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Jamaican Rum Punch

  • Prep 10 min
  • Total 10 min
  • Servings 10

Make this festive punch for National Rum Punch Day! ...MORE+ LESS-

E is for Eat
March 8, 2017

Ingredients

1
cup lime juice (preferably freshly squeezed)
1
cup simple syrup
1
cup grenadine (either homemade or store bought is fine)
3
cups rum (can mix and match types if you like)
1
cup orange juice
1
cup mango juice
2
cups pineapple juice
A few dashes of cherry vanilla bitters (optional)
Fresh pineapple (for garnish)
Fresh lime wheels (for garnish)

Steps

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  • 1
    Combine all ingredients (except for garnishes) in a pitcher and store in refrigerator until ready to serve.
  • 2
    To serve, garnish each glass with a pineapple wedge and lime wheel and pour in the punch!

Expert Tips

  • Simple syrup is easily made by combining equal parts water and sugar and heating while stirring until sugar has dissolved and mixture has reduced slightly.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • 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 grenadine. (Simple syrup is easily made by combining equal parts water and sugar and heating while stirring until sugar has dissolved and mixture has reduced slightly.) 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!

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