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.
Why You’ll Love This Easy Rum Punch Recipe
- Sweet (But Not Too Sweet). While I love sweet White Sangria and Christmas Punch, some tropical rum punch recipes stray into cloying territory. This one is WELL BALANCED. I usually avoid rum and tiki-style drinks, but I couldn’t stop sipping this fruit punch! Even though I cut the sweetness, it’s still sweet enough for those who like their drinks on the fruity side.
- Perfect for Get-Togethers. Choosing a big-batch cocktail for a crowd can be tricky, especially if you don’t know everyone’s tastes. However, this easy rum punch recipe is the ideal crowd-pleasing drink (Mulled Wine is another).
- Simple to Make. Like Champagne Punch, this rum punch recipe is EASY. Just stir and refrigerate! You can prep it hours in advance.
5 Star Review
“BEST party punch ever! Our guests raved and I got so many recipe requests! The flavor is spot-on.”— Samantha —
How to Make the Best Rum Punch
- Pineapple Juice. Sweet and 100% tropical, pineapple juice is delicious in this punch. Plus, pineapple juice is a good mix with rum.
- Orange Juice. Orange juice has a crowd-pleasing sweet, fresh, and citrusy flavor that pairs well with the other juices and rum. And, let’s remind ourselves that it contributes to your daily dose of vitamin C.
- Lime Juice. Just like in the best Skinny Margarita, lime juice helps make the punch extra refreshing.
- Pomegranate Juice. The perfect mix of sweet and sour flavors. It adds some punch (pun intended).
- Grenadine. Made from pomegranate juice (not cherry), grenadine is beloved for the sweetness it brings to cocktails and mocktails (it stars in Shirley Temple drinks).
- Nutmeg + Cloves. Warm spices make the punch taste extra special and inviting. Ground or freshly grated both work well here.
- Rum. I used both dark and light rum for this recipe. Light rum has a more delicate flavor, while dark rum has a rich, bold flavor. The combination makes this punch shine.
- Combine. Stir all the punch ingredients together in a punch bowl or pitcher. Chill for at least 1 hour.
- Serve. Serve in glasses with ice. Garnish as desired (see below for ideas) and add a splash of sparkling water or Prosecco as desired. ENJOY!
Garnish for Rum Punch
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.
- To Store. Refrigerate leftovers of this rum punch recipe for up to 2 days.
Make Ahead Tip
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.
What to Serve with Traditional Rum Punch
- Dips. I always make a dip or salsa recipe when I’m entertaining because it’s easy! My Mexican Corn Dip, Guacamole, and Feta Dip are always crowd pleasers.
- Finger Food. Brie Bites and Whipped Feta Crostini are perfect for holiday get-togethers.
- Tropical-Inspired Dishes. Pineapple Glazed Salmon and Shrimp Kabobs are two of my favorites for serving alongside this rum punch recipe.
Recommended Tools to Make this Recipe
- Punch Bowl. A fun way to serve drinks to a crowd. A pitcher will also work well for this recipe.
- Ladle. The easiest way to serve the punch.
- Jigger. For perfect measurements for all your cocktail needs.
Recipe Tips and Tricks
- You Do Not Need a Punch Bowl to Make a Rum Punch Recipe. I purchased this punch bowl nearly five years ago and every year I make a point to validate its space in my cabinet by using it at least once. That said, rum punch pitcher-style is equally refreshing! It’s also how you’ll see this recipe photographed since I know a rum punch bowl isn’t something most folks own.
- Skip the Bottled Lime Juice. For best results, grab your juicer and a few fresh limes and use the good stuff. It makes a big difference, trust me. Fresh citrus juice doesn’t have the chance to oxidize, which is why the flavor is so different and, well, fresher.
- Adjust to Your Tastes. If you’re team SWEET, you may add more grenadine to this rum punch recipe. Want something a little less boozy? Cut back on the rum. The best part about making punch is that you can easily make changes. If it doesn’t taste good, pour in a little of this and a little of that and it’s fixed!
Rum Punch Recipe
- 1 1/2 cups pineapple juice
- 1 1/2 cups orange juice
- 1 cup fresh lime juice about 8 limes
- 1 cup 100% pomegranate juice
- 4 ounces grenadine syrup plus additional to taste* (I used Rose’s)
- 1 1/2 cups dark rum such as Captain Morgan
- 1 1/2 cups light rum
- Pinch freshly grated nutmeg or ground nutmeg
- Tiny pinch cloves
- Orange slices for garnish
- Pomegranate seeds for garnish
- Pineapple slices optional for garnish
- Sparkling water or prosecco optional for serving
- In a large pitcher or punch bowl, stir together all of the ingredients except for the garnish: pineapple juice, orange juice, lime juice, pomegranate juice, grenadine, dark rum, light rum, nutmeg, and cloves. Chill for at least 1 hour or up to 6 hours.
- To serve, fill glasses with ice and ladle into glasses. Garnish with oranges, pineapples, and pomegranate. When serving in a punch bowl, I like to cut the oranges crosswise into thin, circular slices, then float them on top with the pomegranate seeds sprinkled over. If desired, top your punch with a splash of sparkling water or prosecco.
- *INGREDIENT NOTE: Typical Jamaican rum punch recipes would call for closer to 12 ounces of grenadine. We found 4 ounces plenty sweet enough given the other juices in this recipe, but if you would like it sweeter, feel free to add more grenadine to taste.
- TO STORE: Refrigerate leftover punch for up to 2 days.
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Frequently Asked Questions
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.