The classic Jamaican Rum Punch is a fruity mixture of orange juice, pineapple juice, white rum and grenadine syrup. A very sweet tipple that, in the past, has given me one of the worst hangovers ever experienced! This much cleaner version uses fresh fruit and vegetable juices, so it will save you from that horrible sugarfilled headache the next morning.
80ml dark rum
100ml fresh orange juice
50ml carrot juice
120g fresh pineapple chunks
100ml coconut water
Ice cubes 2 teaspoons beetroot juice
Fresh mint leaves, cherries and orange slices, to garnish
High-speed blender and 2 punch glasses
Add the rum, orange juice, carrot juice, pineapple chunks, coconut water and a few ice cubes into a high-speed blender. Blend for 1 minute, or until completely smooth.
Half-fill the glasses with ice cubes and pour the mixture over. Using a small teaspoon, gently pour a little beetroot juice around the edge of each glass. Garnish with mint leaves, cherries and orange slices.
More naughty but nourishing cocktail recipes in The Healthy Hedonist by Nicole Herft