Our last full day of vacation fell on a Monday and most restaurants were closed for the day as it was still the off-season. Since I was cooking, I thought I’d put my own bartending skills to the test with all of the information I’d accumulated over the past several days of research. Over the course of the day, I probably made 3 or 4 variations. I didn’t write any of them down and I didn’t measure, but here’s your easy cocktail recipe for coming up with your own variation of Puerto Rican rum punch:
In a glass (use either a double old fashioned or a high ball glass) filled with ice (crushed if that’s handy), pour in an ounce (or so) of golden rum. If you are feeling fancy and have the money and some aged rum on hand, use that for a more robust drink. Add in an ounce (or so) of white rum. If you are looking for something sweeter, try coconut rum, mango rum or another tropical fruit flavored white rum. For something a little tarter, go for a lemon flavored rum. Stick with unflavored white rum for a more traditional punch. Finally, add in your juices, using enough to fill up the glass. Experiment with orange, grapefruit, passion fruit, guava, pineapple, mango and any thing else tropical. You might want to finish it all off with a squeeze of fresh lime or lemon if you have it on hand. I could only find lemons at the store so that is what I finished off one particularly yummy (and boozy) variation (I think I used pineapple and guava in that one, but was perhaps a little heavy handed on the golden rum). You can try a little floater of dark rum on top or if you need something sweet, a little grenadine.
It’s THAT easy! Don’t get caught up in exact recipes. The most fun about punch is that everyone does it differently. It’s the perfect drink for summer or for the dead of winter when all you can think of is being some place warm and tropical.