Beachcomber’s Punch Recipe

Juice and measure

Juice fresh grapefruits and limes to yield the specified amounts (about 3–4 medium grapefruits for 8 fl oz, 3–4 limes for 3 fl oz). Strain the juices through a fine mesh to remove pulp and seeds for a smoother punch.

Combine spirits and sweetener

In a large pitcher or punch bowl (2–3 quart capacity), add 12 fl oz Spanish-style rum, 4 fl oz apricot brandy, 8 fl oz fresh grapefruit juice, 3 fl oz fresh lime juice, and 2 fl oz simple syrup. Stir thoroughly for about 20–30 seconds until the simple syrup is fully incorporated.

Add bitters and chill

Add 8 dashes of Angostura bitters to the punch and stir once to distribute. Refrigerate the punch base for at least 30 minutes to allow flavors to marry and chill (or place bowl over an ice bath for 10–15 minutes if serving sooner).

Finish with soda just before serving

Just before serving, pour in 12 fl oz club soda or sparkling water and gently fold to combine. Do not stir vigorously to preserve carbonation.

Prepare serveware

Fill a large punch bowl with 6–8 cups crushed ice or several large ice blocks to keep the punch chilled without diluting quickly. If using a pitcher, add ice to individual glasses instead.

Transfer the finished punch into the chilled punch bowl or a serving pitcher. Float grapefruit wheels, lime wheels, and optional apricot slices on top for visual appeal and a subtle boost of aroma.

Serve: Ladle the punch into ice-filled glasses (about 6–8 oz per serving). If desired, add an extra dash of bitters to each glass and garnish with a grapefruit or lime wheel on the rim.

Storage: Keep remaining punch chilled in the refrigerator for up to 24 hours without soda. If stored without carbonation, add club soda just before serving to refresh.