Anejo Rum Punch

[Photograph: Robyn Lee]

This tart, boozy, and spicy punch is adapted from a Dale de Groff recipe in Punch Parties by Ben Reed. It's a new favorite of ours.

Anejo Rum Punch

About This Recipe

Yield:makes 6 servings
Active time:10 minutes
Total time:10 minutes
Special equipment:citrus juicer


  • 1/2 cup freshly squeezed juice from 6 to 8 limes
  • 1 1/2 cups aged rum
  • 6 tablespoons orange curaçao
  • 6 dashes Angostura bitters
  • 1 1/2 cups ginger beer
  • 1 1/2 cups ice, plus more for serving
  • 6 orange slices


  1. 1

    In a large pitcher, stir lime juice, rum, orange curaçao, and Angostura bitters. At this point, punch can be covered and refrigerated for up to 4 hours.

  2. 2

    When ready to serve, add ice and ginger beer to punch mixture and stir gently. Serve in ice-filled glasses, garnished with orange slices.

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