5 Ingredients or Fewer

Jack N’ Ginger’s Passion Punch

November 10, 2011
Author Notes

This sneaky punch is inspired by POG – Passion Orange Guava – a popular tropical fruit juice blend first bottled by Haleakala Dairy in the 1970’s. Using grapefruit instead of orange gives the punch a tasty bitter edge, while ginger beer complements the dark character of the whiskey. Passion fruit and guava infuses some of my favorite island flavors and keeps you going back for more, think of this as a tropical twist to ring in the New Year! —gingerroot

  • Makes 8-10 servings
  • 3 1/2 cups Passion Fruit Nectar, chilled
  • 2 cups Guava Nectar, chilled (can substitute frozen guava nectar concentrate, see note below)
  • 1/2 cup fresh grapefruit juice, strained
  • 1 bottle (12 oz) Reed’s Extra Ginger Brew Ginger Beer, chilled
  • 2 cups Jack Daniel's whiskey
In This Recipe
  1. Add ingredients in a large punch bowl. Stir to combine. Add ice cubes if desired. Serve and Enjoy!
  2. Note: If using frozen guava nectar concentrate, thaw can briefly by placing in a container with cold water. Open can, slide frozen concentrate on to a plate and slice. Add slices to punch and stir until combined.

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Recipe by: gingerroot

My most vivid childhood memories have to do with family and food. As a kid, I had the good fortune of having a mom who always encouraged trying new things, and two grandmothers who invited me into their kitchens at a young age. I enjoy cooking for the joy it brings me - sharing food with loved ones - and as a stress release. I turn to it equally during good times and bad. Now that I have two young children, I try to be conscientious about what we cook and eat. Right about the time I joined food52, I planted my first raised bed garden and joined a CSA; between the two I try to cook as sustainably and organically as I can. Although I'm usually cooking alone, my children are my favorite kitchen companions and I love cooking with them. I hope when they are grown they will look back fondly at our time spent in the kitchen, as they teach their loved ones about food-love. Best of all, after years on the mainland for college and graduate school, I get to eat and cook and raise my children in my hometown of Honolulu, HI. When I'm not cooking, I am helping others grow their own organic food or teaching schoolchildren about art.