Pineapple 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.
Learn about Serious Eats' Editorial Process
Updated August 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.

More Serious Eats Recipes