An easy recipe for a delicious tropical cocktail hailing from Belize, featuring pineapple, coconut, and – of course – rum that will transport you to a tropical hideaway.
Hello from Placencia, Belize! Boy, has it been an amazing week so far. We arrived at our resort on Monday afternoon, and have been truly soaking it all in. We’ve had the perfect balance of adventure and relaxation, even despite a few thunderstorms here and there. That’s just what we get for going to Belize during its rainy season!
Nevertheless, we’ve hiked, traveled to private islands, snorkeled, gotten pampered at the spa…It’s not going to be easy hopping on a plane to leave bright and early tomorrow morning!
We’ve also most definitely been enjoying all of the local food and drink over this past week. We sprang for the all-inclusive package at our resort, and let me just say they have been feeding us well! Lots of seafood, lots of fresh fruit and veggies and definitely lots of delicious cocktails.
Since we’re in Belize right now, I thought that for this week’s cocktail I’d share a local classic – Belizean Rum Punch! This drink is all things tropical – coconut, rum and pineapple come together to transport you to your own private island. It’s somewhat similar to a Mai Tai, but gets its own unique twist with a couple of special ingredients.
I have to admit that I’m no alcohol-layering expert, so don’t get put off by this drink looking like Pepto Bismol. I promise it doesn’t taste anything like it! It’s simply the grenadine and the coconut milk coming together that gives it that bright pink hue. And it’s so delicious!
I’m going to keep this post short (because I want to enjoy every last minute we have here in this beautiful place!) but trust me when I say you want to give this Belizean Rum Punch a shot ASAP. You all may not be in Belize with us, but in this summer heat I know you’ll enjoy it just as much as we have been! XO
Belizean Rum Punch
- 1 ounce white rum
- ½ ounce Grenadine
- ½ ounce sweet ‘n’ sour mix
- ½ ounce orange liqueur
- ¼ cup coconut milk
- ¾ cup pineapple juice
- 1 ounce dark rum
- Combine all ingredients except dark rum in a cocktail shaker with ice.
- Pour into a highball glass.
- Float dark rum on top.
- Don't be put off by the Pepto Bismol-like color. It's simply the grenadine and coconut milk mixing together!
- While you can use any brand of orange liqueur for this recipe, my favorites are Triple Sec and Cointreau.
Now please excuse me while I go enjoy my tiki drink.