West Indian Punch is a vibrant tropical rum-based cocktail mixing light rum, creme de banana, fresh citrus juices, and warm spices like nutmeg and cinnamon. This crowd-pleasing party drink balances sweet and tart flavors with aromatic warmth.
Recipe Source
View original recipeFrom Mr. Boston Drinks · by Mr. Boston Official Bartender's and Party Guide
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Dissolve sugar and spices in club soda.
Pour into large punch bowl over a block of ice and add rum, creme de banana, and juices.
Stir and decorate with sliced bananas.
Makes 48 servings.
Refrigerate mixed punch (without club soda) up to 24 hours; add club soda and ice just before serving for best flavor and carbonation.
large punch bowl or pitcher · bar spoon for stirring · fine-mesh strainer
Yes. Mix all ingredients except club soda up to 24 hours ahead; refrigerate. Add club soda just before serving to maintain carbonation.
This recipe yields approximately 120 oz (3.5 liters), serving roughly 12–15 people in 4–5 oz punch cups.
Yes. Replace some light rum with additional pineapple or orange juice, or dilute with more club soda to taste.
Any light (white) rum with 40% ABV works; brands like Bacardi, Captain Morgan, or local Caribbean rums are traditional choices.
Serve chilled. Add ice or chill ingredients beforehand; do not heat, as alcohol will evaporate.
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