Mango Jalapeño Punch

Updated: Jul 9

Created by Lucas Pollock of Root Down

  • 1-liter Rum (Family Jones Mo Jones Rum)

  • 340 ml triple sec

  • 500 ml of lime juice

  • 500 ml Backyard Soda Co. Mango Jalapeño CBD syrup

  • 1 L mango-ginger tea (Yogi brand / 8 tea bags per liter)

  • 500 ml pineapple juice

  • 120 drops/ 6 ml Strongwater Firewater (spicy pepper lime) bitters

  • 1 mango (diced)

  • 2 jalapeno (diced)

  • 1-liter coconut milk

- Place rum, triple sec, lime, syrup, tea, pineapple, bitters, mango, and jalapeno into large containers and allow to infuse for minimum one hour, up to twenty-four hours. fine strain

- Put the coconut milk into a large bowl and slowly begin to add the mixture to the milk, whisking heavily while adding. Once all ingredients are combined, allow the mixture to sit for an hour

- Put cheesecloth over a fine strainer and pour the mixture through cheesecloth. repeat four to five times, making sure to use the same cheesecloth as the buildup of milk proteins on the cloth will aid in clarifying mixture.

- Repeat straining through cloth until the mixture goes from cloudy to almost completely clear.

- Chill, serve over ice

Garnish: chili lemon mango slice


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FDA has not evaluated this product for safety or efficacy and is not intended to diagnose, treat or prevent disease.