Recipe courtesy of Stephen Phillips

Caribbean Cruise Punch

  • Yield: 8 servings
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6 oz. Malibu Mango Rum

6 oz. Malibu Coconut Rum

8 oz. pineapple juice


8 oz. pomegranate juice (to soften the sweetness of the liquor and the pineapple)

Combine all ingredients and chill well. Float four orange slices in punch bowl as a garnish. Serve over ice.

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