Pineapple Rum Punch
This Brazilian Pineapple Rum Punch is literally the best way to celebrate SUMMER! A whole fresh pineapple, limes, a little mint, and Brazilian cachaça rum will fill up your pitcher with tropical goodness for you to share with your amigos all summer long.
- Prep time
- 15 min
- Cook time
- No separate cook time
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 whole fresh pineapple, peeled and cored
- 1-2 tbsp sugar (depending on how sweet your pineapple already is)
- 1 whole lime
- 1/4 cup fresh mint leaves (add more or less depending on your taste)
- 1 cup white rum, such as Brazilian cachaça rum
Instructions
- 1
Cut the lime in 4 pieces, then, add them to a cup or cocktail shaker
- 2
Add the mint leaves, and muddle well
- 3
Add the rum*, or the cachaça, to the muddled minty-lime juice, stir and set this mixture aside**
- 4
Meanwhile, peel, core then dice a whole fresh pineapple. Discard the skin and the core, then, add the pineapple chunks into a blender with the sugar and pure it. You'll blend this for a few minutes, until there are no chunks left, and you're left with a super creamy, foamy mixture. No need to add water or ice here. We basically want to make a pineapple cream!
- 5
After that, add that creamy pineapple juice to a pitcher, or punch bowl, and top it with ice
- 6
Remove and discard the limes from the shaker/cup. Then add the minty-lime booze mixture to the pineapple juice. I prefer my drink to be more pineapply, so I try to not add all the mint to the pitcher, to avoid the mint flavor from taking over. But, you can pour all the mint leaves in if you want, or just a few, or none at all. Up to you!
- 7
Stir and serve!