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Rum Punch


It was my 10th wedding anniversary a couple of weeks ago. With the help of my lovely mother-in-law Adam and I got a long weekend away at the beach, just the two of us, no kids. I’m not really sure there’s anything else to say other than that I drank a whole bunch of these that weekend…

But seriously, I’m not really a drinker. I have alcohol only a few times a year and mostly that’s because I don’t like the taste. But, when it was our anniversary and we had no kids to get home to that night I said what the hell and ordered a drink with dinner. This was sweet and fruity and refreshing. The alcohol was subtle yet gave me a nice gentle kick in the pants.

The restaurant was nice enough to print all the ingredients on the menu so the next day I had Adam run out and buy them all so I could make it at home. Each afternoon on our trip I was accompanied on the screened in porch by a rum punch, a book, and a can of smoked almonds. It was heaven. I’ve tried to capture that feeling in a glass for home use!

Rum Punch

Borrowed from Patsy’s


  • 3 oz orange juice
  • 3 oz pineapple juice
  • 3 oz mango juice
  • 2 oz Bacardi light rum
  • 2 tbsp grenadine syrup
  • 1 large wedge of lime
  • Ice

  • Fill a large glass with ice and pour in the juice and stir.
  • Pour in the rum and grenadine and stir well to combine.
  • Squeeze in all the juice from the wedge of lime and drop it into the glass and stir; it adds a nice tartness to all that sweet juice.

Preparation time: 2 minute(s)

Cooking time:

Number of servings (yield): 1