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Kitchen Scoop: With new ingredients, rum punch given modern-day twist

By Alicia Ross
Universal Uclick

The super-sweet pink rum punch of the ’70s has no place in my cocktail recipe box nowadays. With natural unsweetened fruit juices and not-from-concentrate versions readily available, there’s no reason to rely on corn syrup-blended “juices” ever again. So I dusted off the recipe, got rid of all the out-of-date ingredients and came up with a trendy new twist on my old favorite party punch.

My punch is packed with fresh juices and three kinds of rum: light, dark and coconut. I use bottled, refrigerated juices, so you don’t even have to juice. A quick stir, and your party is ready!

I’m not a grenadine girl, but if you like the classic red cocktail syrup, add a couple drops to the top of each glass after pouring.

This is a highly alcoholic drink and not meant for anyone underage. Please drink responsibly and never drink and drive. Enjoy!

Righteous Rum Punch

½ cup light rum

¼ cup dark rum

2 tbsp. coconut rum

1¼ cups unsweetened pineapple juice

1¼ cups orange juice (not from concentrate)

2 tbsp. Key lime juice, such as Nellie and Joe’s

Ice for serving

Fresh fruit garnish, if desired

Mix all ingredients together in a small pitcher. Serve over ice with fruit garnish, if desired.

Makes 4 servings.

Each serving (about 8 oz.) has about 191 calories, trace fat (none saturated), no cholesterol, 1 gram protein, 19 grams carbohydrates, trace dietary fiber, 3 milligrams sodium.

Alicia Ross is the co-author of three cookbooks. Contact her c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, email, or visit


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