Rum punch has roots in the 17th-century Caribbean, where British sailors and settlers mixed rum with citrus, sugar, and spice. The formula travelled the world and evolved into countless regional variations, often tied to celebrations. The Christmas Rum Punch adapts this tradition for the festive season, combining the tropical warmth of rum with cranberry juice, citrus, and holiday spices.

Popular at parties, this punch balances sweet, tart, and spiced flavours while offering a vibrant crimson colour that looks striking in a bowl or pitcher. It can be scaled up easily for gatherings, served chilled over ice, or gently warmed for a mulled twist. Its versatility and cheer make it a favourite across both the Caribbean and colder climates during Christmas.

• 250 ml (1 cup) dark rum
• 250 ml (1 cup) light rum
• 500 ml (2 cups) cranberry juice
• 250 ml (1 cup) pineapple juice
• 120 ml (½ cup) fresh orange juice
• 60 ml (2 oz) lime juice
• 60 ml (2 oz) simple syrup (or spiced syrup)
• 2 dashes Angostura bitters
• Orange and lime slices, cranberries, cinnamon sticks for garnish

In a large punch bowl or pitcher, combine both rums, juices, syrup, and bitters.

Stir well and chill until ready to serve.

Serve over ice in glasses, garnishing with citrus slices, cranberries, and cinnamon sticks.

For extra sparkle, top each glass with a splash of ginger ale or prosecco.