Cocktail & Other Recipes By Spirit Rum Cocktails

Reggae Rum Punch

A Collins glass filled with bright yellow punch garnished with a pineapple slice and a sprig of fresh mint.
Image:

Liquor.com / Tim Nusog

Jamaican rum is on the rise, which is no surprise to Ian Burrell (also known as The Rum Ambassador) who created the world’s first rum festival. He cites the implementation of a G.I. label (or Geographical Indicator) that ensures bottles adhere to specific rules and regulations when being produced, similar to cognac and Champagne.

“This is great news for authentic Jamaican rum [producers], who take pride in their big, robust, spicy and aromatic flavors that are the base of any good rum punch or fruity cocktail,” says Burrell. He offers his very own punch as an homage to the spirit. “It’s a drink for all occasions, especially holidays,” he says. Burrell’s Reggae Rum Punch has a wonderful brightness, like any good Rum Punch should, and this comes from using fresh juices and other ingredients whenever possible.

As you might have guessed, this beautifully balanced Rum Punch riff is the perfect sipping choice for lounging at the beach, gathering around at a family cookout, serving during the holidays or even bringing a bit of the tropics to a dreary winter day. Here’s how to make it at home.

Ingredients

  • 2 ounces Jamaican overproof white rum
  • 2 ounces fresh orange juice, freshly squeezed
  • 2 ounces pineapple juice
  • 1/2 ounce fresh lime juice, freshly squeezed
  • 1/2 ounce strawberry syrup*
  • Garnish: pineapple slice
  • Garnish: mint sprig

Steps

  1. Add the rum, orange juice, pineapple juice, lime juice and strawberry syrup into a shaker with ice and shake.

  2. Strain into a highball glass over fresh ice.

  3. Garnish with a pineapple slice and mint sprig.

*Strawberry syrup: Add 1/2 cup granulated sugar and 1/2 cup water into a small saucepan over medium heat. Stir until the sugar is dissolved. Add 1 cup strawberries into the saucepan and bring to a boil. Boil for 10 minutes. Reduce heat to medium-low and simmer until strawberries are mushy and sauce is thick, about 10 minutes. Let cool, then strain into a glass jar and seal tightly with a lid. Will keep, refrigerated, for about one month.