Boston Rum Punch

Boston Rum Punch
Staff Writer
Boston Rum Punch

Until Prohibition, Boston produced thousands of gallons of rum, which mainly ended up in rum punch. Consisting of rum which was made with Caribbean molasses, as was traditional in Boston in 1700, Boston Rum Punch was popular at places like the Green Dragon Tavern, which happens to be where the Boston Tea Party was planned. This easy punch is served with cracked ice in a pint glass.

Deliver Ingredients



  • 2 Ounces Smith & Cross Traditional Jamaica Rum
  • Nutmeg or half a strawberry and an orange slice
  • Lemonade (see recipe below)


  • Peels of 6 lemons
  • 6 Ounces Lemon juice
  • 24 Ounces Water
  • 3/4 Cups Demerara sugar



Fill a shaker with finely cracked ice. Add the rum and fill with lemonade. Shake briefly and pour (unstrained) into a pint glass. Add a straw and garnish with either freshly grated nutmeg or half a strawberry and an orange slice.


In a bowl, muddle the lemon peels and sugar. Let stand for an hour or two to extract the lemon oil. Add the remaining ingredients and stir until the sugar dissolves. Refrigerate until needed.

Rum Shopping Tip

Buy your booze in bulk – transfer what you need into smaller bottles to stock your bar – you’ll save money and have enough leftover for your next party.

Rum Cooking Tip

Add another layer of flavor to your cocktails by making your own simple syrup – combine equal parts sugar and water with whatever aromatics you like – fresh herbs, whole spices, citrus, or chile peppers – heat to dissolve sugar and strain before using.