Tropical Rum Punch Bowl

Tropical Rum Punch Bowl

Ingredients

• 65 cl White Rum (50°)
• 30 cl Aged Rum
• 70 cl Passion Fruit Juice
• 70 cl Lychee Juice
• 80 cl Pineapple Juice
• 35 cl Cane Sugar Syrup
• 5 Key Limes
• 1 Pink Grapefruit
• 3 Nectarines
• 2 Mangoes
• 1 Fresh Coconut

Preparation steps

1. In a large punch bowl or basin, start by pouring the white rum and aged rum.
2. Add the passion fruit juice, lychee juice, and pineapple juice to bring a unique tropical flavor.
3. Incorporate the cane sugar syrup into the mixture for sweetness and balance in your cocktail.
4. Cut the key limes in half and squeeze them directly into the punch bowl for a touch of acidity.
5. Peel and cut the pink grapefruit into small pieces. Add them to the punch bowl.
6. Wash and slice the nectarines into thin rounds. Add them to the bowl.
7. Peel the mangoes and dice the flesh into small pieces. Incorporate them into your cocktail.
8. Open the coconut and collect its water. Pour this fresh water into the punch bowl to add an authentic coconut flavor.
9. Thoroughly mix all the ingredients using a large spoon.
10. Before serving, add ice cubes to the mixture to chill it.
11. Serve the Tropical Rum Punch Bowl with a ladle in glasses garnished with slices of key lime or mint leaves for an elegant final touch.
12. Tip : For an even more intense burst of flavors, you can add pieces of exotic fruits of your choice, such as papaya or dragon fruit.