The video above is beautifully shot, and features tasteful barware. But make no mistake, Jungle Juice ain’t fancy. It’s kind of like the Hobo Stew of boozy concoctions: A little of this, a little—okay, a lot—of that, some more of the other, mix it all together, chop some fruit, and—boom—you have a tasty and potent party-starter.
Long a staple of college parties, Jungle Juice has a surprisingly cool origin story: It was created by US soldiers stationed in the South Pacific during World War II. Barred from bringing in booze, they began distilling it from the surrounding fruit trees. The name derives from the fact that they were literally in the jungle. After the war, they brought the recipe home (along with elements of tiki culture), swapping in bottom-shelf booze for the homemade liquors they’d crafted in the Pacific Islands.
This simple formula removes any guesswork from the multi-liquid punch, while also keeping the door open for variations. It’s pretty much perfect. Here’s how you do it:
- 4 parts clear spirit (vodka, tequila, or white rum)
- 2.5 parts fruit liqueur (orange, strawberry, or apricot)
- 3 parts dry white wine, sparkling wine, or beer
- 4 parts fruit juice
- 1.5 parts citrusy beverage (lemonade, limeade, or Tang)
- Sliced fruit, for garnish.
- Pour all ingredients into a large punch bowl, pitcher, or giant plastic tub.
- Stir to combine.
- Add two trays of ice cubes, or a large block of ice.
- Garnish with the sliced-fruit mix of your choice.