Porto Franco Punch

Name: Porto Franco Punch
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 1 bottle (750 ml) aged dark rum; 1 cup ruby port; 1/2 cup orange curaao; 3/4 cup lime juice; 3/4 cup pineapple juice; 1/2 cup (1:1 honey to hot water) honey syrup; 1 cup chilled sparkling water; 1 whole, cut into chunks pineapple; 1 large, sliced orange; 10-12 mint leaves; 2 cinnamon sticks; for garnish (optional) star anise; fresh grated, for garnish nutmeg

Vibrant Porto Franco Punch for sharing and camaraderie

AI Cocktail Info

Serving : 1 cocktail

ABV

15%*

Calories

315*

Net Carbs

25g*

Ingredients:

AI Request:Create a „Porto Franco Punch“. A refreshing, pirate and age of exploration inspired punch bowl drink.

*Estimated by AI - may vary

Instructions

Description: Inspired by the age of exploration and the daring spirit of pirates, the Porto Franco Punch is a vibrant and refreshing cocktail that marries the exotic flavors of the New World with Old World charm. This punch bowl drink is perfect for sharing, invoking the camaraderie and adventurous air of seafaring journeys. Ingredients: - 1 bottle (750 ml) of aged dark rum - 1 cup ruby port - 1/2 cup orange curaçao - 3/4 cup freshly squeezed lime juice - 3/4 cup freshly squeezed pineapple juice - 1/2 cup honey syrup (1:1 honey to hot water) - 1 cup chilled sparkling water - 1 whole fresh pineapple, cut into chunks - 1 large orange, sliced - 10-12 fresh mint leaves - 2 cinnamon sticks - Star anise for garnish (optional) - Fresh grated nutmeg for garnish Instructions: 1. In a large punch bowl, combine the rum, ruby port, orange curaçao, lime juice, pineapple juice, and honey syrup. Stir well to mix all the ingredients. 2. Add the pineapple chunks, orange slices, mint leaves, and cinnamon sticks into the punch. Let the mixture chill in the refrigerator for at least an hour to allow the flavors to meld. 3. Before serving, add the chilled sparkling water to the punch bowl and stir gently. 4. Serve in traditional punch glasses or wide-rimmed goblets, scooping some of the fruit and mint into each serving. 5. Garnish each glass with a star anise and a light sprinkle of fresh grated nutmeg for an aromatic finish. Glass: Traditional punch glass or wide-rimmed goblet.

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