Make Your Victoria Day Party Off The Hook With These Rum Punch Recipes

None

1 part BACARDÍ Limón

1 part BACARDÍ Tangerine

½ part mango purée

1½ parts sweet & sour mix

1 part pineapple juice

1 dash Angostura bitters

Combine all ingredients into a mixing glass and fill with ice. Shake and strain into serving glass with fresh ice. Garnish with orange and lime wedges.

¾ part BACARDÍ Superior

¾ part BACARDÍ Limón

½ part grenadine

1 part pineapple juice

2 parts sweet & sour mix

½ part BACARDÍ Black

Pour all ingredients (except BACARDÍ Black) into a mixing tin and fill with ice. Shake and strain into a serving glass full of fresh ice. Float BACARDÍ Black on top. Garnish with a pineapple chunk (rind removed) and pineapple leaves.

1 part BACARDÍ Limón

½ part sweet & sour mix

3 parts lemonade

Pour all ingredients into a serving glass filled with ice. Gently stir with a bar spoon. Garnish with a lemon wedge squeezed into drink and a mint sprig.

3 parts BACARDÍ Limón

2 parts lime juice

1 part triple sec

1 cup of ice

Blend ingredients and pour into salt-rimmed glass. Garnish with a lime wedge.

1 bottle of BACARDÍ Superior 

12oz simple syrup

9oz freshly squeezed lime juice

36oz club soda or Perrier

25 mint leaves

2 limes

Add all liquid ingredients to a large vessel filled with ice. Stir well. Next, clap all of the mint in your hands (you can clap two sets of mint separately), drop into the mixing vessel then slice both limes into wheels and drop into mixing vessel. Stir again and serve over crushed ice. Garnish each drink with a healthy, vibrant bouquet of mint.