Easy rum punch made with tropical juices, two types of rum, and a touch of grenadine. Refreshing, not to sweet, and perfect for a crowd!
8 - 10 Servings
Ingredients
- 1 1/2 cups pineapple juice
- 1 1/2 cups orange juice
- 1 cup fresh lime juice about 8 limes
- 1 cup 100% pomegranate juice
- 4 ounces grenadine syrup plus additional to taste* (I used Rose’s)
- 1 1/2 cups dark rum such as Captain Morgan
- 1 1/2 cups light rum
- Pinch freshly grated nutmeg or ground nutmeg
- Tiny pinch cloves
- Orange slices for garnish
- Pomegranate seeds for garnish
- Pineapple slices optional for garnish
- Sparkling water or prosecco optional for serving
Instructions
- In a large pitcher or punch bowl, stir together all of the ingredients except for the garnish: pineapple juice, orange juice, lime juice, pomegranate juice, grenadine, dark rum, light rum, nutmeg, and cloves. Chill for at least 1 hour or up to 6 hours.
- To serve, fill glasses with ice and ladle into glasses. Garnish with oranges, pineapples, and pomegranate. When serving in a punch bowl, I like to cut the oranges crosswise into thin, circular slices, then float them on top with the pomegranate seeds sprinkled over. If desired, top your punch with a splash of sparkling water or prosecco.
Notes
- *Typical Jamaican rum punch recipes would call for closer to 12 ounces of grenadine. We found 4 ounces plenty sweet enough given the other juices in this recipe, but if you would like it sweeter, feel free to add more grenadine to taste.
- TO STORE: Refrigerate leftover punch for up to 2 days.
