Anejo Rum Punch Recipe

By
Maggie Hoffman
Maggie Hoffman is a contributing writer at Serious Eats.
Maggie Hoffman
Maggie Hoffman is a writer and editor focusing on cocktails and food. She was the managing editor for Serious Eats until 2016 and is the digital director for Epicurious.
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Updated Aug. 30, 2018
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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.

Recipe Facts

Active: 10 mins
Total: 10 mins
Serves: 6 servings

Rate & Comment

Ingredients

  • 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

Directions

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

Special equipment

Citrus juicer

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