To me, nothing says summer like rum. Maybe it’s the six trips to the Caribbean I’ve taken, but if I close my eyes and take a sip of rum punch, I swear I can imagine that I’m floating on my back in a pool. I usually wait until warmer weather to start up with the rum, but after our long winter, I felt like I needed a early-spring jolt.
The ingredients are pretty simple, and I’ve been known to make plenty of juice substitutions. Feel free to add some mango or papaya juice — the more tropical, the better. Also, you can add a splash of Malibu coconut rum, or even better, add a floater of Myer’s dark rum.
Make up a pitcher — cause one glass is never enough. I like these containers that seal up so you can give them a vigorous shake for a frothy drink. Continues after the jump.
And here’s the master recipe — go ahead and print it out, I’m sure it will come in handy this summer (or sooner). Ed. Note: Perfect timing for those who hate the snow…