Bahamas Punch is a fruity rum-based alcoholic drink originating in the Caribbean islands of the same name. We’ve got the recipe for you and we’ve added a few more recipes for alcoholic punches and drinks – as well as an alcohol-free version – to make your party go with a ‘Wowee!’
History of the Bahamas Punch
The Bahamas had already been inhabited for many hundreds of years before Christopher Columbus landed on one of the islands, San Salvador, in 1492. As the first ‘tourist’, Columbus opened the gates for the rest of the world to these islands of dreams.
Today it’s more likely to be Johnny Depp’s footsteps that you’ll be walking in as the Bahamas were the setting for the Pirates of the Caribbean films 2 & 3.
And it was on these islands that cooling rum punch was first enjoyed by workers after a long hot day’s labour, and it’s on these islands today that variations of this drink are still enjoyed by the thousands of visitors who come to relax in the beautiful surroundings of this tropical paradise.
The exact history of Bahamas Punch isn’t clear but, for your summer barbecue or pirate party, make up a bowlful, sit back and let the tropical drink work its magic. You’ll have your friends queuing at your bar all evening. Just remind them that it’s stronger than it tastes!
Bahamas Punch
- Orange juice
- Pineapple juice
- Malibu coconut rum
- Campari bitters
- White rum
This is very much a ‘taste it and see’ type of recipe.
First mix a carton of orange juice and a carton of pineapple juice. Add Malibu until you can distinguish the coconut flavour. Add some Campari until the colour is to your liking – a nice juicy red – and then top up with rum. Add more or less of anything as it takes your fancy!
Garnish with slices of orange and serve in small glasses. For authenticity, wear a brightly-coloured t-shirt, shorts and sunglasses.
Trinidad Punch
- 1 bottle dark rum
- 1 litre water
- 500 g sugar
- 40 cl lemon juice
- 1 teaspoon Angostura bitters
- Nutmeg for serving
Place the water in a saucepan and add the sugar. Bring to the boil slowly, stirring to dissolve the sugar. Add the remaining ingredients. Serve hot, sprinkled with nutmeg.
A Very English Punch
- 1 cup white rum
- 3 teaspoons Earl Grey tea leaves
- ½ cup pineapple juice
- 4 tablespoons apricot liqueur
- 2 tablespoon fresh lime juice
- 2 tablespoon fresh lemon juice
- 4 teaspoons sugar syrup
- 4 dashes of angostura bitters
Place the tea leaves in a bowl and pour over the rum. Leave to stand for about 1 hour. Strain into a bowl containing ice cubes. Mix in the remaining ingredients. Serve in ice-filled glasses garnished with slices of fresh apricot or lemon.
Planter’s punch
Sometimes served as an individual cocktail, this can also be made up in a punchbowl for a party.
- 8 oz dark rum – we really like this with Villains Rum’s Erik Bloodaxe Cherry Rum.
- 1 oz grenadine
- Pineapple juice
- Soda water
Fill a punchbowl with ice. Add the rum, grenadine and pineapple juice to taste. Adding soda water is optional. Increase or decrease quantities as desired. Serve in cocktail glasses garnished with a cherry and a slice of lemon.
Bahamas Islands Fruit Punch (non-alcoholic)
- 1 pints pineapple juice
- 2 pints orange juice
- ¾ pint grapefruit juice
- 8 oz grenadine
Mix all the ingredients in a large ice-filled bowl. Decorate with slices of fruit. Serve in glasses filled with ice and garnished with a chunk of pineapple on a stick.
This also makes a good base for an alcoholic fruit punch drink.
Fill a tall glass with ice cubes. Add 1 oz white rum and 1 oz dark rum. Top with fruit punch and stir well.
Sugar syrup
- 2 parts water
- 1 part caster sugar
Place the sugar and water in a saucepan and slowly heat until the sugar dissolves. Bring to the boil and simmer for 2 minutes. Cool and keep refrigerated until ready to use.