Ingredients:

  • 750 ml silver rum
  • 375 ml overproof rum
  • 250 ml triple sec
  • 1 liter unsweetened pineapple juice
  • 1 liter pure coconut water
  • 500 ml fresh squeezed lime juice
  • 120 ml agave nectar
  • 2 large oranges, sliced into wheels
  • 1 lb fresh strawberries, hulled and halved
  • 1 fresh pineapple, cored and cubed
  • 1 bunch fresh mint

Instructions:

  1. In a 2-gallon food-grade bucket, combine the sliced oranges, strawberries, and cubed pineapple.
  2. Drizzle the agave nectar over the fruit and toss gently.
  3. Pour the silver rum, overproof rum, and triple sec over the fruit mixture.
  4. Stir in the pineapple juice, coconut water, and fresh lime juice using a long-handled paddle.
  5. Add large ice blocks to the bucket to chill without rapid dilution. Slap the fresh mint bunch to release aromatics and submerge partially.
  6. Wait 10 minutes before adding the juices to allow the alcohol to begin macerating the fruit.
  7. Chill for 1 hour in the fridge if possible, or add 2 kg of large ice blocks right before serving.