Jamaican Rum Punch

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Last Updated on July 12, 2021 by Lisa Johnson

This Jamaican Rum Punch recipe is refreshing on a hot day, and perfect for a crowd. Make this fruity, citrus-flavored cocktail for your next gathering and get a taste of the Caribbean. 

Looking for more fruity rum drinks? Check out the Tropical Rum Drinks page!

Rum Punch is a popular drink especially during the Christmas season in Jamaica. It is also served to tourists in Jamaica and other Caribbean islands. There are many different recipes across the Caribbean, but Jamaica is the original Rum Punch. In Jamaica they say “one of sour, two of sweet, three of strong and four of weak” to describe how to make Jamaican Rum Punch. 

As you will see below, I deviated from those rules. I am just a rebel like that. My version is still VERY STRONG, but not sickly sweet. I have included adjustments that you can make for a sweeter, pinker punch. That’s a word, right?

Jamaican Rum Punch ingredients:

• Pineapple juice – fresh is best, but not always possible. Mine is sugar-free, from concentrate in a bottle.
• Orange juice – you want pure orange juice for the best flavor. I went with low pulp, but that is a personal preference.
• White rum – Jamaican if you can find it, Bacardi if you can’t.
• Overproof rum such as Wray and Nephew or Appleton Reserve if you can find it, Bacardi 151 if you cannot. Yes it will affect the overall flavor, but I live in the desert and not the Caribbean!
• Lime juice – this needs to be fresh squeezed. Do not use Rose’s concentrate!!
• Strawberry Syrup – this is how rum punch is traditionally made, you can substitute grenadine if you need to.
• Ice
• Orange, lime, pineapple, maraschino cherries to garnish.

How to make Jamaican Rum Punch:

Combine all of the ingredients in a pitcher or punch bowl and stir to combine.

It is best to chill your punch in the refrigerator for at least two hours so the flavors have a chance to meld together.

Serve over ice and garnish with orange, lime, and pineapple slices with a maraschino cherry, straws and a cute paper umbrella.

Leftovers?

Remove any remaining ice cubes and pour into a container with a lid. Store in the refrigerator for up to 5 days. You can also pour the punch, without any fruit slices, into zipper topped freezer bags and freeze for up to two months.

Recipe Notes & Tips

• I suggest having a bottle of strawberry syrup available for your guests to add more if they would like a sweeter drink. It is very simple to stir into their drink using a straw.
• Following the Jamaican Punch Rule, there would be 2 cups of strawberry syrup in this drink. That is 2 cups of sugar!!! Mixed with the strawberries, pineapple juice and orange juice. To me, that would be sickly sweet!
• Chill all ingredients before making your cocktail if serving immediately.

Tools used to create this rum punch recipe:

• Pitcher – this is similar to mine but not exact. I have had mine forever!
• Juicer
• Hurricane Glasses
• Cocktail Straws
• Paper Umbrellas

You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. https://www.amazon.com/shop/cookingwithcurls  I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!

What are some rum punch variations?

• Caribbean Rum Punch with gold rum, pineapple juice, orange juice, grenadine, and bitters.
• Bahama Mama – light, dark, coconut and 151 rums, pineapple and orange juice with grenadine.
• Rum Runner Cocktail – light and dark rum, banana and blackberry liqueur, pineapple and orange juice, and grenadine.
• Hurricane Cocktail – light and dark rum, passion fruit, orange and lime juice, mixed with simple syrup and grenadine.
• Mai Tai Cocktail – light and dark rum, orange and almond liqueur, pineapple and orange juice, and grenadine.

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Enjoy!!