Ginger punch with white rum, pineapple and blueberries
10 servings
30 minutes
Ginger punch with white rum, pineapples, and blueberries is a refreshing cocktail that combines exotic fruit notes with the spicy kick of ginger ale. Its roots can be traced back to European traditions of making fruit punches popular at summer parties. Orange, lime, and pineapple give the drink bright acidity and rich flavor, while white rum adds smoothness and depth. Blueberries and mint leaves refresh the composition, creating a light yet rich bouquet. This punch is perfect for summer events, outdoor balls, or cozy gatherings with friends. The sweetness of the fruits balances the light spiciness, and ice makes it even more refreshing. Such a drink not only delights the taste but also gives a feeling of tropical breeze wherever you are.
1
Use a citrus knife to cut the zest from the orange and lime (only the colored part, without the white) and slice it into thin strips. Peel the orange and chop it finely. Squeeze the juice from the lime. Peel the pineapple, remove the core, and chop it finely.
- Lime: 1 piece
- Oranges: 1 piece
- Pineapple: 0.5 piece
2
In a large bowl, mix the zests, chopped orange, lime juice, pineapple juice, rum, pineapple chunks, blueberries, and mint leaves.
- Lime: 1 piece
- Pineapple juice: 1 l
- White rum: 310 ml
- Pineapple: 0.5 piece
- Blueberry: 100 g
- Mint leaves: 35 g
3
Add ginger ale and pour it into glasses filled with ice.
- Ginger ale: 1 l
- Ice: to taste
