Gingerbread Spiced Rum Punch Cocktail Recipe

When the holidays come around, I’m always searching for a drink that feels festive but doesn’t take a ton of effort. Honestly, this one’s become a favorite of mine.

This Gingerbread Spiced Rum Punch is a holiday drink that brings warm spice, a little sweetness, and just the right kick of rum. It’s got that cozy, nostalgic vibe—without being fussy.

I love serving this punch at holiday parties because it’s quick to throw together and there’s always enough for everyone. The gingerbread spices just scream “holiday,” and the rum keeps things lively but not too heavy.

You’ll see how to pull it together step by step. I’ll also try to describe what it’s like once it’s in your glass—because honestly, I think that matters before you commit to mixing up a big batch.

Gingerbread Spiced Rum Punch Cocktail Recipe

I usually make this punch when I want something that feels cozy but also works for a crowd. Warm gingerbread spices, citrus, rum, and just a bit of fizz—can’t go wrong.

The setup is really simple. Once you have everything, the flavors come together fast.

Equipment

• Large punch bowl or a wide glass pitcher
• Long wooden spoon or a ladle for stirring
• Measuring cups and measuring spoons—accuracy helps
• Small saucepan for the spiced syrup
• Sharp knife and cutting board for fruit
• Fine mesh strainer if you want to get rid of the whole spices
• Glasses or mugs, whatever you prefer
• Ice scoop and a bunch of ice to keep things cold

I try to keep the setup low-key. The punch bowl is the star, but honestly, the saucepan is key since it lets you infuse those spices into the syrup. That syrup is what makes the drink taste like gingerbread, not just rum and juice.

Ingredients

• 1 cup dark rum
• 1 cup spiced rum
• 2 cups cranberry juice
• 1 cup orange juice
• ½ cup lime juice (fresh is best, if you have it)
• 1 cup ginger beer or ginger ale
• ½ cup honey or simple syrup
• 1 piece fresh ginger, sliced
• 2 cinnamon sticks
• 3 whole cloves
• 1 star anise
• ¼ tsp ground nutmeg
• ¼ tsp ground cinnamon
• 1 orange, sliced into rounds
• Fresh cranberries for garnish
• Whipped cream (optional, if you want to top each glass)

I like using both dark and spiced rum for a little extra depth. The juices balance tart and sweet, and ginger beer gives it that sparkle. The spices are what tie it all together and make it taste like the holidays.

Instructions

• In a small saucepan, combine water, honey, fresh ginger slices, cinnamon sticks, cloves, star anise, nutmeg, and ground cinnamon.
• Let it simmer for about 10 minutes, stirring until the honey melts in.
• Strain out the spices and let the syrup cool down a bit.
• In your punch bowl, add dark rum, spiced rum, cranberry juice, orange juice, and lime juice.
• Stir in the cooled spiced syrup.
• Add the ginger beer or ginger ale right before serving.
• Float in the orange slices and cranberries.
• Serve it over ice, and if you’re feeling fancy, add a dollop of whipped cream to each glass.

I always make the syrup first so the spices have time to do their thing. Once it’s cooled off, I mix it with the rum and juices. Ginger beer goes in last so it stays bubbly.

Notes

Fresh ginger really makes a difference—it’s got way more bite than the powdered stuff. If I’m out of star anise, I just skip it; the other spices are plenty.

This punch is best served cold. I toss in ice right before serving, and if I know it’ll be sitting out, I’ll freeze some orange slices or cranberries into ice cubes so it doesn’t get watered down.

If you want it sweeter, just add more honey or even a splash of gingerbread syrup. For less sweetness, cut back on the orange juice and use more cranberry juice instead.

Whipped cream is totally optional. It makes each glass feel like dessert, but I usually skip it for big parties and just go with the fruit garnish.

Tasting Notes

So, the first sip? It’s got this warm swirl of sweet spice and smooth rum that just kind of wraps around your tongue. Honestly, it reminds me a lot of fresh gingerbread cookies—there’s cinnamon and nutmeg in there, but nothing feels like it’s fighting for attention.

There’s a gentle sweetness to the punch, but it’s not cloying or anything. I get a bit of molasses too, which really seems to pull all the spices together and gives the whole thing a cozy vibe.

I notice a little citrus peeking through as well, which keeps things from getting too heavy. That hint of fruit actually makes the spiced rum feel brighter, almost refreshing, which is a nice surprise.

The finish is pretty soft, and there’s this lingering ginger kick that hangs around for a bit. I really enjoy how the spice stays with me, but it never crosses that line into being overwhelming.