Cranberry Rum Punch

Looking for a punch to make for the holidays with a little kick? This may be just what you’re looking for! The full recipe makes about 20 servings and looks really festive in a punch bowl. The ginger ale (or champagne) in the mix gives it just the right amount of effervescence and gives it a holiday feel. Use two bottles of champagne for more of a kick, or for the same amount of bubbles with a little less alcohol, use one bottle of champagne and one quart of ginger ale.


Holiday Cranberry Rum Punch
(makes 20 servings)

1 quart cranberry juice
16 oz pineapple juice
1 cup orange juice
½ cup lemon juice
1 cup gold rum
1 cup white rum
2 quarts chilled ginger ale or
2 bottles chilled champagne

Combine all ingredients except ginger ale or champagne, chill. Pour ingredients into a punch bowl, add ice, then add ginger ale or champagne. Slightly stir, pour into glasses and serve.

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  1. Tina Brittain says:

    Did you try out the recipe with the light and dark rums instead of bourbon? Was going to make it for a party this month and wanted to try this if it worked for you!

  2. Tina we have only used the light rum and bourbon, but I would think using dark rum instead of bourbon would be good. It would probably taste more like a traditional rum punch. I would use a dark rum with a milder flavor just so it doesn’t overtake the other ingredients. Let us know if you try it!