Anejo Rum Punch Recipe

By
Maggie Hoffman
Maggie Hoffman is a contributing writer at Serious Eats.
Maggie Hoffman
Maggie Hoffman is a longtime food and drink expert whose recipes and cocktail-making tips can be found on her newsletters What to Drink and The Dinner Plan. She is the author of  The One-Bottle Cocktail and Batch Cocktails, both published by Ten Speed Press.
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Updated August 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 Details

Anejo Rum Punch Recipe

Active 10 mins
Total 10 mins
Serves 6 servings

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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