Coconut Rum Punch

We’re big fans of rum punch – all kinds, made with fruit juices or fruit and different rums. Such an easy drink to change up and play with different combinations of flavors. We ran across this Coconut Rum Punch recipe by Kimberly of A Night Owl on Pinterest, and were initially attracted by the delicious looking picture, but after putting it together, the taste is equally delicious! We made a smaller version of the recipe than originally posted (we didn’t want to waste any!), but you can easily double it for adult get-togethers!

Coconut Rum Punch - copyright Rum Therapy
Coconut Rum Punch
recipe by A Night Owl
(makes 4 – 8oz. glasses. Double or triple the recipe for larger batches)

1/2 c. coconut rum
1 c. orange juice
1 c. pineapple juice
1 c. ginger ale
1/2 c. grenadine (or cherry syrup)
maraschino cherries for garnish

Mix together the coconut rum, orange juice, pineapple juice and ginger ale. Pour over ice in tall glasses. Slowly add equal parts grenadine to each glass. The grenadine will sink to the bottom creating a beautiful looking drink. Garnish with a skewer of maraschinos.

 You might also like:
Authentic Rum Punch Recipe
Caribbean Rum Punch


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The Sunset Cruz

As the leaves begin to fall and the temps drop, I get the urge to try some of the heavier or warmer rum drinks that I’ve run across over the summer. One such drink, The Sunset Cruz, created by Carlton Grooms, was shown being prepared on a video posted on Coastlines & Tanlines. It makes use of rum cream – which is actually quite enjoyable and decadent by itself over ice. This recipe, however, adds coconut water and coconut rum. So, as I turned on the heater in the Rum Therapy kitchen for the first time this season, I assembled the ingredients for this rich and creamy rum drink.

Unfortunately, I was not able to find the Aztec Chocolate Bitters that were used in the video and so just substituted a sprinkling of unsweetened chocolate. I’ll have to compare the taste to the chocolate bitters when I can find them.

The recipe is rich and creamy, yet with just a touch of the tropics. I liked it so much that I might even substitute it for a glass of spiked eggnog during the holiday season. Cheers!~

The Sunset Cruz

2 oz. rum cream
1 oz. Cruzan Coconut Rum
2 oz. coconut water
fresh shredded coconut
Aztec chocolate bitters

Vigorously shake the rum cream, coconut rum, coconut water and ice until frothy. Strain into a glass. Sprinkle with shredded coconut and Aztec chocolate bitters. Enjoy!