Hibiscus Rum Punch

Hibiscus Rum Punch is the perfect cocktail to transport you straight to the tropical beaches!

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This fun and flavorful cocktail recipe was inspired by the delicious rum punches of Belize. It's is the perfect way to unwind and enjoy. This punch recipe uses rum, fresh squeezed lime juice, pineapple juice and our homemade hibiscus syrup!

Check out this post for ingredients, step-by-step hibiscus syrup instructions, serving suggestions and the recipe for single and pitcher-sized punch portions!

Ingredients for Rum Punch

This hibiscus rum punch is easy to make with just a few ingredients. Here’s what you’ll need:

• Rum - We use a white, un-aged rum for this recipe. You could use a dark, oak-aged rum for a little richer flavor.
• Orange Liqueur - Triple Sec or Cointreau: [Dry Curaçao (as pictured) is a type of Triple Sec. Typically, we prefer a brandy-based orange liqueur (AKA cointreau) but triple sec is a great, inexpensive option for home bartending.]
• Hibiscus Syrup - Our homemade hibiscus syrup recipe is made from sugar, water and dried hibiscus flowers. You can read more about how to make this syrup below, or check out our hibiscus syrup blog post.
• Pineapple Juice
• Limes - We recommend using freshly squeezed lime juice for the brightest, freshest flavor
• Ice - For shaking and serving!

How To Make Hibiscus Syrup

Our hibiscus simple syrup recipe is what gives this rum punch it tart floral flavor and pretty pink hue! It’s easy to make and can be kept refrigerated for 2 - 3 weeks.

1. First, bring a cup of water to a boil. Once boiling, remove from heat. 
2. Add in equal parts sugar.
3. Stir until completely dissolved and the syrup is clear.
4. Next, add dried hibiscus flowers. 
5. Stir the flowers into the syrup until completely saturated.
6. Allow the flowers to steep into the syrup for about 3 hours.
7. Finally, strain the syrup through a fine-mesh sieve or cheesecloth-lined funnel. Discard the pieces of hibiscus. 
8. The syrup is ready to add into hibiscus rum punch, desserts or other cocktails!

Serving Suggestions: Gorgeous Garnishes

Half the fun of a tropical cocktail like this Hibiscus Rum Punch are the over-the-top garnishes! You can never have too many garnishes on a punch!

In Belize, rum punch was often served with a bright red maraschino cherry. For this version we used colorful cocktail umbrellas, bamboo-style paper straws, mint sprigs, lime wheels and wedges of fresh pineapple! If you have access to fresh organic hibiscus flowers - those would look amazing, too!

Glassware

You can enjoy this hibiscus punch in any glass, punch mug or red solo cup! However, for fun, festive glassware we recommend checking you local secondhand thrift stores. We've had great luck finding tiki-style glassware, ceramic vessels and retro punch bowls at our local Goodwill for pennies on the dollar! Tiki-style glassware is also available online and in some homeware shops.

In the recipe card, we have included a recipe for one portion of punch and instructions for a party-sized punch. Party-sized punch can be put in a big pitcher or served in an old-school punch bowl!

Pro Tip - Keeping the Punch Cold: To keep the party-sized punch from becoming too watery, we recommend serving this punch with ice on the side or using frozen pineapple chunks, instead!

You could also freeze a large hunk of ice in a Tupperware container a day or two before the party. The large piece of ice will melt more slowly and keep your hibiscu rum punch cold for hours!

More Hibiscus Drink Recipes

Loving this hibiscus rum punch!? Check out these other pretty pink drinks made with hibiscus syrup!

You can also use hibiscus syrup in place of simple syrup for iced tea, mojitos, daiquiris and Tom Collins cocktails! OR use this syrup in place of grenadine for fancy Shirley Temples, Singapore Slings or a colorful Tequila Sunrise.