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Pineapple Coconut Mango Rum Punch 

  • Author: Lexi
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: One drink
  • Category: Cocktails

Scale

Ingredients

  • 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:

  1. 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.
  2. 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:

  1. 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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