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Holiday Rum Punch

Anne Byrn's Holiday Rum Punch

Serves: 8

Hands On Time: 

Total Time: 


8 cups fruit tea, such as Alley Cat
4 whole cinnamon sticks
Dash ground cloves
Dash ground allspice
3/4 cup dark rum, plus more as desired
1 large ice block, for serving (see note)


In a large punch bowl, combine the tea punch, cinnamon sticks, cloves and allspice. Let sit in the fridge or at room temperature until the spices have infused the punch, up to 3 hours. Stir in the rum, taste, and add more if desired. Add the ice block and serve.

Photo: Danielle Atkins

About the recipe

This recipe originally appeared in Taste of a Place and is a nod to the infamous Chatham Artillery punch. It's fruity and festive, and you can make it without alcohol if you like.

To make a festive block of ice, pour water into an aluminum ring mold pan. Add slices of lemons and oranges, fresh cranberries, or anything edible and colorful. Place in the freezer overnight to harden.