West Indian Punch is a tropical, spiced rum punch that blends light rum, crème de banana, fresh citrus juices, and warm spices into a signature Caribbean-style beverage ideal for entertaining.
Recipe Source
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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.
Store made punch without carbonated water, covered, in the refrigerator for up to 2 days. Add carbonated water just before serving.
Yes. Combine all ingredients except carbonated water up to 8 hours ahead. Add carbonated water just before serving to preserve fizz.
Use a mild, unaged white or light rum like Bacardi or Mount Gay. Avoid overproof or dark spiced rums, which will overpower the banana and citrus balance.
Serve chilled over ice in a large punch bowl. Garnish with fresh citrus wheels, nutmeg dust, or cinnamon sticks for visual appeal.
Yes. Divide all measurements by 4 to make a single serving or by 2 for a small batch. Keep spice ratios consistent.
Banana liqueur or banana schnapps work as alternatives, though flavor intensity may vary. For non-alcoholic, use banana extract (1–2 tsp) mixed into simple syrup.
