Take a trip to the tropics as you sip this fun & fruity cocktail. There is nothing like a Hawaiian Rum Punch to give you beach vacation vibes. With just 3 ingredients, this cocktail is the easiest rum punch recipe.
Why this Hawaiian Rum Punch Recipe is Amazing: The yummy tropical fruits & 2 kinds of rum make this the best tasting. Whether shaking up just a couple or enough for a crowd, everyone will love this.
I will tell you, everything tastes better in that lovely ocean air with the smell of plumeria all around. I have spent many summers in Hawaii drinking POG. It was a favorite in my childhood & once I started adding rum as an adult - I was hooked!
This was inspired by my recipe for Hocus Pocus Cocktail on this site that also uses fruit punch. Enjoy island style happy hour at home with a platter of my Ahi Tuna Nachos - Cheers or Hipahipa, as they say on the islands! Ok, now we drink!
Ingredients Needed
With only 3 ingredients, it's a great last minute drink idea that doesn't take anything special or fancy.
Rum is made with sugar cane - which grew all over Maui as my grandma was growing up. It is the perfect alcohol to go with fruits also native to Hawaii.
Here are the ingredients needed to make this rum cocktail:
- White Rum - use your favorite like Bacardi or my favorite from Kauai, Koloa Rum Company.
- Malibu Rum - the coconut flavor adds that classic Hawaiian flavor.
- POG Juice - the triple tropical fruit combination of passion, orange, & guava is the best, use either from concentrate, bottle, or cans.
See the recipe card for quantities & substitutions/variations.
How to Make Hawaiian Rum Punch
It's so quick & easy to make this recipe. The nice thing about it too, is you can make a big batch ahead of time to chill & pour later. Perfect for parties, showers, gatherings, & backyard BBQs & luaus.
This could not be easier! Just mix, pour, & sip.
The bright red color is enticing. I love using this glass pitcher that was my Hawaiian-born grandma's to show off this drink's beauty.
Mix the frozen juice with 2 cans (DO NOT use 3 per the instructions on the can) of water into a large pitcher & stir. Add the rums and stir to combine.
** if using a frozen concentrate let it sit out to defrost about 30 minutes for easier stirring.
Fill high ball glasses halfway with ice. I love these mini pebble ice cube trays for cocktails for pretty aesthetics similar to crushed.
Serving Suggestions
Pour the rum punch into the glasses with ice. This is served on the rocks to keep it cold & refreshing.
Add a straw & enjoy the perfect summer rum cocktail! Hang loose, chill, & be careful - these are dangerously strong & delicious.
TIP - if making ahead of time, stir before pouring each glass because the juice can settle to the bottom.
What to Serve with Rum Punch: garnish if desired with fresh fruit. For a bubbly version, add a splash of ginger ale.
Recipe Tips & Behind the Scenes
Here is my recipe for success - including what I learned when testing, funny stories or bloopers, and more.
- #1 tip - if using frozen concentrated, only use 2 cans of water & let it defrost about 30 minutes ahead of time.
- Party tip - stir before pouring each glass so everything is evenly distributed & not separated.
- All ingredients are easy to find in most grocery stores.
- No cocktail shaker or special items needed, just a juice pitcher, wooden spoon, & drink glasses.
- For a mocktail, simply serve the POG with lemon-lime soda instead of the rums.
- Instead of Malibu brand, other coconut rums like Parrot Bay or Cruzan Coconut Rum (less sweet) are good substitutes.
- When I got beautiful flowers from my friend for my birthday, the lilies had me thinking of Hawaii & inspired me to make this recipe. I wanted the pictures to evoke a sunny day but it was overcast here. So timing the best part of day & putting up reflectors for the light to bounce off the glass & ice cubes is my trick - see below.
- Share a comment below if you have been to any of the islands & what cocktails you love too?
Hawaiian Rum Punch
Ingredients
- 1 can Hawaii's Own POG frozen juice concentrate or 36 ounces of bottled/can juice
- 1.5 cups white rum light brands such as Bacardi or Koloa
- 1 cup Malibu coconut rum
- fruit wedges (pineapple or orange) & maraschino cherries OPTIONAL garnishes
Instructions
- In a large pitcher mix together the frozen fruit concentrate with 2 cans of water. Stir to combine. DO NOT add 3 can per the instructions on the juice. You only want about 36 ounces or 4.5 cups of juice.1 can Hawaii's Own POG frozen juice concentrate
- To the pitcher add the rums & stir to mix thoroughly.1.5 cups white rum, 1 cup Malibu coconut rum
- Fill tall highball glasses halfway with crushed or mini pebble ice. Pour in the rum punch until almost full.
- Add a straw, optional wedges of fruit or maraschino cherry & serve. Enjoy.
Notes
- Mocktail - instead of rum, add lemon-lime soda or ginger ale.
- POG - substitute with any combination of tropical fruit juices from this list: pineapple, guava, orange, passion, papaya, lime, mango, etc.
- Make it ahead of time & store in the refrigerator. When ready to pour, stir again to make sure the juice has settled.
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