From Sips & Apps, by Kathy Casey
This big tropical punchbowl yields 10 to 12 servings—enough for a partyful of pirates.
- 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.
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.