Use coconut water: Make this recipe a little more tropical with coconut water. Add a splash or two when you would the rum, juices and grenadine.
Can I make rum punch ahead of time?
Yes, you can make rum punch ahead of time. Pour the light and dark rum, juices and grenadine into a mason jar or airtight container, and keep it in the fridge for up to three days.
When you’re ready to serve, fill a cocktail shaker three-quarters full with ice, and pour over the mixture. Cover and shake until condensation forms on outside of shaker, 15 to 20 seconds. Then strain and serve as described in this recipe.
Rum Punch Tips
How do I make rum punch for a crowd?
When you have people over for a party, the last thing you want to do is stand by the bar cart and play bartender all day. Instead, set out a large pitcher or punch bowl, and turn this rum punch recipe into a batch cocktail.
To make rum punch for a crowd, multiply the recipe by the number of servings you’d like. You can skip the cocktail shaker and ice. Instead, give the ingredients a good stir in a pitcher or punch bowl. When it comes time to serve, pour over plenty of ice, and have garnishes at the ready.
What type of rum goes into rum punch?
Our rum punch recipe uses two different kinds of rum—light and dark. The mix of the two keeps the cocktail light and refreshing while adding a bit of playful boldness.
Ingredients
Ice cubes
1-1/2 ounces light rum
1-1/2 ounces dark rum
2 ounces pineapple juice
1 ounce orange juice
1/2 ounce lime juice
1/4 ounce grenadine syrup
Optional: Maraschino cherries, orange slices and pineapple
Directions
1
Fill a shaker three-fourths full with ice. Add rums, pineapple juice, orange juice, lime juice and grenadine. Cover and shake for 15-20 seconds or until condensation forms on outside of shaker. Strain into a chilled cocktail glass with ice. Garnish as desired.
Nutrition Facts
1 serving: 258 calories, 0 fat (0 saturated fat), 0 cholesterol, 4mg sodium, 16g carbohydrate (13g sugars, 0 fiber), 1g protein.
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