Mason Jar Rum Punch Recipe

Prepare simple syrup (if not using store-bought)

Combine 1/2 cup sugar with 1/2 cup water in a small saucepan over medium heat. Stir until sugar dissolves and the mixture is clear. Remove from heat and cool to room temperature (about 10 minutes).

In a large pitcher (at least 2.5 liters) or bowl, combine 2 cups light rum and 1 cup dark rum.

Add 2 cups fresh orange juice, 2 cups fresh pineapple juice and 1 cup freshly squeezed lime juice to the pitcher. Stir to combine.

Pour in 1/2 cup grenadine and 1/2 cup cooled simple syrup. Stir until the grenadine is evenly distributed and the mixture is homogenous. Taste and adjust sweetness by adding up to 2 more tablespoons of simple syrup if desired.

Cover and chill the punch base in the refrigerator for at least 1 hour (better if 2–4 hours) to allow flavors to meld. Punch base can be made up to 24 hours ahead.

Prepare six 16-oz mason jars (or similar). Fill each jar halfway with ice (about 1 cup ice per jar).

Give the chilled punch base a gentle stir. Pour about 1 cup (8 fl oz / ~240 ml) of punch base into each jar, leaving room for soda and garnishes. This yields 6 servings.

Top each jar with about 3 tablespoons (roughly 1.5 fl oz) of club soda or sparkling water to add sparkle. If you prefer a stronger fizz, add up to 1/4 cup (2 fl oz).

Add 1 tsp Angostura bitters to each jar (equal to 6 tsp total split among jars). The bitters add depth and balance the sweetness.

Garnish each jar with an orange slice, a pineapple wedge, a maraschino cherry, and a sprig of fresh mint. If serving immediately, lightly slap the mint between your palms before placing it to release aroma.

Insert a straw or small stirring spoon and serve immediately. If transporting or serving later, keep jars chilled and add soda & mint right before serving to preserve fizz and freshness.

Alcohol-free option: Replace the rums with additional pineapple and orange juice (2 cups each) and use a splash of non-alcoholic rum flavoring if desired. Reduce grenadine to 1/4 cup if you want less sweetness.

Batch sizing: The quantities here make roughly 12 cups of punch base and serve six 12–16 oz mason jars. Scale proportionally for larger gatherings.