Rum Punch Recipe

There’s nothing more Caribbean (or Caribbe-yum) than glorious rum. That’s why we’re bringing you our signature recipe for this delicious, oh-so tropical concoction.

The instructions are simple: grab orange juice, pineapple juice, lime juice, dark rum, grenadine and coconut rum. Find a pitcher, pour all of it in, stir, then serve.

(Rum Punch, photo by J. Clegg.)

Doesn’t this look great? We loved every sip. Our Rum Punch is easy breezy, great for parties and you can whip it up in no time. Cheers!

Rum Punch

Our signature recipe for this delicious, oh-so tropical concoction.

• 2 cups orange juice
• 2 cups pineapple juice
• 1/2 cup lime juice
• 1/2 cup dark rum
• 1 cup grenadine
• 1/2 cup coconut rum
• 1/2 cup light rum

1. Pour in a pitcher, stir and serve.

After you’ve mixed up your cocktails and are relaxing, here are a few fun facts about rum you can ponder/discuss:

• The first time rum was distilled was in the 1620s when Caribbean sugarcane plantation slaves found that molasses, a byproduct of sugar refining, could be fermented into alcohol.
• Though this is up for discussion, some etymologists (people who study the history of words) claim that the name “rum” was derived from the last syllable for the Latin word for sugar, which is “saccharum.”
• Some nicknames for rum are kill-devil, demon water, pirate’s drink, Barbados water, grog and Nelson’s blood.
• According to British legend, Vice Admiral Horatio Nelson’s body was preserved in a cask of rum before being shipped back to England. But apparently, the sailors got a little thirsty and while they were headed back home they drilled holes in the bottom to get a nip. Thus, the name “Nelson’s blood” was born.
• In the 1800s, rum was used as a beauty product to clean hair and strengthen its roots. Go figure.