Log In   ·   Become A Member

Break Out Your Tropical Cocktail Parasols Because It’s Time To Toast To National Rum Punch Day

Nicole Barylski

Cruzan® Classic Rum Punch. (Courtesy Photo)

It's slightly ironic that National Rum Punch Day falls on September 20th - just a few days before the official start of fall - but since the weather hasn't really showed signs of autumn, we'll let it slide and crack up a bottle of rum in celebration.

Cruzan® Classic Rum Punch:

 • 2 part Cruzan® Aged Light Rum
 • 1 part Cruzan® 9 Spiced Rum
 • 1 part fresh Orange Juice
 • Pineapple Slice, for garnish

Directions: Shake all ingredients with ice and strain into a tall drink glass. Garnish with pineapple.

Jamaican Negroni Punch. (Courtesy Photo)

Jamaican Negroni Punch: (Created by mixologist Jon Gasparini)

 • 15 oz. Campari
 • 10 oz. Appleton Estate
 • 7.5 oz. Cinzano Rosso
 • 10 oz. Grapefruit Juice
 • 2.5 oz. Honey
 • 30 whole Cloves
 • 10 Lemons

Directions: Combine juice of ten lemons and 30 cloves in a tupperware container or cake mold and freeze. Combine all other ingredients in a large punch bowl. Remove flavored ice block from the freezer and add to the punch bowl before serving.

Pomegranate Punch. (Courtesy Photo)

Pomegranate Punch:

 • 1 Part White Rum
 • 1 Part Pomegranate Blueberry Sparkling Ice
 • Pomegranate Seeds
 • Cranberries
 • Teaspoon Agave
 • Mint Leaf, for garnish

Directions: Mix ingredients in a pitcher, pour into glasses, and add a mint leaf for garnish.

Endeavor Punch. (Courtesy Photo)

Endeavor Punch: (Created by David Wondrich)

 • 1000 ml Banks 7 Golden Age Blend
 • 500 ml Rainwater Madeira
 • 250 ml Lime Juice
 • 500 ml Cold Water
 • 75 ml Pierre Ferrand Dry Orange Curacao
 • Lemon Oleo Saccharum
 • Grated Nutmeg, for garnish

Directions: Combine Banks 7 Golden Age Blend, Rainwater Madeira, lime juice, cold water, Pierre Ferrand Dry Orange Curacao and stir in the oleo saccharum until the sugar dissolves. Chill before service. Add to a punchbowl filled with one large block of ice, then drape the ends of the lemon peels reserved from the oleo saccharum over the sides of the bowl. Garnish with grated nutmeg over the top of the punch in the bowl.

Nicole is the Editor-in-Chief of Hamptons.com where she focuses on lifestyle, nightlife, and mixology. She grew up in the Hamptons and currently resides in Water Mill. www.hamptons.com NicoleBarylski NicoleBarylski

Related Articles:

Be the first to comment on this article. (Just fill out the form below)

Submit Your Comment

Please note, you are not currently logged in. Your comment will be submitted as a guest.
To submit your comment as a member, please click here.
Your Name:
* Comments will be reviewed and posted in a timely fashion
* All fields are required
What color is the sky?
(For spam prevention, thanks)
Calissa is Mykonos in the Hamptons.
Our menu focuses on seafood and Greek dishes such as salt baked fish, seafood pasta and Mediterranean mezze. Our wine list has been awarded The Award of Excellence from Wine Spectator and boasts the largest selection of rosé in the Hamptons. The name Calissa is derived from the brightest constellation in the summer sky.Our sister restaurants in New York are Amali and Bar Marseille, opening 2020 in the Rockaways. Calissa offers private dining spaces for groups from 10 to 300 people. To plan your next wedding, corporate event or gathering, please email events@calissahamptons.com. 1020 MONTAUK HIGHWAY, WATER MILL