Caribbean Rum Punch

This Caribbean rum punch follows the classic island formula of one sour, two sweet, three strong, and four weak. Made with tropical juices, dark rum, grenadine, and bitters, this fruity batch cocktail is perfect for parties, holidays, and gatherings.

Course Batch Cocktail

Cuisine Caribbean

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Prep Time 20

Total Time 20

Servings servings

Calories 545kcal

Author Althea Brown

Equipment

Small Saucepan
Large Jug or Pitcher

Ingredients

1 cup lime juice (about 10 limes)
1 cup grenadine
1 cup simple syrup (See note)
3 cups dark spiced rum
2 cups pineapple juice
1 cups orange juice
1 cups guava juice or nectar
Angostura bitters

Garnishes:

1 Naval Orange (sliced and halved)
1 Cup maraschino cherry
1 Cup pineapple wedges

Instructions

In a large pitcher or drink dispenser, combine the lime juice, grenadine, and simple syrup. Stir well, then pour in the rum followed by the pineapple juice, orange juice, guava nectar, and a few dashes of Angostura bitters. Mix together until fully combined.
Add the orange slices to the pitcher along with half of the maraschino cherries. To serve, pour the rum punch over ice and garnish each glass with a pineapple wedge and maraschino cherry.

Notes

Simple Syrup: Store-bought simple syrup works great in this recipe, but you can also make your own by simmering equal parts sugar and water until the sugar dissolves completely. Let cool before using.

Nutrition