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I've got more rum laying around the house than I know what to do with.
A few years back at a tailgate someone shared some rum punch that
had been aging since the winter. Anyone got a recipe for rum punch
that sits around for a few months and gets real good?

Nobody? Really? With all the cooks and bartenders out there?

I have searched for a rum punch recipe for years. We had some on a Royal Caribbean cruise, on their private island where they stop for a day. I couldn't find it, sadly. It was like Heaven. But I found a couple that might be close:

Rum punch

2 Cups gold rum
2 Cups dark rum
2 Cups simple syrup
2 Cups pineapple juice
3 Cups water (maybe mixed with a banana flavoring)
Juice of lime
Juice of lemon
Dash of nutmeg


Key West Rum punch

1 Cup fresh orange juice
1 Cup creme of coconut
1 Cup pineapple juice
1 Cup dark rum
1 Cup white rum
Dash of nutmeg

For some reason, most of the rum punches I found that might taste good have nutmeg in the recipe. Oooh....another one that sounds great:

Tropical rum punch

1 1/2 Cup coconut rum
1 1/3 Cup frozen passion fruit concentrate, thawed
1 Cup guava nectar
1 Cup mango nectar
3 T lime juice
Pineapple wedges
1 Cup dark rum
Blend with ice.

If I could figure out what 'frozen passion fruit concentrate' was, I'd be ON this !

I know what you mean! Had the Rum Punch there as well! AWESOME does not describe it! Never got the recipe either. I'll see if I can get it when we are on our next cruise.

The recipes you posted sound very good. We'll definitely be trying them!

I FOUND IT !!!
(The Royal Caribbean rum punch drink)

It's called the "Coco Loco Rum Punch"

3/4 oz. dark rum
3/4 oz. coconut rum
1/2 oz. cream of coconut
1/2 oz. papaya nectar
1/2 oz. orange juice
1/2 oz. pineapple juice
1/2 oz. grenadine
1/2 banana

Blend. Probably with a little ice. I'm so glad I found this recipe ! Next: try it out, after a grocery trip. I had forgotten they called it the "Coco Loco".

I usually go more for the traditional rum punch...

juice of 1 lime
1/2 jigger simple syrup
2 jiggers good aged rum

Optionally - add a sprinkle of nutmeg to finished glass

Or lately I've been experimenting with trying to make the perfect mai tai...

juice of 1 lime
1/2 jigger simple syrup
1/4 jigger orgeat
1/4 jigger orange curacao
2 jiggers of good aged rum

I usually shake and pour both with crushed ice into a lo-ball glass. And finish with floating a jigger of good dark rum.

If anyone has been to Dominica and tried the "spice" there...it is to die for and I have been trying for years to recreate the recipe...unsuccessfully, but it has been fun trying!

All of those listed above: Do you let them sit like Big John asks or drink them right away?

smiller wrote:All of those listed above: Do you let them sit like Big John asks or drink them right away?

I wouldn't let anything sit around that has fruit juice in it...

But I have had varied successes with "aging" white rum (or combinations of rums) in my own little barrel, then when I get the right color/flavor profile I want I decant to glass bottles and have experimented with various inclusions trying to recreate the spice from Dominica.

I've added nutmeg, cinnamon sticks, cloves, tamarind, etc.

Some have ended up as pretty good sipping concoctions, others I've used as the base for making mai tais. And some are nasty as hell...

The best part is the experimenting...and having to sample every day or so to see how things are progressing

The last few times I've "aged" some port in the barrel for a few weeks first before decanting that and refilling with Bacardi Silver. I clean the bottle out and keep it for decanting the finished rum into along with the inclusions.

I wonder if it is/was a Frozen Rum Punch. We used to make an adult version of slush with Brandy that we kept in the freezer for as long as we didn't drink it.

Here's one that I found by googling frozen rum punch.

http://www.bigoven.com/recipe/88137/frozen-rum-punch