Tropical Fruit Punch

It does. Three juices poured together taste like three juices for the first hour or two and settle into one thing by morning. Pineapple drops a foam layer and cranberry darkens, so stir both back in. Grenadine can go in with them. Soda is the only part with a clock on it.

Orange, every time. It is the sweetest of the three and the least distinctive, and 45 ml of it is what makes the glass read as generic. Take it to 30 ml, leave the cranberry alone since it carries all the acid, and add 8 ml of fresh lime before you touch the grenadine.

A bowl is easier and dilutes unevenly, since whatever gets ladled last has been sitting in meltwater. Per glass is more work and tastes better. If you do use a bowl, freeze some of the juice base itself into a block and float that, so what melts into the punch is punch.

Cut the grenadine to a bar spoon and swap the lemon-lime soda for plain soda water with a squeeze of lime. That removes most of the added sugar and lets the cranberry's edge come forward, which suits anyone who finds the standard build cloying.

A classic Tropical Fruit Punch calls for 45 ml (1.5 oz) Orange juice, 45 ml (1.5 oz) Pineapple juice, 45 ml (1.5 oz) Cranberry juice, 8 ml (0.25 oz) Grenadine, 60 ml (2 oz) Lemon-lime soda. That single-serve spec scales cleanly — the recipe above converts it to oz and multiplies it for 2–4 drinks.

Nothing — the Tropical Fruit Punch is completely alcohol-free, which makes it a great mocktail for drivers, kids and anyone skipping alcohol.

A Tropical Fruit Punch is built directly in the glass over ice — no shaker required. Add the ingredients in order and give it a brief, gentle stir.