Pineapple 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.
Learn about Serious Eats' Editorial Process
Updated Aug. 30, 2018
Robyn Lee

This rich and fragrant punch is all about the pineapple, enhanced with rich aged rum (such as Flor de Cana or Appleton Estate.)

Get seven more rum cocktail recipes here »

Note: Do not use canned pineapple for this recipe. If you prefer your drinks very tart, add additional lemon juice, 2 tablespoons at a time, to your taste.

Recipe Details

Pineapple Rum Punch Recipe

Active 10 mins
Total 2 hrs
Serves 6 servings

Ingredients

  • 3/4 cup boiling water
  • 1 1/4 cups sugar
  • 3 cups ripe pineapple chunks (from about half a pineapple), cut about 1 inch square
  • 1 1/2 cups aged rum
  • 1 cup freshly squeezed juice from 6 to 8 lemons
  • 1 1/2 cups chilled sparkling water
  • 6 lemon wedges

Directions

  1. Mix hot water and sugar until sugar dissolves. Add pineapple chunks and stir, mashing pineapple lightly. Let sit at room temperature 2 hours, or cover and refrigerate overnight to infuse.

  2. Transfer pineapple/sugar mixture to a large pitcher or punch bowl. Add rum and lemon and stir well. Add sparkling water, stir gently, then divide among ice-filled serving glasses. Serve, garnished with lemon wedges.