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–+ servings

Gingerbread Rum Punch Cocktail

Gingerbread Rum Punch Cocktail Recipe
A cozy and festive holiday punch blending dark and spiced rum with warm gingerbread spices, citrus juices, molasses, and ginger beer.
John
Prep Time 15 minutes
Total Time 15 minutes
Serving Size 8 cups

Equipment

  • Large pitcher or punch bowl
  • Cocktail shaker
  • Measuring cups and spoons
  • Fine-mesh strainer
  • Large spoon
  • Ice cube tray
  • Muddler (optional)
  • Serving glasses

Ingredients

  • 1 cup dark rum
  • 1 cup spiced rum
  • 2 cups orange juice
  • 1 cup cranberry juice
  • 0.25 cup lime juice
  • 2 tbsp molasses
  • 2 tbsp brown sugar
  • 1 tbsp honey
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.25 tsp ground allspice
  • 2-3 whole cloves
  • 1 cinnamon stick
  • 1 star anise optional
  • 1 small piece fresh ginger sliced
  • ginger beer or ginger ale, for topping
  • club soda optional, for extra fizz
  • orange slices for garnish
  • cinnamon sticks for garnish
  • ice cubes

Instructions

  • Pour dark rum, spiced rum, orange juice, cranberry juice, and lime juice into a large pitcher or punch bowl.
  • Stir in molasses, brown sugar, honey, and vanilla extract until dissolved.
  • Add ground cinnamon, ground ginger, nutmeg, allspice, cloves, cinnamon stick, star anise, and fresh ginger slices.
  • Fill pitcher halfway with ice cubes and stir well.
  • Let sit for 15 minutes to infuse flavors.
  • Strain out whole spices and ginger slices with a fine mesh strainer.
  • Pour punch into glasses filled with ice.
  • Top with ginger beer or ginger ale, and optionally club soda for more fizz.
  • Garnish with orange slices or cinnamon sticks.

Notes

Use both dark and spiced rum for depth of flavor. Adjust molasses and sugar to taste. For stronger spice, steep longer before straining. Use ginger beer for more kick or ginger ale for milder flavor. For a non-alcoholic version, omit rum and add more juice or soda.