Reggae Rum Punch

Reggae Rum Punch
Ingredients and Recipe

2 ounces Jamaican overproof white rum
2 ounces orange juice, freshly squeezed
2 ounces pineapple juice
1/2 ounce lime juice, freshly squeezed
1/2 ounce strawberry syrup*
Garnish: mint sprig
Garnish: pineapple slice

Add the rum, orange juice, pineapple juice, lime juice and strawberry syrup into a shaker with ice and shake until well-chilled.

Strain into a highball glass over fresh ice.

Garnish with a mint sprig and pineapple slice.

*Strawberry syrup: Add 1/2 cup granulated sugar and 1/2 cup water into a small saucepan over medium heat. Stir until the sugar is dissolved. Add 1 cup strawberries into the saucepan and bring to a boil. Boil for 10 minutes. Reduce heat to medium-low and simmer until strawberries are mushy and sauce is thick, about 10 minutes. Let cool, then strain into a glass jar and seal tightly with a lid. Will keep, refrigerated, for about one month.