Rum Punch

No one can resist this Rum Punch recipe! Here are the classic ingredients that make a perfectly balanced tropical flavor.…

A Couple Cooks – Recipes worth repeating.

No one can resist this Rum Punch recipe! Here are the classic ingredients that make a perfectly balanced tropical flavor.

Rum Punch

Here’s a cocktail recipe that’s so pristine, it’s no wonder it’s got a long history. Try this Rum Punch recipe! The concept of rum punch goes back to the 1600’s, though this one is closer to a Planter’s Punch from the early 1900’s. The balance of the ingredients is ideal: instead of overly saccharine is perfectly sweet tart, fruity, and tropical. In fact, it’s so good you won’t be able to resist another sip. Try this easier spin on the Mai Tai: and prepare to be amazed.

What is rum punch?

What’s rum punch? A punch is any drink that includes fruit juices, either non-alcoholic or alcoholic, often served in a large bowl with glasses. The first printed record of a punch dates back to 1632 in English documents, a concept borrowed from India. Modern punch evolved in the 1650’s with Jamaican rum. The single serving punch, called a sling, came about after that (the most famous of which is the Singapore Sling).

Some of the oldest punches are rum-based, and were made using the following recipe in a rhyme: “One of Sour, Two of Sweet, Three of Strong, Four of Weak.” This rum punch recipe is similar to Planter’s Punch, which originated in Jamaica and was first published in an 1878 London magazine. Our recipe adds pineapple, orange and grenadine, which is traditional in many rum punch recipes you’ll find today. The rum punch ingredients you’ll need are:

  • White rum
  • Dark rum
  • Pineapple juice
  • Orange juice
  • Lime juice
  • Grenadine
Rum punch recipe

Types of rum

Many rum punch recipes use more than one type of rum. Why is it necessary? Different types of rum add a lot of nuance in flavor. Taste the different varieties, and you’ll find that they almost taste like different liquor. You can use only one type if it’s all you have, but it’s worth seeking out two types for the flavor difference. Here’s an outline on types of rum:

  • Dark rum has a deep, caramel flavor and notes of cinnamon and spices (see Dark Rum Drinks)
  • White rum has a straightforward flavor rum with the signature fruity finish
  • Aged rum, aka golden or añejo rum, has notes of vanilla, coconut, almond, citrus, or caramel
  • Coconut rum is a sweet coconut-flavored liqueur made with rum (Malibu is the most popular)

Because Malibu rum is so sweet, make sure to use it in combination with another rum. But if all you have is white rum or dark rum, you can use just one type of rum in a pinch.

Grenadine syrup

Buy grenadine or make homemade

Got grenadine on hand? Grenadine is a red non-alcoholic syrup with a sweet tart flavor, commonly used in cocktails and mocktails. Many people think it’s cherry flavored, but it’s actually made from pomegranate juice! It’s been used in grenadine cocktails for hundreds of years, from the Singapore Sling to the Shirley Temple.

Much of the grenadine on the market today has artificial sweeteners and colors. Look for an all natural grenadine, or you can make homemade grenadine! It’s easy to make with pomegranate seeds.

How to make rum punch

This rum punch recipe is for a single serving drink, in the tradition of the classic Singapore Sling or Hurricane. But you can serve it in a punch bowl, too! Here’s how to make rum punch (or jump to the recipe below):

  • Stir: In a hurricane glass, add 1 ounce each white rum and dark rum, 2 ounces pineapple juice, 1 ounce orange juice and ½ ounce lime juice.
  • Top with grenadine: Top with ½ ounce grenadine, which will settle to the bottom and make a gradient effect. Serve garnished with an orange slice and cocktail cherry!
Rum punch ingredients

Or, serve it in a punch bowl

If you’re making rum punch for a crowd, the best way to serve it is in a punch bowl! It’s easy to multiply the quantities for 8 drinks. Simply replace each ounce with 1 cup of the ingredient! Here’s what to do:

  • Add all ingredients, including the grenadine, to a punch bowl.
  • Add a few handfuls ice to cool.
  • Garnish with orange slices!

And that’s it! This rum punch has risen to the top of our favorite drinks to make: we hope you’ll love it too! It’s great as a tropical drink or beach drink, and works in any season.

More rum drinks

Love rum? Here are a few more top rum cocktails to try:

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Rum Punch

Rum Punch


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 drink (or 8 drinks)
  • Diet: Vegan

Ingredients

  • 1 ounce* (or 1 cup) white rum
  • 1 ounce (or 1 cup) dark rum
  • 2 ounces (or 2 cups) pineapple juice
  • 1 ounce (or 1 cup) orange juice
  • ½ ounce (or ½ cup) lime juice
  • ½ ounce (or ½ cup) grenadine
  • For the garnish: orange slice, cocktail cherry

Instructions

  1. For the single serving: In a highball glass, stir together all ingredients (in ounces), except for the grenadine. Fill the glass with ice and top with the grenadine. Garnish with the orange slice and cherry.
  2. For party size (8 servings): Place all ingredients in a punch bowl or pitcher, and add a few handfuls of ice. Add orange slices or wheels as a garnish.

Notes

*To convert to tablespoons, 1 ounce = 2 tablespoons

  • Category: Drink
  • Method: Stirred
  • Cuisine: Cocktails

Keywords: Rum punch, rum punch recipe

A Couple Cooks - Recipes worth repeating.

Jungle Bird

The Jungle Bird is a tropical rum cocktail with a twist! Bitter Campari offsets sweet pineapple juice to make a balanced, refreshing mixed drink. Love fruity drinks but want something more complex? Here’s the drink for you: the Jungle Bird! It’s one of the few rum cocktails to pair tropical flavors with an Italian bitter: Campari. You might know Campari from the ubiquitous Negroni: an ultra dry and bitter drink. But add it to a tropical drink and the effect is surprising. Campari perfectly balances the drink and gives the finish an intriguing complexity. In fact, it’s become a favorite around here…and that’s saying something, given our extensive library of cocktails. It hits all the right notes: sweet, tart, fruity, and bitter. What’s a Jungle Bird cocktail? The Jungle Bird is a tropical cocktail made with rum, pineapple juice, and Campari. The story goes that it was invented in 1978 at the Aviary bar of the Kuala Lumpur Hilton. The telltale sign it’s that it’s modern: it fuses the Italian bitter Campari with the tropical flavors. This drink recently surged in popularity, fueled by the Negroni craze. The drink is often garnished with pineapple leaves to mimic the feathers of […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

The Jungle Bird is a tropical rum cocktail with a twist! Bitter Campari offsets sweet pineapple juice to make a balanced, refreshing mixed drink.

Jungle bird

Love fruity drinks but want something more complex? Here’s the drink for you: the Jungle Bird! It’s one of the few rum cocktails to pair tropical flavors with an Italian bitter: Campari. You might know Campari from the ubiquitous Negroni: an ultra dry and bitter drink. But add it to a tropical drink and the effect is surprising. Campari perfectly balances the drink and gives the finish an intriguing complexity. In fact, it’s become a favorite around here…and that’s saying something, given our extensive library of cocktails. It hits all the right notes: sweet, tart, fruity, and bitter.

What’s a Jungle Bird cocktail?

The Jungle Bird is a tropical cocktail made with rum, pineapple juice, and Campari. The story goes that it was invented in 1978 at the Aviary bar of the Kuala Lumpur Hilton. The telltale sign it’s that it’s modern: it fuses the Italian bitter Campari with the tropical flavors. This drink recently surged in popularity, fueled by the Negroni craze. The drink is often garnished with pineapple leaves to mimic the feathers of a bird. The ingredients in a Jungle Bird cocktail are:

  • Dark rum
  • Pineapple juice
  • Campari
  • Lime juice
  • Simple syrup
Jungle bird cocktail

Dark rum vs light rum: what’s the difference?

The Jungle Bird uses dark rum: something altogether different than the light rum you’ve got for daiquiris and piña coladas. Here’s a breakdown of the differences:

  • Dark rum is aged longer than white rum. It has a dark color and a developed flavor with caramel notes.
  • Light rum or white rum is clear and has a smoother, sweeter flavor than dark rum.

Can you use light rum in a Jungle Bird? Sure. It won’t taste quite the same, but it’s similar. Of course if you’re a purist: go grab a bottle of dark rum!

All about Campari

Campari is an Italian bitter with a bright red color! It’s easy to find, most famously used in the Negroni and other classic cocktails like the Americano and Boulevardier.

What does Campari taste like? It’s tastes bitter, fruity, and spicy all at once. It’s infused with different herbs and fruits, part of a secret recipe. Fun fact: Campari was originally colored so brightly red due to a dye made of crushed insects! That’s no longer in the modern recipe, so it shouldn’t deter you from grabbing a bottle.

Campari

How to make a Jungle Bird

It’s quick and easy to make a Jungle Bird once you’ve got all the ingredients on hand! It’s a typical shaken cocktail that you’ll shake in a

  • Shake in a cocktail shaker. Place all ingredients in a cocktail shaker, add ice, and shake (Don’t have one? Use a mason jar!)
  • Strain into a glass and garnish. Strain the drink into a lowball glass. Garnish with a pineapple wedge. If you happen to have the pineapple leaves on hand, they make a great garnish evocative of bird feathers.

More Campari cocktails

Love Campari? There are so many interesting drinks with this Italian liqueur to try outside of the Negroni. Here are some great Campari cocktails to test out:

  • Negroni Sbagliato A spin on the classic cocktail using sparkling wine instead of gin. It’s bitter, sweet, and bubbly all at once.
  • Old Pal Cocktail A three ingredient cocktail that’s sleek and sippable, balancing bitter and sweet with fiery whiskey.
  • Mezcal Negroni The way the smoke of mezcal balances the bitter Campari makes an even better drink.
  • Campari Spritz Bitter and bubbly, this cocktail mixes the popular aperativo with sparkling wine and soda water.
Jungle bird

When to serve a Jungle Bird

The Jungle Bird is a festive and fun cocktail, great for parties or a laid back evening! It’s great as a:

  • Summer drink
  • Signature drink
  • Cocktail hour drink
  • Party drink
  • Happy hour drink
  • Dinner party drink
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Jungle bird

Jungle Bird Cocktail (with Campari!)


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  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 drink
  • Diet: Vegan

Description

The Jungle Bird is a tropical rum cocktail with a twist! Bitter Campari offsets sweet pineapple juice to make a balanced, refreshing mixed drink.


Ingredients

  • 1 1/2 ounces (3 tablespoons) dark rum
  • 1 1/2 ounces (3 tablespoons) pineapple juice
  • 3/4 to 1 ounce (2 tablespoons) Campari (to taste)
  • 1/2 ounce (1 tablespoon) lime juice
  • 1/2 ounce (1 tablespoon) simple syrup or maple syrup
  • For the garnish: Pineapple wedge, pineapple leaves (optional)

Instructions

  1. Add the dark rum, pineapple juice, Campari, lime juice, and simple syrup to a cocktail shaker and fill it with ice. Shake vigorously until cold.
  2. Strain into cocktail glass. Garnish with a pineapple wedge, pineapple leaves, or fresh mint.

  • Category: Drink
  • Method: Cocktails
  • Cuisine: American

Keywords: Jungle Bird, Rum cocktail

More rum drinks

Love mixed drinks with rum? Here are a few more to add to your repertoire:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Tropical Smoothie Ice Cream

Tropical Smoothie Ice Cream
Fruit smoothies are a refreshing and easy breakfast or snack option on a hot day. But as delicious as they are, I often want something a little bit more indulgent for a dessert. This Tropical Smoothie Ice Cream was inspired by a smoothie I had for breakfast recently – but converted into a …

The post Tropical Smoothie Ice Cream appeared first on Baking Bites.

Tropical Smoothie Ice Cream
Fruit smoothies are a refreshing and easy breakfast or snack option on a hot day. But as delicious as they are, I often want something a little bit more indulgent for a dessert. This Tropical Smoothie Ice Cream was inspired by a smoothie I had for breakfast recently – but converted into a more decadent no-churn ice cream recipe that is perfect for treating yourself on a hot summer night.

The ice cream starts with a variety of frozen fruits: strawberries, pineapple, banana and mango. I used equal parts of each of the fruits, but feel free to mix it up based on what you have available at home! The fruit should be pureed before the other ingredients are added, then the ice cream base is blended at high speed to whip in plenty of air, allowing you to freeze it right away without churning in an ice cream maker.

I often use frozen fruit to whip up a quick smoothie – since frozen fruits mean a thicker smoothie – and I stuck with frozen fruits for the base of the ice cream to bring down the chilling time. You can actually find lots of smoothie mixes in the frozen food section of the grocery store these days. That means that you don’t necessarily have to buy and prep all the fruit for this recipe, but can simply pick up a frozen tropical fruit mix and use that for convenience (and leftovers can always be tossed into a traditional smoothie!).

The ice cream tastes just like a tropical smoothie, but with a richness that you won’t find in any regular juice drink. The sweetened condensed milk highlights the natural sweetness of all the fruits (I find it goes particularly well with the banana), really letting their flavors shine. The ice cream is scoop-able as soon as it has frozen. Once it has been frozen for more than 24 hours, it might need a few minutes of defrosting to come back to that perfect scoop-ability. Serve as-is or top with even more fruit and toasted coconut for a tropical sundae.

Tropical Smoothie Ice Cream
16-oz of strawberries, pineapple, banana and mango chunks (pref frozen)
14-oz sweetened condensed milk
16-oz (2 cups) heavy cream
1/2 tsp vanilla extract

In a blender or food processor, whizz fruit until very smooth. Add in remaining ingredients and blend on high speed for 2 minutes. Pour into a freezer-safe container and freeze for at least 3 hours, or until solid.

The post Tropical Smoothie Ice Cream appeared first on Baking Bites.