West Indian Punch

Name: West Indian Punch (Rum & Tropical Fruit)
Prep time: 5 min
Total time: 5 min
Yield: 4 servings
Ingredients: 2 (1-liter) btl Light Rum; 1 (750-ml) btl Crème de banana; 1 qt Pineapple Juice; 1 qt Orange juice; 1 qt Lemon Juice; 1 1/2 C Simple Syrup; 1 tsp Freshly grated nutmeg; 1 tsp Ground cinnamon; 1/2 tsp Ground cloves; 3/4 C Soda water; Sliced bananas [Garnish]

West Indian Punch is a spiced rum-based tropical cocktail blending light rum, crème de banana, fresh citrus juices, and warm spices like nutmeg and cinnamon. Designed to serve 48 guests, it's a bold, fruity punch ideal for large celebrations.

🏷️Equipment: punch cup

Total

5 min

Servings

4

Difficulty

Medium

Est. Cost

$22–$36

Recipe Source

View original recipe

From Mr. Boston Drinks · by Mr. Boston Official Bartender's Guide

Ingredients

2 (1-liter) btl Light Rum
1 (750-ml) btl Crème de banana

1 qt Pineapple Juice

1 qt Orange juice

1 qt Lemon Juice

1 1/2 C Simple Syrup

1 tsp Freshly grated nutmeg

1 tsp Ground cinnamon

1/2 tsp Ground cloves

3/4 C Soda water

Sliced bananas [Garnish]

11 Ingredients

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Instructions

1
Pour ingredients into large punch bowl.
2
Add large ice block.
3
Garnish with bananas.
4
Serve in punch cups.

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Tips & Notes

Pro tips

Grate nutmeg fresh just before mixing to maximize its warm, aromatic spice note in the punch.
Chill all juices and rum beforehand; serve the punch over ice in a chilled bowl to prevent dilution and keep it cold throughout service.
Add soda water in the final 30 minutes before serving to preserve carbonation and freshness.
Stir the punch gently after adding soda water to distribute spices evenly without losing fizz.

Substitutions

Light Rum → Dark or spiced rum (shifts flavor profile to deeper, more oak-forward notes)
Crème de Banana → Banana liqueur or omit for a drier punch
Simple Syrup → Honey syrup or agave nectar (1:1 ratio by volume)
Freshly grated nutmeg + Ground cinnamon + Ground cloves → Pumpkin pie spice (1 tsp total, though warmth differs)

Storage & make-ahead

Store the prepared punch base (without soda water) in a sealed container in the refrigerator for up to 24 hours. Add soda water and serve immediately over ice; do not refrigerate after carbonation.