Brunch Punch is a savory-tangy rum-based cocktail built on tomato juice, fresh citrus, and Worcestershire sauce, designed to serve crowds during brunches with authentic 1919–1933 Prohibition-era spirit.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Mr. Boston Official Bartender's Guide
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Combine in large punch bowl and stir well.
Add large block of ice.
Garnish with citrus.
Serve in punch cups.
Store mixed punch (without ice) in a covered pitcher in the refrigerator for up to 4 hours; garnish with citrus wheels immediately before serving.
Yes. Mix the tomato juice, rum, Worcestershire, and citrus juice up to 4 hours ahead; chill in a pitcher. Add ice and garnish just before serving to prevent dilution.
Chill all ingredients beforehand, then serve from a cold pitcher over a large ice block or frozen ring mold rather than loose ice cubes.
Fresh juice is strongly preferred for brightness and balance; bottled will taste flat and one-dimensional in this recipe.
Approximately 10–12 servings (roughly 4–5 ounces per drink). Scale proportionally if needed for larger crowds.
Light or dark rum both work as written; light rum yields a cleaner, brighter punch; dark rum adds molasses depth and warmth.
