Kamehameha Rum Punch

White rum dry-shaken with pineapple, lemon and grenadine, poured over blackberry purée and crushed ice, then crowned with a float of dark rum. Fruity, tart and layered from the berry base up.

Total time: 5 min
Serving: 1

Naturally sweet twist
Jammy & tropical

Two glasses of pink slushy drink with mint sprigs, seen from above on a white cloth — Sour meets Sweet Magic

Ingredients

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¾ oz (22 ml) blackberry purée
1 oz (30 ml) white rum
¾ oz (22 ml) fresh pineapple juice
¼ oz (7 ml) fresh lemon juice
½ oz (15 ml) grenadine
1 oz (30 ml) dark rum
crushed ice
fresh pineapple wedge, to garnish
blackberry, to garnish
2–3 Richberry halves

How to Make It

Start the base
Spoon the blackberry purée into a Collins glass and fill it with crushed ice.
Dry shake
Shake the white rum, pineapple juice, lemon juice and grenadine together without ice.
Pour and swizzle
Pour over the crushed ice, swizzle to chill, then heap more crushed ice on top.
Float and garnish
Gently pour the dark rum over the top so it floats. Garnish with the pineapple wedge and a blackberry.
Add the Richberry twist
Just before your first sip, chew 2–3 Richberry halves gently and let them linger for about 30 seconds. Discard any pit, then taste how the sour notes turn sweet.

Richberry changes the taste, not the drink: a cocktail may taste softer, but it is just as strong. Please enjoy it responsibly.