The Jamaican rum punch is the quintessential punch at most Caribbean soirees. It is fruity and sweet and the Wray & Nephew white rum just makes it all come together as one delicious summer cocktail experience.
The rum punch packs a punch that gives you a taste of tropical paradise with every sip. This boozy drink is about to become your favorite summer cocktail. In the voice of thee Wendy Williams, It’s an icon, It’s a legend…the Jamaican rum punch is the moment.
This rum punch recipe is the perfect make-ahead punch to make entertaining a breeze. You may also prepare the rum punch a day in advance, mix all ingredients except the ice in a pitcher and chill it in the fridge until ready to serve. You can also prepare your garnishes in advance as well. This will definitely save some time.
More rum-based cocktails for you to enjoy:
I love the simplicity of this rum punch recipe, it’s super easy to whip up, only requires 5 easy ingredients, no special equipment, and is easily scaled up for a crowd. It’s perfect for summer cookouts, potlucks, beach parties, and holidays. It’s the perfect summer cocktail that you can also enjoy all year round.
I have included instructions on how to make a single-serving cocktail in the “variation section”.
Table Of Contents
- What Is Rum Punch?
- The Classic Jamaican Rum Punch Formula
- Um, What Does One Part Even Mean?
- Types Of Rum
- Which Rum Is Best For Rum Punch?
- Can I Use Flavored Rum For This Rum Punch Recipe?
- Tips for the Best Jamaican Rum Punch
- Ingredients Rundown
- Recipe FAQs
- Food Pairings
- Got Leftovers?
- Kraving More?
- Key Equipment/Products Use
- Nutrition Information
What Is Rum Punch?
A rum punch is a fruit juice and rum cocktail.
The Classic Jamaican Rum Punch Formula
There is a slew of Jamaican rum punch recipes online. Most recipes use multiple rum combinations or flavored or aged rums. But the classic Jamaican rum punch recipes only require the Jamaican white rum and are historically crafted using this easy-to-remember formula “rhyme”. One part sour, two parts sweet, three parts strong, and lastly four parts weak.
Let me break this down for you.
The “sweet” agent refers to the sweetened Jamaican syrup, so that’s 2 parts syrup.
The “strong” agent is the star of the rum punch, the Wray and Nephew White Rum, so that’s 3 parts rum.
And lastly, the “weak” agent is your citrus juice – pineapple juice, so that’s 4 parts pineapple juice. Easy, right?
The rum punch is also best served cold over plenty of ice. Ice is essential, don’t leave it out!
Um, What Does One Part Even Mean?
Great question! One part is not an exact measurement. It’s a relative measurement. It could be cups, tablespoons, ounces, or any other type of measurement you choose.
The rum punch recipe calls for 1 part lime juice and 2 parts syrup. The ratio of those two ingredients is 2 to 1. The amount of syrup is double that of the lime juice. The rum is 3 times that of the lime juice and the pineapple juice is 4 times the amount of the lime juice.
As long as you use the same basic measurement for each ingredient, whether it is tablespoons, teaspoons, cups, ounces, or pounds, and then multiply this measurement by the number of “parts” in the recipe, you’ll be fine! The unit of measure will be determined by the quantity of rum punch you’re planning to make. I hope this makes sense.
Types Of Rum
Let’s briefly talk about the different types of rums, shall we? Most rum punch recipes call for one or more types of rum. This recipe is not one of them – as this is a classic Jamaican rum punch recipe. Of course, you’re welcome to use any combination of the different varieties. Different types of rum add depth and complexity to the cocktail.
Types of rum:
- Dark rum has a deep, caramel flavor and notes of cinnamon and spices
- White rum has a straightforward flavor rum with the signature fruity finish
- Aged rum, aka golden or añejo rum, has notes of vanilla, coconut, almond, citrus, or caramel
- Coconut rum is a sweet coconut-flavored liqueur made with rum (Malibu is the most popular) but I love Ricardo’s Coconut Rum from the Bahamas or do my own infusion at home.
Rum is the alcohol made by fermented and distilled sugarcane.
Which Rum Is Best For Rum Punch?
Use a Jamaican rum. The Wray and Nephew White Rum is typically the rum of choice for Jamaicans. It’s an intricate part of Jamaican culture, tradition, and everyday life. But, of course, the choice of rum is entirely up to you. I highly recommend using good-quality rum.
Wray and Nephew White Rum
As I mentioned, the Wray and Nephew White Rum is an intricate part of Jamaican culture. It accounts for 90% of the rum sold on the island. Wray & Nephew is handcrafted in Jamaica’s Nassau Valley, produced in small batch distillation, un-aged, at 125.5% proof (63% alcohol per volume) – it’s super strong rum and makes for a super strong rum punch.
Wray & Nephew was founded by Charles John Wray, a Scotsman who migrated to Jamaica in the early 1800s. He opened the Shakespeare Tavern in Kingston in 1825. In 1860 he brought in his Nephew, Charles James Ward to manage the business aspect of the company, thus the name Wray and Nephew.
Can I Use Flavored Rum For This Rum Punch Recipe?
The traditional Jamaican rum-punch recipe does not contain flavored rum but you are free to experiment and get creative. I have listed a few suggestions in the “Variation” section for you.
Tips for the Best Jamaican Rum Punch
- Use good quality rum. I highly recommend the Wray & Nephew White Overproof Rum. It’s the rum of choice in Jamaica.
- Use fresh lime juice. You’ll taste the difference.
- Allow the punch to sit at least for an hour before serving to allow the rum punch flavors to fuse.
- The rum punch is best enjoyed cold and with lots of ice. Fill the hurricane glass with ice first, then add the rum punch. The punch is super strong so you’ll need the ice for a little dilution.
More summer cocktails for you to try:
Ingredients To Make Jamaican Rum Punch
Fresh Lime Juice – fresh is always best and in a pinch you can use the bottled lime juice.
Fruit Punch Syrup – I used the Grace fruit punch syrup. This is a Jamaican made syrup. This syrup will give the rum punch that signature color plus fruit punch flavor and sweetness. The traditional Jamaican rum punch recipe typically calls for Jamaican syrup and I understand that might not be readily available to you depending where you are located. In a pinch you can you use grenadine (homemade or store-bought), simple syrup (homemade or store-bought) or the syrup from the Maraschino cherry syrup.
Wray and Nephew white rum – I highly recommend using good-quality rum. The Wray and Nephew White Rum is typically Jamiaicans rum of choice for rum punch. So I strongly recommend this Jamaican rum, but the choice of rum is completely up to you.
Pineapple Juice – I used the Dole brand pineapple juice, but you can use whatever brand is your favorite. If you’re using fresh pineapple juice – peel and core one ripe pineapple then cut it into small chunks and add it to a high-speed blender. Blend until smooth. Strain using a fine-mesh strainer or muslin cloth. You can also use orange juice (fresh or from the carton).
Allspice Berries (Pimento Seeds) – This ingredient is optional but highly recommended. It really elevates the rum punch and adds a mild spice mellowness that excites the tastebuds. You can also add a pinch of nutmeg if you dont have pimento seeds.*** The full recipe, including all ingredients, measurements, instructions, and recipe video 🎥 (coming soon) is located in the recipe card below.
I covered them in depth in the ingredients breakdown section (scroll up)
I intentionally kept this recipe classic so any variations will deviate from that, but in the interest of providing you with options here are a few suggestions to get you started:
You can add 1/2 white rum and 1/2 amber or dark rum. If you have access to the Kingston 62 Gold Rum, I highly recommend this Jamaican rum or you can use your fave. You can also add some coconut rum for delicious notes of coconut.
How Do I Make The Rum Punch Less Strong?
- If you find the rum punch too strong you can dilute it. Add more pineapple juice to the punch.
- You can also convert it to a Planter’s punch by filling the hurricane glass with 1/4 rum punch and filling the rest of the glass with orange juice. This way you get the flavor and tropical vibes of the rum punch without watering it down.
How To Make a Single-Serving Rum Punch?
Single Serving Rum Punch (yields 10 ounces)
- 1-ounce fresh lime juice
- 2- ounces Grace fruit punch syrup
- 3- ounces Wray and Nephew white rum
- 4- ounces pineapple juice
- 4 –whole allspice berries (optional) but recommended
What Goes Well With Rum Punch?
Ice cold rum punch paired perfectly with all your summer eats. It’s perfect for your potlucks, celebratory dinners, beach parties, at-home happy hours, weekend brunches, summer cookouts, and Sunday dinners too! Basically, all of your special moments.
Here are few of my favorite dishes to enjoy with rum punch:
How To Store Rum Punch In The Fridge?
Pour the punch into a container with a lid. The rum will act as a preservative to prevent juices from spoiling. Rum punch can last up to two weeks in the refrigerator. Although rum punch is unlikely to spoil, it is recommended to consume it within a week.
Can I Store Leftover Rum Punch In The Freezer?
You sure can. You can also freeze the rum punch in freezer bags without the garnishes for up to two months.
Liquor (between 40 and 80 proof) generally does not freeze in at home freezer temperatures. So you’ll have more of a slushy than solid ice.
4 servings per container
- Amount Per Serving% Daily Value *
- Amount Per Serving% Daily Value *
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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