This rum punch is a concoction of deliciousness. It’s made with freshly squeezed fruit juice, a full-bodied & aged dark rum then finished with a sprig of thyme and a nutmeg infused brown sugar rim. It’s perfect for any and all occasions.
What is Rum Punch?
Rum Punch is essentially what the name says. A fruity punch with a splash (or more) of rich dark rum. It’s a simple yet enticing drink that’s very popular across the Caribbean.
Whilst every continent manufactures rum, its safe to say that the Caribbean is renowned for it. It’s a popular export and widely found so it would make sense that Rum Punch is a popular go-to for locals and tourists alike. Each country, town and beach bar makes their own version of this classic drink and they each taste unique and just as good as each other.
This particular recipe is inspired by my recent travels to Barbados and it’s as close as it gets to the favourites that I tried out there. I’d love to hear if you’ve tried a particular variation and your thoughts on this. Let me know in the comments below!
The Fruit Punch
I used freshly pressed juiced for my Rum Punch. While it’s not necessary it definitely tastes better no doubt. The fruity, citrus notes are intensified and I’ve also noticed that the cocktail doesn’t require extra sugar when using fresh fruit juice.
The only downside to using fresh juice is that it does take a bit of extra time, which isn’t always ideal when you want this to be in your belly ASAP. If you’d rather use shop-bought fruit juice then make sure that it’s 100% pure. If it contains sugar, water or “natural flavourings” then avoid, avoid, avoid!
Avoid those additives like the plague. It may be okay when drinking it straight from a glass but it just doesn’t work for cocktails. You’ll notice the difference. Trust me!
Why Use Grenadine?
Grenadine, simply put, adds colour to the punch. It also acts to sweeten and flavour cocktail. If used right, you can also achieve a gorgeous Sunset Rum Punch too.
Some people don’t use grenadine at all and opt for a fruit punch syrup instead. Whether you use Grenadine or a fruit punch syrup, the ones sold in supermarkets tend to be sugar syrup with food colouring and flavourings. No pomegranates as you’d expect it to.
Although there’s nothing wrong with that, I know that people are looking for authentic alternatives to these artificial foods. My Sorrel Syrup recipe is one of the most popular on here. So I’ve taken that into account and shared a Homemade Grenadine recipe that can be used alongside this cocktail.
It contains fresh pomegranates, lemon juice and unrefined caster sugar. Pomegranate syrup (similar to the molasses) often browns once diluted so I also added a small amount of dried sorrel (also known as hibiscus) to counteract that. It helps to keep the syrup vibrant and red but any natural red food colouring can be used in place of this.
What’s the Best Type of Rum to Use?
I recommend dark rum. Dark rum starts out as filtered white rum that’s then aged in charred oak or wooden barrels. Molasses or burnt caramel may also be introduced to add flavour and darken the rum.
Typically dark rum has a more complex flavour than white rum. White rum tends to be perfect for Mojitos, Piña Coladas, Daiquiris all of which are cocktails that are often milder in flavour. The combination of various fruit juices in rum punch means that a more flavourful and complex dark rum is a better choice.
Rum Punch Serving Tips
As ever, always rim your glasses with sugar to make the cocktails pop. Add a small grating of nutmeg and a few tablespoons of light brown sugar to a small plate. Lightly rub the rim of each glass with a wedge of lime then dip the rim in the nutmeg infused sugar.
You can also use the grenadine to make a Sunset Rum Punch. Do this by adding the grenadine separately rather than to your shaker. Add it before you add the ice.
If you are making this for a large group of people then pull back on the rum. I recommend halving the rum then multiply the recipe to the amount of servings you plan on making.
Don’t forget to comment below if you made this recipe. I’d love to hear your thoughts. Click here for more cocktails recipes.
This rum punch is a concoction of deliciousness and perfect for any and all occasions. It's made with freshly squeezed tropical juice, aged dark rum then finished with a sprig of thyme.
- ½ cup (120 ml) Pineapple juice, (see notes) *
- ½ cup (120 ml) Freshly squeezed orange juice, from 2 Oranges
- ½ Lime, juiced
- 4 tbsp Dark rum
- 2 tbsp Grenadine, (see notes) **
- Nutmeg and sugar to rim the glasses
- Ice, to serve
Add pineapple juice, orange juice, lime juice, rum, and grenadine into a large jar or cocktail mixer. Cover the top and shake well.
Add a few tablespoons of light brown sugar and a pinch of nutmeg to a small plate. Coat the edge of the serving glasses with a lime wedge then dip the glasses in the sugar so that in adheres to the rim.
Fill each glass halfway with ice. Divide the punch between each glass. Serve with a lime wedge and enjoy.
* If you’re freshly squeezing your pineapple juice; peel and core 1 ripe pineapple. Cut it into small chunks then add it to a blender and blend until smooth like a puree then strain using a muslin cloth or fine mesh strainer.
** Here’s a Homemade grenadine syrup.
*** To make a sunset rum punch: Add the grenadine to your serving glasses just before adding the ice then pour in the rum – juice mix.