Authentic Rum Punch Recipe

1 of sour
2 of sweet
3 of strong
4 of weak

This is the rhyme commonly used to recall the recipe for an authentic rum punch. Just try remembering it after trying one
(or two!)

Can’t quite remember where we sampled our first rum punch. Barbados? Jamaica? Hmmm – I know we’ve enjoyed them on many islands, and they all seem to have a completely different taste. Is it the rum used? Is is the “sweet” ingredient or the “weak” ingredient? I think it’s safe to say – all of the above – with a huge dose of “who you’re enjoying it with and where”.

For this recipe we used Grenadine as the “sweet”, although it’s common in countries such as Jamaica to use a strawberry or cherry syrup. A simple syrup (1 part sugar to 2 parts water) can also be used, but you will forfeit the fruity taste and red coloring.

In this recipe we used water as the “weak”. In other rum punch recipes, such as our Caribbean Rum Punch, different fruit juices are used instead of water, creating endless opportunities to vary the taste depending on the juices used. As water seems to be used in the most authentic versions, that’s what we used here – and liked the result!

By using the measurement in the rhyme above, it’s easy to make a large batch of this tasty rum concoction for parties and gatherings by multiplying the measurements – that way you can mix it ahead and just sit back and enjoy….

Authentic Rum Punch - copyright Rum Therapy
Authentic Rum Punch

(makes one but can easily be increased to make a large batch)

1 oz. freshly squeezed lime juice

2 oz. simple syrup (we used Grenadine, but it is common to use a strawberry or cherry syrup as well)

3 oz. rum – we used Appleton V/X because we have Jamaica on the brain this week, but have also used Mount Gay Eclipse with very good results. Some use Wray & Nephew for all of the rum or in combination for a very potent punch. Every rum has it’s own unique taste – so experiment to see which you like best!

4 oz. water

Freshly grated nutmeg (optional in the authentic recipe, but we always use a sprinkle!)

Pour all ingredients over ice and stir. Sprinkle with a little freshly grated nutmeg and garnish with a lime or orange slice.

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Comments

  1. KENN HAMBY says:

    I can’t believe it.. I went to this site to share with you my receipe that I got in the early 80’s off of a poatcard in the Caribbean and SURPRISE… You have the same one. I have used this with several combinations and it always comes out great.. Last time it was at a Polish party tht did not like “punch”, but I had to go out and buy more after they tasted it… Thanks Rum Therapy…..

    • You’re welcome Kenn! We really like that you can easily change up the basic recipe to make different combinations too – fun to experiment with tastes. Cheers!

  2. I have been making “rum punch” ice pops (Boozy Pops) frozen in food grade plastic sleeves I manufacture. I use guava, passion fruit, mango (or other seasonal fruits) pineapple and cherry blended with brown sugar and rum. They sell at a beach bar here on St Croix. I’d like you to try em in STT. Another kind of “rum therapy”. lol