Best 20 Rum Punch Recipes

CARIBBEAN RUM PUNCH

Steps:

• In a pitcher, combine lime juice, simple syrup, rum and orange juice. Add a few dashes of bitters and some grated nutmeg to taste. Serve chilled over ice.

WARM CIDER AND RUM PUNCH

Steps:

• In a large pot, combine apple cider, apple slices, orange slices, cinnamon sticks, and ginger. Bring to a boil over high; reduce to a simmer and cook 5 minutes. (Keep warm over low, up to 2 hours.) Remove from heat and stir in rum. Transfer to a punch bowl; serve warm.

CRANBERRY RUM PUNCH

Steps:

• In a medium-size punchbowl, stir cranberry juice and sugar together until the sugar dissolves. Mix in ginger ale, rum, and lemon and lime slices. Serve over ice.

HOT CIDER RUM PUNCH

Steps:

• Insert cloves into center of orange slices. Combine all ingredients in a large pot and bring to a simmer. Serve warm.

SPICED RUM PUNCH

Steps:

• In a small pot, bring water, sugar, and 6 cinnamon sticks to a boil. Reduce to a simmer and cook 8 minutes. Let cool to room temperature; discard cinnamon. (Refrigerate in airtight container, up to 1 month.) In a punch bowl, stir together cinnamon syrup, pineapple juice, rum, and lime juice. To serve, add ice and cinnamon sticks.

CHRISTMAS RUM PUNCH

Steps:

• Fill a 2-cup container with water and add lime slices, apple wedges, and cranberries; cover and transfer to a freezer. Freeze until solid.
• In a large punch bowl, mix together sugar and lime juice until dissolved. Add rum, Grand Marnier, Amaretto, and apple juice. Transfer to refrigerator until ready to serve.
• Add ice and top with sparkling water. Garnish with lime slices, orange slices, apple wedges, and cinnamon; serve.

JAMAICAN SORREL RUM PUNCH

Steps:

• In a heat-proof bowl combine the sorrel, the ginger and the cloves. In a saucepan bring 5 cups of the water to a boil, pour it over the sorrel mixture, and let the mixture steep for 4 hours or overnight. While the mixture is steeping, in a small saucepan bring the remaining 3/4 cup water and the sugar to a boil, stirring until the sugar is dissolved, and let the syrup cool. Strain the sorrel liquid into a pitcher, discarding the solids, stir in the sugar syrup, the rum and the ice cubes, and garnish the punch with the lime and orange slices.

RUM PUNCH

Steps:

• In a large pitcher, combine the rum, juices, and grenadine. Stir until well blended. Fill glasses with ice; divide mixture between glasses. Garnish with lime and serve immediately.

PINEAPPLE RUM PUNCH

Steps:

• In a pitcher, combine all ingredients. Serve over ice.

ISLAND RUM PUNCH

Steps:

• In a short cocktail glass, mix together rum, lime juice, sugar, and water. Add ice cubes and stir. Adjust amount of lime and sugar to taste. Rum is a liquor made from sugar cane juice, fermented and distilled. It is common in the West Indies, when you order a simple punch, to be served a tray bearing icefilled glasses, a bottle of rum, some cutup limes, and a bowl of raw sugar. Everyone makes his or her own cocktail to taste.

CREAMY EGGNOG PUNCH WITH SPICED RUM

Steps:

• Scoop ice cream into a punch bowl.
• Pour eggnog over ice cream, and sprinkle with nutmeg and cinnamon; stir in whipped topping.
• To each glass add a shot of rum, then eggnog, one cinnamon stick, top with a couple of drops of grenadine and a cherry.
• Serve immediately.
• Stir, as needed.

TROPICAL RUM PUNCH

Steps:

• Mix gold rum, passion-fruit concentrate, mango nectar, guava nectar, and 2 tablespoons lime juice in pitcher. Taste, adding more lime juice, if desired. Add ice cubes and stir well to blend. Pour punch into 6 glasses. Garnish with fresh pineapple wedges and serve.

SUNSET RUM PUNCH

Steps:

• Combine crushed ice, spiced rum, lime juice, orange juice, grapefruit juice, white rum, dark rum, hibiscus syrup, and almond syrup in a cocktail shaker. Cover and shake until the outside of the shaker has frosted.
• Fill a tiki mug with crushed ice. Strain cocktail over ice. Garnish with orange slice and maraschino cherry.

CHRISTMAS PARTY HOLIDAY RUM PUNCH

Steps:

• In a punch bowl, combine sugar, oj, and lemon juice: stir until sugar dissolves.
• Add cherries, triple sec, rum orange slices, lemon slices and pineapple chunks.
• Stir and refrigerate for 1-2 hours to allow the flavours to blend.
• Pour in Seltzer and add ice just before serving.

HOT BUTTERED RUM PUNCH

Steps:

• Combine pineapple juice, water, cranberry sauce, rum, brown sugar, cloves, salt, nutmeg, and allspice in a slow cooker, breaking the cranberry sauce apart using a fork.
• Cook on Low for 3 to 4 hours.
• Ladle punch into mugs and add 1 cinnamon stick and about 1/2 teaspoon butter to each.

BEST EVER JAMAICAN RUM PUNCH

Steps:

• Mix all the ingredients together and enjoy over ice.

ST. CROIX MANGO RUM PUNCH

Steps:

• Mix the juices and nectars in a pitcher.
• Stir in enough grenadine to make it a pretty salmon pink color.
• Add two spoonfuls of the maraschino cherry juice and a few cherries.
• Add the liquor.
• Stir it thoroughly!
• Taste the punch to check the strength. You may want to add more alcohol to make it a little stronger. If you do, try to keep the proportions of the liquors the same.
• Just a note: Nectar is sold in individual cans. It's usually either with the juices or in the "ethnic food" section with the Latino items. I've used both Kerns and Jumex and they're both good.
• If you don't have mango rum, substitute another 1/2 shot of triple sec (to make a whole shot) and another 1/2 shot of light rum. However, I recommend looking for the mango--that's what makes this punch a little unique. Check the airplane bottles--they might have it there if there are no bigger bottles. Both Cruzan and Captain Morgan make the flavor.

APPLE CIDER AND RUM PUNCH

Steps:

• Combine rum, vermouth, lemon juice, simple syrup, and bitters in a large pitcher. Add 2 cups ice and stir until ice has mostly melted and punch is very cold. Stir in apple slices and orange zest; gently stir in cider.
• Divide punch among ice-filled old-fashioned glasses and garnish with more apple slices and orange zest.
• Do Ahead
• Punch (without apple, orange zest, and cider) can be made 1 day ahead. Chill.

JAMAICAN RUM PUNCH

Steps:

• Mix everything together, taste and adjust.
• Garnish with pieces of pineapple and slices of lime.
• Serve over ice.
• You can keep Rum Punch forever in your refrigerator and in fact it gets better with age.

BERRY RUM PUNCH

Steps:

• Bring 2/3 cup water and sugar to boil in medium saucepan, stirring until sugar dissolves. Remove from heat; cool syrup completely. Puree 2 cups raspberries in processor. Pour puree through fine strainer set over saucepan with syrup. Press on solids to extract as much liquid as possible; discard solids.
• Mix orange juice, next 6 ingredients, 1 cup berries, and raspberry syrup in glass bowl. Cover; chill at least 4 hours and up to 1 day. Strain into pitcher. Serve punch over ice.