Pineapple Mango Rum Punch
Start by filling your Tropical Sangria cocktail kit with 3 cups of white rum and 1 cup Malibu rum. Refrigerate for 3 days. Strain and add liquid back into the jar.
- 4 cups Tropical Sangria infused rum/Malibu
- 4 cups Pineapple juice
- 2 cups Orange juice
- 1 cup Mango juice
- 0.5 cup Lime juice
- Fresh fruit, pineapple wedges or maraschino cherries for garnish
Add Tropical Sangria infused rum and all other ingredients into a large punch bowl or drink dispenser. Mix well. Add fresh pineapple slices and maraschino cherries to the punch bowl. If using a drink dispenser, do not add fruit pieces to the drink mix. Serve over ice in a Hurricane or Tiki glass. Garnish with a pineapple wedge and maraschino cherry.