Rum Punch

Feeling Fall with Rum Punch

Bridget Charters Potions for the Oceans

Any time of year is a good time for rum! Rum has long been associated with the maritime industry; sailors, shipping, Dutch traders, pirates, and the whole lot—not always in a good way! Rum is a byproduct of the sugar cane industry and has been long associated with the Caribbean Sea and its archipelagos.

There are good and bad rums. Some rums are essentially cane syrup with some coloring added, so basically sugar booze with a bit of color. Other rums are set to age in high-quality barrels, and in some cases, like a good bourbon aged in a charred barrel, the long aging makes for some soft and lovely rums.

Save the truly excellent rums for sipping in front of a roaring fire, but do get a good rum to make a fun rum punch. Rum punches are festive, but also elegant and quite delicious.

Rum Punch

Rum Punch

  • 2 ounces pineapple juice
  • ½ ounce fresh lime juice
  • 2 ounces white rum
  • 2 ounces rum
    (Gosling’s Black Seal recommended)

Directions: Pour the coconut water, pineapple juice, lime juice, and both rums into a cocktail shaker. Fill with ice and shake well. Strain into an ice-filled Collins glass and enjoy. Fruit garnish optional.

Bridget Charters

Written by

Bridget Charters is a longtime sailor and the Chef Director of the Hot Stove Society, a cooking school in downtown Seattle operated by Tom Douglas Restaurants.

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