quarter moons, dehydrated lime wheels, mint, nutmeg
  1. In a punch bowl, combine all ingredients with a large-format ice block and stir.
  2. Garnish with pineapple, lime wheels, mint, and nutmeg.
  • Recipe By
    José Medina Camacho of Adiõs in Birmingham
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