Caribbean rum punch is the drink of the summer and beyond; a sweet, spiced cocktail made with tropical fruit juices, grenadine, and rum. Make a large batch for gatherings, holidays, and leisurely days by the pool.
Caribbean Rum Punch
Rum punch is the ultimate Carribean adult beverage (Sorrel is my favorite non-alcoholic drink.). After one sip of this dark rum punch, you’ll feel like you’re lounging on an island.
Is it really a party if this drink isn’t on the menu? This fruity cocktail is sweet, refreshing, with a nice kick from the rum.
- Caribbean Rum Punch
- Why You’ll Love This Caribbean Rum Punch Recipe
- What is Rum Punch?
- Ingredients for Rum Punch
- How to Make Rum Punch
- Tips for the Best Rum Punch
- Recipe Variations
- Frequently Asked Questions
- Caribbean Rum Punch
Why You’ll Love This Caribbean Rum Punch Recipe
- Crowd Favorite: Nothing gathers people quicker than some delicious cocktails. These are not only delicious but also aesthetically pleasing, thanks to some added garnishments.
- Easy to Make: Make a quick simple syrup, mix your ingredients, and then pour it over ice.
- Customizable: Make this for 2 or multiply the quantities to serve a crowd. Use your favorite juices, make it sweeter, stronger, whatever floats your boat!
What is Rum Punch?
Rum punch is a Caribbean cocktail made with citrus, sugar, spices, and dark rum/light rum/coconut rum (or a mixture of all three). Although the drink originated in England, every island has its own variations, with Jamaican rum punch being the most popular.
Ingredients for Rum Punch
For my rum punch, I combine three fruit juices in equal parts: pineapple, orange, and guava (called POG in Hawaii). These juices give the drink an amazing tropical flavor.
Then I add simple syrup, grenadine, and rum. That’s it! You can also skip the simple syrup if you like a not-so-sweet cocktail.
- Fruit Juice: I use pineapple juice and orange juice (you may also use pineapple-orange juice), and guava juice or nectar.
- Grenadine: This nonalcoholic syrup has a sweet, tart flavor and tastes like pomegranates.
- Dark spiced rum: This alcohol has deep amber color, and is characterized by its warm spices, including cinnamon and allspice.
- Ice: Lots of it!
- Orange slices: Add wedges to the batch for citrus flavor.
- Maraschino cherry
- A small slice of orange rind
- A slice of mango skin
See recipe card for quantities.
How to Make Rum Punch
Make the Simple Syrup:
Combine water and sugar in a small saucepan over medium heat. Bring them to a boil, then continue to boil until the sugar completely dissolves. Once the sugar is completely integrated, remove the mixture from the heat and set aside.
Make the Punch:
Combine the pineapple, orange, and guava juices into a large pitcher or jug. Then add the grenadine, simple syrup, and rum. Mix together well then add the orange wedges. Serve over ice and with any of the individual garnishes listed above.
Make a Garnish:
I love making colorful garnishes for cocktails, especially for parties. For this one, I used a slice of mango, a beautiful strawberry, and a leaf from a pineapple crown. But really you can use anything!
A cherry could easily replace the strawberry here, a slice of orange and a piece of pineapple would also be great. Play around, and have some fun, but keep it bright and colorful!
If you are lucky to have any leftovers, store it in a sealed container in the fridge for up to 4 days.
Tips for the Best Rum Punch
- This recipe serves 8 but if you want to make a large batch just double or triple the ingredients and add it to a punch bowl.
- If you are making this ahead, use frozen fruit juice instead of ice cubes so the drink isn’t diluted. However, don’t make it more than 24 hours in advance. Add your garnishes just before serving.
- For a stronger cocktail, use less juice and more rum. Want a sweeter cocktail? Add more juice and less rum (or just use the simple sugar mixture).
- Grenadine Substitute: If you don’t have grenadine, use the liquid from the maraschino cherries instead.
- Blended Rum Punch: Make this a frozen treat by blending it with ice.
Frequently Asked Questions
You can use either light or dark rum or both to make this. I prefer dark rum because it is aged rum and has a deeper flavor.
The most popular brands of rum include Wray & Nephew (particularly for the Jamaican version), Captain Morgan, and Bacardi.
That depends on individual tolerance levels and how much one partakes. This recipe does contain alcohol so you will at least get a little buzz. Enjoy and drink responsibly!
Caribbean Rum Punch
- Small Saucepan
- Large Jug or Pitcher
- 4 cups pineapple juice You may also use pineapple-orange juice
- 4 cups orange juice You may also use pineapple-orange juice
- 4 cups guava juice or nectar
- 1/4 cup grenadine
- 2 cups dark spiced rum
- Lots of ice
- 1 orange sliced into wedges to add to the batch
- 1/2 cup sugar
- 1/2 cup water
- 1 maraschino cherry
- 1 small slice of orange rind on
- 1 strawberry
- 1 mango slice skin on
Make the simple syrup:
- In a small saucepan on medium heat combine water and sugar.
- Bring up to a boil, then boil until sugar completely dissolves, then remove from the heat and set aside.
Make the punch:
- Combine, the pineapple, orange and guava juices into a large pitcher or jug.
- Then add the grenadine, simple syrup and rum.
- Mix together well then add the orange wedges.
- Serve over ice and with any of the individual garnishes above.
The information listed in the recipe card is an estimate provided by an online nutrition tool. The tool evaluates ingredient names and amounts then makes calculations based on the number of servings listed for the recipe. It is provided as a general guideline and not as a precise calculation. For precise nutrition information please feel free to add the ingredients to your preferred nutrition calculator or consult a doctor or licensed nutritionist.