How to Make Summer Rum Punch
It’s starting to smell like backyard barbecue season, so we asked our friend Tate from Jack and Charlie’s in Visalia, “How to Make Summer Rum Punch?
Serve them in big pitchers and pour over ice, and you’re sure to keep your most discerning guests cool even in the hottest of Valley summers. Summer Rum Punch is super easy to make and it’s the color of California Sunsets. Check out Tate’s recipe below, and visit him over at the Jack and Charlie’s bar or at one of The Depot’s Mixology nights.
Summer Rum Punch
2 Lemons – juice of half, and put aside 3 slices
4 Oranges – juice all, and put aside 3 slices
1 cup white rum
1/2 Cup coconut rum
dash of Brandy
5 oz. pineapple juice
2 oz. cranberry juice
1 can of ginger ale
Cut the 2-3 slices of lemon and orange crosswise, and place in large carafe or pitcher. Pour in your rum, coconut rum brandy, pineapple and cranberry juice, juice of 1/2 lemon, and top with orange juice, and stir until well combined.
Fill tall tumblers with 3/4 ice. Pour Summer Rum Punch over ice and top with ginger ale. Serve. It’s very easy to keep even your most discerning friends cool and happy this summer.
Thank you to:
Tate Darwin
