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5 from 1 vote

Martha Washington’s Rum Punch

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Cocktails and Drinks
Cuisine: American
Servings: 12
Author: Martha Washington


  • 4 oz of fresh lemon juice
  • 4 oz of fresh orange juice
  • 4 oz simple syrup 
 1 part water, 1 part sugar. I used demerara sugar
  • 3 limes quartered
  • 1 lemon quartered
  • 1 orange quartered
  • 1/2 Tsp. freshly grated nutmeg
  • 3 cinnamon sticks broken
  • 6 cloves
  • 12 oz boiling water
  • 8 oz of light rum 
 I used Ron de Venezuela Santa Teresa Claro
  • 8 oz of dark rum
 I used Ron de Venezuela Santa Teresa Añejo
  • 4 oz of orange curaçao I substituted it with Rhum Orange Liqueur


  • In a container, mash the lemons, orange, nutmeg, cinnamon sticks and cloves.
  • Add syrup, lemon and orange juice.
  • Pour the boiling water over the mixture. Let it cool.
  • Strain out the solids.
  • Heat the juice mixture to a boil and simmer for 10 minutes. Let it cool and refrigerate overnight.
  • In a punch bowl, combine the juice and spice mixture
 (approximately 24 oz), light and dark rums, and the rum liquor.
  • Serve the punch over ice with some orange, lemon or lime wheels. Top with grated nutmeg and cinnamon.