Rum-Pum-Pum Punch

By: Hannah Lee Leidy

Food Culture of the South

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Serves 8 to 10

  • 2 cups white rum
  • 1 cup coconut rum
  • 2 ½ cups fresh orange juice and pineapple juice
  • ½ cup fresh lime juice
  • 3 tablespoons grenadine
  1. Stir all the ingredients together in a pitcher or punch bowl and chill before serving.
  2. Serve in rocks glasses over ice, and garnish your Rum Punch with slices of orange and pineapple.
  • From Belize Tourism Board

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