Rum Punch

Rum Punch

It’s summertime. A time for refreshing drinks that everyone enjoys in the heat and sun of the season. Even better when, as the bartender, you can make these drinks ahead of time so you can sit back and relax with your guests instead of scrambling to make individual drinks for everyone all day. That’s where a punch comes in. Most punches can be made ahead of time then poured over ice and garnished when served. 

Punches are a class of drink that contain (are dominated by, really) fruits and/or juices. They can range from light drinks that use a lot of juice to heavy, boozier drinks that have amped up quantities of alcohol. Punches have been around since the early 17th century when the British stole adopted the idea from India. In the mid-17th century, when the British Empire kicked the Spanish out of Jamaica, rums became even more popular in the Empire and were quickly used to enhance punch recipes. Thus the modern punch recipe, based on rum, was created.

Our Rum Punch has quite a few ingredients, including two types of rum. They’re all pretty basic and the preparation is simple. Still, a run to the grocery and liquor store will likely be required. While you’re there, stock up. At a recent party, we went through several bottles of rum and eventually ran out of OJ. 

Rum Punch Recipe

Mixing Glass Rocks Glass
    Serves 4-5 (or just one if you’re having a tough day)
  • 6 oz Gold Rum (I used Bacardi)
  • 4 oz Coconut Rum (I used Cruzan)
  • 2 oz Apricot Brandy
  • 8 oz Pineapple Juice
  • 6 oz Orange Juice
  • 2 oz Pink Grapefruit Juice
  • 10-12 dashes of Angostura Bitters
  • Lime Slices for garnish

Mix all the liquid ingredients together without ice. Pour the mixture into a sealed container and place in fridge to cool (yes, sealed, do you want yesterday’s tuna fish stinking up your punch?). Keep in the fridge overnight, until your guests arrive. 

 

When you’re ready to party, serve the punch in rocks glasses or, if you’re entertaining those kind of guests, unbreakable plastic cups. Fill each glass with ice, pour the punch over the ice and garnish with a lime slice. Easy shmeasy. Don’t forget to pour a tall one for yourself. You deserve it, after all.

As an alternative to the Gold Rum, you can also try Spiced Black Rum. The Spiced Rum makes for a stronger Rum taste in the punch and lends a darker overall color. The Rum Punch in the pitcher below is made with Spiced Black Rum. 

Rum Punch

 

Why You’ll Like the Rum Punch

This Rum Punch is a crowd pleaser. It satisfies those who are looking for a Rum-forward drink as well as those looking for a fruity, light drink. It goes down dangerously easily. You’ll want to make a lot of it. The best part might be that you can easily make it ahead of time so you can enjoy it with your guests.

 

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About Will Herman (102 Posts)

I don’t know what it takes to become a professional mixologist, but I’m going to night school at my own home bar to achieve that status. For now, I’m an amateur cocktail creator who enjoys learning about new drinks and rediscovering the classics.

Comments

  1. Definitely got me wishing it was Summer here in Australia.. so I could kick back and relax with one of these rum punches in hand. Pinned!

    • Will Herman says:

      Thalia, we’re still partying here in the Northern Hemisphere. At least for a short time. Seems too fleeting. Drinks like this help us enjoy the season to it’s fullest.

      Relish the anticipation! 🙂

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