Rum Punch Recipe

Prepare fresh juices

If using fresh fruit, juice limes and oranges and measure 0.5 cups lime juice and 2 cups orange juice. Strain if desired to remove pulp.

In a large pitcher or punch bowl (capacity ~3–4 liters), combine 1 cup dark rum and 1 cup light rum.

Add 0.5 cup fresh lime juice, 2 cups fresh orange juice, and 1.5 cups pineapple juice to the rums. Stir gently to combine.

Add 0.5 cup simple syrup (adjust to taste for sweetness) and 0.25 cup grenadine for color and a touch of pomegranate-like sweetness. Stir until well blended.

Add 6 tsp Angostura bitters to the punch and stir. The bitters add aromatic depth and balance the sweetness.

Taste the punch and adjust: add more simple syrup for sweetness, lime juice for brightness, or a splash more rum for strength. Keep balance slightly sweet-tart.

Cover the pitcher or bowl and chill in the refrigerator for at least 1 hour to let flavors marry. For best results, chill 2–4 hours.

When ready to serve, add 8 cups of ice cubes to the punch bowl or fill individual serving glasses with ice.

If using, gently stir in 1 cup club soda or sparkling water to add effervescence. Do this just before serving to maintain fizz.

Float orange slices and lime wheels in the punch and add maraschino cherries as garnish (approximately 1 cherry per serving).

Ladle the punch into glasses, ensuring each glass gets fruit garnish. Serve immediately.

Leftover punch (without ice) can be refrigerated up to 24 hours. Add fresh ice and soda just before serving again.