Rum Punch is a staple in Jamaica, and is the perfect summertime drink. Everywhere you go, you'll find rum punch. There are seemingly endless variations on this classic Jamaican drink, but this recipe is the most basic. This is closest to what I had most often in Jamaica, although I also tried more advanced variations, which I'll mention at the end of the recipe.
Mix all ingredients in a pitcher or punch bowl. Chill for at least 1 hour before serving. Serve over ice.
Rum Notes: Wray & Nephew Overproof White Rum is the best selling rum in Jamaica. While not as popular in the US, it's what you'll find in over 90% of all Rum Punch recipes in Jamaica. Be careful, though: it's very strong.
You can find Wray & Nephew at Beverages & More, among other places. If you can't find Wray & Nephew locally, and don't want to order online, you could substitute one of the lighter Jamaican rum's from Appleton Estates. Appleton Estates is the second oldest Rum producer in the world. I'd recommend either the Special Gold, or the VX.
There are many variations on this drink, but I think most of them originated in places other than Jamaica. One popular method is to substitude fruit juice for the water. I've seen people use pineapple juice, orange juice, peach juice, and more. Personally, I think it makes the drink too sweet, but feel free to experiment.
Another optional variation (often done in Jamaica) is to add whole pimiento (allspice), nutmeg, or cloves. You'll want to remove them before serving, so putting them in a tea bag or cheesecloth will help.
Optionally, add slices of fresh fruit.
One last word on ingredients: a traditional Jamaican flavored syrup is Anchor Cherry Syrup, which can be found online. Great if you can find it, but feel free to substitute grenadine or similar.
- 1 part sour (ex: lime juice)
- 2 parts sweet (ex: grenadine)
- 3 parts strong (rum)
- 4 parts weak (ex: water)