Rum Punch

One of the best summer mixed drinks, rum punch combines rum, fruit juices, and grenadine for the perfect way to cool off in the heat.

Add a festive umbrella to a hurricane glass and you’ve got yourself a party.

History

The history of punch is long and unclear. Author and historian David Wondrich wrote an entire book, aptly named Punch, on the subject.

Some believe the drink called “punch” comes from the Hindi word for “five” because many punch recipes include 5 key ingredients, but this theory has been contested.

Wondrich theorizes that the name more likely came from the barrels it was often served in, also called a Puncheon barrel. These barrels often contained rum, the popular spirit of choice for a punch.

Wherever the name came from, there are documents that reference drinking punch and punch recipes that date as far back as the 1630s. Colonialism introduced sailors to punch, who brought it back to the UK and Europe.

By the late 1600s, rum punch was the drink of choice for British aristocrats as well as sailors. The most basic recipe for punch, whether it was made in the Caribbean or in Great Britain, was rum, sugar, and lime, often diluted with water.

Variations on punch have existed ever since, and while they have come in and out of style, this cocktail has stood the test of time.

How to Make

This recipe yields about 1.5 quarts, enough for six 8 ounce glasses with ice. Many people make this cocktail using their choice of light or dark rum.

Traditionally, white or light rum is used for mixed drinks, but dark rum is often used for punch as it has aged longer and tends to have a bolder flavor.

If using this recipe for a party, the garnish picks can be made ahead of time, as can the rum mixture, which transports well in a thermal jug.

If you want to impress the people you are serving, add the grenadine to the glass and pour the rum mixture over it at the time of serving for a beautiful sunset effect. Extra garnish are always appreciated.

Variations

This recipe was born in the Caribbean, and each island has given the cocktail its own twist. Jamaica’s recipe includes a much more generous portion of grenadine.

If you find grenadine too sweet, feel free to skip the syrup altogether. If you don’t want to miss out on the cool color effect the red syrup provides, try using some of the liquid from the maraschino cherry jar.

If you find that most of the store-bought versions of the syrup are overly sweet and would like to use more natural ingredients, consider making your own grenadine.

A homemade version adds a tart richness to mixed drinks and takes just a few minutes to make. Heat up 2 cups of pomegranate juice and completely dissolve 2 cups of sugar in the juice.

Stir in 2 ounces of pomegranate molasses,1 teaspoon of orange blossom water, and allow to cool completely before bottling.

Delicious cocktails that are quick and easy to make are a must at summer parties, or for sipping poolside.

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