St Croix Mango Rum Punch Recipes
ST. CROIX MANGO RUM PUNCH
We concocted this rum punch after returning from our honeymoon in St. Croix. We fell in love with Cruzan mango rum while there, so we returned toting several bottles of it. This punch tastes exactly like the punch served at the resort where we stayed.
Provided by SweetPeaNC
Categories Punch Beverage
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mix the juices and nectars in a pitcher.
- Stir in enough grenadine to make it a pretty salmon pink color.
- Add two spoonfuls of the maraschino cherry juice and a few cherries.
- Add the liquor.
- Stir it thoroughly!
- Taste the punch to check the strength. You may want to add more alcohol to make it a little stronger. If you do, try to keep the proportions of the liquors the same.
- Just a note: Nectar is sold in individual cans. It's usually either with the juices or in the "ethnic food" section with the Latino items. I've used both Kerns and Jumex and they're both good.
- If you don't have mango rum, substitute another 1/2 shot of triple sec (to make a whole shot) and another 1/2 shot of light rum. However, I recommend looking for the mango--that's what makes this punch a little unique. Check the airplane bottles--they might have it there if there are no bigger bottles. Both Cruzan and Captain Morgan make the flavor.
Nutrition Facts : Calories 174.2, Fat 0.2, Sodium 2.5, Carbohydrate 16, Fiber 0.3, Sugar 12.7, Protein 0.8
RUM PUNCH FOR ONE (BARBADOS)
I found this recipe on the Totally Barbados website when looking for a rum cocktail that doesn't require any tropical fruit (only because I didn't have any on hand at the time). So I gave this a try, and it's quite good. I made it with passion fruit juice instead of water. The original source explained that the word "punch" comes from the Indian word "paunch", which means five, and the five refers to the five ingredients of sour, sweet, strong, weak and spice. And this cocktail follows the standard of including one measure of sour, two of sweet, three of strong, and four of weak with a dash of bitters and sprinkle of spice.
Provided by Northwestgal
Categories Beverages
Time 1m
Yield 1 rum cocktail, 1 serving(s)
Number Of Ingredients 7
Steps:
- Place ice cubes in tall glass. Add lime juice and sugar syrup and stir.
- Add rum and water (or passionfruit juice), and stir.
- Add bitters and nutmeg on top, and serve immediately.
Nutrition Facts : Calories 100.5, Fat 0.1, Sodium 3.7, Carbohydrate 1.2, Fiber 0.1, Sugar 0.3, Protein 0.1
TOTALLY TROPICAL GENUINE RUM PUNCH
Just inflate a plastic palm tree, blow up a plastic monkey (!!), hang up a hammock, brush up on your limbo dancing skills......"How Low Can You Go".....and sip on this rum punch - close your eyes and imagine you are there.............Totally Tropical!
Provided by French Tart
Categories Punch Beverage
Time 5m
Yield 1 Large Punch Bowl, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, combine rum, pineapple juice, juice of oranges, juice of limes and sugar.
- Add ginger ale just before serving.
- Chill, serve over ice in glass, garnish.
- (For a special flavour -- top each serving of punch with 1 oz of Malibu Coconut Rum).
Nutrition Facts : Calories 781, Fat 0.5, SaturatedFat 0.1, Sodium 32.6, Carbohydrate 96.3, Fiber 0.7, Sugar 85.5, Protein 1.6
CREAMY COCONUT BELIZE RUM PUNCH
Make and share this Creamy Coconut Belize Rum Punch recipe from Food.com.
Provided by WiGal
Categories Beverages
Time 5m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Fill tall glass with ice, add first 5 ingredients then top off with pineapple juice. Shake thoroughly.
- Add a dash or two of grenadine, stir gently and then listen to the sound of the warm Carribean breezes flowing through the palm trees.
ST. VINCENT RUM PUNCH
I spent quite a bit of time living on the island of St. Vincent in the West Indies and picked up this Rum Punch recipe from the Grand View Hotel there. I cut the ingredients in half as the original recipe was for a huge quantity. Also, the amount of rum and water was unclear. I interpreted the rum to water ratio as 1 part rum to 2 parts water since the original recipe does not quantify an actual amount of either. If you use a normal size bottle of rum and double the amount for the water, you should be fine. It takes a few days to make, but is definitely worth the effort.
Provided by Green Cuisine
Categories Punch Beverage
Time P3D
Yield 1 punch bowl
Number Of Ingredients 9
Steps:
- Mix together all ingredients and splash in a couple of shakes of angstrom bitters, then let sit at room temperature for 3 to 4 days.
- Serve over ice.
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