Tropical Rum Punch

It’s official. Fall, the season that makes me want to hibernate until May, is here. Don’t get me wrong, the changing leaves are gorgeous and I don’t mind the cool nights, but I see fall for what it really is, a seasonal gateway to winter. In an effort to hold on to the last bits of summer, my kitchen is always full of the foods and flavors of warmer climes and longer days. A sip of this recipe for Tropical Rum Punch instantly transports me to a sunny beach where winter winds and long sleeves don’t exist.

Passion fruit and pineapple juices give this punch a tropical twist, but feel free to substitute your favorite juices for a new taste. Guava or even orange juice will work well also. The sliced, fresh ginger gives the simple syrup a wonderful depth of flavor, but if ginger’s not your thing you can leave it out and still have a wonderful punch. You can use the leftover simple syrup to , add a burst of flavor to a fruit salad or combine it with pureed fruit to make a .

I enjoy drinking a rich, spiced rum but I’m always tempted by the flavored rums I see on store shelves. A coconut or pineapple version will add another delicious layer of flavor to your punch. 

Tropical Rum Punch

Makes 2 cocktails.

For Ginger-Lime Simple Syrup

1 cup sugar

1 cup water

1 1-inch piece of ginger, sliced

½ teaspoon lime zest

For Rum Punch

½ cup spiced rum

2 tablespoons Ginger Lime Syrup

2 tablespoons passion fruit juice

2 tablespoons pineapple juice

2 tablespoons freshly-squeezed lime juice

1 tablespoon strawberry daiquiri mixer

Make Ginger Lime Simple Syrup

Stir sugar, water and ginger together in a small pot. Heat over medium high heat just until sugar dissolves. Remove from heat and stir in lime zest. Set aside to cool.

Make Rum Punch

Stir all ingredients together and serve over ice.