Rum Punch

"One of sour, two of sweet, three of strong, four of weak" — the old Caribbean formula: one part lime juice, two parts sweetener, three parts rum, four parts water/juice/ice. Our spec follows the rhyme; once you know it, you can mix punch anywhere on Earth.

It’s the ideal batching drink — multiply every ingredient, stir in a pitcher or bowl, and chill. Add the ice (or an ice block) just before guests arrive, and float sliced citrus on top. The party planner on this site does the bottle math for any guest count.

A classic Rum Punch calls for 45 ml (1.5 oz) Dark rum, 45 ml (1.5 oz) Orange juice, 45 ml (1.5 oz) Pineapple juice, 15 ml (0.5 oz) Fresh lime juice, 8 ml (0.25 oz) Grenadine. That single-serve spec scales cleanly — the recipe above converts it to oz and multiplies it for 2–4 drinks.

A standard Rum Punch is roughly 11% ABV once mixed (before ice melt softens it further). That makes it a relatively light, sessionable drink — similar in strength to a beer.

A Rum Punch is built directly in the glass over ice — no shaker required. Add the ingredients in order and give it a brief, gentle stir.

Serve a Rum Punch in a highball (tall) glass, over fresh ice cubes.

One Rum Punch has approximately 160 calories, estimated from the standard spec above. Bigger pours, extra syrup or sweetened mixers raise that number quickly.