It’s summer, and it’s time for cookouts and fruity sweet drinks. My family got together this weekend, and we celebrated with a large seafood feast — New England clam chowder, clam cakes, hush puppies, fried catch fish, crab cakes, stuffed clams, corn salad, cole slaw, banana pudding, chocolate ice box cake, and a pitcher (or two-ish) of my dad’s Rum Punch.
Our rum punch recipe calls for equal parts of pineapple and orange juices plus Caribbean gold rum. We add about 1/4 cup of grenadine to give the punch a pinkish-red color. Flavored rums, like coconut or mango rum, and dark or spiced rum, are also good. You can also substitute either the pineapple or orange juice for passion fruit juice with a splash or two of guava juice. These flavors really give the punch that Caribbean Island drink-of-the-day feel. There are so many new flavored rums available that the combinations of rum and fruit juices are nearly endless. I noticed in the store the other day that Bacardi makes dragon berry, apple, and grapefruit rum. I’ve never tried any of these flavors, but I bet each of them will make a good rum punch.
Serve rum punch with fresh fruit slices. Select the fruit garnish based on the flavor of rum and fruit juices that you’re using in your recipe. We served slices of lemon and lime with our pitchers of rum punch. Use orange slices to add to the citrus flavor or watermelon and other seasonal summer fruit. I like to chill the fruit juices, too, but always serve the punch over ice. Great drink on a hot summer day.
- 2½ cups pineapple juice
- 2½ cups orange juice
- ¼ cup grenadine
- 1½ cups Caribbean gold rum
- ice cubes
- In a medium pitcher, mix together the juices and grenadine. Add rum and stir. Served chilled and over ice.
I shared this recipe at some of these amazing link parties.