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Summer Punch Cocktail

A summer punch cocktail created by Eva Amurri Martino

I love a big batch cocktail for summer, when party season is in fully swing! It’s just so much easier to make a lot of cocktails at once, in my humble opinion! I think rum punch cocktails are a fun choice, and create a festive atmosphere.  This recipe is so yummy, and really simple to make.  The ice ring makes it Pinterest-worthy and keeps it cool! I combined pineapple and basil, one of my favorite summer flavor combinations, and then added a bit of tart cherry for extra pop.  

Eva Amurri Martino holds a trifle dish with basil and cherries for an ice mold

Serve this in a traditional punch bowl, or use a trifle dish as I did here.  Ladle in to cups and serve nice and cold! This recipe below serves 6-8.

Eva Amurri Martino holds a trifle dish with basil and cherries for an ice mold

Recipe…

  • 3 cups dark rum
  • 4 cups pineapple juice
  • 2 cups cherry juice
  • 4 TBS Basil Simple Syrup (make simple syrup, add 6-8 leaves of basil while still hot, remove from heat, stir, cover, and refrigerate for 2 hours before serving.  Strain basil to remove from syrup)
  • Pineapple, cherries, and basil leaves to garnish
A summer punch cocktail created by Eva Amurri Martino

Punch Bowl Ice Ring

Fill a bundt cake pan with the garnishes of your choice.  Edible flowers look beautiful, as do fruits, veggies, and even sliced citrus! Fill halfway with water, and freeze for at least four hours.  When ready to use, loosen the ice ring by running warm water over the outside of the mold. 

Eva Amurri Martino ladles her summer punch cocktail into a festive glass
Eva Amurri Martino ladles her summer punch cocktail into a festive glass
A summer punch cocktail created by Eva Amurri Martino
A summer punch cocktail created by Eva Amurri Martino
Print Recipe
5 from 1 vote

Summer Punch Cocktail

This recipe is so yummy, and really simple to make.  The ice ring makes it Pinterest-worthy and keeps it cool! I combined pineapple and basil, one of my favorite summer flavor combinations, and then added a bit of tart cherry for extra pop.  
Prep Time4 hrs
Cook Time10 mins
Total Time4 hrs 10 mins
Course: Drinks
Keyword: batch cocktail, summer
Servings: 6 people
Author: Happily Eva After

Equipment

  • Bundt Cake Pan
  • Punch Bowl (or Trifle Dish)

Ingredients

  • 3 cups dark rum
  • 4 cups pineapple juice
  • 2 cups cherry juice
  • 4 tbsp basil simple syrup (make simple syrup, add 6-8 leaves of basil while still hot, remove from heat, stir, cover, and refrigerate for 2 hours before serving.  Strain basil to remove from syrup)
  • Pineapple, cherries, and basil leaves to garnish

Instructions

  • Punch Bowl Ice Ring
    Fill a bundt cake pan with the garnishes of your choice.  Edible flowers look beautiful, as do fruits, veggies, and even sliced citrus! Fill halfway with water, and freeze for at least four hours.  When ready to use, loosen the ice ring by running warm water over the outside of the mold. 

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Photographs by Julia Dags

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4 Comments

  1. What kind of cherry juice? Like Maraschino cherry juice or grenadine syrup?

    07.26.19 Reply
    • They have cherry juice at the grocery store! It’s in the juice aisle

      07.30.19 Reply
  2. Irishchef says:

    5 stars
    Your ice ring turned-out marvellous and using the trifle dish was a bril idea ! It’s great to see you having fun in the kitchen 🙂
    Have just returned to the USA, after living in Europe, for the past 16 years, and am playing catch-up with American tv shows. Was watching, with my 34 yr old chef daughter, an episode of NEW GIRL, and exclaimed ” Wow, that actress looks so much like Eva Amurri Martino!!” She said ” Mom – it IS Eva Amurri Martino!”
    You looked FABULOUS as Beth… and still do, Eva.

    07.26.19 Reply