Spicy Tropical Summer Punch. Tipsy Mermaid Rum Punch Channel your inner Ariel this summer while you indulge in this turquoise gem starring spiced and coconut rums, pineapple and lime juices and blue curacao. We're not sure what we love more about this Tipsy Mermaid Rum Punch from The Chunky Chef: the fluorescent hue or the extraordinary tropical flavor. Make your dream of vacationing in Mexico a reality — well, a cocktail reality — with this easy and spicy beer-based drink.
This drink is probably one of the most un derrated tropical drinks. This scorpion recipe comes from Bergeron and is a fruity rum punch that's almost like a tropical sangria. Add lemon and orange juices, orgeat for sweetness, then fresh mint and you have a party-worthy scorpion. You can cook Spicy Tropical Summer Punch using 12 ingredients and 10 steps. Here is how you cook that.
Ingredients of Spicy Tropical Summer Punch
- It’s of medium-sized ripe mango cut into cubes.
- Prepare of Pineapple juice.
- Prepare of Sugar.
- It’s of Salt.
- Prepare of Green chutney made of Mint-coriander leaves.
- Prepare of sweet date & tamarind chutney.
- It’s of garnish:.
- It’s of chilli powder.
- You need of Sugar.
- It’s of Some mango.
- You need of Mint leaves.
- You need of Lemon rings.
Grill up fresh peaches and pineapple slathered in cinnamon butter and use them to make a refreshing summer sangria. I also like to add slices of grilled lemon and lime to drop in the glass for a citrusy boost of flavor. —Heather King, Frostburg, Maryland Spicy cocktails are fascinating and come in an array of interesting flavors. The recipes feature ingredients like hot sauce, chili peppers, and even a little wasabi. Sparkling, fruity, or creamy sherbet, we’ve got punch recipes everyone can enjoy.
Spicy Tropical Summer Punch step by step
- In a blender take 1 cup of pineapple juice. I used the ready-made one..
- Take a ripe sweet mango and cut in small cubes..
- Keep aside few pieces of mango cubes aside and rest put in the blender jar..
- Blend together with 1 tablespoon of sugar and a pinch of salt..
- Take 2 serving glass and coat the rim of the glasses with the chilli-sugar and lemon juice mixture..
- Pour 2-3 tablespoon of chilled green chutney at the bottom of the glasses..
- Next, pour chilled thick mango-pineapple juice to 3/4th of the glass..
- Now, pour 2-3 tablespoon of date-tamarind chutney..
- Sprinkle some chilli powder to mango pieces which kept aside for garnishing..
- Place these pieces on the top of the glasses.Garnish as you like with mint leaves and lemon rings and serve chilled..
Credit: Johnny Autry; Prop and Food Styling: Charlotte L. A pineapple simple syrup gives black tea a refreshing finish. View Recipe. this link opens in a new tab. Puréed fresh mangoes, pineapple juice, and golden rum make for a simple, mouthwatering tropical cocktail. Try the Sweet Tea Sangria or the Rosé Dogwood Punch that will travel well and taste delicious shared with friends.