It's been a while since we've exploited our traditional Bartender Friday (the event where we start gulping...we mean...sipping adult beverages on Friday at noon). But today our friends at Grace Bay Club in Providenciales, Turks & Caicos are making it just so very easy.

RUM PUNCH

INGREDIENTS:

• 6oz Pineapple Juice
• 3oz Orange Juice
• ½ oz Maraschino Syrup
• 1oz Bambarra Gold Rum
• 1oz Myers Rum (to float)

METHOD OF PREPARATION:

• Combine the fruit juice, syrup and the rum.

• Slowly pour a dash of grenadine in the glass to give the rum punch dual color.

• Float the Myer’s Rum on top.

• Garnish with a pineapple, pineapple leaf and a maraschino cherry.