Rum Punch For A Crowd Recipe

Let's set the scene: there's relaxed jazz music playing at just the right volume. There's the hushed murmur of many conversations taking place all at once, and twinkling lights cast by dimly-lit floor lamps and strategically-placed candles. And at the center of it all, is a large, beautiful punch bowl filled to the brim with orange-red rum punch. This rum punch for a crowd recipe is a classy, fun way of satisfying the thirst of many party-goers all at once.

Sure, you can serve individual drinks at your party, or you can plop down some wine bottles and craft beers, but where's the fun in that? Instead, transform any party into an elegant Caribbean affair with this rum punch bowl developed by food blogger Ksenia Prints from At the Immigrant's Table. It's a mix of freshly squeezed juices, and fresh spices that makes for a beautiful and engaging centerpiece. Keep reading to find out how to make this rum punch recipe, and discover the flavors of the Caribbean at your next party.

The base of this recipe consists of freshly squeezed juices, so grab some oranges and limes. To add a touch of Caribbean flavors, we will add some good, store-bought pineapple juice, and a top-shelf grenadine syrup. You can also make homemade grenadine syrup. Then, you'll need your choice of amber or dark rum, along with a light rum. You could also use all 3 types of rum, if you decrease the proportions to ⅔ cup of each rum. 

Finally, for spicing up and decorating the rum punch, you will need ground nutmeg, cloves, star anise pods, cinnamon sticks, and pomegranate seeds. Add a bottle of sparkling water to the punch to dilute, as desired. 

Juice oranges and limes — for best results, we recommend chilling the juice prior to using. In a large bowl, mix together the orange juice, pineapple juice, lime juice, grenadine, dark rum, and light rum. 

Grenadine is simply condensed pomegranate juice with a heavy amount of sugar thrown in. You can play with the grenadine quantities in this recipe, increasing or decreasing it to your sweetness preference. Season with ground nutmeg and cloves. Taste, and add more seasoning, if desired. Transfer rum punch to the fridge to chill for at least 1 hour, but preferably overnight.

Serve the punch in a large bowl. Float orange slices, pomegranate seeds, star anise pods, and cinnamon sticks in the punch to create a beautiful presentation. Serve the rum punch bowl alongside glasses filled with ice, and garnish with a cinnamon stick, and an orange slice. 

You can also leave small jars with cinnamon sticks, orange slices, and a bottle of grenadine beside the punch bowl, thus allowing guests to add more orange slices, or a splash of grenadine, as desired. Serve a bottle of sparkling water beside the bowl so guests can top their glasses with a bit of sparkling water, to taste. Leftover rum punch will keep in a sealed jar for 4 days.