Tafari Cooks: Rum Punch For The Holidays

I planned on making sangria to enjoy over this long holiday weekend but then something in my head went off and I decided to make rum punch instead. I love both drinks but the rum punch is a little more fun & certainly more boozy.

Ingredients:

2 cups of Dark Rum
2 cups of Light Rum
1/4 cup Velvet Falernum
2 dashes of Angostura Bitters
3 cups of Pineapple Juice
1 cup Fresh Lime Juice
1 cup Fresh Orange Juice
1 Pomegranate

The Jump Off:

Cut your pomegranate in half and squeeze that mofo into a bowl getting as much juice from the arils as you can. It may me messy but it is worth it. When you have you juice, strain out any of the fruit skins and arils that make have dropped in. Combine the pomegranate juice with the rest of your liquid ingredients into a large pitcher & give a nice vigorous stir. I used Appleton Jamaican Rum and Bacardi Pineapple Fusion rum.

Let the boozy concoction get a chill in the fridge before indulging then serve over a ton of crushed ice.

Side note, many rum punch recipes call for grenadine but I hate grenadine. The taste makes me gag, so fresh pomegranate juice is the best and least sweet option. Not only that, it adds a richer color.