How to Make Caribbean Rum Punch with Pineapple and Orange Juice


Start to Finish: 10 minutes

Servings: 6

Creating a punch out of plain and flavored rums, and pineapple and orange juices -- one that is dressed up with grenadine and fresh lime juice -- makes a luscious, tropical libation that works well for an outdoor summer party. Grenadine -- a pomegranate-infused simple sugar syrup -- gives the cocktail its blushing hue. While honey, nutmeg and angostura bitters add a depth of flavor to this fruity concoction; for the best results, use freshly squeezed lime and orange juices.

This recipe has been adapted from Jamaican Rum Punch from Drinks Mixer and Malibu Rum Punch from Mademan.



  • ½ cup fresh lime juice
  • 2 tablespoons honey

  • ¼ teaspoon nutmeg
  • ½ cup grenadine
  • 2 cups white or dark rum
  • 1 cup coconut-flavored rum
  • 2 ½ cups pineapple juice
  • 2 ½ cups freshly squeezed orange juice
  • Angostura bitters


Add the lime juice, honey and nutmeg to a wide punch bowl, or large pitcher. Stir well to dissolve the honey and spice. Pour the grenadine, rum, coconut-flavored rum and the pineapple and orange juices into the bowl or pitcher. Stir the ingredients well to incorporate.

Fill six 12-ounce glasses with ice. If using a pitcher, pour the cocktail into the individual glasses. If using a punch bowl, use a ladle to transfer the cocktail to the glasses.

Add 2 dashes of bitters to each glass and lightly stir, then garnish with a fruit skewer.

Fruit Skewer Garnish


  • 6 small wedges of pineapple
  • 6 thin slices of orange
  • 6 lime wedges
  • 6 maraschino cherries
  • 6 small decorative cocktail picks or skewers


Thread a skewer or cocktail pick with a wedge of pineapple, slice of orange, lime wedge and a maraschino cherry.

Single-Serving Cocktail


  • 1 ½ tablespoons fresh lime juice
  • ½ teaspoon honey
  • Dash nutmeg
  • 1 ½ tablespoons grenadine
  • 2 ½ ounces white or dark rum
  • 1 ½ ounces coconut-flavored rum
  • 3 ounces pineapple juice
  • 3 ounces freshly squeezed orange juice
  • Angostura bitters


Fill a 12-ounce glass with ice. Add the lime juice, honey and nutmeg to a glass. Stir well to dissolve the honey and spice. Pour in the grenadine, rum, coconut rum and juices. Stir well to blend the liquids. Add 2 dashes of bitters to the glass and garnish with a fruit skewer

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