Rum Punch

15 servings Prep: 10 m Cook: PT0M Total: 1 h 10 m Beginner
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Rum Punch
You and your friends can have a ball for Christmas or the Mardi Gras Lenten season with a bowl of this Jamaican rum punch made with pineapple juice, orange juice, lime juice, and ginger ale. Remember to drink responsibly so you can pass some more good times. Use Mardi Gras colors (yellow, green and gold) and add purple toothpicks on the limes to make it more festive and in tune for that Mardi Gras celebration. Recipe from a recipe box newspaper clipping from The Daily Review, Morgan City, LA, December 10, 1975.

Ingredients

15 servings
  • 1 1/2 fifth (32 oz) Jamaican Rum
  • 6 oz pineapple juice
  • 10 oz orange juice
  • 10 oz lemon or lime juice
  • 1 1/2 quart ginger ale or club soda
  • lemon or lime slices
  • strawberries

Step-by-Step Instructions

  1. Into a large punch bowl, place the Jamaican Rum, pineapple juice, orange juice, and lemon or lime juice.
  2. Let the mixture steep for one hour to allow the flavors to blend.
  3. Before serving, add the ginger ale or club soda.
  4. Decorate with the lemon or lime slices and strawberries. Add a cake of ice or several trays of ice into the punch and serve.

Common Problems and Solutions

Q: Can I make this less strong?

A: Yes, reduce the rum to 16 oz (1 fifth) and increase the ginger ale to 2 quarts for a lighter punch that's still flavorful.

Q: How far ahead can I make this?

A: Mix the rum and fruit juices up to 4 hours ahead and refrigerate. Add the ginger ale and ice just before serving to keep it bubbly.

Tips and Techniques

Use a block of ice instead of ice cubes to keep the punch cold without diluting it too quickly. For Mardi Gras, freeze lemon or lime slices in your ice to add festive color. Remember to drink responsibly so you can pass some more good times!

Ingredient Substitutions

  • Jamaican rum: any gold or dark rum
  • ginger ale: lemon-lime soda or club soda

Equipment Needed

  • Large punch bowl
  • Measuring cups

Historical Context

Rum punch has been popular in Louisiana since the 18th century, reflecting the state’s Caribbean connections through the Port of New Orleans. This 1975 recipe from Morgan City combines that tradition with modern convenience, perfect for Mardi Gras parties and Christmas celebrations.