A tropical blend of pineapple, orange, and lime juices, light and dark rum, and a touch of grenadine, this Rum Punch recipe is ultra-refreshing, not too sweet, and the perfect drink for a crowd.
“BEST party punch ever! Our guests raved and I got so many recipe requests! The flavor is spot-on.”— Samantha —
The garnish should help tell the story of what is in rum punch. For this recipe, I like to add orange slices, pineapple slices, and pomegranate seeds.
Lemon slices, lime slices, and maraschino cherries are other rum punch garnishes you could try.
Mix the punch ingredients together up to 6 hours in advance. Refrigerate until you’re ready to serve. Up to 6 hours in advance, cut any fruit you wish you use for garnish. Refrigerate each fruit in a separate airtight storage container.
The light and dark rum are essential for giving this punch its signature flavor. However, if you have guests who need punch without alcohol, you could set some of the mixed fruit juices aside prior to adding the rum.
For a frozen rum punch recipe, add all the punch ingredients to a blender with ice. Blend until you’ve reached your desired consistency. Garnish as directed. This would be a tasty treat for the warmer months!
For a fun way to utilize leftovers, pour punch into the wells of a popsicle mold. Freeze until solid. Now, you’ve got boozy popsicle treats ready to go!
No. Resist the urge to add ice directly to the punch bowl (or pitcher). Ice will melt and dilute the punch and take away from its, for lack of a better word, punch. Chill the punch in the fridge before serving, and set a bucket of ice out beside the serving glasses.