Ginger Peach Rum Punch //

For Gabe and I cocktail making is often a collaborative process. Usually I start with a base idea and then he takes that and works it out until he has ounces and grams scribbled out all over his well-loved Field Notes. Where I would have probably called it, “delicious!” Gabe likes to fiddle and fuss until sweet and sour sing together like the masterful harmonies of Simon and Garfunkel’s.  We make a good team.

For our house warming party we wanted a cocktail that didn’t require constant shaking and stirring, particularly because I knew I’d be in the kitchen fussing with the food and needed Gabe to play host. We wanted something that could be poured from a pitcher and yet had the sort of flavor that seems to only come from a finely tuned cocktail that is mixed to order.

What we ended up with is a sparkling pink rum punch that is perfect for a party and what we affectionately call the Rum-Riguez. It can be mixed well in advance and is a real easy drinker. A perfect match for a late summer party where twinkle lights hang above and new and old friends hang around a table filled with corn dip (add sharp cheddar and don’t be afraid of using far more lime juice than called for), platters of figs and shaved ham, and cookies. It’s also perfectly suitable for a Wednesday evening that demands a cocktail or perhaps to celebrate the kids returning to school.

Ginger Peach Rum Punch // Ginger Peach Rum Punch // Ginger Peach Rum Punch //

Peach puree adds a floral freshness and pairs beautifully with Orgeat – a sweet, almond flavored syrup that has a whisper of Orange blossom. Ginger soda swoops in with spice and freshly grated nutmeg brings a pleasant warmth. We also used a touch of bitters, this one to be precise.

Because this cocktail was for a very special occasion I used it as a chance to try my hand at homemade Orgeat. This recipe became my map, although I toasted my almonds until deeply golden and used dark brown sugar in place of the white. Also, I made the ginger soda. There’s a very lovely recipe in my book, Date Night In, for such a thing. But if Gabe and I were to simply make this recipe for the two of us you can be sure there would be a trip to the store for those ingredients.

Here’s to a few more summer nights and days worthy of punch.

Ginger Peach Rum Punch // Ginger Peach Rum Punch //

Ginger Peach Rum Punch

Use the following ratio to make as much or as little rum punch as you’d like. The peach puree can be made up to three days in advance. It’s starts to change color quickly but still tastes great. Add a good bit of lime or lemon to preserve the color – just adjust the recipe if you do that.

Serves 2


1 1/2 ounce peach puree (simply blend pitted peaches in a blender until completely smooth)

1/2 ounce Orgeat

1/2 ounce lime juice (about 1 small)

2 1/2 ounces Rum (Our favorite is the Plantation 5 year)

4 ounces ginger beer

Freshly ground nutmeg

Tiki bitters or some other spiced bitters

2 pieces lemon peel


Combine the peach, orgeat, lime juice, and rum into a glass. Give it a good stir then pour into two glasses filled with ice.

Top with the ginger beer and give a light stir. Finish with a bit of freshly grated nutmeg, a twist of lemon peel, and a few drops of bitters.

If you are making this for a crowd you can add the nutmeg and bitters to the pitcher.

Add the ginger beer to the pitcher just before your guests arrive to limit the amount of bubbles that you lose.





34 Responses to “Ginger Peach Rum Punch”

    • Ashley Rodriguez

      Yes! Dark and stormy’s are so good. Although once I had a dark rum that left a terrible taste in my mouth so I’ve been a bit scared every since. Do you have a good recommendation?

      • Russ C

        Kracken…I hope I spelled that right…it’s got a picture of a squid on the label. It’s a very nice spiced rum. Enjoy.

  1. sara forte

    how special to celebrate your new home with friends! I always regret we never did that. I said I would “once I was proud of my house” but believe we will be fixing things up forever. Life lesson to just do things in their season. Always love hearing the dynamic of you and Gabe as it is SO similar over here 😉

  2. Brian @ A Thought For Food

    First off, I love everything about this drink. I mean, it looks totally dangerous… which is why I love it so much.

    Also, can you teach Eric a bit about this whole collaborative process business? Usually he just waves a glass at me and makes what I refer to as a “drinky face”. You know, where you pretend like you’re parched? No? Well, you’re missing out.

  3. Kate

    This drink sounds divine and congrats on the new house!! I might just run to the store to get what we need for this drink tonight, it would go perfectly with the jerk chicken on the menu. 🙂

    • Ashley Rodriguez

      I do. I’m all about keeping it simple. I find a Vitamix is best for this job but a food processor works well too especially if you strain it after.

  4. Jessica

    Hi Ashley,
    Your photos and food look gorgeous! Love the fig & procuito plate with this entry on the homepage. May I ask what that creamy/buttery goodness is on the plate as well? Many thanks! Jessica

  5. Richard S

    Not bad, but being a classically trained chef, I would have used apricots. Maybe thats a habit I formed from living in France for 7 months though.

    • Ashley Rodriguez

      I’m curious how being a classically trained chef and living in France would make you reach for apricots? I do adore apricots as well but I actually think that their puree is not nearly as flavorful as peach.

  6. Jessica

    Hi Ashley,
    Your food and party photos are gorgeous! I had a quick question on the procuito and fig plate on the main page with this entry. May I aske what else other than the figs, procuito and pistachios you have on there? Is that a nice creamy cheese? Many thanks for all the inspiration!

  7. Emily

    I love how each of your posts look as a glamorous event and whatever you’re cooking always looks amazing. This punch has a perfect timing – I just started collecting drink recipes appropriate for autumn season. And this just screams autumn.
    Thanks, Ashley!

    • Ashley Rodriguez

      oh my, aren’t you the sweetest?! Thank you so much for the lovely words. And yes, I do think it’s a lovely autumn cocktail, in fact I was just mentioning to another commenter that pear puree may make a fine substitute when peaches aren’t available.

  8. Suzy


    As peach season is coming to an end, I’m curious your thoughts on if this would work with frozen peaches? I like the organic frozen peaches that Costco carries…


  9. Leah Houck

    Hi there!
    I’ll be making this cocktail this weekend. Obviously not peach season yet… do you think it will work to sub peach nectar? I know it won’t be quite as delicious or fresh tasting. Also, not having any luck finding tiki bitters… maybe a pinch of allspice and cinnamon along with regular bitters? Thanks!

    • Ashley Rodriguez

      Peach nectar is totally fine. I love the idea of a pinch of allspice – I also love little flecks of nutmeg floating on a cocktail. Let me know how it turns out!