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Boston Rum Punch

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.



  • 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.