Rum punch is a versatile summer or Christmas cocktail that is perfect for balmy evenings or to warm your cockles on chilly winter nights. Our traditional rum punch recipe is inspired by travels to Saint Lucia in the Caribbean. We’ve used the heady, festive flavours of nutmeg and dark rum combined with the refreshing tastes of apples, oranges and limes to give you a real taste of the tropics.
Rum punch is a popular party drink in many countries. Not surprisingly it’s a favourite in the Caribbean, where rum is made with sugarcane juice. Recipes vary from country to country, but usually contain some sort of citrus to make a zesty contrast to the rum. In the Caribbean rum punch is usually drunk as an aperitif.
We love this Saint Lucia rum punch served up in a big old-fashioned punch bowl at Christmas cocktail parties for friends and family to help themselves. We’ve styled it up in a modern, clear glass punch bowl which looks stunning. Try adding slices of lime for a colour contrast against the orange drink.
Once you’ve mastered the basic rum punch recipe, try tweaking it with a few fun twists. Swap the dark rum for white rum (such as Bacardi), or add a little coconut water to the mix for a really tropical taste. There are no hard and fast rules on the kind of mixers you use either, if you don’t like apple or orange juice try pineapple, grapefruit or even mango juice for a fun and fruity twist on this classic cocktail mix.
The best thing about this easy recipe is that it serves 20 people. If that’s not an excuse for a party then we don’t know what is. Get your friends and family round, make up some delicious rum punch and have a good old get together.
HOW TO MAKE RUM PUNCH
- 700ml dark rum
- 1.2 litres apple juice
- 500ml freshly squeezed orange juice
- juice 8 limes, plus extra slices to serve
- good grating nutmeg
- generous dash Angostura bitters
- 2-3tbsp grenadine
Place all the ingredients in a punch bowl, mix well, adjust the nutmeg, bitters and grenadine to taste, and serve with lots of ice and lime slices.