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?
Courtesy John Rutledge House Inn and King’s Courtyard Inn, both of which are Historic Hotels of America in Charleston, South Carolina.
- 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.