Belizean Rum Punch Recipe with Pineapple and Citrus

This recipe has been passed down through generations in Belize and is a staple at any celebration or gathering. The combination of strong white rum, sweet pineapple syrup, tart lime juice, and bitters makes for a refreshing and delicious drink that’s perfect for any occasion.

Ingredients for Rum Punch Belize

• 1-quart strong white rum
• 1-quart pineapple syrup and pineapple bits
• 1-quart orange juice
• 2 cups fresh lime juice
• 4 teaspoons bitters

How to Make Pineapple Syrup

1. Add lime juice and orange juice to the rum.
2. Then add bitters and pineapple syrup( recipe below) to taste.
3. Put one lump of ice at the bottom of the bowl.
4. Add more rum as the party goes on.
5. Serve with maraschino cherries.
6. Pineapple syrup One pineapple peeled.
7. Cut pulp into small pieces and put in a cooking enameled pot.
8. Add 1 ½ quart water, 2 tablespoons lime juice, and 2 ounces of ginger root.
9. Add three cups of sugar and bring everything to a slow boil.
10. Boil for 20 minutes to obtain a strong syrup.

Alternative ingredient options: For a vegan version of this recipe, substitute the honey-based bitters with a vegan bitters brand.

Serving suggestions: Serve the Belizean Rum Punch in a punch bowl with a block of ice at the bottom. Garnish with maraschino cherries and pineapple chunks. This drink pairs well with grilled meats or spicy dishes, making it perfect for a summer barbecue or tropical-themed party.

Tips and tricks: For best results, mix the lime juice and orange juice together before adding the rum. Gradually add the bitters and pineapple syrup to taste. When making the pineapple syrup, make sure to boil the mixture for the full 20 minutes to obtain a strong syrup.

Variations: To switch up the flavors of this recipe, try using different fruit syrups or juices such as mango or passionfruit. You can also add soda water for a bubbly version of the punch.

Pineapple Syrup recipe: Peel and cut one pineapple into small pieces and add them to a pot with 1 ½ quarts of water, 2 tablespoons of lime juice, and 2 ounces of ginger root. Add three cups of sugar and bring everything to a slow boil. Boil for 20 minutes to obtain a strong syrup. Store any remaining syrup in the fridge for up to a week.

This recipe calls for white rum. Of course, we would suggest a Belizean white rum like Caribbean Rum, or Travellers. If you enjoy the sweet flavor of rum you may also enjoy our Belizean Rum Cake Recipe.