Rosemary Spiced Rum Punch Cocktail
A refreshing yet bold cocktail combining spiced rum, citrus, and herbal rosemary. The result is a punch that balances warmth, fruitiness, and subtle savory notes for a crowd-friendly drink that’s never boring.
Equipment
- Large punch bowl
- Mixing spoon
- Measuring cups and spoons
- Juicer
- Knife and cutting board
- Ladle
- Glasses
- Small saucepan
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
- 0.5 cup lime juice fresh preferred
- 0.25 cup lemon juice fresh preferred
- 0.25 cup grenadine
- 0.5 cup simple syrup rosemary-infused, optional
- 2 cinnamon sticks
- 3-4 whole cloves
- fresh rosemary sprigs
- nutmeg for sprinkling
- maraschino cherries for garnish
- orange slices for garnish
- lime slices for garnish
- optional, for topping
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 well blended.
- Toss in the cinnamon sticks, cloves, and a few rosemary sprigs.
- Stir gently and let sit for about 15 minutes to blend flavors.
- Add ice to the punch bowl right before serving.
- Garnish with orange slices, lime wheels, and maraschino cherries.
- Ladle into glasses and top with a splash of ginger beer if desired.
Notes
Best served very cold. Adjust sweetness or spice to taste. For more spice, let cinnamon and cloves steep longer. Finish with a grating of nutmeg for extra warmth. Can be halved for smaller gatherings.