Pomegranate Demerara Rum Punch

Teetotalers will like the way this homemade grenadine brightens up sparkling soda or ginger ale when served over ice. Serve this cocktail anytime, but especially as summer draws to a close on September 20th—National Rum Punch Day.

Serves 10

INGREDIENTS

• 8 ounces (1 cup) Jamaican white rum

  Juke Joints, Jazz Clubs & Juice Toni Tipton-Martin

• 8 ounces (1 cup) dark Jamaican or demerara rum

• 8 ounces (1 cup) coconut rum

• 2½ cups fresh pineapple juice

• 2½ cups fresh orange juice

• ¼ cup fresh lime juice

• 1 cup water

• 1 large block of ice

• 1/3 cup Pomegranate Grenadine (recipe follows)

• Orange slices

• Pineapple wedges or leaves from the crown

In a punch bowl, combine the rums and fruit juices. Stir in the water and mix well. Cover and refrigerate at least 2 hours, until thoroughly chilled.

When ready to serve, add the block of ice to the punch bowl and stir 1 to 2 minutes to slightly dilute the punch. Ladle the punch into punch cups or rocks glasses. Carefully spoon ½ teaspoon of the grenadine over the back of a bar spoon and drip onto the top of each serving. Garnish with orange slices or a pineapple wedge and a pineapple leaf.

POMEGRANATE GRENADINE

makes about ¾ cup

• ¾ cup demerara sugar

• ⅔ cup unsweetened pomegranate juice

• 1 orange twist

• ½ teaspoon pomegranate molasses (optional; see Note)

Place the sugar and pomegranate juice in a small saucepan over medium heat, and cook, stirring occasionally, until the sugar dissolves. Do not let boil. Add the orange twist and pomegranate molasses. Let cool completely, then strain through a fine-mesh sieve into a pint glass jar. Cover with a tight-fitting lid and refrigerate up to 1 month. Shake gently before using.

Note: Pomegranate molasses is available in Middle Eastern markets or online.

Reprinted with permission from Juke Joints, Jazz Clubs & Juice by Toni Tipton-Martin, copyright © 2023. Photographs by Brittany Conerly. Published by Clarkson Potter, a division of Penguin Random House, LLC.

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