Rum Punch
A quintessential Caribbean party drink, Rum Punch is a vibrant and versatile cocktail, typically a refreshing blend of various rums, fruit juices (often pineapple and orange), grenadine, and bitters, served over ice and garnished with fresh fruit.
Combine juices and grenadine
In a large pitcher or punch bowl, combine 1 cup (240 ml) fresh lime juice, 2 cups (480 ml) pineapple juice, 2 cups (480 ml) orange juice, and 0.5 cup (120 ml) grenadine. Add 2-3 dashes of Angostura bitters if using.
💡 Tips:
- •Always use fresh juices for the best flavor. Adjust grenadine to your desired sweetness and color.
Add rums
Pour 3 cups (720 ml) of assorted rums into the mixture. A blend of light and dark/aged rums provides more complexity.
💡 Tips:
- •Consider a light rum for a crisp base and an aged or dark rum for depth.
Stir and chill
Stir all ingredients thoroughly to combine. Cover the pitcher/bowl and refrigerate for at least 2-4 hours to allow the flavors to meld and chill completely.
💡 Tips:
- •Chilling is essential for punch; it improves flavor integration.
Garnish and serve
Just before serving, add plenty of fresh sliced orange and lime, and optionally 1 cup of fresh berries or other chopped fruit directly into the pitcher or to individual serving glasses. Serve over 1 serving of ice.
💡 Tips:
- •Do not add ice to the pitcher beforehand, as it will dilute the punch. Garnish generously for a festive look.
- 💡Adjust the balance of sour, sweet, and strong to your preference. More lime for tarter, more grenadine for sweeter.
- 💡Experiment with different rum varieties, including spiced rum, for varied flavor profiles.
- 💡Add a splash of sparkling water or ginger ale to individual glasses just before serving for extra fizz.
- 💡This recipe is easily scalable for larger gatherings.
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