This refreshing, not-too-sweet, boozy version of planter’s punch pays homage to the original Caribbean rum punch recipe hailing back to the late 1800s. It’s made with fresh-squeezed lime and orange juice, lots of rum, a bit of simple syrup, and some bitters. It’s easy to make and super sippable!

Planter’s Punch Recipe

I have to admit, I usually steer clear of rum punch cocktails. Especially if they contain pineapple juice, which often makes cocktails too overwhelmingly sweet for my taste buds.

But a friend recently introduced me to this classic Jamaican version (which contains no pineapple juice!). And I have to say, I am now a huge fan. And I am pretty sure you’re going to love it too!

Planter’s Punch Ingredients

My version below sticks very close to the original, although I’ve added a bit more of the sour at the request of my taste testers (my family). Here’s what you’ll need to make this planter’s punch cocktail recipe.

FRESH LIME JUICE: Lime juice provides the sour.
SIMPLE SYRUP: To make simple syrup, just add equal parts sugar and water (ie: 1 cup water and 1 cup sugar) to a saucepan and slowly simmer until the sugar is absorbed.
FRESH ORANGE JUICE: The orange juice helps add natural sweetness.
RUM: The strong component of the recipe is the rum, of course! I used two types in this recipe: an aged rum (Mount Gay’s Eclipse) and a spiced rum (Sailor Jerry’s). But you can stick with aged rum if you prefer.
BITTERS: Angostura bitters to extra flavor the punch.
NUTMEG: Sprinkle a little nutmeg spice on top of your drink for an optional garnish.

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How to Make Rum Punch

This recipe makes enough for a crowd!

MIX INGREDIENTS: Mix together the lime juice, simple syrup, orange juice, rum, water, and bitters.
CHILL THE PUNCH: Cool the punch until ready to serve.
SERVE: When ready to serve, pour the punch into a glass of crushed ice. Garnish with a sprinkle of nutmeg if desired.
MAKE-AHEAD: This is a great make-ahead recipe and can be prepared hours before you plan to serve it. I wouldn’t suggest making it more than 24 hours in advance, though, or the flavors will start to taste off.

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