Hibiscus Rum Punch is the perfect cocktail to transport you straight to the tropical beaches!
This fun and flavorful cocktail recipe was inspired by the delicious rum punches of Belize. It's is the perfect way to unwind and enjoy. This punch recipe uses rum, fresh squeezed lime juice, pineapple juice and our homemade hibiscus syrup!
For another refreshing hibiscus cocktail, check out our Hibiscus Margarita recipe!
Ingredients for Rum Punch
This hibiscus rum punch is easy to make with just a few ingredients. Here’s what you’ll need:
- Rum - We use a white, un-aged rum for this recipe. You could use a dark, oak-aged rum for a little richer flavor.
- Orange Liqueur - Triple Sec or Cointreau: [Dry Curaçao (as pictured) is a type of Triple Sec. Typically, we prefer a brandy-based orange liqueur (AKA cointreau) but triple sec is a great, inexpensive option for home bartending.]
- Hibiscus Syrup - Our homemade hibiscus syrup recipe is made from sugar, water and dried hibiscus flowers. You can read more about how to make this syrup below, or check out our hibiscus syrup blog post.
- Pineapple Juice
- Limes - We recommend using freshly squeezed lime juice for the brightest, freshest flavor
- Ice - For shaking and serving!
How To Make Hibiscus Syrup
Our hibiscus simple syrup recipe is what gives this rum punch it tart floral flavor and pretty pink hue! It’s easy to make and can be kept refrigerated for 2 - 3 weeks.
1. First, bring a cup of water to a boil. Once boiling, remove from heat.
2. Add in equal parts sugar.
3. Stir until completely dissolved and the syrup is clear
4. Next, add dried hibiscus flowers.
5. Stir the flowers into the syrup until completely saturated.
6. Allow the flowers to steep into the syrup for about 3 hours.
7. Finally, strain the syrup through a fine-mesh sieve or cheesecloth-lined funnel. Discard the pieces of hibiscus.
8. The syrup is ready to add into hibiscus rum punch, desserts or other cocktails!
Hibiscus Syrup
Check out our entire hibiscus syrup recipe post for more information on hibiscus, detailed instructions and unique flavor variations!
Serving Suggestions: Gorgeous Garnishes
Half the fun of a tropical cocktail like this Hibiscus Rum Punch are the over-the-top garnishes! You can never have too many garnishes on a punch!
In Belize, rum punch was often served with a bright red maraschino cherry. For this version we used colorful cocktail umbrellas, bamboo-style paper straws, mint sprigs, lime wheels and wedges of fresh pineapple! If you have access to fresh organic hibiscus flowers - those would look amazing, too!
Glassware
You can enjoy this hibiscus punch in any glass, punch mug or red solo cup! However, for fun, festive glassware we recommend checking you local secondhand thrift stores. We've had great luck finding tiki-style glassware, ceramic vessels and retro punch bowls at our local Goodwill for pennies on the dollar! Tiki-style glassware is also available online and in some homeware shops.
In the recipe card, we have included a recipe for one portion of punch and instructions for a party-sized punch. Party-sized punch can be put in a big pitcher or served in an old-school punch bowl!
Pro Tip - Keeping the Punch Cold: To keep the party-sized punch from becoming too watery, we recommend serving this punch with ice on the side or using frozen pineapple chunks, instead!
You could also freeze a large hunk of ice in a Tupperware container a day or two before the party. The large piece of ice will melt more slowly and keep your hibiscu rum punch cold for hours!
More Hibiscus Drink Recipes
Loving this hibiscus rum punch!? Check out these other pretty pink drinks made with hibiscus syrup!
You can also use hibiscus syrup in place of simple syrup for iced tea, mojitos, daiquiris and Tom Collins cocktails! OR use this syrup in place of grenadine for fancy Shirley Temples, Singapore Slings or a colorful Tequila Sunrise.
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Recipe
Hibiscus Rum Punch
ADJUST SERVINGS
Special Equipment
- 1 Cocktail Shaker
- 1 Hawthorne Strainer (Cocktail Strainer)
Ingredients
Hibiscus Syrup
- ½ Cup dried hibiscus flowers organic
- 1 Cup granulated sugar
- 1 Cup Water
Hibiscus Rum Punch (Single Serving)
- 2 ounces white rum also known as silver or light rum
- 3 ounces pineapple juice
- ¾ ounce Hibiscus Syrup
- ½ ounce Triple Sec or Cointreau (We used Dry Curaçao)
- ½ ounce lime juice freshly-squeezed
- Ice as needed for shaking and serving
- lime wheel, mint sprig, pineapple slice, cherry, hibiscus flowers, cocktail umbrella optional garnishes
Hibiscus Rum Punch Bowl (8 Servings)
- 1½ Cups white rum also known as silver or light rum
- 2¼ Cups pineapple juice
- 4½ ounces Hibiscus Syrup
- 3 ounces Triple Sec or Cointreau (We used Dry Curaçao)
- 3 ounces lime juice freshly-squeezed
- ¾ Cup Water
- Ice as needed for serving
- lime wheels, mint sprigs, pineapple slices, cherries, hibiscus flowers, cocktail umbrellas optional garnishes
Instructions
Hibiscus Syrup
- Gather, measure and prepare the Hibiscus Syrup ingredients as listed.
- In a small sauce pot, bring water to a boil. Remove from heat and add in granulated sugar. Stir until sugar is completely dissolved and the syrup in clear.
- Add in dried hibiscus flowers and stir to saturate. Allow to steep at room temperature for 2 - 4 hours. Strain syrup through a fine mesh strainer (or cheesecloth lined funnel) to remove the hibiscus flowers and discard. Syrup can be used immediately or stored in the refrigerator for up to 2 - 3 weeks. Enjoy!
Hibiscus Rum Punch (Single Serving)
- Gather, measure and prepare the Hibiscus Rum Punch (Single Serving) ingredients as listed.
- Combine rum, pineapple juice, Hibiscus Syrup, triple sec (or cointreau), lime juice and ice in a cocktail shaker. Shake vigorously for 30 seconds or until ice cold. Strain Hibiscus Rum Punch through a Hawthorne cocktail strainer into a a glass with ice. Garnish as desired and enjoy immediately. Cheers!
Hibiscus Rum Punch Bowl (8 Servings)
- Gather, measure and prepare the Hibiscus Rum Punch Bowl (8 Servings) ingredients as listed.
- Combine rum, pineapple juice, Hibiscus Syrup, triple sec (or cointreau), lime juice, and water in a large pitcher or punch bowl. Stir or whisk until thoroughly combined. If you have time, refrigerate the punch for several hours before serving. Serve punch with ice, glasses and optional garnishes. Enjoy!
* A Note About Salt
Unless otherwise noted, all recipes on The Sage Apron are developed using Diamond Crystal Kosher salt. It is a great all-purpose salt for cooking and baking. If using table salt, reduce quantities by about half.
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