Rum Punch (Turks and Caicos)

When we were in Turks and Caicos this past Christmas we learned how to make the Island’s signature drink recipe - a Rum Punch. We made them a few times everyday in our villa and ordered some when we hung out on the beach. I fell in love with the beauty of this cocktail and the tropical fruity flavour. It’s made with fresh pineapple juice, orange juice, two types of rum and some grenadine to get the beautiful red layer at the bottom. I used local Turks and Caicos rum we packed as a little souvenir and it really took me back to that stunning beach. Until we reunite I’ll just keep making my Rum Punch and reminisce about the white sand.

1 oz Bambarra coconut rum (a local Turks and Caicos Island rum)
1 oz Bambarra dark rum
3 oz orange juice, freshly squeezed
3 oz fresh pineapple juice
1 oz grenadine
½ oz Myers dark rum

Garnish:
cherry or a pineapple

Over a glass filled with ice, pour the pineapple juice, orange juice, 1 oz gold (or dark rum) and 1 oz coconut rum. Stir until the liquids are mixed.

Slowly, pour a small amount of grenadine over the top of the ice and watch it sink to the bottom.

Then add a ½ oz of dark and it will sit on the top.

Serve with a lime wedge.