Tropical Christmas Punch with Pineapple, Passion Fruit & Rum

This tropical punch is designed for sharing, combining sunny fruit juices, warm spices, and white rum into a festive, fragrant drink. Pineapple and passion fruit bring freshness and acidity, while vanilla, cinnamon, and nutmeg add a subtle holiday warmth. Prepared in advance and served ice-cold, this punch develops depth and balance as it rests, making it ideal for gatherings where flavors need time to fully express themselves.

Yield: 1 large bowl (about 10 people)

Ingredients

• 1 litre pineapple juice (100% juice)
• 1 litre passion fruit juice (or exotic/mango blend)
• 50 cl white agricultural rum (Martinique or Guadeloupe style)
• 15 cl cane sugar syrup (or grenadine syrup for a sunset color)
• 1 fresh pineapple, cut into small pieces
• 2 limes, sliced into rounds
• 2 vanilla pods, split open
• 2 cinnamon sticks
• 1 pinch freshly grated nutmeg
• Ice cubes

Instructions

1. Prepare the fruit. Peel the fresh pineapple carefully, removing all the eyes, then cut the flesh into small, even pieces. Smaller pieces release their flavor more easily into the punch during maceration. Wash the limes thoroughly and slice them into thin rounds, keeping the peel on for added aroma.
2. Combine the liquids. In a large punch bowl or glass container, pour in the white rum, followed by the cane sugar syrup. Add the pineapple juice and passion fruit juice. Stir gently but thoroughly so the alcohol and sweetness are evenly distributed throughout the juices.
3. Add fruit and spices. Add the pineapple pieces and lime slices to the bowl. Split the vanilla pods lengthwise, scrape out the seeds, and add both the seeds and the empty pods to the punch. Drop in the cinnamon sticks and sprinkle in the grated nutmeg. Stir again to distribute the spices evenly.
   

   Serving