Rum Punch

Captain Morgan Original Rum and Captain Morgan Original Spiced Gold provide a base of distinctive richness and mellow spice for this delicious drink with historic connections.

Pair with lush tropical fruit flavours plus a hint of citrus for a fine, celebratory serve.

Rum Punch




2 units of alcohol per serve


  • 1 x Highball glass

  • 1 x Grater

  • 1 x Knife

  • 1 x Bar spoon

  • 1 x Jigger

  • 1 x Chopping board

  • 1 x Ice

  • 1 x Punch Bowl


  • Mix

    With a sharp knife and cutting board, slice wedges from any combination of orange, lemon, lime and pineapple and place in the punch bowl and add the cinnamon stick.


  • Pour

    Using a jigger, measure 50ml Captain Morgan Original Spiced, 25ml Captain Morgan Original Rum, 50ml apple juice, 20ml lemon juice, 15ml caramel syrup, 50ml ginger beer and 1 dash angostura bitters into the bowl and give it a stir.

    Adjust citrus juice and liqueurs so that the sweet–sour balance is to your liking.

  • Chill

    Place the punch bowl in the fridge for 2–3 hours to chill before serving.

  • Garnish

    Using a ladle, scoop liquid and fruit into individual glasses, over ice cubes.

    Using a grater, grate ginger over individual drinks to garnish.

  • Grab a bite

    Get some grub in before or while you’re drinking – it slows alcohol absorption.

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