Ingredients for Rum And Champagne Punch
- Apricot Nectar
- Pineapple Juice
- Guava Nectar
- Light Rum
- 2 bottles chilled champagne
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How to Make Rum And Champagne Punch
- In a large pitcher, combine the dark rum, orange juice, lemon juice, and simple syrup.
- Gently stir to ensure the simple syrup is fully incorporated.
- Cover the pitcher and refrigerate for at least 2 hours to allow the flavors to meld and the punch to chill thoroughly.
- Place a large ice ring (or several cups of ice) in your punch bowl.
- Pour the chilled rum mixture over the ice.
- Just before serving, carefully add the chilled champagne. Avoid excessive stirring.
- Garnish with orange slices and serve immediately. Enjoy responsibly!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
50g
Fat
0g
Carbs
5g