Rum punch is a big-batch party drink made with fruit juice and syrup and a good measure of rum. It's mixed in a jug so guests can pour their own and the host doesn't spend the afternoon behind a shaker. Pineapple and orange give it a sunny tropical flavour while lime keeps it sharp and grenadine adds a deep red colour. It suits a summer barbecue or any long afternoon in the garden.
This recipe makes about 1.25 litres which fills around six generous glasses. Everything goes into one jug and the fridge does most of the work.
What you'll need
- 250ml Beeble Honey Rum
- 125ml lime juice
- 125ml papaya juice
- 250ml pineapple juice
- 250ml orange juice
- 250ml grenadine syrup
- ½ teaspoon Angostura aromatic bitters
- Pineapple slices and orange segments to garnish
- Maraschino cherries if you have them
How we make it
We start by pouring the honey rum into a large jug and adding the lime juice and papaya juice and pineapple juice and orange juice. The grenadine goes in next and we stir until the colour is even all the way through. The Angostura bitters come last. Half a teaspoon looks like very little but it adds a spicy depth that rounds off all that fruit.
Cover the jug and put it in the fridge for 30 to 40 minutes. This rest gives the juices time to blend with the rum and gets everything properly cold. When it's ready we give it one more stir and pour it into chilled glasses. Each glass gets a few orange segments and a slice of pineapple. A maraschino cherry on top finishes it off if you have a jar open. Serve it straight away.
Ingredients:
- 250 ml Beeble Honey Rum
- 125 ml Lime Juice
- 125 ml Papaya Juice
- 250 ml Pineapple Juice
- 250 ml Orange Juice
- 250 ml Grenadine Syrup
- 1/2 teaspoon Angostura Aromatic Bitters
- Pineapple slices to garnish
Method:
- Mix together and to sit in the fridge for 30-40 minutes
- Pour into a chilled glassed
- Garnish with orange segments, pineapple and/or maraschino cherries
- Serve immediately
Why honey rum works in a punch
Rum punch can lean very sweet because the grenadine and orange and pineapple all bring sugar. A honey rum adds a smooth honeyed warmth without making the drink feel heavy. Those honey notes sit comfortably beside the pineapple and papaya and the lime stops everything tipping into syrup.
That's why we use a generous 125ml of lime juice in a recipe this size. It looks like a lot on paper but the grenadine and the fruit juices need it. The papaya adds a soft tropical body that you'd miss if it wasn't there.
Tips for a better punch
Squeeze fresh limes if you can because bottled juice tastes flat once it's been chilled. Shake the papaya juice well before you pour since the pulp settles at the bottom of the carton. If the punch tastes too sweet after its time in the fridge add another squeeze of lime a little at a time until it balances.
If you'd like a lighter drink top each glass with a splash of cold soda water. It stretches the jug a little further and keeps the flavour fresh. For a bigger crowd double every quantity and use a large bowl or a drinks dispenser.
Mixing ahead is the real advantage of a punch. We make it before guests arrive and leave it in the fridge so there's nothing left to measure once the party starts. Our honey cocktail recipes have more ideas for the rest of the evening.
Put your glasses in the freezer for ten minutes before you pour. A cold glass keeps the punch crisp for the whole first round.
