Description
Peach Mango Rum Punch is a big batch tropical cocktail that you make in a pitcher. This summer drink is infused with tropical and exotic flavor, and is naturally sweetened from the fruits and Provence Flowers Honey, and is topped with club soda, and garnished with basil and peach.
Adapted from Cooking Light
Ingredients
Units
Scale
- 12 oz peeled and sliced peaches
- 12 oz peeled and sliced mango
- 1/2 cup fresh lemon juice
- 1/2 cup water
- 2 Tablespoons Provence Flowers Honey
- 8 oz rum - Ron Barcelo Rum Anejo
- 2 teaspoons refrigerated lemongrass paste (optional)
- 1 cup club soda
- Garnish: Fresh Thai basil or regular basil.
Instructions
- In a blender, combine peeled and sliced peaches and mangos, fresh lemon juice, water, honey, and lemongrass paste. Blend until smooth, about 1 minute.
- Pour peach-mango mixture into a pitcher. Add rum and club soda. Gently stir until combined.
- Serve in a highball glasses filled with ice. Garnish with fresh Thai basil or sweet basil.
Notes
Drink responsibly. If you are under the legal drinking age limit for your state or country, this recipe is not for you. Sorry.
- Prep Time: 10
- Category: Cocktails
- Method: blending
- Cuisine: Caribbean
