Attention Pineapple Lovers, We Have the Perfect Punch For You

Pineapple rum punch shows that tropical fruit tastes ought to be enjoyed all year long, not simply throughout the warm weather condition months. Pineapple rum punch can be prepped in advance by adding all the still components to an airtight container; top with carbonated pineapple seltzer right before serving for the best bubbles.

Often asked concerns
What is Velvet Falernum?
Developed by John D. Taylor, whose brand name continues to be our go-to for the liqueur, Velvet Falernum is gently flavored with lime peel, clove, and ginger. It plays a supporting function in the Pineapple Rum Punch and is delicious on its own in an easy highball when blended with club soda– it benefits from a touch of lime juice if you have it.

Notes from the Food & Wine Test Kitchen
This rum punch has lots of fresh pineapple flavor. When choosing a pineapple seltzer for this beverage, look for one made with genuine pineapple juice for the most pure flavor; we like Spindrift seltzer for its balance of sweet and tart. Pimento bitters offer this beverage a stabilizing spiced scent, however classic Angostura bitters work as a substitute and will double down on the citrus notes.
Pineapple gum syrup is a thick mixed drink sweetener with a silky mouthfeel. For an alternative, combine 3/4 cup simple syrup and 3/4 cup pineapple juice in a pan, and simmer up until mixture has actually reduced to about 1 cup.
Pineapple Rum Punch
Make ahead
The punch base, without seltzer, can be made up to 1 day ahead of time and stored in an airtight container in the fridge. Include seltzer right before serving.

Active ingredients
5 cups (40 ounces) pineapple rum (such as Plantation Stiggins’).

4 cups pineapple juice.

2 cups fresh lime juice (from about 16 limes).

2 cups (16 ounces) John D. Taylor’s Velvet Falernum Liqueur.

1 cup pineapple gum syrup.

1/2 teaspoon pimento bitters.

4 cups pineapple seltzer (such as Spindrift).

Ice ring, for serving.

Grated nutmeg, lime wheels, mint sprigs, and whole star anise, for garnish.

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