Description
This tropical rum punch is a bold, fruit-packed party drink that blends light and dark rum with pineapple, citrus, and fresh fruit. It’s easy to make, stunning to serve, and made for sharing—perfect for your next summer party or laid-back gathering!
Ingredients
1 cup light rum
¾ cup dark rum
2 cups pineapple juice (chilled)
1 cup orange juice (no pulp)
¼ cup fresh lime juice
½ cup simple syrup or coconut syrup (optional, for added sweetness)
1½ cups fresh pineapple chunks
1 orange, thinly sliced
1 lime, thinly sliced
Crushed ice (as needed)
Fresh mint sprigs (for garnish)
Instructions
Mix the base: In a large glass punch bowl or drink dispenser, stir together the light rum, dark rum, pineapple juice, orange juice, lime juice, and optional syrup until fully combined and chilled.
Add the fruit: Toss in the pineapple chunks, orange slices, and lime slices to infuse flavor and brighten up the punch visually.
Chill it down: Just before serving, stir in crushed ice or float a few large ice cubes to keep everything cold without watering it down too quickly.
Garnish and serve: Top the punch with fresh mint sprigs. Serve in short glasses with a piece of fruit and a mint sprig in each for extra flair.
Notes
Chill your juices before mixing to keep the punch cold longer.
You can make the punch base a few hours ahead—just add ice and mint when serving.
No coconut syrup? Honey, agave, or classic simple syrup all work beautifully.
Want to make it a mocktail? Swap the rum with coconut water, tropical juice, or sparkling soda.
Leftovers? Strain the fruit and refrigerate the punch for up to 2 days. Stir well before serving again.