Rum Punch Recipe

The Humble Rum Punch is one of THE Party Drinks. Sweet, Fruity, Strong, it can’t but help get you in the mood and put a big old smile on your face. And the thing with a Rum Punch Cocktail, is that every Bartender will have their own go to Recipe. There is no Right or Wrong…as long as you follow the basic principles of creating your own recipe. Of course, for your own personal palate, some may taste better than others…for example you may hate Mango, but I love it, but as long as you stick to the ratios (within reason) you can’t but help create a cracker.


The Basic principles of making your own Rum Punch Recipe is this simple formula;

  • 1 part Sour

  • 2 parts Sweet

  • 3 parts Strong

  • 4 parts Weak.

Create your Cocktail around that and its Job’s a Good’un!


However, the Tiki Trend and most Bartenders take this to another level with the addition Bitters, Spices and authentic Caribbean flavours. And UK trends have made different ingredients so much easier to get hold of.

15+ years ago when I was High Street Bartending, a Rum Punch mainly consisted of Orange and Pineapple juices. But in this day and age, we can now get the likes of Guava, Passion Fruit and Papaya in most major Supermarkets.


Plus as Bartenders, we can get a plethora of Purées. My current favvies are from ODK which you can get from Drinkstuff.com. I’m playing about with Yuzu and Papaya Purées for example.



And as the Summer progresses, I’m going to upload a whole heap of different Rum Punch Cocktails using the different ODK Flavours.


For those new to ODK, they’re a new range of Italian Shelf Stable Purées, that once opened have a shelf life of 3 months. Unlike Funkin, which don’t get me wrong, are great Purées, but once opened, they’re gone within 3 days. That’s all very well if you’re a high-volume outlet. But if you’re smaller Bar, or like me, Mobile, BUT still want to offer diversity to Party Guests, ODK is a no Brainer. Plus, I have to add from a personal point of view, I think they do actually taste Better.


Anyway, back to my recipe…


I haven’t had the chance to properly play with all the ODK Purées, purely because I’ve only just received them. But I have used one Purées and of their Syrups. Falernum! I do LOVE my Falernum! A Caribbean spiced Syrup with Cloves, Almond, Ginger, Vanilla.


The other point to releasing this Rum Punch Recipe is to play about with my New Listing. I’ve agreed to start using Dead Mans Fingers exclusively as my only Spiced Rum. Dead Mans Fingers, like me, is Cornish, so it really resonates with me. Made right down there in St Ives, at the Rum & Crab Shack. But that’s not the only reason. The other reason…it tastes SEXY AS HELL! And now they’re releasing other flavour extensions, current ones being Coffee and Coconut.



So let’s get to it.

Here’s my Recipe…


My Sour...

25ml fresh Lime Juice


My Sweet...

10ml Monin Grenadine Syrup

15ml ODK Falernum Syrup

25ml Bols Dry Orange Curacao


The Dry Orange Curacao also acts as a “crossover ingredient” for me. It also comes under my Strong as its 24% ABV.


My Strong...

Enter Dead Mans Fingers Spiced Rum

35ml Dead Mans Fingers Spiced Rum

25ml Dead Mans Fingers Coconut Rum


My Weak...

75ml 100% Pressed Pineapple Juice

50ml 100% Pressed Apple Juice

15ml ODK Mango Purée


The Method

Simply put all the ingredients into a Cocktail Shaker. Shake the hell out of it then serve in your vessel of choice. I have some really cool Dead Mans Fingers Skull Tiki Glasses, but your favourite 16oz Glass will also work just as well.


Alternatively. If this is for a Party and you’re looking to make a Jug up. Just times the ingredients by 4. Or if you’re going for a great big Tiki Fishbowl, maybe times the ingredients by 10! Obviously depending on the size of the Tank!


Enjoy…



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