Eddie’s Rum Punch

Punches became popular from the 1600’s to the 1700’s. Originating in India, they typically have 5 ingredients: strong, weak, sweet, spice, and citrus.

This is a great recipe to try with alternative spirits — experiment! A general rule: limes pair well with tequila and rum; whiskey and gin are excellent matches for lemons.

A Punch Rule of Thumb? When making a punch with dark spirits, if it looks like dirty dish water when you’re done, get your glass!

Ingredients:
1 bunch of fresh mint
2 cups dark rum (preferably aged)
1 cup Orange Curacao
1 ½ cups light brown sugar
8 whole limes
1 whole orange, sliced
5-6 dashes of bitters (flavor of choice)

To Serve: Serves 6-8
Fill a large punch bowl with ice
Strip leaves from mint stems, add whole leaves into punch bowl
Add brown sugar, stir well to dissolve and bruise mint leaves
Stir in rum and Curacao
Halve limes and squeeze juice into punch bowl
Slice orange into rounds and squeeze into bowl; and squeezed slices to bowl
Shake bitters into punch and stir all well
Ladle punch and ice in a rocks glass or punch cup
Garnish with an orange slice and sprig of mint

For Best Results:
Always use fresh squeezed lime juice
Orange Curacao may be exchanged for other orange-flavor liquors such as Grand Marnier, Cointreau, Triple Sec, etc.

Eddie Garcia of Cocktail U of Arizona was kind enough to share this recipe with us. You can learn more at https://cocktailuaz.com/about-us/

Cheers,
Sue McNamara CS, CSW
Certified Sommelier, Court of Master Sommeliers
Certified Specialist of Wine, Society of Wine Educators

Click here to obtain the recipe for Eddie’s Rum Punch

return to more Botanical Bar