Pop-Up Paradise Rum Punch
When’s a good time for a party? Anytime, that’s when! Any excuse, man. So when a friend’s sister and her little one were in town, I thought I’d invite everyone over for a little impromptu shindig. The kids could play and the adults could relax. Win win.
I had recently teamed up with DPSG Green Bottle at Safeway/Albertsons to find my perfect mix – creating the perfect summer sipper using Malibu® Original Rum and Canada Dry® Ginger Ale. I added pineapple juice, coconut ice cream, and mango sorbet and oh my goodness. Sweet drinkable paradise, party punch style.
The day we decided to have the little insta-party, the Pacific Northwest weather was cooperating nicely – a balmy 80 degrees. So, inspired by the boozy tropical punch I was working on, I thought a little “pop-up paradise” out on the deck would do nicely.
I kept things super duper simple – just one quick trip to Safeway for the booze, food, a few gladiola stems, and some fresh pineapples were all the supplies I needed to buy. Then I hunted around the house for a couple of decorations and printed out this free pineapple printable to throw in a frame. Done!
For dinner, I thought we’d keep it on the deck and just grill up easy-peasy Hawaiian pizzas on naan crusts. BBQ sauce, fresh pineapple, Canadian bacon (smoked tofu for me). Naan is so perfect for personal pizzas, which are one of my favorite foodstuffs for customizing to individual diets and picky kids (well, just one kid in the bunch was picky, and that would be ours).
But this punch, my friends. It is delish. Please know it’s super sweet – so you’ve gotta love sweet – but it’s a good sweet. Perfect for hot weather. Very drinkable.
I love how the mix of ice cream and sorbet along with the carbonation in the ginger ale give it a decadent creamy layer. I used dairy-free ice cream, but a dairy coconut ice cream or even vanilla ice cream – dairy or not – will work well too.
Paradise is thisclose! Make up some punch and you’re good to go – anytime, anywhere.
Pop-Up Paradise Rum Punch
With just 5 ingredients, this rum punch recipe makes it easy to create an instant paradise anytime, anywhere.
- 1 (46-ounce) can (about 6 cups) pineapple juice
- 1 liter (or about 4 cups) Malibu Original rum
- 1 pint (or 2 cups) coconut ice cream*
- 1 pint (or 2 cups) mango sorbet
- 2 liters (or about 8 cups) Canada Dry ginger ale
In a punch bowl, very large pitcher, or drink dispenser (the vessel should hold at least 1.5 gallons), stir together the pineapple juice and rum. Add the ice cream and sorbet in scoops. Pour the ginger ale over the top. Mix gently, ladle or pour into individual glasses, and serve.
* I prefer a dairy-free coconut ice cream in this recipe but you can also substitute a dairy coconut ice cream or vanilla ice cream (either dairy or non-dairy versions). Depending on the brand of coconut ice cream you choose, it may have little bits of coconut in it. I love it this way, but if you find little bits of coconut in your cocktail off-putting, you may want to consider a different brand or vanilla ice cream instead (also delicious!)
In case you want to make a smaller (or larger!) batch, this translates to ...
- 3 parts pineapple juice
- 2 parts Malibu Original rum
- 1 part coconut ice cream
- 1 part mango sorbet
- 4 parts Canada Dry ginger ale
Punch recipe inspired by (and adapted from) Chef in Training
// All images and text © for Kitchen Treaty.
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