The history of punch is long and complex, with a number of different areas of the world having produced their own takes on what would eventually be called punch. According to cocktail historian and writer David Wondrich—whose book “Punch, The Delights (and Dangers) of the Flowing Bowl” investigates the history of the drink—punch started out as a beverage enjoyed by British sailors. Originally, it was made with arrack, a rum from South Asia made with sugarcane or fermented coconut sugar. Sweetener, citrus juice, spices and water were also added to the concoction.
Eventually the recipe evolved into a whole range of drinks, though the general format remained—usually a dark spirit like rum, brandy or whiskey is mixed with citrus or other fruit juices, some kind of sweetener, often a wine and sometimes tea. The Port Royal Punch, on the other hand, borrows from the modern idea of a “fruit punch,” as it uses a considerable amount of juice. And rather than something like a sparkling wine, its carbonation comes from that ubiquitous of citrus sodas: Sprite. A bit of grenadine makes it even sweeter, though using a homemade grenadine keeps it from being too cloying.
Unlike a recipe from Wondrich’s book on punch, the Port Royal would be more likely found at a college party, or maybe a club, than it would be on the bar top of a cocktail lounge. Spiced rum, pineapple and mango juice, sprite and grenadine are not commonplace ingredients in modern craft cocktails. However, if you’re hosting a party for friends who want something a little sweeter, something that hides its alcoholic content amongst fruit juices and sodas, and something that you’re more in danger of contracting a sugar high over than getting too drunk from, then it’s sure to be a party pleaser.
One of the key aspects to punch is its presentation. The most obvious bit of presentation is the punch bowl itself. These days, it’s surprisingly easy to find ornate, stunning examples both online and at vintage shops. While you can always use a regular old mixing bowl, besides its relatively underwhelming appearance compared to something ornate, it’s difficult to find one that fits the volume of the Port Royal Punch. The other alternative is a large pitcher, and again, it’s an opportunity to get ornate.
The other key ingredient for both presentation and flavor is ice. Sure, there’s always bagged ice from convenience stores, but in order to take it to the next level visually, and to keep the punch from getting immediately diluted after serving, try freezing a massive ice cube using a large storage container or even a mixing bowl. That will ensure much slower melting, and give the punch bowl a nicer look.
- 1 750-milliliter bottle Captain Morgan spiced rum
- 96 ounces pineapple juice
- 24 ounces mango juice
- 12 ounces Sprite
- 4 1/2 ounces grenadine
- 3 oranges, sliced thinly and quartered
Combine all ingredients in a punch bowl and stir to combine.
Serve in punch glasses filled with ice.