Rum Punch Recipe
White Rum, Orange Juice, Pineapple Juice, Grenadine and fresh squeezes of Lime Juice
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Ingredients
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Punch Base
Citrus & Sweeteners
Garnish & Serving
Method
Make the Punch
- 1
Combine liquids
In a large pitcher or punch bowl (at least 3-quart / 3-L capacity), pour 2 cups white rum, 2 cups orange juice and 2 cups pineapple juice. Stir gently to combine.
- 2
Add grenadine and lime
Add 4 tablespoons grenadine and 4 tablespoons fresh lime juice to the mixture. Stir until the grenadine is evenly distributed and the lime juice is incorporated.
- 3
Adjust sweetness (optional)
Taste the punch. If you prefer it sweeter or the juices are tart, dissolve 1 tablespoon granulated sugar in 1–2 tablespoons warm water (or stir directly into the punch) and mix until dissolved. Re-taste and adjust with up to another 1 tablespoon sugar if needed.
Chill & Serve
- 4
Chill
Cover the pitcher or bowl and refrigerate the punch for at least 30 minutes to allow flavors to marry. For best flavor, chill 1–2 hours.
- 5
- 6
Garnish and finish
When ready to serve, give the punch a gentle stir. Pour into glasses and garnish each with a lime wheel or wedge, an orange slice and a maraschino cherry. If you want the classic layered look, drizzle about 1/2 teaspoon grenadine into each glass after pouring so it sinks toward the bottom.