Frozen Brunch Punch.
Frozen Brunch Punch is a fruity, tropical drink with a mix of Campari and rum, hints of orange, and lots of pineapple. It’s blended together with plenty of ice to make the perfect, refreshing frozen cocktail for warm spring and summer days.
Welcome back to yet another installment of cocktail Saturday. I love these cocktail Saturday posts so much. They’re meant to be short, sweet and to the point so that we can all go about our weekends, and then make cocktails.
I mean, obviously.
Plus, I have so much fun creating these cocktail recipes. I make SO much sweet and savory food during the week that creating a cocktail is always such a refreshing thing to do. Let’s put it this way, I haven’t made nearly as many cocktails as I have pasta recipes, so there’s so much room for creativity with these drinks.
Let’s talk details before I ramble on and make this post a mile long, which would be very typical of me.
As like most punch recipes, this punch feeds a crowd and is really easy to make. I was inspired to make this frozen cocktail by a restaurant in Charleston, SC that I have read about over and over again, Millers All Day. Have you guys heard of it? Have you been there? If so, I am jealous. The menu sounds delicious.
Anyway, they have a brunch cocktail that’s made with Campari, rum, and pineapple. It sounded way too good, so I decided to do my best to recreate it. In the end, I really ended up doing my own thing. One, because I’ve never actually had the Brunch Punch from Millers, and two, because I really just like to mess with recipes.
What can say? it’s just what I do.
SO, here is how this Frozen Brunch Punch goes.
Fill a pitcher with Campari, rum, orange juice, and lime juice. From here, you can either chill the mix until ready to serve or blend it up into a frozen bliss.
When you’re ready to blend, you’ll add lots of pineapple, tons of ice, and a pinch of ginger. Then, blend and done.
Simple. Quick. Easy. SO GOOD. Super refreshing. And really pretty too.
I lover finishing off my drinks with a couple of lime wedges and edible flowers, if I have them around, which these days, I always do. I think I am obsessed at this point.
If you happen to be hosting Mother’s Day tomorrow, this is would be a great punch to serve. It’s also equally great for just about any other occasion from now until Labor Day.
Really, this punch would be great just about anytime.
If you make this Frozen Brunch Punch and love it, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make fun frozen cocktail, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!
Frozen Brunch Punch
Keyword: campari cocktail, frozen cocktail
Frozen Brunch Punch is a fruity, tropical drink with a mix of Campari and rum, hints of orange, and lots of pineapple. It's blended together with plenty of ice to make the for the perfect, refreshing frozen cocktail on warm spring and summer days.
- 2 1/2 cups orange juice
- 2 cups campari
- 1 cup white rum
- 1/2 cup lime juice
- 1 cup fresh or frozen pineapple chunks
- 1 inch piece fresh ginger, grated
- limes, pineapple slices, and edible flowers, for serving (optional)
1. In a large pitcher, combine the orange juice, campari, rum, and lime juice. Chill until ready to serve.
2. When read to serve, transfer the drink to a blender. Add the pineapple chunks, ginger, and enough ice to come halfway up the blender. Pulse until smooth. If needed, add ice to get a slushy constancy.
3. Pour into glasses and garnish as desired. Drink!
See you all tomorrow for Nine Favorite Things.
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