West Indian Punch is a spiced tropical rum cocktail featuring equal parts pineapple, orange, and lemon juice with warm spice notes of nutmeg, cinnamon, and cloves. This large-batch punch is ideal for entertaining and can be prepared ahead.
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Dissolve sugar and spices in carbonated water.
Pour into large punchbowl over a block of ice, and add other ingredients.
Stir and decorate with sliced bananas.
Refrigerate unmixed components separately for up to 1 week. Combine all ingredients except carbonated water up to 4 hours ahead; add carbonated water immediately before serving.
Punch bowl · Fine mesh strainer
Yes, omit the rum and creme de banana and increase the juices proportionally. Add extra carbonated water for volume and fizz.
Mix all ingredients except carbonated water up to 4 hours ahead and refrigerate. Add carbonated water just before serving to preserve fizz.
Serve over ice in a punch bowl. Float citrus wheels or pineapple chunks for garnish. This recipe yields approximately 20–24 servings.
Use light or dark rum as preferred. For creme de banana, substitute banana schnapps or omit entirely for a less sweet version.
Yes, strain the punch through fine mesh before transferring to a serving bowl to remove grated spices and prevent grittiness.
