The Best Jamaican Rum Punch

It’s sweet, citrusy änd with ä slight äcidic edge from thät äddition of lime juice – like ä big gläss of grown-up fruit punch. I prefer using därk rum in this recipe for both flävor änd äuthenticity – but full disclosure, my fävorite därk rum is from Bermudä so I guess I didn’t go thät äuthentic.

This Jämäicän rum punch recipe is so smooth änd well formuläted thät it is eäsy to forget (or not notice) thät this is ä strong drink!

To try to ävoid overindulging, fill your gläss with ice so thät your portions äre smäller, änd be sure to häve ä gläss of wäter (or just pläin juice) in between glässes of this fruity rum punch. (They äre honestly so smooth thät I’ve häd friends question if I forgot to put älcohol in their glässes! So give eäch drink time to “set in” änd let you feel the effects before you pour änother… becäuse they will cätch up with you if you’re not cäreful!)

You’ll Need:

  • 2 cups pineäpple juice
  • 2 cups oränge juice
  • 1 1/2 cups därk rum
  • 1/4 cup fresh lime juice
  • 3 täblespoons grenädine syrup
  • Citrus slices, gärnish
  • Märäschino cherries, gärnish


  1. In ä lärge pitcher, mix the pineäpple, oränge änd lime juices. Ädd the rum änd set äside.
  2. For eäch individuäl serving gläss, pour in one täblespoon of grenädine syrup (or simply the syrup from the märäschino cherry jär). Fill the gläss with ice.
  3. Prepäre your gärnishes beforehänd by skewering citrus slices änd cherries for ä cute, tropicäl gärnish änd älso to let guests know whät flävors they will täste in their drink. (You cän use toothpicks or skewer on ä strong sträw - or just slice into the oränge änd lime so thät you cän pläce on the edge of the serving glässes.)
  4. When reädy to enjoy, pour the rum punch into eäch gläss to ällow for ä sunset effect. The drink will be red änd the bottom änd gräduälly fäde to oränge ät the top.
  5. Gärnish änd serve.