Rosemary Spiced Rum Punch Cocktail Recipe

Looking for a drink that feels fresh but still brings a hint of spice? Honestly, I’m always up for mixing things up with a cocktail that’s bold but doesn’t get too complicated.\
This Rosemary Spiced Rum Punch is one of those easy recipes that gives you a smooth mix of warm rum, bright citrus, and just enough herbal rosemary to keep things interesting.

I really like how the rosemary adds a savory note—it’s noticeable, but not overpowering. The spiced rum brings in warmth, and the citrus keeps everything feeling light and crisp.

You’ll see how it all comes together step by step, what you’ll need, and what flavors to expect in your glass. That way, you can serve it up confidently and know what makes it tick.

Rosemary Spiced Rum Punch Cocktail Recipe

I tend to make this punch when I want something flavorful but don’t want to fuss too much, especially if friends are coming over. It’s got spiced rum, citrus, fruit juices, a few herbs, and some cozy spices for a drink that’s both smooth and refreshing.

Equipment

• Large punch bowl – This is where the magic happens and makes serving way easier.
• Mixing spoon – I use it to stir everything together so the flavors blend.
• Measuring cups and spoons – Keeps things balanced, though I’ll admit I eyeball it sometimes.
• Juicer – Fresh citrus juice really does taste brighter than the bottled stuff.
• Knife and cutting board – For slicing up fruit garnishes like oranges or limes.
• Ladle – Makes serving into glasses much less messy.
• Glasses – Any sturdy glass works, honestly, but I’m partial to short tumblers.
• Small saucepan – Super handy if you want to make rosemary simple syrup.

I like to keep things simple, but these tools definitely make the whole process smoother.

Ingredients

• 2 cups spiced rum
• 1 cup dark rum
• 1 cup white rum
• 2 cups pineapple juice
• 1 cup orange juice
• 1 cup cranberry juice
• ½ cup lime juice
• ¼ cup lemon juice
• ¼ cup grenadine
• ½ cup simple syrup (rosemary infused, optional)
• 2 cinnamon sticks
• 3–4 whole cloves
• Fresh rosemary sprigs
• Nutmeg (a light sprinkle)
• Maraschino cherries
• Orange and lime slices for garnish
• Ginger beer (optional, for topping)

I usually play with the sweetness—sometimes I add more or less syrup, depending on how tart the juices are that day.

Instructions

• Pour all the rums into your punch bowl.
• Add pineapple, orange, cranberry, lime, and lemon juice.
• Stir in the grenadine and simple syrup until it looks well blended.
• Toss in the cinnamon sticks, cloves, and a few rosemary sprigs.
• Stir gently and let it sit for about 15 minutes so the flavors can mingle.
• Add ice to the punch bowl right before you’re ready to serve.
• Garnish with orange slices, lime wheels, and maraschino cherries.
• Ladle into glasses and, if you’re feeling it, top with a splash of ginger beer.

I always sneak a taste before serving, just to see if I want to tweak the sweetness or citrus.

Notes

I think this punch is best when it’s really cold, so sometimes I stick it in the fridge for an hour before serving. The rosemary gives it an herbal edge that cuts through the sweetness from the juices and grenadine.

If I’m craving more spice, I just leave the cinnamon and cloves in a little longer. If I want it softer, I’ll pull them out after about 10 minutes.

This batch is good for a group, but you can totally cut it in half if you don’t need as much. I like to finish each glass with a quick grate of nutmeg for a little warmth on top.

Tasting Notes

So, the first sip? There’s this gentle sweetness from the rum, but it’s not cloying—it’s brightened up by the citrus. Rosemary sneaks in, adding a soft herbal note that hangs around just enough, not overpowering anything.

The drink’s got this smooth, almost airy feel. It’s easy to drink, honestly. There’s a little warm spice, but then a refreshing edge steps in, so it never gets heavy or dull.

I really like how the rosemary works with the spice. It gives the punch a bit of an earthy twist—something you definitely don’t get from your average fruity cocktail.

The finish is pretty clean, with just a mild warmth from the rum lingering. Sometimes I catch a bit of citrus zest and maybe a hint of herbal freshness right at the end.

If you serve it chilled, the flavors stay super crisp and balanced. Each sip somehow manages to be both refreshing and gently spiced, which is kind of the best of both worlds, isn’t it?