Dy's Rum Punch is Easy, Fresh and Delicious

There is more than one way to skin a cat. Well, that's just gross... There's more than one way to make rum punch. There are so many ways to make rum punch that, um, I'm sure there's a formula to calculate this, but in the words of my man Jake Gaylord, "I was told there would be no math...." There will, however, be mixology.

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But first, the basics about punch, a little etymology and a little history. The etymology is meant to give you some confidence about tailoring this recipe to your own tastebuds, and the history will hopefully give you a sense of this fine drink's longevity.

The word "punch" comes from the Hindi word for "five." The five in question are: spirit, sugar, citrus, spice and water. As long as you employ these ingredients, you will have made punch. The drink itself has a certain romance to it, having been popularized in the 1600's by the British East India Trading Company. It is usually served communally, in a large, wide bowl. I think it's a perfect way to please a large number of guests without too much work during the event.

First thing's first: this recipe calls for grenadine. Don't buy grenadine. Make grenadine. It's easy. It is such a remarkable improvement over the dull-flavored, red-colored schmoo typically sold as grenadine that to use it in this recipe or any other is a dirty shame.

Easy Grenadine



1 qt. Pomegranate Juice (like POM)

2 c. sugar

Boil the ingredients, then cover and simmer for 10-15 minutes. Let cool, then pour into a clean, dry bottle.

Some sources call for 2 dashes of orange flower water, but I think this is optional. Not optional for your home bar is an ounce of vodka, for preservation. There's no point having such a delicious ingredient just to let it spoil!

Rum Punch

1 oz. Myers' Dark Rum

1 oz. Bacardi Rum

2 oz. Fresh Orange Juice

2 oz. Fresh Pineapple Juice

1/4 oz. Fresh Lime Juice

3/4 oz. Fresh Grenadine

Combine all ingredients and shake, serve over ice.