Charred Citrus Rum Punch

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant Caribbean-inspired rum punch with smoky charred citrus and tropical sweetness, perfect for summer evenings. This Caribbean recipe, ready in about 10 minutes, brings together Aged dark rum, Fresh lime juice, Charred orange juice for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 210 calories and feeds 1, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Serves 1 Cocktails cuisine 210 cal/serving

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Ingredients

2 oz Aged dark rum
1 oz Fresh lime juice
1 oz Charred orange juice
3/4 oz Homemade cinnamon syrup
1 oz Pineapple juice
2 dashes Angostura bitters
as needed Ice cubes
1 for garnish Orange wheel
1 for garnish Fresh mint sprig

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Instructions

Step 1: Prepare charred orange juice by briefly grilling half an orange until the peel is slightly blackened, then squeeze to yield 1 oz juice.
Step 2: Fill a cocktail shaker halfway with ice cubes. Pour in 2 oz aged dark rum, 1 oz fresh lime juice, 1 oz charred orange juice, 3/4 oz cinnamon syrup, and 1 oz pineapple juice.
Step 3: Add 2 dashes of Angostura bitters to the shaker. Shake vigorously for 15 seconds until the shaker is frosty.
Step 4: Strain the mixture through a fine mesh strainer into a chilled Collins glass filled with fresh ice cubes.
Step 5: Garnish with a fresh orange wheel perched on the rim and a sprig of mint gently slapped to release aroma placed beside it.