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Halloween Piratical Rum Punch

“I was hungry and went out for a bite one Halloween, ran into a chum with a bottle of rum and we wound up drinking all night, with a Halloween Queen.”
-Jimmy Buffett

“Raise a toast to Halloween,
To monsters green and ghosts unseen,
Let others find this night disturbin’
My Monster Mash is bourbon.”
-Kinky Friedman

Does our Halloween Rum Punch really deserve an entry all to itself?

“Not if you hate coconut,” says Jack Skellington, who hates coconut. But for the rest of us…while not everyone drinks, many of the adults in attendance like to hoist a celebratory Halloween glass as the Moon comes up. We’ve featured a number of cocktails in the past, and had one great problem…on a busy Friday or Saturday, there aren’t enough hands to make ’em!

The solution? A very special Halloween Punch! Available at the Phoenix Pub. (Must be 21+.)

So we’ve devised this delicious concoction made out of the most Halloween ingredients you’ll find anywhere: Orange crush, white rum, and pumpkin vodka.

We’re probably kidding about the Pumpkin Vodka.

For those 21 and over, raise a glass–raise two–if you’ve got more than two arms, raise as many arms as you have, and perhaps a few tentacles. It’s time to get in the Halloween spirit!

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In the meantime, do you want it to be Halloween right now? Here’s some Halloween Rum Punch cocktails for you to try. Let us know how they work out!

Here’s a recipe for Devil’s Dark and Stormy Punch by Parsnip and Pastries:

Devil’s Dark and Stormy Punch is a festive, spicy, and spooky addition to your Halloween festivities.


INGREDIENTS

  • 2 cups dark rum (recommended: Bacardi Gold)
  • 6 cups ginger beer
  • 1/2 cup simple syrup
  • 1/2 cup fresh lime juice
  • limes, sliced

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INSTRUCTIONS

  1. Combine all of the ingredients in a large punch bowl and mix well. Serve over ice. Enjoy!

Or try this:

Bloody Rum Punch from Punchfork

Makes 1 3/4 quarts

  • 2 ​limes (sliced into thin wheels)
  • 2 red ​oranges (sliced into thin wheels)
  • 3/4 cup​ simple syrup
  • 3/4 cup ​lime juice (fresh)
  • 1 (750 mL) bottle light rum
  • 1/2 (750 mL) bottle ​ red wine​
  • 3/4 cup ​ triple sec

In a large punch bowl or pitcher, combine the rum, red wine, triple sec, lime juice, simple syrup, and lime and orange slices.
Cover with plastic wrap and place in the refrigerator for at least 2 hours before serving (overnight is better). Serve over ice in punch glasses and enjoy. Serve bloody rum punch over ice

Tips:
The longer you can let the punch chill, the better. It’s the secret to great-tasting sangria because all those flavors marry, including the juices from the fruit slices, becoming one bigger, more complex flavor.
For the red wine, it may be best to go with medium-bodied wine, such as malbec, merlot, or Chianti (or blends that include these grapes). They’re not so light as to get lost in the punch but also won’t dominate it like full-bodied cabernet sauvignons.
Fresh lime juice is recommended, and there’s no reason to skip it since you’re already using fresh lime slices. To get the 3/4 cup (6 ounces) needed, count on juicing at least six limes. The fruits typically yield between 1/2 and 1 ounce of juice, so have a few extra on hand.

The Undrinkable Steampunk Punch

Ingredients:

Rum
Absinthe

Directions:

In a large punchbowl, combine rum and absinthe. Throw out the entire punchbowl and go get a beer.

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