Having a get together? Serve up Spiced Rum Punch. Combining BACARDÍ Spiced rum, BACARDÍ Superior white rum and a blend of fruit juices, it’s a party pleaser.
Add some spice to your next party with this twist on the classic Rum Punch. Easy-drinking and aromatic, the Spiced Rum Punch is the perfect Group Serve Cocktail to get the fire started at any get-together. Serve it up in a large punch bowl with plenty of ice! For more inspiration, visit our Rum of the Month article on Spiced Rum Punch.
The classic Rum Punch draws its ancestry back to the pirates and sailors of the Carribean. While the Spiced Rum Punch might be a more contemporary take on the classic, its rich vanilla and cinnamon flavors are timeless.
Having a get together? Serve up Rum Punch. Combining BACARDÍ Superior and BACARDÍ Black rum – it offers a refreshing blend of tropical flavors. Serve, sip and enjoy with friends.
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If this is your kind of cocktail, here’s our selection of other BACARDÍ cocktails that might suit your taste
Rum is made using only three ingredients: molasses from sugarcane, yeast and water. Ingredients are fermented, then distilled, aged, filtered and blended.
Rum is a wonderfully complex and diverse spirit. Color can give us clues about time spent aging or the flavors that might be found within. Dark can be bold, sweet (or dry) and even smoky, gold is rich and soothing, and white is smooth, subtle and often refreshing.
But color can be misleading. The best way to truly understand a rum is to taste it for yourself.
Rum Punch is usually made with a mixture of white and dark rum.
Rum Punch is widely considered to be the one of the world’s earliest cocktails. 17th-century sailors in the tropics found their ale and wine going bad in the warm climate so turned to spirits tamed by fruit juices instead. As for the name, some say ‘punch’ comes from the Hindi word for ‘five’ – referring to the five elements that define a true punch: sweet (fruit and sugar), sour (lime or lemon), alcohol (rum, brandy or arrack), water, and spice (nutmeg). Others say it means ‘short and stout’ because it was served in squat casks which are, to this day, called Puncheons.
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