This pineapple coconut mango rum punch is the definition of laying in the sand on a tropical beach with no worries in the world!
I feel like I say this every time I make a cocktail, but I’m pretty sure this is my favorite recipe we’ve ever made! By we, I mean Mama Crowded Kitchen. She’s our cocktail genius and always comes up with absolutely fantastic combinations that are just sweet enough without being overwhelming. This pineapple mango rum punch, which features sweeter-than-usual tropical fruits, still retains that perfect balance, thanks to the addition of coconut and ginger!
We partnered with Bai, makers of refreshing, sugar free antioxidant drinks, to create this recipe. It features their brand new flavor: Madagascar Coconut Mango! We have tried a lot of different Bai flavors in the last few years. Although their Ipanema Pomegranate will always remain a top three for me, Coconut Mango is my new favorite! The coconut really shines through in this cocktail – it definitely has that beachy/tropical feel we all need in mid-March 😉
Oh, and did we mention it’s National Cocktail Day?! We were going to celebrate with a cocktail today either way (just because it’s Saturday, of course), but what better reason to try something new than a national “holiday” dedicated to drinks?
If you have a juicer, we highly recommend making the ginger syrup as suggested (with equal parts ginger juice and agave). It’s definitely quite strong, but it really adds some extra oomph (in a good way!). We also highly suggest using fresh mango, pineapple, lemon and orange juice. This would definitely make a great pitcher or punch bowl drink; simply multiply the quantities for a larger crowd.
Cheers to #NationalCocktailDay!
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PinIngredients
- 1 oz white rum
- 1 oz dark rum
- 2 oz Bai Madagascar Coconut Mango
- 1 ½ oz pineapple juice
- 1 ½ oz mango juice
- ¾ oz blood orange (or regular orange) juice
- ¾ oz meyer lemon (or regular lemon) juice
- ½ oz ginger simple syrup (recipe below)
Instructions
Ginger Simple Syrup:
- If you have a juicer, juice enough fresh ginger to make ¼ cup of fresh ginger juice. In a saucepan over medium heat, combine ¼ cup ginger juice with ¼ cup agave syrup. Whisk to combine and let mixture come to a soft boil. Reduce heat and let simmer 7-10 minutes, stirring occasionally. Remove from heat and let cool completely before using. Store in airtight container in fridge for up to 2 weeks.
- If you do not have a juicer, replace the ginger juice with water and add in a few tbsp of thinly sliced fresh ginger to infuse. Strain before using.
Cocktail:
- Add all ingredients to cocktail shaker filled with ice. Shake well and pour into chilled glass. Garnish with lemon slices and a pineapple spear. Enjoy!
Notes
This drink (like any other cocktail) is best served with fresh fruit juices. If you have a juicer, it’s definitely worth the time to juice fresh mango, pineapple and citrus! If you don’t have a juicer, you can still make fresh pineapple and mango juice by blending the fresh fruit in a high speed blender and straining the pulp out through a cheesecloth.
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