4ouncesgrenadine syrupplus additional to taste* (I used Rose’s)
1 1/2cupsdark rumsuch as Captain Morgan
1 1/2cupslight rum
Pinchfreshly grated nutmegor ground nutmeg
Tiny pinch cloves
Orange slicesfor garnish
Pomegranate seedsfor garnish
Pineapple slicesoptional for garnish
Sparkling water or proseccooptional 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.