Tropical Rum Punch

Developed by Evie-Negri Albert (also known as @drinksbyevie on Instagram), this rum punch is easy to make, eye-catching, and perfect for warmer weather. We're calling it now: All tropical drinks can benefit from a sprinkle of freshly grated nutmeg, which adds warm, nutty notes to balance coconut's inherent sweetness.

Frequently Asked Questions

What is cream of coconut?

Cream of coconut, coconut milk, and coconut cream are all different products! For this Tropical Rum Punch, you'll want to use cream of coconut. This sweetened and processed ingredient is used primarily to make mixed drinks, as in the fruit-forward Miami Vice. Coconut cream, on the other hand, is a richer version of coconut milk, a critical component of poultry marinades, soup bases, and poaching liquids.

How should I make a batched cocktail?

If you are not serving your cocktail in a punch bowl (with lots of ice), it’s important to add dilution to your cocktails if you’re serving them individually. The general rule of thumb is to add 20% of water to your total volume of the batch (or about ¾-1 oz per serving). This will properly dilute the cocktail, which usually happens when you either shake or stir a cocktail individually. 

What's the difference between club soda and tonic water?

Club soda and tonic water are not the same. While tonic water contains quinine, a derivative from the bark of the cinchona tree that lends a slightly bitter flavor to classic cocktails like a Gin and Tonic, club soda is made from carbonated water and added minerals. For the Tropical Rum Punch, you'll want to stick to club soda, as the bitter flavoring from tonic water doesn't quite work alongside the coconut and fruit juice profile of this cocktail.

How do I use white rum?

Once you've made a batch of Tropical Rum Punch, you can use that bottle of white rum to make a number of other summer-ready cocktails, such as a classic Daiquiri, Mojito, or Piña Colada.

Notes From the Food & Wine Test Kitchen

While we're big proponents of using freshly squeezed lime juice and lemon juice in our cocktails, this Tropical Rum punch calls for a number of juices — like pineapple and passion fruit — that we prefer to pick up from the grocery store. This batch-friendly cocktail for a crowd calls for white rum or coconut rum, both of which play well with Coco Lopez, our preferred brand of cream of coconut for making cocktails. — Oset Babür-Winter