It’s delicious, easy to make (add as much or as little rum as you like) and you can produce considerable quantities of it in short order. Is there any cocktail more suitable for an end-of-summer Labor Day hurrah?
1 fresh pineapple, cleaned and crushed (or one can prepared crushed pineapple, including juices)
3 quarts orange juice
Juice of 10 lemons
Grenadine, enough to color punch to desired hue
Rum, to taste
Fresh oranges and lemons, sliced, to garnish
Fresh mint leaves, to garnish
Mix first five ingredients, serve over ice. Garnish with orange and lemon slices and mint leaves. Yields approximately one gallon of punch.
Courtesy John Rutledge House Inn and King’s Courtyard Inn, both of which are Historic Hotels of America in Charleston, South Carolina.