Combine Creme de Banana, Malibu Rum, Pineapple Juice & ice in mixing tin.
Shake.
Strain over ice and float Midori.
Garnish with watermelon wedge.
Mix everything together, taste and adjust.
Garnish with pieces of pineapple and slices of lime.
Serve over ice.
You can keep Rum Punch forever in your refrigerator and in fact it gets better with age.
beating until blended. Gradually add rum and sour cream, beating until
lectric mixer, beat cake mix, rum, vegetable oil, pudding mix, and
arge bowl, stir together the malibu rum, coconut extract, and the syrup
eat and stir in the rum. Cool slightly.
Using a
Pour Malibu rum over ice in a whiskey sour glass. Add orange juice and cranberry juice, and splash with tropical liqueur or schnapps. Stir, and serve.
hen stir in the coconut rum.
Let the filling cool
In a large bowl, combine rum, pineapple juice, juice of oranges, juice of limes and sugar.
Add ginger ale just before serving.
Chill, serve over ice in glass, garnish.
(For a special flavour -- top each serving of punch with 1 oz of Malibu Coconut Rum).
Stir pineapple juice, orange juice, 151 proof rum, dark rum, coconut-flavored rum, lime juice, and grenadine syrup together in a punch bowl. Float orange slices, lime slices, and lemon slices in the punch.
ou are not following the punch bowl recipe.
If you are
ntil completely dissolved.
Add malibu rum and pour into 2 oz
Combine cantaloupe, honeydew melon, peaches, oranges, strawberries, mangoes, kiwis, blueberries, and raspberries in a large bowl.
Whisk cream, confectioners' sugar, and rum together in a bowl until smooth; fold in marshmallows. Pour cream mixture over fruit and toss to coat. Cover bowl and refrigerate, stirring frequently, until chilled and flavors soak into fruit, 8 hours to overnight.
Spoon fruit salad into serving bowls and sprinkle with coconut.
Pour Malibu rum and peach schnapps into a hurricane glass three-quarters filled with ice. Slide down 2 drops of grenadine to the bottom. Add equal parts of pineapple juice and cranberry juice, leaving a little room at the top. Add a dollop of whipped cream, and drizzle grenadine down it. Ask the recipient to stir in the whipped cream before trying.
Heat the rum, orange liqueur, sugar syrup and orange juice in a pan, ensuring that it does not boil. Meanwhile, make the tea with boiling water (about 1 cup ) and leave to brew for 4 minutes. Pour the punch mixture into heat-proof, warmed punch glasses and top up with tea. To serve, decorate with orange quarters if desired.
Mix all and serve in a punch bowl with ice and fruit of your choice, such as pineapple chunks and mandarin oranges.
Vodka may be used in place of rum.
to make sugar water:.
put sugar & water in saucepan, cook over high heat until all sugar is thoroughly dissloved.
set aside to cool.
bottle & refidgerate.
PUNCH:.
pour ALL ingredients into large punch bowl.
Stir to combine.
Add LOTS of ice.
SERVE in punch glasses OR tall glasses for the brave !
Remove from oven.
Heat rum until warm, remove from the
Fill glass with ice.
Pour cranberry juice and Malibu into glass.
Stir with straw or stirrer. Sip & enjoy.
Mix all ingredients together in a pitcher or punch bowl.
Chill in the refrigerator for at least 1 hour before serving.
Add ice if desired.
Garnish with nutmeg and orange slices.