Mandarin Punch

Kitchen Tested
  • Yield 8 servings
  • Prep 5 mins
  • Cook 0 mins

A fruity, heady libation that adds an elegant note to holiday parties.

Mandarin Punch
Mark Boughton Photography / styling by Teresa Blackburn


1 large ripe banana
1 1/4 cups pineapple juice
1 quart fresh Satsuma, tangerine or orange juice
1 cup gold rum
1/2 cup orange-flavored liqueur, such as Cointreau
1/4 cup dark rum, such as Myers's
1/4 cup lime juice
2 tablespoons grenadine syrup
1/4 teaspoon salt


  1. Cut banana into chunks; place in blender or food processor with pineapple juice. Blend or process until smooth. Pour into a large pitcher.
  2. Stir in remaining ingredients. To serve, pour over ice in large glasses.




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