With just one sip, this Tropical Rum Punch will make you feel like you’re on an island vacation! Easy to make just a single drink, or scale it up for a party!
This is one of my Drink recipes I know you’ll want to keep on hand!
If there’s one drink that just tastes like island-life, it’s this tropical rum punch.
Made with rum and plenty of sweet juices, along with a touch of bitters to round out the cocktail… you’ll feel like you’re sitting on the beach after just one sip!
Feeling the sand in between your toes, smelling the salty air, and hearing the waves crashing on the beach… I mean does it get any better?
I don’t think so! But if you can’t be on a beach, at least you can be drinking a cocktail that makes you feel like you’re on one 😉
How to make tropical rum punch?
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
- Fill cocktail shaker with ice.
- Add drink contents. Pour in the rum, juices, grenadine and bitters.
- Shake until cold. Cover and hold it tight while shaking fairly vigorously for about 10 seconds.
- Fill glasses with ice. Then top with grenadine. This is what gives the sunset look to the cocktail.
- Pour in cocktail.
- Garnish and serve.
Garnishes are always optional, but with drinks they add such a fun and bar/restaurant-style look! Getting the lime to twist can be tricky if you’re not used to it, so this is a great tutorial.
Variations of this recipe
- Rum types – we like to use gold rum, but white, silver or light rum are great substitutes. For a bolder cocktail with some spice, try using a spiced rum.
- Bitters – orange bitters are called for in this recipe, but if you can’t find them, angostura bitters work just as well.
- Citrus – adding some fresh lime juice to the cocktail is a fun addition.
- Stronger – if you prefer a stronger cocktail, feel free to increase the amount of rum, and/or use multiple types of rum (gold and silver for example). Higher proof rums can also be used – just use caution.
- No alcohol – to make this a “virgin” mocktail, just replace the rum with water.
- Large batch – as written, this recipe makes one drink, but it can easily be adapted to make a larger batch for a party. See the “Chef Tips” section right below the recipe for all the details.
Rum punch is traditionally made with rum (of course) and plenty of fruit juices. Pineapple and orange juice are very popular in this drink. There’s really no set in stone recipe, since different regions have their own variations.
Bitters are made from various botanicals, herbs, fruits, spices, etc and concentrated down. They’re added to cocktails, typically a couple drops at a time, to add complexity and to round out the flavor of the drink.
If your grocery store sells alcohol, they may be in that aisle, but I generally find mine in the aisle with the cocktail mixes, club soda, etc. Angostura bitters are the most common, but some stores may carry other varieties. Online retailers like amazon are also a great place to find bitters.
Making rum punch ahead of time
If you’re making the large batch version of this for a party, feel free to make the drink up to 24 hours ahead of time!
Just keep it covered in a pitcher in the refrigerator, and give it a good stir before serving.
Leftover punch should be stored in the refrigerator and consumed within 1-2 days.
This shaker is elegant and refined, and has held up well for years. Plus I love that it comes with a stand and full set of cocktail accessories!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
- 3 oz gold rum
- 4 oz pineapple juice
- 4 oz orange juice
- 1 tsp grenadine
- 3 drops orange bitters angostura bitters can be used instead
- 1 1/2 tsp grenadine
- 1 half orange slice
- 1 twisted lime slice
- 2 stemless maraschino cherries
- cocktail spear
- paper umbrella
- Add the rum, pineapple juice, orange juice, 1 tsp grenadine and orange bitters to a cocktail shaker with ice. Cover and shake well to chill.
- Add ice to the bottom of a tall cocktail glass (or hurricane style glass), top with 1 1/2 tsp grenadine, then pour in contents of cocktail shaker.
- Make the lime twist by slicing a lime thinly into rounds. Make a cut halfway through one slice, then grab both sides and twist in opposite directions. For a video tutorial, click here.
- Spear lime twist and cherries on a cocktail spear.
- Add orange slice to the side of the cocktail glass and lay the cocktail spear horizontally across the top. Add a paper umbrella and enjoy!
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
- Recipe makes one 11 oz cocktail.
- Silver/white/light rum can be used instead of gold.
Making a large batch of tropical rum punchThis version makes approximately 66 oz.
- 18 oz gold rum
- 24 oz pineapple juice
- 24 oz orange juice
- 6 tsp grenadine
- 18 drops orange or angostura bitters
- Add rum, pineapple juice, orange juice, grenadine and bitters to a large pitcher and stir to combine.
- Cover loosely with plastic wrap and refrigerate until well chilled, at least 2 hours, or up to 24 hours.
- To serve, add ice into cups. Top each cup with 1.5 tsp grenadine, then pour in the punch from the pitcher.
- Garnish as desired and serve.
Any nutritional information shared is an estimate, and is automatically calculated through a program. If calorie count is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
The Chunky Chef is not a nutritionist and doesn’t provide full nutritional information for recipes as there is a potential for error and we wouldn’t want to potentially and/or unknowingly pass along incorrect information.