The Black Jack Rum Punch pays homage to Black Jack chews, the iconic aniseed-flavoured sweets produced by Barratt since the 1920s. Known for their bold liquorice taste and once-black, later pink-and-white wrappers, these chewy treats divided opinion but became a nostalgic favourite for those who loved their unique flavour. By pairing the deep, aromatic notes of aniseed with tropical rum punch elements, this cocktail transforms a childhood classic into a sophisticated, exotic drink.
Ingredients
40 ml Dark rum
20 ml Aniseed Liqueur
40 ml Pineapple juice
20 ml Orange juice
15 ml lime juice
10 ml Grenadine
Ice
1 piece Pineapple Wedge (or star anise, for garnish)
Instructions
Fill a cocktail shaker with ice.
Add dark rum, aniseed liqueur, pineapple juice, orange juice, lime juice, and grenadine.
Shake well until chilled.
Strain into a tall glass filled with fresh ice.
Garnish with a pineapple wedge or a floating star anise for a dramatic finish.
Recommended glassware
Highball Glass (recommended)
A tall everyday glass for mixed drinks with ice and a longer pour.
Tall punch serve.
240–350 mlTall cylindrical shape with room for ice and mixer.
Best for: Moscow Mule, Dark and Stormy, Scotch Highball, Rum and Coke, Mojito variations.
Garnish: Good for wedges, spears, herbs, and long-drink garnishes.
Quick facts
5 mins Easy Ice
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