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.
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A big-batch cocktail that’s always a crowd-pleaser.
Choosing a cocktail for a party 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).
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 rum punch! Even though I cut the sweetness, it’s still sweet enough for those who like their drinks on the fruity side.
Like Champagne Punch, this rum punch recipe is EASY. Just stir and refrigerate! You can prep it hours in advance.
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Pineapple Juice. Sweet and 100% tropical, pineapple juice is delicious in this punch.
- Orange Juice. Orange juice has a crowd-pleasing sweet, fresh, and citrusy flavor that pairs well with the other juices and rum.
- Lime Juice. For best results, grab your juicer and a few fresh limes and use the good stuff. Fresh citrus juice doesn’t have the chance to oxidize, which is why the flavor is so different and, well, fresher.
- 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.
- Garnishes. 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.
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 Rum Punch
Combine. Stir all the punch ingredients together in a punch bowl or pitcher. Chill for at least 1 hour.
Adjust. 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!
Serve. Serve in glasses with ice. Garnish as desired and add a splash of sparkling water or Prosecco if you’d like. ENJOY!
Make Ahead Tip
Mix the punch ingredients together up to 6 hours in advance. Refrigerate until you’re ready to serve. At the same time as you mix the punch, you can also cut any fruit you wish you use for garnish. Refrigerate each fruit in a separate airtight storage container.
This rum punch recipe is made with pineapple juice, rum, and grenadine for a balanced, not-too-sweet flavor. Perfect for a party!
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- 1 ½ cups pineapple juice
- 1 ½ 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 ½ cups dark rum such as Captain Morgan
- 1 ½ 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
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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.
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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.
Serving: 1(of 8)Calories: 315kcalCarbohydrates: 27gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gPotassium: 258mgFiber: 1gSugar: 19gVitamin A: 110IUVitamin C: 37mgCalcium: 19mgIron: 1mg
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