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Tropical Punch Recipe
Pineapple • Orange • Mango • Grenadine. Vibrant juices layered over sweet grenadine. Serves 1, in a highball glass.
Ingredients
- 60 ml pineapple juice
- 60 ml orange juice
- 40 ml mango juice
- 15 ml grenadine
- ice
Method
- Pour the grenadine into the glass and add ice.
- Shake the three juices briefly with ice.
- Pour slowly over the back of a bar spoon so the colours layer.
Serving tip
Garnish with a pineapple wedge. Chill the juices well before serving.
Prep ahead and variations
Juices, purees and syrups can be measured and chilled a few hours ahead, which keeps service quick. Fresh garnishes should look bright, and clean, plentiful ice is the quiet hero of every glass. Taste before serving and adjust sweetness or acidity to suit the day, because fruit varies by season. Variation: For a party jug, scale the juices tenfold and add the grenadine to each glass.
Tropical Punch at your event
At events, CASK & Co. prepares Tropical Punch from our 18-foot modular counter, serving it in clean glassware with fresh garnishes. Our bartenders can batch the base ahead of the rush so the line moves quickly for 25 to 1,000 guests. It fits both our Essential Sip all-mocktail package and our Grand package.