Tropical Rum Punch Bowl
The Tropical Rum Punch Bowl is an invitation to embark on a culinary journey, a flavorful escape with a fusion of tropical fruits and high-quality rum. Ideal for large gatherings or parties, this cocktail will charm all your guests.
- 65 cl White Rum (50°)
- 30 cl Aged Rum
- 70 cl Passion Fruit Juice
- 70 cl Lychee Juice
- 80 cl Pineapple Juice
- 35 cl Cane Sugar Syrup
- 5 Key Limes
- 1 Pink Grapefruit
- 3 Nectarines
- 2 Mangoes
- 1 Fresh Coconut
- In a large punch bowl or basin, start by pouring the white rum and aged rum.
- Add the passion fruit juice, lychee juice, and pineapple juice to bring a unique tropical flavor.
- Incorporate the cane sugar syrup into the mixture for sweetness and balance in your cocktail.
- Cut the key limes in half and squeeze them directly into the punch bowl for a touch of acidity.
- Peel and cut the pink grapefruit into small pieces. Add them to the punch bowl.
- Wash and slice the nectarines into thin rounds. Add them to the bowl.
- Peel the mangoes and dice the flesh into small pieces. Incorporate them into your cocktail.
- Open the coconut and collect its water. Pour this fresh water into the punch bowl to add an authentic coconut flavor.
- Thoroughly mix all the ingredients using a large spoon.
- Before serving, add ice cubes to the mixture to chill it.
- Serve the Tropical Rum Punch Bowl with a ladle in glasses garnished with slices of key lime or mint leaves for an elegant final touch.
- Tip : For an even more intense burst of flavors, you can add pieces of exotic fruits of your choice, such as papaya or dragon fruit.