Rum punch is ridiculously easy to make for parties, tastes fruity, and you can serve a bunch of guests with one big batch. I just use regular kitchen tools and everyday ingredients to mix up a punch with rum, juices, and fruit.
Orange slicespineapple chunks, and maraschino cherries for garnish
Lots of ice
Instructions
I start by filling the punch bowl about halfway with ice. Then I pour in both rums, pineapple juice, orange juice, lime juice, and grenadine or syrup, and give it a good stir.
I taste and add more syrup if I want it sweeter. Right before serving, I pour in the club soda to keep it fizzy and stir gently.
I float orange slices, pineapple pieces, and cherries on top so every scoop gets some fruit. When serving, I ladle the punch into glasses, making sure everyone gets ice and fruit.
I always taste one last time before serving, just to make sure the balance feels right.
Notes
Sometimes I swap club soda for ginger ale if I want extra flavor. If I want the punch a bit lighter, I’ll use one cup each of light and dark rum instead of two.For a punch with more kick, I add a splash of overproof rum on top before serving. I usually cut the fruit and measure the liquids ahead of time, and chill everything in the fridge.I only mix and add ice and bubbles right before guests show up so nothing gets watery. This recipe is easy to tweak—add more or less juice, syrup, or booze to suit your taste.If kids are around, I make a non-alcoholic version with just juices and soda. I always label the punch bowl so nobody gets a surprise.