Papiamento Rum Punch

A summertime classic throughout the Caribbean region, this tropical punch gets its fruitiness from passion fruit, pineapple, orange, and lime and its sweetness from honey and rum distilled from molasses or sugar cane juice. Increase the quantities to serve in a punchbowl for a party.


  • 50 ml Papiamento Carnival Rum [1½ ounces plus 1 teaspoon]

  • 30 ml pineapple juice [1 ounce]

  • 30 ml orange juice [1 ounce]

  • 30 ml lime juice [1 ounce]

  • 10 ml passion fruit juice [2 teaspoons], taste to balance

  • 10 ml Runny Honey

  • 2.5 ml Coecoei liqueur, substitute passion fruit or agave nectar, or cherry brandy


  • 5 drops Mint sprig, Maraschino cherry, orange wheel, for garnish


Combine all ingredients except the Coecoei liqueur in a cocktail shaker with cubed ice. Shake well and strain into a tall glass, Hurricane glass, or large Cognac snifter filled with fresh ice. Float 5 drops of Coecoei over top and garnish with the mint, cherry, and orange.

ALIZA’S TIP: To serve 10 using metric measurements, simply add a zero to the quantities. To serve 10 with U.S. measurements, use 18 ounces rum, 10 ounces pineapple juice, 10 ounces orange juice, 3 ounces plus 1 teaspoon passion fruit juice, 3 ounces plus 1 teaspoon Runny Honey, and 1 teaspoon Coecoei liqueur.


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Our first 4 drink creations to get into the Island Culture.