Pineapple Mint Rum Punch Cocktail Recipe
This refreshing tropical drink mixes sweet pineapple juice with fresh mint and rum for a perfect summer party punch that serves 8-10 people.
Equipment
- Large punch bowl or pitcher (2-3 quart capacity)
- Muddler or wooden spoon
- Ice cube trays
- Mesh strainer
- Measuring cups and spoons
- Collins glasses for serving
- Cocktail stirrer
Ingredients
- 2 cups white rum
- 4 cups pineapple juice
- 1 cup fresh lime juice
- 1/2 cup simple syrup
- 30-40 fresh mint leaves plus extra for garnish
- 2 cups club soda
- 1 fresh pineapple cut into chunks
- Ice cubes
- Pineapple wedges for garnish
Instructions
- Put mint leaves in the punch bowl and press with a muddler to release the oils.
- Add rum, pineapple juice, lime juice, and simple syrup to the bowl. Stir well to combine.
- Place the mixture in the refrigerator for 1 hour to chill and let flavors blend.
- Just before serving, add club soda and pineapple chunks. Stir gently.
- Fill glasses with ice and pour in the punch mixture.
- Garnish each glass with fresh mint leaves and pineapple wedges.
Notes
Keep the club soda separate until serving time to maintain carbonation. The base mixture can be made up to 24 hours ahead.
Fresh pineapple works best, but canned chunks can work in a pinch. Adjust simple syrup to taste based on the sweetness of your pineapple juice.
Make mint-infused simple syrup by adding 10 mint leaves during cooking for extra mint flavor.
Double strain the mixture if you don't want small mint pieces in the final drink.