Rum Punch

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This Rum Punch recipe can make both a classic cocktail for one or a multi-serving beverage when entertaining a crowd. It's sweet, tart, fruity, and filled with smooth rum flavor.

Prep Time3

Cook Time0

Total Time3

Course: cocktail

Cuisine: American

Servings: cocktail

Calories: 343kcal

Author: Jennifer Fishkind

Ingredients

2 cups ice divided (1 cup to add to the shaker and 1 cup to add to the glass)
1½ ounces orange juice pulp free, not from concentrate
1½ ounces pineapple juice 100% juice, not from concentrate
1 ounce grenadine Rose’s brand
1 ounce sweetened lime juice Rose’s brand
1½ ounces dark rum Bacardi Gold brand
1½ ounces silver rum Bacardi Superior brand

Optional garnishes

Fresh pineapple wedge
Fresh orange slice
Maraschino cherries

Large Batch (serves 8):

1½ cups orange juice pulp free, not from concentrate
1½ cups pineapple juice 100% juice, not from concentrate
1 cup grenadine Rose’s brand
1 cup sweetened lime juice Rose’s brand
1½ cups dark rum Bacardi Gold brand
1½ cups silver rum Bacardi Superior brand
Ice for individual serving glasses

Instructions

To a cocktail shaker add 1 cup ice, orange juice, pineapple juice, grenadine, sweetened lime juice, dark rum and silver rum.
2 cups ice, 1½ ounces orange juice, 1½ ounces pineapple juice, 1 ounce grenadine, 1 ounce sweetened lime juice, 1½ ounces dark rum, 1½ ounces silver rum
Place the lid onto the cocktail shaker and shake vigorously for 15-20 seconds or until all the ingredients are well blended.
Add the remaining 1 cup ice to a 15-16 ounce capacity hurricane cocktail glass.
Pour the rum punch into the glass while straining out the ice from the cocktail shaker.
Garnish the hurricane glass with a fresh pineapple wedge, fresh orange slice and maraschino cherry if desired.
Fresh pineapple wedge, Fresh orange slice, Maraschino cherries

Notes

Storage:

To Store: You can store any leftover punch in the refrigerator for up to 24 hours, however, the remaining ice will water down your drink.
Make Ahead: You can make this rum punch cocktail ahead of time and keep it chilled in the refrigerator, up to 24 hours, or until you're ready to serve. Do not add ice until you serve it or the ice will water down the drink.

Tips:

For a large batch, add all the ingredients (minus the ice) to a large drink dispenser and stir to fully combine. Refrigerate the rum punch until ready to serve. The large batch yields ½ gallon of rum punch. You can easily double these proportions to make a larger amount depending on the size of your punch bowl or drink dispenser.
For best results, and smooth flavor, choose a good quality brand for your rums. Remember, the darker the rum, the bolder the flavor typically.
You can substitute coconut rum for the dark rum for a slightly sweeter, more tropical flavor profile.
Sweetened lime juice is a bottled lime flavored simple syrup, which can be substituted with ½ ounce fresh squeezed lime juice and plain simple syrup if desired. It is easily found where the grenadine, and other cocktail mixers are found in your local liquor or grocery store.

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