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Bacardi Rum Punch

A refreshing Caribbean-inspired punch that combines Bacardi white rum with tropical juices and a fizzy ginger ale finish.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 servings
Course: Drinks and Beverages
Cuisine: Caribbean-inspired
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups 16 ounces Bacardi white rum
  • 4 cups 32 ounces pineapple juice
  • 2 cups 16 ounces cranberry juice
  • 1 cup 8 ounces fresh lime juice
  • 1/2 cup 4 ounces simple syrup
  • 2 cups 16 ounces ginger ale
  • 4-5 cups ice for serving
  • 1 lime sliced thin, for garnish
  • 1 cup fresh pineapple chunks for garnish
  • Small handful fresh mint leaves for garnish optional

Equipment

  • Large punch bowl or pitcher (at least 3 liters capacity)
  • Measuring cups and spoons
  • Long spoon or ladle for stirring
  • Glasses for serving
  • Ice bucket or cooler
  • Citrus juicer
  • Cutting board and knife for garnishes

Method
 

  1. Fill the punch bowl with 1 cup of ice to chill the bowl while you prepare the ingredients.
  2. Pour 2 cups (16 ounces) of Bacardi white rum into the chilled punch bowl.
  3. Add 4 cups (32 ounces) of pineapple juice and stir gently to combine.
  4. Pour in 2 cups (16 ounces) of cranberry juice and stir until blended.
  5. Add 1 cup (8 ounces) of freshly squeezed lime juice and stir well.
  6. Pour in 1/2 cup (4 ounces) of simple syrup and stir until fully dissolved.
  7. Cover the punch bowl and refrigerate for at least 2 hours to chill and allow flavors to meld.
  8. About 15 minutes before serving, stir in 2 cups (16 ounces) of ginger ale to preserve carbonation.
  9. Add 4-5 cups of fresh ice to the bowl, garnish with lime slices, pineapple chunks, and mint leaves, then serve immediately.

Notes

Make the punch up to 8 hours ahead and refrigerate; add ginger ale and fresh garnishes just before serving to maintain fizz and freshness.