Marisa Chafetz / Supercall

Rum • Sweet
Fruity Rum Punch

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Every gathering of amiable drinkers should include punch, and nothing immediately issues in good cheer and relaxing vibes quite like a fruity rum punch. Working off the traditional Bajan Rum Punch (a misnomer for a drink that is often served as individual cocktails rather than in a large format punch), the Fruity Rum Punch follows the same whimsical rhyme that has helped many aspiring Caribbean punch makers: “One of sour, two of sweet, three of strong and four of weak. A dash of bitters and a sprinkle of spice, served well chilled with plenty of ice.” We give this recipe in parts to allow you to scale up or down as you see fit, but the defining difference for this approachable punch is the use of tropical fruit juices for the “weak” body, which you can achieve with any mixture of sunny Caribbean juices you prefer. The “strong,” aka the boozy portion of the punch, is split between white and dark rums to give the punch the full spectrum of the spirit, from bright and fruity to dark and caramelized, and a touch funky. The sour can be lemon or lime juice depending on the other flavors in the punch (both work well with grapefruit, guava, kumquat, orange, mango, papaya and passion fruit, but lemon works better with nectarine and lime works better with banana and pineapple). The sweet in this case is demerara syrup, which adds a nutty depth to the flavors and heightens this deep sweetness in the dark rum. Finish off each serving with a dash of Angostura bitters for some herbal pop and nuance in every glass, and garnish each cup with nutmeg and a pineapple wedge to really wow your friends. At its core this punch is about embracing that easygoing, beach vacation mindset. Don’t fret over the exact ingredients; just put together whichever juices and rums you like best, and you’ll find sunshine in your glass soon.

The Essentials

dark and light rums
demerara syrup
tropical fruit juices
The Details


1.5 parts dark rum
1.5 parts white rum
1 part fresh citrus (lemon or lime juice)
4 parts tropical fruit juices (your choice of pineapple, mango, grapefruit, etc.)
1 dash angostura bitters, to top each glass
Fresh Grated Nutmeg, For Garnish (Optional)
Pineapple wedges, for garnish (optional)


  • Combine citrus, demerara syrup, rums and fruit juices in a large punch bowl, and stir.
  • When ready to serve, add a large ice block to the punch bowl.
  • Ladle punch into individual ice-filled punch glasses, top with Angostura bitters and stir briefly.
  • Garnish with freshly grated nutmeg and a pineapple wedge, if desired.
Rum Sweet Easy
Banana Daiquiri

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