Spiced Rum Punch
Serves 8 · 10 mins · Jug or punch bowl
Last updated 17 August 2026
Punch is the most forgiving thing you can make with a bottle of spiced rum: mix it an hour ahead, keep it cold, and let people help themselves. This version leans on pineapple and orange for body, lime for lift, and a few dashes of bitters to stop it drinking like squash. Scale it up or down by keeping the ratios intact.
Ingredients
- — 400ml Dilay 1949 Spiced Rum
- — 600ml pineapple juice
- — 300ml fresh orange juice
- — 150ml fresh lime juice
- — 100ml sugar syrup
- — 8 dashes Angostura bitters
- — Orange and lime wheels, plus grated nutmeg, to garnish
- — Plenty of cubed ice
Method
- Combine the rum, pineapple juice, orange juice, lime juice, sugar syrup and bitters in a large jug.
- Stir well and chill for at least one hour.
- Just before serving, add plenty of cubed ice and the citrus wheels.
- Ladle into ice-filled glasses and finish each with a grating of nutmeg.
Tips for getting it right
- — Add the ice at the last minute, or make a large ice block — it melts slower and keeps the punch from thinning.
- — Taste before serving and adjust with lime if it drinks sweet, or syrup if it drinks sharp.
- — For a lighter punch, top each glass with soda water rather than diluting the whole jug.
Frequently asked questions
How much spiced rum do you need for punch for 8?
Around 400ml — roughly a 50ml measure per person — balanced with about 1 litre of juice and citrus.
Can you make rum punch the day before?
Yes. Mix everything except the ice and garnish and keep it covered in the fridge for up to 24 hours. Add ice only when serving.
What is the classic rum punch ratio?
The old rule is one of sour, two of sweet, three of strong, four of weak. This recipe follows the same spirit with fresh citrus and juice.
Try Dilay 1949 Panjabi Spiced Rum in this recipe.
BUY DILAY 1949 PANJABI SPICED RUMMore spiced rum serves
Dilay is for adults of legal drinking age. Please drink responsibly.