Lilikoi Rum Punch
From Sips & Apps, by Kathy Casey
|Ingredients:||1 (750 ml) bottle spiced rum
3 cups passionfruit puree
1 cup fresh lime juice
2 cups pineapple juice
Chilled soda water (optional)
Garnish: Lime wedges, edible flowers, or paper parasols.
|Directions:||In a large pitcher, combine the rum, passionfruit nectar, and juices. Stir. If not serving immediately, cover and refrigerate for up to four days, until needed.
To serve, fill old-fashioned or tall glasses with ice and pour in the rum punch. If desired, add a little splash of soda water to lighten the drink. Garnish as desired.