It’s sweet, citrusy and with a slight acidic edge from that addition of lime juice – like a big glass of grown-up fruit punch. I prefer using dark rum in this recipe for both flavor and authenticity – but full disclosure, my favorite dark rum is from Bermuda so I guess I didn’t go that authentic.
This Jamaican rum punch recipe is so smooth and well formulated that it is easy to forget (or not notice) that this is a strong drink!
To try to avoid overindulging, fill your glass with ice so that your portions are smaller, and be sure to have a glass of water (or just plain juice) in between glasses of this fruity rum punch. (They are honestly so smooth that I’ve had friends question if I forgot to put alcohol in their glasses! So give each drink time to “set in” and let you feel the effects before you pour another… because they will catch up with you if you’re not careful!)
2 cups pineapple juice
2 cups orange juice
1 1/2 cups dark rum
1/4 cup fresh lime juice
3 tablespoons grenadine syrup
Citrus slices, garnish
Maraschino cherries, garnish
In a large pitcher, mix the pineapple, orange and lime juices. Add the rum and set aside.
For each individual serving glass, pour in one tablespoon of grenadine syrup (or simply the syrup from the maraschino cherry jar). Fill the glass with ice.
Prepare your garnishes beforehand by skewering citrus slices and cherries for a cute, tropical garnish and also to let guests know what flavors they will taste in their drink. (You can use toothpicks or skewer on a strong straw - or just slice into the orange and lime so that you can place on the edge of the serving glasses.)
When ready to enjoy, pour the rum punch into each glass to allow for a sunset effect. The drink will be red and the bottom and gradually fade to orange at the top.