Rum Punch

If you need a fast, delicious poolside cocktail, this rum punch is perfect for summer parties. This is one of my favorite fruity mixed drinks with rum and reminds me of Jamaica, or any sunny beach in the Caribbean!

Why this recipe works

This rum punch recipe comes straight from the Caribbean – and each island seems to have its own version of this classic cocktail. It takes us back to white sand beaches and sunny days!

What’s different about Jamaica’s version is the inclusion of lime juice and the heavy use of grenadine syrup. Feel free to skip the grenadine if you’re looking for something less sweet.

Related – You may also like to try my Ice Cream Cone Rum Chata Shots. And being that summer is hot, hot, hot, be sure to have plenty of ice on hand. You can also try our Pineapple Rum Slush!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitute Suggestions

RUM – A quick note about dark rum vs. light rum. You can definitely use white or light rum, but dark rum has been aged longer and has a bolder flavor than its light counterparts. It’s actually more typical to find a light or white rum in mixed drinks, while dark rum is usually for sipping. Use whatever you have on hand!

GRENADINE – If you don’t have grenadine, you can use the liquid from the jar of maraschino cherries.

How to Make a Rum Punch Cocktail

1. Prepare your garnishes beforehand by skewering citrus slices and cherries for a cute, tropical garnish and also to let guests know what flavors they will taste in their drink.
2. In a large pitcher, mix the pineapple, orange and lime juices. Add the rum and set aside.
3. For each individual serving glass, pour in one tablespoon of grenadine syrup (or simply the syrup from the maraschino cherry jar).
4. Fill the glass with ice.
5. When ready to enjoy, pour the rum punch into each glass to allow for a sunset effect. The drink will be red and the bottom and gradually fade to orange at the top.
6. Garnish and serve.

Frequently Asked Questions and Expert Tips

I have taken this punch to a pool party more than once, doubling the recipe and transporting it in a big 1-gallon thermal jug or, for a single recipe, a 1/2-gallon jug! Make sure you have plenty of extra ingredients (I thread them onto drink skewers and put them into a container before I arrive), I promise people will be asking for more and more and more!

Either light or dark rum will work well here, it really comes down to personal preference. I use dark rum (Myers Dark Rum) for its bolder flavor but have certainly made it with light rum as well! If you want a sweeter flavor, you can even substitute with Malibu.

Serving Suggestions

One serving of rum punch is 8-ounces, but hurricane glasses are usually 16-ounces. So keep that in mind when making these. This recipe makes 6 servings. So in other words, if you’re going to be serving this in big red Solo cups, don’t expect to get 6 full plastic cups.

This recipe makes enough cocktails to almost fill a 2-quart Pitcher, about 1.5 quarts. It’s prettiest served in hurricane glasses with orange and lime slices and bright red maraschino cherries. But don’t worry, if you don’t have hurricane glasses it tastes just as good in plastic cups!

More Summer Cocktail Recipes

• Pina Colada
• White Sangria
• Blue Lagoon Cocktail
• Blue Mermaid Cocktail
• Tropical Rum Punch
• Blue Hawaiian Mai Tai

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This post originally appeared here on July 5, 2016 and has since been updated with new photos and expert tips.