I love this Jamaican Rum Punch it is amazingly tasty and easy! I can scale the recipe up for large gatherings and serve it in a punch bowl, or enjoy a single cocktail while wishing for sunny weather and a tropical getaway!!
1ozlight rum(Wray & Nephew Overproof Rum or Bacardi Light White Rum)
½ozdark rum(Myer's Dark Rum or Appleton Estate)
¼ozcoconut rum(Malibu or Bacardi brand coconut rum)
2ozpineapple juice
1ozorange juice
½ozlime juice
¼ozgrenadine syrup(Anchor Cherry Syrup)
lime, pineapple, orange or cherry(optional, for garnish)
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Instructions
Add all ingredients ( light rum, dark rum, coconut rum, pineapple juice, orange juice, lime juice, and grenadine syrup ) in a shaker with ice.
Shake well until chilled, pour using a strainer into a glass over ice.
Garnish with optional lime or orange slice or wedge, pineapple wedge, or maraschino cherry.
Notes
*If making a larger batch for gatherings, increase portions and combine in a large punch bowl then stir to combine. Add ice and refrigerate for an hour before serving into glasses with fresh ice.**Make your punch in advance, if desired. Punch can be made up to 8 hours prior to a planned event, but do not leave punch mixed longer than that as the fruit juice will get off-flavored.***If serving in a large punch bowl, small ice will melt quickly. Use tupperware to freeze larger chunks of ice to keep your punch adequately chilled.