Jennifer Causey
Hands-On Time
15 Mins
Total Time
1 Hour 15 Mins
Yield
25 servings

The key to a great holiday punch is keeping the flavor interesting enough, without being too sweet. This Caribbean-inspired punch fits the bill. There’s sweet pineapple juice, tart lime juice, and three kinds of alcohol. Dark rum plays off the simple syrup, Campari adds a bitter touch for balance, and Prosecco supplies a fun fizz. If you want to make the bowl of punch look festive, try making an ice ring in your Bundt pan. Freeze the pan half-way full with ice and loosen by dipping in warm water. Place in your punch bowl before filling so that the punch doesn’t overflow or splash out!

How to Make It

Step 1

Stir together sugar and 1 cup water in a medium saucepan over medium-high. Cook, stirring occasionally, until sugar has dissolved, about 4 minutes. Remove from heat and let cool completely. Chill for at least 1 hour.

Step 2

Stir together pineapple juice, rum, Campari, lime juice, salt, and chilled simple syrup in a large bowl. Stir in Prosecco and ice cubes just before serving. Garnish with orange and lime slices.

You May Like

Ratings & Reviews

/5
Reviews
five_whole_stars