Punch is the OG batchable cocktail—and rum is its traditional partner in crime. In this recipe from Kelly Bistok of L'Auberge Lake Charles in Louisiana, three types of rum are mixed with cranberry, orange and pineapple juices for a fruity and refreshing cocktail.
For extra flare, fill a Bundt pan with some of the garnishes and two inches of water, then freeze. Simply dip the Bundt pan in a bowl of hot water and pop out a giant ice cube perfect for chilling your punch bowl.
To learn more, read "Born to Rum."
Gator Bite Rum PunchRecipe adapted from Kelly Bistok, L'Auberge Lake Charles, Lake Charles, LA
Yield: 8 to 10 servings
Prep Time: 10 minutes
Cook Time: N/A
Total Time: 10 minutes
2 cups cranberry juice
2 cups orange juice
2 cups pineapple juice
1 cup Bayou silver rum
1 cup Bayou spiced rum
½ cup Bayou satsuma rum liqueur
Orange slices, for garnish
Pineapple chunks, for garnish
Maraschino cherries, for garnish
Strawberry Sangria Ice Pop Cocktails →
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