The Port Royal Punch at face value is a spiked fruit punch but when made well is elevated to a dinner party worthy communal drink. It mixes spice rum with mango and pineapple juices, grenadine, and lemon lime soda. Beyond the punch bowl itself, there are other key aspects to its presentation.
The key elements to making a good punch are using the freshest ingredients and good ice. If possible, opt for freshly squeezed juices and fresh sliced fruit, this will cut back on the tooth-aching sweetness and intensify the flavors. Using good ice will have a huge impact on preserving the overall flavor. Average ice cubes will melt quickly and dilute the mixture, instead try using a storage container or mixing bowl to create a large piece of ice.
There’s nothing like a big bowl of punch to keep the party going. They are often prepared ahead of time, allowing the host to be free to socialize. In this recipe, the Port Royal Punch serves twelve, simply adjust the recipe for the expected group size.
Ingredients
.5 bottle
SPICED RUM, 750 ml
6 cups
PINEAPPLE JUICE
1.5 cups
MANGO JUICE
.75 cups
LEMON & LIME SODA
.5 cups
GRENADINE
2 whole
ORANGE, Sliced thin and quartered
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