Lilikoi Rum Punch

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.

Published on September 20, 2010
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Dylan Garret

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