This Jamaican rum punch is a cinch to make and even easier to drink.
Did you know September 20th is National Rum Punch Day?
I mean, not that you need a reason to enjoy this deliciously fruity drink, but who am I to ignore a national holiday?
This punch is so good and soooooo ridiculously easy. All you have to remember is one simple formula and you’re free to create your own special recipe (or just stick to the original).
Here’s the basic formula to follow:
- 1 part sour (lime juice)
- 2 parts sweet (simple syrup and/or grenadine)
- 3 parts strong (rum)
- 4 parts weak (fruity juices)
It’s a fun little rhyme too, so if you want to sing it while you mix up your punch, that’s totally encouraged. (Dancing is optional.) “One part sour, two parts sweet, three parts strong, four parts weak!”
Basically all you do is dump everything into a pitcher – and you’re in business! For the sweet, I did a mix of simple syrup and this awesome homemade grenadine recipe.
For the rum, I stuck to a white rum, but you could do a dark one if you like, or even spiced or coconut. (Or a combination of all 4!)
For the juices, I did a combo of orange, mango and pineapple, but you could stick to orange and pineapple if that’s easier. (Or, if you see one that combines all three, go for that!)
See? Once you know the “formula,” you can mix and match however your little heart desires.
This is an optional ingredient, but one I recommend – I added a few droppers full of cherry vanilla bitters to the mix. If you’ve never used bitters before, think of it as seasoning for your cocktail. This particular one gave it a slightly exotic, spiced flavor, which was fabulous with the other ingredients.
Give it a good stir, and store in the refrigerator until ready to serve.
To serve, garnish each glass with a slice of fresh pineapple and/or a lime wheel.
Cheers to Rum Punch Day!
Jaymee Sire is an Emmy award-winning sports anchor by day and food blogger by night. (Or sometimes vice-versa depending on the sports schedule.) You can check out more of Jaymee’s delicious creations on her alphabet-themed food blog, e is for eat.