Rum Punch Cocktail
A bright, tropical rum punch made with a blend of rums, pineapple, orange, and lime juices, a hint of grenadine, and dashes of bitters. Built in a punch bowl and perfect for parties.
Equipment
- Large punch bowl or wide pitcher
- Long-handled spoon
- Measuring cups and jiggers
- Citrus juicer
- Knife and cutting board
- Ice scoop or tongs
- Serving glasses (highball or hurricane)
- Small strainer (optional)
Ingredients
- 1 cup dark rum
- 1 cup white rum or spiced rum
- 2 cups pineapple juice
- 1 cup orange juice
- 0.5 cup lime juice freshly squeezed
- 0.25 cup grenadine or pomegranate juice
- 1 tbsp simple syrup optional, to taste
- 2-3 dashes Angostura bitters
- club soda optional, to top
- orange slices, pineapple chunks, maraschino cherries for garnish
- ground cinnamon, allspice, or cloves pinch, optional
- ice for serving and mixing
Instructions
- Fill a punch bowl or wide pitcher halfway with ice.
- Pour in dark rum, white (or spiced) rum, pineapple juice, orange juice, and lime juice. Stir gently to combine.
- Add grenadine (or pomegranate juice), simple syrup (if using), and Angostura bitters. Stir and taste; adjust sweetness or tartness as desired.
- Float orange slices, pineapple chunks, and maraschino cherries on top. Add a pinch of warm spice if desired.
- Top individual servings with a splash of club soda just before serving, if you like it lighter. Serve over fresh ice.
Notes
For make-ahead: combine everything except ice and club soda and chill; add ice right before serving to avoid dilution and add bubbles to each glass at the last minute. Spiced or coconut rum can add an extra tropical note.